Red Meat, Dietary Heme Iron, and Risk of Type 2 Diabetes: The Involvement of Advanced Lipoxidation Endproducts

Abstract

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.

Non-transferrin-bound iron is associated with biomarkers of oxidative stress, inflammation and endothelial dysfunction in type 2 diabetes

“…There has been considerable interest in the potential role of iron in diabetes and its complications (Basuli et al 2014, White & Collinson 2013, but the complex interactions between iron, reactive oxygen species and the development of diabetes…”

Association between microbiota-dependent metabolite trimethylamine-N-oxide and type 2 diabetes

“…Red meat is an important source of carnitine and choline, which are precursors to TMAO, and its consumption was associated with glucose metabolism (25,26) and an increased risk of type 2 diabetes (27)(28)(29)(30). Red meat contains other nutrients or compounds related to the development of type 2 diabetes (31,32), and, to our knowledge, whether TMAO is responsible for the association between consumption of red meat and risk of type 2 diabetes has not been investigated. Previous evidence has indicated that the association of plasma TMAO concentrations with cardiovascular disease risk appeared to be stronger in diabetic populations than in nondiabetic populations (5,33), suggesting an effect of TMAO on type 2 diabetes prognosis.…”

Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages

“…Regular intake of meat can effectively prevent the occurrence of iron deficiency disorders which are affecting large fractions of the population, particularly menstruating and pregnant women (Kristensen & Purslow, 2001;Schönfeldt & Hall, 2011). However, a high-meat and low-fiber diet, more common in developed countries, has been associated with an increased risk of chronic diseases such as cancers, hypertension, coronary disease, and type 2 diabetes and the happening of these diseases may be related to the heme iron intake (Genkinger, Friberg, Goldbohm, & Wolk, 2012;Jessie, Celia, Alison, & Michael, 2009;Lajous et al, 2014;White & Collinson, 2013). Additionally, either heme or non-heme iron can act as a catalyst to accelerate lipid oxidation, which thus decreases the quality of meat and meat products (Kılıç, S ßims ßek, Claus, & Atılgan, 2014;Min, Cordray, & Ahn, 2010).…”