Trace Element Status and Hypothyroidism:A Systematic Review and Meta-Analysis

سال انتشار: 1398
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 452

نسخه کامل این مقاله ارائه نشده است و در دسترس نمی باشد

استخراج به نرم افزارهای پژوهشی:

لینک ثابت به این مقاله:

شناسه ملی سند علمی:

ICEMU05_079

تاریخ نمایه سازی: 9 آذر 1398

چکیده مقاله:

Introduction: The metabolism of thyroid hormones has been linked with alterations in trace element levels. However, previous reports comparing trace element levels in hypothyroid patients and healthy individuals had yielded equsivocal results. Therefore, the aim of this meta-analysis was to investigate the association between trace element (selenium (Se), zinc (Zn), iron (Fe), copper (Cu), and lead (Pb)) concentrations in hypothyroid patients and healthy subjects. Materials & Methods: Electronic databases including PubMed, Scopus, Embase, and Science Direct were searched systematically until September 2019. Twenty-five observational studies were included. Hedges’ g was used to represent effect sizes, due to trace element levels being presented in different units among studies. Results: Our results revealed that Se (Hedges’ g= −0.52; 95% CI = [−1.05, -0.002]; P = 0.049) and Zn (Hedges’ g= -0.86; 95% CI = [-1.66, -0.06]; P = 0.035) concentration significantly lower; whereas Pb level significantly higher (Hedges’ g= 0.34; 95% CI = [0.10, 0.59]; P = 0.006) in patients with hypothyroidism compared with healthy controls. There were no significant difference in the concentration of Fe, and Cu.Conclusion: We found lower Se and Zn concentration accompanied by increased Pb level in patients with hypothyroidism. Further studies, with higher quality and larger sample sizes, are required to explicate the link between trace element status and hypothyroidism.

نویسندگان

Sepide Talebi

Student Research Committee, Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran

Gholamreza Askari

Food Security Research Center and Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran

Hamed Mohammadi

Student Research Committee, Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran