Effects of diet on brain iron levels among healthy individuals: an MRI pilot study
作者： Jesper Hagemeier , Olivia Tong , Michael G. Dwyer , Ferdinand Schweser , Murali Ramanathan
DOI: 10.1016/J.NEUROBIOLAGING.2015.01.010
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摘要: Abstract Increased brain iron levels may be a risk factor for age-related neurologic disorders. Little is known about factors other than age and sex potentially affecting concentration. We investigated dietary habits (iron calcium supplements, dairy products, vegetables, red meat) as potential modifiable predictor of using 3-T susceptibility-weighted magnetic resonance imaging. One hundred ninety volunteers were scanned, mean phase low-phase voxels determined deep gray-matter (DGM) structures, including the caudate, putamen, thalamus, pulvinar, hippocampus, amygdala, nucleus, substantia nigra. There was trend lower (suggestive high levels) in individuals taking supplements (p = 0.075). Among men, both increased vegetable intakes significantly associated with DGM (p 0.05) but inversely intake thalamus 0.006). Brain appear to modulated by diet, effects being highly dependent on gender.
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