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Medical Forum / Diseases and Disorders / Hepatitis / March 2007

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Iron overload.HH Hematomachrosis

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Randy T. - 04 Mar 2007 15:21 GMT
Visit "Iron Disorders Insittute" www website. Very good info about too
much iron. Nothing to say about HCV, but HCV patients NEED to be aware
of excess iron for more than HCV just reasons! Randy
tom - 04 Mar 2007 19:55 GMT
> Visit "Iron Disorders Insittute" www website. Very good info about too
> much iron. Nothing to say about HCV, but HCV patients NEED to be aware
> of excess iron for more than HCV just reasons! Randy

http://www.irondisorders.org/Disorders/Hemochromatosis.asp
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
http://www.irondisorders.org/
ironjustice@aol.com - 11 Mar 2007 01:47 GMT
>>On Mar 4, 11:55 am, "tom" <e...@a.com> wrote:
"Randy T." <RandyThomas...@webtv.net> wrote in message

news:11268-45EAE408-637@storefull-3357.bay.webtv.net...

Visit "Iron Disorders Insittute" www website. Very good info about
too
much iron. Nothing to say about HCV, but HCV patients NEED to be aware
of excess iron for more than HCV just reasons! Randy

 http://www.irondisorders.org/Disorders/Hemochromatosis.asp
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
http://www.irondisorders.org/<<

You have to be aware .. though .. these people / IDI still advocate
the addition of meat to the diet.

They are much the same as every other medical professional out here in
that they have **no idea** .. even though they profess TO .. have any
idea of how to lower the iron levels to a safe point.

If you will notice their protocol for lowering iron levels does NOT
follow the lowering of iron levels used by researchers out of Japan.

The lowering of iron levels in hepatitis patients is accomplished by a
diet of 8ppm which the iron disorders institute does not .. adhere ..
to.

Sooo .. choose your .. friends .. carefully ..

This is their position as it comes to .. meat ..

http://tinyurl.com/2urscl

.2. Limit red meat consumption. Eat red meat no more than three times
a week. If you consume red meat more than this, ask your doctor to
check ferritin and Tsat% each month until your iron-loading pattern
can be determined
---------------------------------------------------------------------------------------------
<<snip>>
beef and chicken muscle increased iron absorption 180%
<<snip>>
---------------------------------------------------------------------------------------------
Which seems to go contrary to the following medical study.
They recommend a 8ppm diet and that is NOT accomplished by including
meat.

I have to tell you though they / Iron Disorders Institute unsubscribed
me from their mailing list and e-letter because I refused to back down
to their sheer stupidity of **recommending** the addition / inclusion
of meat in the diet.

They may have thought I'd cut into their book sales.

Hepatogastroenterology. 2005 Mar-Apr;52(62):563-6. Related Articles,
Links

Additional effect of low iron diet on iron reduction therapy by
phlebotomy for chronic hepatitis C.

Kimura F, Hayashi H, Yano M, Yoshioka K, Matsumura T, Fukuda T,
Shigeto
N, Yamahara S, Koushi F, Mishima Y, Yoshino T, Tanimoto M, Kimura I.

Department of Internal Medicine, Tamano-Municipal Hospital, Tamano
City, Okayama, Japan. f-kim...@po1.oninet.ne.jp

