Relationship of Iron and Red Meat Consumption to Blood Pressure
Despite progress in the detection and treatment of high blood pressure in recent years, the problem remains epidemic in proportion and is a major cause of cardiovascular morbidity and mortality worldwide. In a study that involved 4680 adults in a cross sectional epidemiological study using an average of 8 blood pressure readings, the associations of dietary iron (total, heme and non-heme), supplemental iron and red meat intake with blood pressure readings were evaluated.
The relationship between iron and blood pressure is largely unknown. Iron is a redox active transition metal that might contribute to the production of oxidative stress, reactive oxygen species and inflammation – all variables that might impact blood pressure. Of particular interest was whether there is an effect difference between heme iron (found in red meat), or non-heme iron (found in high iron plant-based foods).
Findings showed that heme iron intake from food were positively correlated with intake of total protein and animal protein. Non-heme iron was associated with intake of dietary vegetable protein, fiber, phosphorous, calcium, magnesium and 24 hour urine potassium excretion.
The study concluded that there was an inverse association of dietary total iron intake and non-heme iron intake with blood pressure. A weak direct association between heme iron and blood pressure was observed, possibly reflecting the adverse relation of red meat consumption to blood pressure. Higher red meat intake was independently associated with higher blood pressure, including after control for fatty acids, total animal protein, and total heme iron consumption. The study stated “further findings need to be tested in other populations, clinical trials and experimental studies”. This again represents a landmark study looking at the advantages of obtaining iron from a plant-based diet as opposed to obtaining iron from red meat relative to the effects on blood pressure and subsequent heart disease risk.
About the author
Kathy Shattler received her Master of Science degree from Michigan State University in E. Lansing Michigan in Human Nutrition. Her twenty-two years of practice includes holding positions as a Lecturer, Chief Clinical Dietitian and Program Manager. Kathy is the Founder of Nutri-Care Consulting and is currently the Nutrition Director of www.CEU4U.COM, an online continuing education management company for Registered Dietitians and Dietetic Technicians.
