In a recent study published in Nature Metabolism , researchers combine traditional clinical indicators with cutting-edge metabolomics data to investigate the processes underlying dietary heme iron consumption and the risk of type 2 diabetes (T2D). Study: Integration of epidemiological and blood biomarker analysis links haem iron intake to increased type 2 diabetes risk. Image Credit: hIphoto / Shutterstock.
com The health effects of heme iron Red meat exhibits a high concentration of heme iron. Therefore, the consumption of red meat can lead to excess iron stores, which increases oxidative stress within the body through the generation of reactive oxygen species (ROS). However, plant-based meat products are often supplemented with heme to improve their meat flavor and appearance, thereby increasing the potential health risks, including T2D, associated with these products as well.
It remains unclear how heme iron intake increases T2D risk. In an effort to elucidate the biological mechanisms involved in this association, the researchers of the current study utilized metabolomics data from three large prospective adult cohorts in the United States. High-throughput metabolomics profiling was selected due to its recent success in enabling researchers to explore the interrelationships between nutrition, metabolic processes, and disease consequences.
About the study The current study included data on 204,615 individuals, 79% of whom were female. These individuals participated in the N.