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Effect of iron deficiency on serum lipids in rats
Author(s) -
Yokoi Katsuhiko,
Konomi Aki
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.641.16
Subject(s) - dyslipidemia , medicine , endocrinology , very low density lipoprotein , hemoglobin , cholesterol , blood lipids , iron deficiency , lipid profile , chemistry , iron deficiency anemia , serum iron , lipoprotein , anemia , diabetes mellitus
Iron deficiency is known to cause dyslipidemia, although the serum lipid profile in simple iron deficiency is not well clarified. The aim of this study was to investigate the serum lipid profile in iron deficiency using a rat model. Twenty three‐week‐old male Fisher rats were divided to control and iron‐deficient groups and fed AIN‐93G diet and iron‐deficient diet, respectively, for 7 weeks. Blood was collected after overnight fast and serum was separated. Serum lipid profile and biochemical parameters were measured. Data were statistically compared by Welch's t test and P value less than 0.05 was considered significant. Blood hemoglobin and serum iron were markedly decreased in the iron‐deficient group compared with the control group. Compared with the control group, serum triglycerides, total cholesterol, free cholesterol and phospholipids of iron‐deficient group were significantly increased. Serum esterified cholesterol was almost identical between the groups. Compared to the control rats, both the percent HDL protein and the percent HDL cholesterol were significantly lower in serum of the iron‐deficient rats. Both the percent LDL protein and the VLDL protein were significantly higher in serum of the iron‐deficient rats than those of the control rats. The percent LDL/VLDL cholesterol was significantly higher in serum of the iron‐deficient rats than that of the control rats. These results suggest that iron deficiency induces dyslipidemia with increased LDL/VLDL and decreased HDL. Partly supported by the Iijima Memorial Foundation for the Promotion of Food Science and Technology.