Plasma iron is associated with lipid peroxidation in an elderly population.

Auteur(s) :
Estevez Fernandez S., Lasheras C., Patterson AM., Sanz-González SM., Bragante LS., Huerta JM.
Date :
Déc, 2002
Source(s) :
JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY. #17:3 p171-6
Adresse :
Departamento de Biologia Funcional, Area de Fisiologia, Facultad de Medicina, Universidad de Oviedo, Oviedo, Spain. lasheras@correo.uniovi.es

Sommaire de l'article

Epidemiological evidence has raised concern that a moderate elevation in body iron stores may increase oxidative stress and risk of heart disease. We examined the cross-sectional association between plasma iron and factors that could affect its levels (antioxidant enzymes, diet), with the concentration of plasma malondialdehyde (MDA) as a marker of lipid peroxidation. Participants were 162 non-smoking institutionalised elderly. Our results show that those in the highest tertile of plasma iron were at least twice as likely to have higher plasma MDA levels. Among the factors affecting plasma iron levels, we found that the upper tertile of erythrocyte-superoxide dismutase (E-SOD) was inversely associated with higher plasma iron, and potato intake explained a sizeable proportion of the variation in plasma iron levels. In addition to potatoes, eggs, wine, fruit in men and green vegetables in women showed a positive association with plasma iron levels. Only potatoes in both sexes, wine in men and eggs in women had an independent effect on plasma MDA. Potatoes, wine, plasma lycopene and plasma iron accounted for 43% of the variability in plasma MDA for males, and E-SOD, potatoes, eggs, plasma lycopene and plasma iron explained 45% for women. A longitudinal study should confirm, whether these MDA levels are related to morbidity and mortality.

Source : Pubmed
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