title: Weight loss, inflammatory markers, and improvements of iron status in overweight and obese children.
abstract: OBJECTIVE
  To assess the effect of a weight-loss program on improving iron status in overweight and obese school-aged children.
  
  
  METHODS
  The data were analyzed in overweight and obese children (7-11 years of age; 114 girls and 212 boys) with body mass index-for-age z-scores (BAZ) >1 from a weight-loss program. Schools were randomly divided into 2 groups: intervention and control. Children in the intervention group underwent a 1-year, nutrition-based comprehensive intervention weight-loss program. Anthropometric, dietary intake, and physical activity data were collected at baseline and follow-up (1 year). Iron status and inflammatory markers were assessed within a month.
  
  
  RESULTS
  In the intervention group, BAZ decreased more than that in the control group (-0.4 ± 0.7 vs -0.1 ± 0.6, P < .0001); and iron profiles and inflammation status were improved at follow-up. In multivariable linear regression models, a greater decrease of BAZ and inflammation factors predicted a better improvement of iron status. After adjustment of ΔBAZ, ΔC-reactive protein was significantly associated with Δserum ferritin (β: 1.89; 95% CI, 0.70-3.09; P = .002) and Δsoluble transferrin receptor (β: 0.88; 95% CI, 0.16-0.59; P = .017); Δinterleukin-6 was significantly associated with Δserum ferritin (β: 1.22; 95% CI, 0.64-1.79; P < .0001).
  
  
  CONCLUSIONS
  Iron status and inflammation were improved by weight reduction. The improvement in inflammatory markers during weight reduction was independently associated with improvements of iron status.
authors: Departments of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, China.
authors: Liya
authors: L
authors: Gong
authors: Departments of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, China.
authors: Feifei
authors: F
authors: Yuan
authors: Departments of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, China; Institute for Tuberculosis Control and Prevention of Harbin, Harbin, China.
authors: Jianhua
authors: J
authors: Teng
authors: Departments of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, China.
authors: Xue
authors: X
authors: Li
authors: Departments of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, China.
authors: Sining
authors: S
authors: Zheng
authors: Departments of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, China.
authors: Liqun
authors: L
authors: Lin
authors: Departments of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, China.
authors: Haoyuan
authors: H
authors: Deng
authors: National Institute for Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing, China.
authors: Guansheng
authors: G
authors: Ma
authors: Departments of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, China.
authors: Changhao
authors: C
authors: Sun
authors: Departments of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, China. Electronic address: liying_helen@163.com.
authors: Ying
authors: Y
authors: Li
mesh_terms: D015415:Biomarkers / Q000097:blood; D002097:C-Reactive Protein / Q000032:analysis; D002648:Child; D005260:Female; D006801:Humans; D007249:Inflammation; D015850:Interleukin-6 / Q000097:blood; D007501:Iron / Q000097:blood*; D008297:Male; D009765:Obesity / Q000097:blood*; D050177:Overweight / Q000097:blood*; D015431:Weight Loss
chemical_list: D015415:Biomarkers; D015850:Interleukin-6; D002097:C-Reactive Protein; D007501:Iron