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The Association of Iron Intake and Hypertension, Does Iron Intake Decrease Blood Pressure?

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Abstract

Previous studies reported that iron may have an indispensable role in the risk of hypertension (HTN). However, the result of the studies on the relationship between iron and risk of HTN is inconsistent. This study aimed to assess the association between the association of dietary iron intake and HTN in the Iranian population. This case–control study was conducted on 4184 people aged 35 to 70, including 1239 people with HTN and 2945 people with normal blood pressure (BP) in Sabzevar, Iran. Dietary intake was assessed using a food frequency questionnaire (FFQ). The Nutritionist IV software was used in terms of the assessment of dietary intake of iron. An inverse association was found between iron intake and HTN (OR = 0.97, CI 95%: 0.94–0.99, P = 0.04). The association remained significant after adjustment for age, gender, smoking, drinking alcohol, calorie intake, and BMI (OR = 0.94, CI 95%: 0.89–0.98, P = 0.01). As a conclusion, iron intake was inversely associated with HTN. Further longitudinal studies on the effect of iron intake on BP are required to confirm this finding.

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Data Availability

Datasets used and/or analyzed during the current study are available from the corresponding author on reasonable requests.

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Acknowledgements

We are thankful to Sabzevar University of Medical Sciences, Sabzevar, Iran for their excellent supports.

Funding

This study is financially supported by the Sabzevar University of Medical Sciences, Sabzevar, Iran (Code 403000). Thanks to all the colleagues in the research committee for their nice cooperation.

Author information

Authors and Affiliations

  1. Department of Nutrition, School of Public Health, International Campus, Tabriz University of Medical Sciences, Tabriz, Iran

    Mahdi Mousavi Mele

  2. School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran

    Atefeh Tahavorgar

  3. Nutrition and Metabolic Diseases Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran

    Zahra Salimi

  4. Cellular and Molecular Biology, Islamic Azad University of Mashhad, Mashhad, Iran

    Ali Shaker

  5. Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

    Seyed Ali Askarpour

  6. Department of Nutrition, Science and Research Branch, Islamic Azad University, Tehran, Iran

    Mohammad Keshavarz Mohammadian

  7. Department of Applied Mathematics, Faculty of Mathematical Sciences, Roudsar & Amlash Branch, Islamic Azad University, Roudsar, Iran

    Seyed Reza Mirshafaei

  8. Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Zahra Saeedirad

  9. Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran

    Mahdie Torkaman

  10. Department of Nutrition, Science and Research Branch, Islamic Azad University, Tehran, Iran

    Zahra Mahmoudi

  11. Department of nutrition, School of Public health, International campus, Iran University of Medical Sciences, International Campus, Tehran, Iran

    Shirin Tajadod

  12. Guilan University of Medical Sciences, Rasht, Iran

    Sara Khoshdooz

  13. Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Saeid Doaei

  14. Non-Communicable Diseases Research Center, Department of Nutrition & Biochemistry, Faculty of Medicine, Sabzevar University of Medical Sciences, Sabzevar, Iran

    Akram Kooshki

  15. Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Maryam Gholamalizadeh

Authors
  1. Mahdi Mousavi Mele
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Contributions

AR, MT, FA, AT, MKM, AK, HSH and SD designed the study, involved in the data collection, analysis, and drafting of the manuscript. SD, PB, MKH and MGH were involved in the design of the study, analysis of the data, and critically reviewed the manuscript. All authors read and approved the final manuscript.

Corresponding authors

Correspondence to Saeid Doaei or Akram Kooshki.

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Conflict of interest

The authors declare no competing interests.

Ethical Approval

All methods were carried out in accordance with relevant guidelines and regulations Ethical Committee of the Research Ethics Committee of the sabzevar University of Medical Sciences, Sabzevar, Iran. (code: IR.MEDSAB.REC.1400.021). All procedures of the studies involving human participants were by the ethical standards of the institutional and/or national research committee and the 1964 Declaration of Helsinki and its later amendments or comparable ethical standards. All participants signed informed consent forms. Informed consent was obtained from the adolescents and their parents to participate in the study.

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Handling Editor: Lu Cai.

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Mousavi Mele, M., Tahavorgar, A., Salimi, Z. et al. The Association of Iron Intake and Hypertension, Does Iron Intake Decrease Blood Pressure?. Cardiovasc Toxicol 24, 345–350 (2024). https://doi.org/10.1007/s12012-024-09848-3

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