Effects of dietary iodine supplement on sheep milk and cheese

2021 ◽  
pp. 1-7
Author(s):  
Veronica Carnicelli ◽  
Anna Rita Lizzi ◽  
Alessia Ponzi ◽  
Carla Luzi ◽  
Lisa Grotta ◽  
...  
Keyword(s):  
Iron Deficiency ◽  
Bioactive Compounds ◽  
Iron Content ◽  
Dairy Products ◽  
The Elderly ◽  
Nutritional Deficiency ◽  
Normal Diet ◽  
Small Peptides ◽  
Sheep Milk ◽  
Iodine Level

Abstract The work reported in this paper addresses the iodine nutritional deficiency that still affects a large number of people. For this purpose, we analyzed the possibility to use, as iodine vehicle, a hard typical ewe cheese, called Canestrato d'Abruzzo, derived from milk of ewes fed with an iodine-fortified diet. Both in the milk and the cheese of these animals, the iodine level was higher than that measured in sheep with a normal diet. An increase in the lactoferrin and iron content was evident in the whey derived from milk of the iodine group. Furthermore, in derived cheese, the caseins seemed more efficiently transformed in small peptides making the product more digestible and, for this reason, particularly suitable for feeding the elderly. In conclusion, the dairy products obtained from ewes fed with iodine diet contain more bioactive compounds so that they represent a useful food to prevent iodine and iron deficiency in lamb and humans.

Systemic iron deficiency does not affect the cardiac iron content and progression of heart failure

2021 ◽  
Author(s):  
Aleksandra Paterek ◽  
Marta Oknińska ◽  
Ewelina Chajduk ◽  
Halina Polkowska-Motrenko ◽  
Michał Mączewski ◽  
...  
Keyword(s):  
Heart Failure ◽  
Iron Deficiency ◽  
Iron Content ◽  
Cardiac Iron

scholarly journals Effect of Milk and Other Dairy Products on the Risk of Frailty, Sarcopenia, and Cognitive Performance Decline in the Elderly: A Systematic Review

2019 ◽  
Vol 10 (suppl_2) ◽  
pp. S105-S119 ◽  
Author(s):  
Federico Cuesta-Triana ◽  
Carlos Verdejo-Bravo ◽  
Cristina Fernández-Pérez ◽  
Francisco J Martín-Sánchez
Keyword(s):  
Systematic Review ◽  
Cognitive Performance ◽  
Dairy Products ◽  
The Elderly ◽  
Performance Decline

Treatment of Iron Deficiency in the Elderly

2019 ◽  
Vol 35 (3) ◽  
pp. 307-317
Author(s):  
Michael Auerbach ◽  
Jerry Spivak
Keyword(s):  
Iron Deficiency ◽  
The Elderly

scholarly journals Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1871
Author(s):  
Ângela Liberal ◽  
José Pinela ◽  
Ana Maria Vívar-Quintana ◽  
Isabel C. F. R. Ferreira ◽  
Lillian Barros
Keyword(s):  
Iron Deficiency ◽  
Iron Deficiency Anemia ◽  
Iron Content ◽  
Public Health Problem ◽  
Food Product ◽  
Deficiency Anemia ◽  
Special Focus ◽  
Food Fortification ◽  
Iron Form ◽  
Scientific Challenge

Iron deficiency remains one of the main nutritional disorders worldwide and low iron intake and/or bioavailability are currently the major causes of anemia. To fight this public health problem, the scientific challenge is to find an iron form with sufficient bioavailability to increase its levels in humans through food fortification. In turn, biofortification appears as a comparatively advantageous and bearable strategy for the delivery of vitamins and other micronutrients for people without access to a healthy and diverse diet. This approach relies on plant breeding, transgenic techniques, or agronomic practices to obtain a final food product with a higher iron content. It is also known that certain food constituents are able to favor or inhibit iron absorption. The management of these compounds can thus successfully improve the absorption of dietary iron and, ultimately, contribute to fight this disorder present all over the world. This review describes the main causes/manifestations of iron-deficiency anemia, forms of disease prevention and treatment, and the importance of a balanced and preventive diet. A special focus was given to innovative food fortification and biofortification procedures used to improve the iron content in staple food crops.

scholarly journals Molecular Aspects and Treatment of Iron Deficiency in the Elderly

2020 ◽  
Vol 21 (11) ◽  
pp. 3821
Author(s):  
Antonino Davide Romano ◽  
Annalisa Paglia ◽  
Francesco Bellanti ◽  
Rosanna Villani ◽  
Moris Sangineto ◽  
...  
Keyword(s):  
Iron Deficiency ◽  
Iron Deficiency Anemia ◽  
Iron Homeostasis ◽  
Diagnostic Algorithm ◽  
The Elderly ◽  
Deficiency Anemia ◽  
Clinical State ◽  
Ageing Population ◽  
Gastrointestinal Lesions ◽  
Aged Subjects

