Circulating ferritin concentrations are differentially associated with serum adipokine concentrations in Japanese men and premenopausal women

Yasumi Kimura, Kazuki Yasuda, Kayo Kurotani, Shamima Akter, Ikuko Kashino, Hitomi Hayabuchi, Masao Sato, Tetsuya Mizoue

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Purpose: Increased iron storage, as measured by circulating ferritin, has been linked to an increased risk of various diseases including diabetes. We examined the association of circulating ferritin with serum adiponectin, leptin, resistin, plasminogen activator inhibitor-1 (PAI-1), and visfatin levels. Methods: We conducted a cross-sectional study among 429 Japanese employees (284 men and 145 premenopausal women, mean age: 42.5 ± 10.5 years). Serum adipokines were measured using Luminex suspension bead-based multiplexed array, and serum ferritin was determined using a chemiluminescence immunoassay. Multivariable regression analysis was performed to calculate mean concentrations of adipokine according to the tertile of ferritin concentrations with adjustment for potential confounders. Results: Leptin and visfatin concentrations increased with increasing ferritin concentrations in men after multivariable adjustment of physical activity, smoking, alcohol use, and body mass index (P for trend = 0.02 and 0.01 for leptin and visfatin, respectively). Serum ferritin concentrations were inversely and significantly associated with adiponectin in women (P for trend = 0.01). Resistin and PAI-1 were not appreciably associated with ferritin concentration. Conclusions: Increased iron storage may be associated with higher circulating concentrations of leptin and visfatin in men and with lower concentrations of adiponectin in women.

Original languageEnglish
Pages (from-to)2497-2505
Number of pages9
JournalEuropean Journal of Nutrition
Volume56
Issue number8
DOIs
Publication statusPublished - Dec 1 2017

All Science Journal Classification (ASJC) codes

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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