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The following is a summary of “Association between serum iron status and the risk of colorectal cancer in US adults: a cross-sectional analysis of NHANES 2001–2020,” published in the December 2024 issue of Gastroenterology by Zhou et al.    

Maintaining normal iron levels in the body is vital for reducing the risk of colorectal cancer (CRC). However, studies exploring the relationship between iron levels in the blood and CRC have shown conflicting results.  

Researchers conducted a retrospective study examining the potential association between blood iron levels and CRC risk.  

They analyzed data from the National Health and Nutrition Examination Survey (NHANES) database (2001–2020), which included 9,504 individuals between the ages of 20 and 80 years, participants’ characteristics were described using averages or proportions. Logistic regression analysis was used to calculate ORs and 95% CIs for CRC risk across different blood iron levels, including serum iron, ferritin, transferrin saturation (TSAT), and total iron-binding capacity (TIBC), with adjustments for other factors.  

The results showed no statistically notable relationships between blood iron measurements, including serum iron, ferritin, TSAT, or TIBC, and CRC risk. Although an increase in ferritin levels showed a trend toward reduced CRC risk compared to the lowest quartile, the trend was not statistically significant (Q2 OR 0.403, 95% CI 0.063–2.568; Q3 OR 0.316, 95% CI 0.059–1.687; Q4 OR 0.250, 95% CI 0.050–1.258; P for trend = 0.381).  

They concluded that in adults living in the United States, the risk of CRC was not significantly associated with blood iron levels, including serum iron, ferritin, TSAT, and TIBC.  

Source: bmcgastroenterol.biomedcentral.com/articles/10.1186/s12876-024-03540-0