Effect of diet-induced weight loss on iron status and its markers among young women with overweight/obesity and iron deficiency anemia: a randomized controlled trial

Introduction: Obesity and iron deficiency are prevalent health problems that affect billions of people all over the world. Obesity is postulated to relate to iron deficiency via reduced intestinal iron absorption due to increased serum hepcidin level, which is mediated by chronic inflammation. Weight loss in individuals with overweight or obesity and iron deficiency anemia is believed to be associated with an improvement in iron status however the evidence from clinical trials is scarce. This study was conducted to evaluate the effect of diet-induced weight loss on iron status and its markers among young women with overweight/obesity and iron deficiency anemia. Methods: The study design was a single-blinded, randomized controlled trial with two parallel arms (weight loss intervention vs control). Study participants were recruited using the convenience sampling method through public advertisements posted and disseminated through social media. Interested and potential participants were asked to visit the Diet Clinic for eligibility screening. A total of 62 women were recruited and randomized into weight loss intervention and control group. The intervention duration was three months. The intervention group received individual consultation sessions with the dietitian and tailored energy-restricted diets. Physical activity levels, dietary intake, anthropometric measurements and clinical markers were measured at baseline and end of the trial. Results: There was a significant decrease (p < 0.001) in body weight of the intervention group (-7.4 +/- 2.7 kg) that was associated with significant improvements in iron status and its markers (p < 0.01). The intervention group experienced a significant increase in hemoglobin (0.5 +/- 0.6 g/dL), serum ferritin (5.6 +/- 5.8 ng/mL), and serum iron (13.0 +/- 16.2 mu g/dL), and a significant decrease in high-sensitivity C-reactive protein (-5.2 +/- 5.6 mg/L), and serum hepcidin level (-1.9 +/- 2.2 ng/mL) at the end of the trial. Conclusion: Our findings indicate that diet-induced weight loss among participants was associated with an improvement in iron status and its related clinical markers.