Study of Oral Iron Supplements Effects on Hepcidin and Glucose Metabolism in Pregnant Women

What this Trial Is About

Researchers are investigating how oral iron supplements affect hepcidin levels and glucose metabolism during pregnancy, particularly in women with gestational diabetes or iron deficiency. This study explores whether high doses of iron increase hepcidin and if this increase may reduce insulin sensitivity, potentially influencing pregnancy outcomes and child development. Participants are randomly assigned to one of two groups one receives a high dose of 100 mg iron fumarate twice a day for 4 days, while the other takes a lower dose of 30 mg iron once daily for 14 days using a multivitamin supplement. The total iron intake over the study period is roughly equivalent between groups, allowing comparison of different dosing schedules. During the study, researchers measure various blood markers including serum hepcidin, iron, glucose, insulin, ferritin, transferrin receptors, and inflammatory proteins before and after oral glucose tolerance tests at multiple time points. These assessments occur before supplementation, after 7 days, and again at day 14. The aim is to monitor changes in iron metabolism and glucose control, with the study lasting up to 14 days per participant.

Hepcidin and Glucose Metabolism