Dietary Iron Intake and Obesity-related Diseases.

PURPOSE OF REVIEW

To assess the current literature on iron intake in relation to obesity and its comorbidities. Specifically, to evaluate the potential mechanisms and the strength of the evidence linking heme iron intake to these conditions, highlight methodological challenges in assessing iron intake, and identify gaps that warrant further investigation.

RECENT FINDINGS

Studies were mostly prospective cohorts. Across studies, total, heme and non-heme iron intakes were associated with both increased and decreased risk in relation to outcomes, which may be due to differences in the population being investigated and methods used to estimate the heme iron content of foods. The evidence concerning total, heme and non-heme dietary iron is inconclusive when evaluating its associations with obesity and comorbidities. Well-designed clinical trials are needed to better inform nutrition guidelines. Additionally, quantification of total, heme and non-heme iron in foods is essential to improve dietary assessments and strengthen research on their potential impact on health.