Zeidan Rola S, Yoon Hyung-Suk, Yang Jae Jeong, Sobh Amin, Braithwaite Dejana, Mankowski Robert, Leeuwenburgh Christian, Anton Stephen
Department of Physiology and Aging, College of Medicine, University of Florida, Gainesville, FL, United States.
Department of Health Outcomes and Biomedical Informatics, College of Medicine, University of Florida, Gainesville, FL, United States.
Front Oncol. 2024 Aug 23;14:1393195. doi: 10.3389/fonc.2024.1393195. eCollection 2024.
Iron is an essential nutrient required for various physiological processes in the body. However, iron imbalance can potentially contribute to initiating and promoting cancer development. Epidemiological studies have investigated the relationship between dietary iron intake and the risk of different types of cancer, yet, not all studies have consistently shown a significant association between dietary iron and cancer risk. Also, studies have shown different effects of dietary heme and non-heme iron intake on cancer risk. While some epidemiological studies suggest a possible link between high dietary iron (mainly heme-iron) intake and increased cancer risk, the evidence remains inconsistent. Moreover, multiple iron biomarkers, which can mirror physiological iron status, have demonstrated varied correlations with the risk of cancer, contingent upon the specific biomarker analyzed and the type of cancer being investigated. Here, we have investigated the current evidence on the potential relationship between dietary iron intake on one hand, and iron biomarkers on the other hand, with the risk of developing different types of cancer, including breast, prostate, lung, pancreatic, colon, colorectal, and liver cancers. Further research is warranted to better understand the complex relationship between dietary iron, physiological iron and cancer development. Future research should account for factors that affect and interact with dietary iron and physiological iron levels, such as genetic susceptibility, overall diet quality, and lifestyle habits.
铁是人体各种生理过程所需的必需营养素。然而，铁失衡可能会引发并促进癌症发展。流行病学研究调查了膳食铁摄入量与不同类型癌症风险之间的关系，然而，并非所有研究都一致表明膳食铁与癌症风险之间存在显著关联。此外，研究表明膳食血红素铁和非血红素铁摄入量对癌症风险有不同影响。虽然一些流行病学研究表明高膳食铁（主要是血红素铁）摄入量与癌症风险增加之间可能存在联系，但证据仍然不一致。此外，多种能够反映生理铁状态的铁生物标志物，根据所分析的特定生物标志物和所研究的癌症类型，与癌症风险呈现出不同的相关性。在此，我们研究了目前关于一方面膳食铁摄入量、另一方面铁生物标志物与包括乳腺癌、前列腺癌、肺癌、胰腺癌、结肠癌、结直肠癌和肝癌在内的不同类型癌症发生风险之间潜在关系的证据。有必要进行进一步研究以更好地理解膳食铁、生理铁与癌症发展之间的复杂关系。未来的研究应考虑影响膳食铁和生理铁水平并与其相互作用的因素，如遗传易感性、整体饮食质量和生活方式习惯。
