Study: Blood iron levels could be key to slowing ageing
By: Team Ifairer | Posted: 17-07-2020
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Blood iron is affected by diet and abnormally high or low levels are linked to age-related conditions such as Parkinson's disease, liver disease and a decline in the body's ability to fight infection in older age. The researchers say that designing a drug that could mimic the influence of genetic variation on iron metabolism could be a future step to overcome some of the effects of ageing, but caution that more work is required.
The study was funded by the Medical Research Council and is published in the journal Nature Communications. Anonymised datasets linking genetic variation to healthspan, lifespan, and longevity were downloaded from the publically available Zenodo, Edinburgh DataShare, and Longevity Genomics servers.
Dr Paul Timmers from the Usher Institute at the University of Edinburgh, said: "We are very excited by these findings as they strongly suggest that high levels of iron in the blood reduce our healthy years of life, and keeping these levels in check could prevent age-related damage.
"We speculate that our findings on iron metabolism might also start to explain why very high levels of iron-rich red meat in the diet have been linked to age-related conditions such as heart disease," Timmers added.
While, Dr Joris Deelen from the Max Planck Institute for Biology of Ageing in Germany, said: "Our ultimate aim is to discover how ageing is regulated and find ways to increase health during ageing. The ten regions of the genome we have discovered that are linked to lifespan, healthspan and longevity are all exciting candidates for further studies."