Similarly, hepcidin levels also showed a progressive increase as insulin resistance decreased (p = 0.001); the IS group presented a mean hepcidin level of 17.2 ± 2.25 μIU/mL, which was lower than that in the EIR group (20.8 ± 1.2 μIU/mL), and substantially less than in the SIR group (25.6 ± 1.4 μIU/mL). This evidence concerns the gene HAMP and Insulin resistance.