School of Health Professions, Plymouth University, Peninsula Allied Health Centre, Plymouth, UK.
Adv Nutr. 2013 Jul 1;4(4):403-11. doi: 10.3945/an.113.003681.
There is growing evidence of disordered iron homeostasis in the diabetic condition, with links proposed between dietary iron intakes and both the risk of disease and the risk of complications of advanced disease. In the United States, Britain, and Canada, the largest dietary contributors of iron are cereals and cereal products and meat and meat products. This review discusses the findings of cohort studies and meta-analyses of heme iron and red meat intakes and the risk of type 2 diabetes. These suggest that processed red meat is associated with increased risk, with high intakes of red meat possibly also associated with a small increased risk. Historically, humans have relied on large quantities of heme iron and red meat in their diets, and therefore it is paradoxical that iron from meat sources should be associated with the risk of type 2 diabetes. A reason for this association may be drawn from studies of dietary advanced glycation and lipoxidation endproducts present in processed food and the mechanisms by which insulin output by pancreatic islet cells might be influenced by the protein modifications present in processed red meat.
越来越多的证据表明糖尿病患者体内铁稳态失调，膳食铁摄入量与疾病风险和晚期疾病并发症风险之间存在关联。在美国、英国和加拿大，铁的最大膳食来源是谷物和谷物制品以及肉类和肉类制品。本文综述了队列研究和荟萃分析血红素铁和红肉摄入量与 2 型糖尿病风险的关系。这些研究表明，加工红肉与风险增加相关，大量摄入红肉可能也与风险略有增加相关。从历史上看，人类的饮食中依赖大量的血红素铁和红肉，因此，来自肉类来源的铁与 2 型糖尿病的风险相关是矛盾的。这种关联的一个原因可能来自于对加工食品中存在的膳食糖基化终产物和脂质氧化终产物的研究，以及胰腺胰岛细胞胰岛素分泌可能受到加工红肉中存在的蛋白质修饰影响的机制。
