Saturday May 28, 2016 (foodconsumer.org) -- A new study led by researchers at Boston University suggests that high preconceptional intake of heme iron, which can be obtained from red meat, can increase risk of gestational diabetes mellitus while preconceptional intake of supplemental iron, which is found in diet, iron supplements, can reduce the risk.

Specifically, the study shows that high preconceptional intake of dietary heme iron was associated with a 55% increased risk of gestational diabetes mellitus, compared to low preconceptional intake of heme iron.   In contrast, high preconceptional intake of dietary non-heme iron was associated with a 52% decreased risk, compared to low preconceptional intake.  High intake of supplemental iron during preconception was also linked to 22% decreased risk for gestational diabetes mellitus.

The study indicates that child-bearing women would be better off eating a non-heme iron diet so when they become pregnant, they have a good reservoir of iron.  Iron supplements can also be used, but should not be overconsumed as too much supplemental iron may cause some problems.  After all, the current study has not proved that the associations found between different forms of iron and risk of gestational diabetes mellitus are a causal relation. (David Liu)

Darling AM, Mitchell AA, Werler MM, Preconceptional Iron Intake and Gestational Diabetes Mellitus. Int J Environ Res Public Health. 2016 May 24;13(6). pii: E525.