BACKGROUND/AIMS: Iron-induced oxidative stress plays an important
role
in the pathogenesis of chronic hepatitis C. Both phlebotomy for
removing body iron stores and low iron diet for minimizing portal
iron
supply to the liver have been shown to improve serum transaminase
levels in patients with the disease. However, the cooperative effects
of phlebotomy and low iron diet have not yet been elucidated in
detail.
METHODOLOGY: A pilot study was undertaken to investigate whether a
low
iron diet could improve the efficacy of phlebotomy in iron reduction
therapy. Of 21 patients diagnosed with chronic hepatitis C, 10
patients
were treated with phlebotomy alone (group A) while 11 patients were
treated with a low iron plus phlebotomy (group B). Phlebotomy was
repeated biweekly until serum ferritin levels reached 10 ng/mL in
both
A and B groups. In addition, a low iron diet (iron intake of 8 mg/day
or less) was recommended for group B, followed by estimation of iron
intake from daily diet records. RESULTS: Serum alanine
aminotransferase
levels were significantly improved from 106+/-30 to 68+/-22 IU/L
(p<0.005, paired t-test) in group A and from 100+/-33 to 46+/-10 IU/L
(p<0.002, paired t-test) in group B. The enzyme levels after
treatment
were significantly higher in group A (p<0.02, non-paired t-test),
which
showed a higher upward distribution of the enzyme activity. The
estimated dietary iron intake in group B was reduced from 17.6+/-6.1
to
8.2+/-3.7 mg/day. CONCLUSIONS: These findings suggest that phlebotomy
alone does not completely remove iron-induced oxidative stress and a
low iron diet induces an additional effect in iron reduction therapy
for chronic hepatitis C.

PMID: 15816478 [PubMed - in process]

---------------------------------------------------------------------------­-----

<<snip>>
beef and chicken muscle increased iron absorption 180%
<<snip>>

Meat Protein Fractions Enhance Nonheme Iron Absorption in Humans.
Hurrell RF, Reddy MB, Juillerat M, Cook JD
J Nutr. 2006 Nov ; 136(11): 2808-2812

The nature of the enhancing effect of muscle tissue on nonheme iron
absorption in humans is unclear but thought to be related to muscle
proteins. We conducted radioiron absorption studies to compare iron
absorption from proteins isolated from beef and chicken muscle with
that from freeze-dried beef and chicken muscle and from egg albumin.
All meals contained an equivalent amount of protein as part of a
semisynthetic liquid formula. Freeze-dried beef and chicken muscle
increased iron absorption 180% (P < 0.001) and 100% (P < 0.001),
respectively, relative to egg albumin. When added to the meal at an
equivalent protein level (15 g), the isolated beef protein and the
isolated heme-free beef protein with 94 and 98% protein content,
respectively, increased iron absorption to the same extent as the
native beef muscle. Similarly, when added to the meal at an
equivalent
protein level (30 g), isolated chicken muscle protein (94% protein)
increased iron absorption similarly to native chicken muscle. Iron
absorption from the meal containing the isolated heme-free chicken
protein, however, was 120% (P < 0.01) greater than from the meal
containing freeze-dried chicken muscle, indicating that a nonprotein
component of muscle tissue with iron-binding potential may have been
removed or concentrated by the protein extraction and separation
procedures. Our results support the hypothesis that the enhancing
effect of muscle tissue on iron absorption is mainly protein related
but indicate that other factors may also play a role.

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Who loves ya.
Tom

Jesus Was A Vegetarian!
http://jesuswasavegetarian.7h.com

Man Is A Herbivore!
http://tinyurl.com/a3cc3

DEAD PEOPLE WALKING
http://tinyurl.com/zk9fk
Randy T. - 13 Mar 2007 10:16 GMT
yes it is true the japaneese have a better diet pan for hcv patients
with iron overload. the difference between heme and non heme iron is of
the uttermost importance. Understanding the iron ion uptake in heme vs,
non heme iron molecules. Understanding hydrocloric acid and how it
creates iron salts is equally important. The proton pump inhibitors can
be useful in blocking iron absorption in a person with iron loading
problems. Getting the dosage/dosage intervals is problematic in overall
patient groups. proton pump therapy is difficult to manage. short term/1
yr. worked well for me. taking a break for three months allowed for more
absorption, then back on for 6 mths.  Getting de-ironed first was most
important. 2nd, keeping iron levels down was /is like a juggling act.
Thera. phlebotomy is the best overall plan. the plebotomists just seemed
dangerous to my veins' life span. The girls are terrible when it comes
to missing/digging te veins. And the needles seem like 16D nails......
HH sucks......
 
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