Iron Stores Investigated in Women, Elderly 36443

Iron Stores Investigated in Women, Elderly

ATLANTA & BOSTON--In two studies appearing in the Decemberedition of the American Journal of Clinical Nutrition (www.ajcn.org),researchers reported on iron stores, reproductive-aged women and the elderly. Inthe first study, researchers from Emory University, Atlanta, investigated theassociation between iron stores and cardiovascular disease (CVD) in women aged20 to 49 years old (76:1256-60, 2002). Extrapolating data taken from the thirdNational Health and Nutrition Examination Survey (1988-1994), lead researcherUsha Ramakrishnan, Ph.D., and colleagues reported iron levels were positivelyassociated with CVD among non-Hispanic white, non-Hispanic black and MexicanAmerican women, especially in terms of glucose and lipid metabolism.

The second study raised the question of whether high iron stores increasedchronic disease risk in the elderly. Data that was taken from the FraminghamHeart Study cohort and included 614 subjects aged 68 to 93 years old indicatedthat highly bioavailable forms of iron, either from taking more than 30 mg/d asan iron supplement or from red meat, promoted high iron stores. However, foodscontaining phytate, such as whole grains, decreased these stores (76:1375-84,2002). Interestingly, lead researcher Diana J. Fleming, Ph.D., out of TuftsUniversity, Boston, and colleagues reported intake of fruit containing vitamin C(more than 21 servings per week) was found to enhance nonheme-iron absorption.

They also reported that both heme- and nonheme-iron intake were found to besignificantly associated with an increased risk of myocardial infarction (causedby blockages in coronary arteries). And because red meat intake was linked to ahigher risk of high iron stores, many elderly Americans consuming a Western dietmay be harboring high iron stores.

A causal relationship between excess body iron and heart disease risk iscontroversial, the Fleming et al wrote, but further research should be conductedto see whether high iron stores are a factor in chronic disease. "[M]odifiyingdietary patterns and avoiding iron-containing dietary supplements could behelpful in decreasing the risk of developing high iron stores and, thus, therisk of developing disease," Fleming and his colleagues concluded.

According to Max Motyka, Ph.D., director of the human products division atClearfield, Utah-based Albion Advanced Nutrition, linking high iron stores tochronic disease risk is a chicken-or-the-egg issue. "The iron in storagecomes out in the blood stream and doesn't do anything to cause an event, but isthe result of the event," Motyka said. "Your body regulates thestorage of iron." He added that if a manufacturer were to start a wholeline of iron-free vitamin/mineral supplements, it would be doing a disservice tothose buying it. In the long run, the people with iron deficiencies far outweighthose with high iron stores.