Relation of iron and red meat intake to blood pressure: cross sectional epidemiological study

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dc.contributor.authorTzoulaki, I.en
dc.contributor.authorBrown, I. J.en
dc.contributor.authorChan, Q.en
dc.contributor.authorVan Horn, L.en
dc.contributor.authorUeshima, H.en
dc.contributor.authorZhao, L.en
dc.contributor.authorStamler, J.en
dc.contributor.authorElliott, P.en
dc.date.accessioned2015-11-24T18:54:35Z
dc.date.available2015-11-24T18:54:35Z
dc.identifier.issn1756-1833-
dc.identifier.urihttps://olympias.lib.uoi.gr/jspui/handle/123456789/18702
dc.rightsDefault Licence-
dc.subjectAdulten
dc.subjectBlood Pressure/*physiologyen
dc.subjectCross-Sectional Studiesen
dc.subjectDietary Supplementsen
dc.subjectFemaleen
dc.subjectHeme/analysisen
dc.subjectHumansen
dc.subjectHypertension/*etiologyen
dc.subjectIron, Dietary/administration & dosage/*adverse effectsen
dc.subjectLinear Modelsen
dc.subjectMaleen
dc.subjectMeat Products/*adverse effectsen
dc.subjectMiddle Ageden
dc.titleRelation of iron and red meat intake to blood pressure: cross sectional epidemiological studyen
heal.abstractOBJECTIVE: To investigate associations of dietary iron (total, haem, and non-haem), supplemental iron, and red meat with blood pressure. DESIGN: Cross sectional epidemiological study. SETTING: 17 population samples from Japan, China, the United Kingdom, and the United States participating in the international collaborative study on macro-/micronutrients and blood pressure (INTERMAP). PARTICIPANTS: 4680 adults aged 40-59. MAIN OUTCOME MEASURE: Average of eight blood pressure readings. RESULTS: In multiple linear regression analyses dietary total iron and non-haem iron were consistently inversely associated with blood pressure. With adjustment for potential non-dietary and dietary confounders, dietary total iron intake higher by 4.20 mg/4.2 MJ (2 SD) was associated with -1.39 mm Hg (P<0.01) lower systolic blood pressure. Dietary non-haem iron intake higher by 4.13 mg/4.2 MJ (2 SD) was associated with -1.45 mm Hg (P<0.001) lower systolic blood pressure. Differences were smaller for diastolic blood pressure. In most models haem iron intake from food was positively, non-significantly associated with blood pressure. Iron intake from combined diet and supplements yielded smaller associations than dietary iron alone. Red meat intake was directly associated with blood pressure; 102.6 g/24 h (2 SD) higher intake was associated with 1.25 mm Hg higher systolic blood pressure. Associations between red meat and blood pressure persisted after adjustment for multiple confounders. CONCLUSION: Non-haem iron has a possible role in the prevention and control of adverse blood pressure levels. An unfavourable effect of red meat on blood pressure was observed. These results need confirmation including in prospective studies, clinical trials, and from experimental evidence on possible mechanisms.en
heal.accesscampus-
heal.fullTextAvailabilityTRUE-
heal.identifier.primary10.1136/bmj.a258-
heal.identifier.secondaryhttp://www.ncbi.nlm.nih.gov/pubmed/18632704-
heal.identifier.secondaryhttp://www.bmj.com/highwire/filestream/393622/field_highwire_article_pdf/0-
heal.journalNameBMJen
heal.journalTypepeer-reviewed-
heal.languageen-
heal.publicationDate2008-
heal.recordProviderΠανεπιστήμιο Ιωαννίνων. Σχολή Επιστημών Υγείας. Τμήμα Ιατρικήςel
heal.typejournalArticle-
heal.type.elΆρθρο Περιοδικούel
heal.type.enJournal articleen

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