Iron deficiency (ID) is the most frequent nutritional deficiency in the whole population worldwide, and the second most common cause of anemia in the elderly. The prevalence of anemia is expecting to rise shortly, because of an ageing population. Even though WHO criteria define anemia as a hemoglobin serum concentration <12 g/dL in women and <13 g/dL in men, several authors propose different and specific cut-off values for the elderly. Anemia in aged subjects impacts health and quality of life, and it is associated with several negative outcomes, such as longer time of hospitalization and a higher risk of disability. Furthermore, it is an independent risk factor of increased morbidity and mortality. Even though iron deficiency anemia is a common disorder in older adults, it should be not considered as a normal ageing consequence, but a sign of underlying dysfunction. Relating to the molecular mechanism in Iron Deficiency Anemia (IDA), hepcidin has a key role in iron homeostasis. It downregulates the iron exporter ferroportin, inhibiting both iron absorption and release. IDA is frequently dependent on blood loss, especially caused by gastrointestinal lesions. Thus, a diagnostic algorithm for IDA should include invasive investigation such as endoscopic procedures. The treatment choice is influenced by the severity of anemia, underlying conditions, comorbidities, and the clinical state of the patient. Correction of anemia and iron supplementation should be associated with the treatment of the causal disease.

scholarly journals Iron Deficiency Anemia (IDA) Promotes Visceral Obesity Due to Defective Adipose Tissue Browning (OR09-07-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Jin-Seon Yook ◽  
Mi Zhou ◽  
Lee Jaekwon ◽  
Soonkyu Chung
Keyword(s):  
Adipose Tissue ◽  
Body Temperature ◽  
Iron Deficiency ◽  
Heat Release ◽  
Iron Deficiency Anemia ◽  
Mitochondrial Biogenesis ◽  
Iron Content ◽  
Visceral Obesity ◽  
Deficiency Anemia ◽  
Tissue Browning

Abstract Objectives Iron deficiency anemia (IDA) is a common disease related to malnutrition. Epidemiological studies revealed a positive correlation between IDA and obesity, but the underlying mechanism is uncertain. Emerging evidence suggests that adipose browning significantly contributes to weight loss by dissipating extra energy into heat. Adipose tissue browning is concurrent with mitochondrial biogenesis, an iron-demanding process. We aimed to investigate whether iron deficiency downregulat adipose tissue browning. Methods To simulate the IDA, C57BL/6 mice were fed a high-fat diet in an iron-deficient (3 ppm) setting for 14 weeks compared with an isocaloric iron-sufficient (50 ppm) diet. Iron status was evaluated by measuring serum levels of ferritin, hemoglobin (Hb) and hematocrit (HCt). Iron content of tissue levels was measured by ICP-Mass spectrometer. For assessment of capability to keep the temperature homeostasis, core body temperature and heat release by the infrared camera were determined upon acute cold exposure (4°C). Adipose browning was induced by administrating β3-adrenoceptor agonist, CL316243 (CL) for 5 days. The significance of iron on adipocyte browning was validated in vitro by silencing of the transferrin receptor (TfR), or by iron chelator (DFO, deferoxamine) treatment during beige adipogenesis. Results The chronic iron-deficiency significantly reduced serum ferritin concentration (P < 0.01) with marginal impact on Hb or HCt. Despite no apparent difference in body weight, fat mass was higher in IDA mice (P < 0.001). Consistently, total iron content in the inguinal fat, where adipose browning occurs, was markedly lower in IDA mice. IDA mice were more susceptible to cold treatment, maintaining the body temperature lower than control and defective in heat release. Upon CL stimulation, IDA mice showed reduced expression of uncoupling protein 1 (UCP1) and Cytc, and beige-like morphology in the inguinal fat. Supporting these in vivo results, inhibition of iron import by depleting TfR or reducing liable iron dampened the beige adipogenesis by attenuating brown-specific markers and mitochondrial biogenesis. Conclusions IDA is an independent risk factor for visceral obesity by decreasing thermogenic energy expenditure. Funding Sources National Institutes of Health Grant 1R21HD094273.

scholarly journals Hubungan jenis kelamin, status gizi, konsumsi susu dan olahannya dengan kadar asam urat pada lansia

2019 ◽  
Vol 7 (2) ◽  
pp. 133-137
Author(s):  
Anugrah Novianti ◽  
Eriliyabuduni Ulfi ◽  
Lilik Sri Hartati
Keyword(s):  
Uric Acid ◽  
Risk Factor ◽  
Uric Acid Level ◽  
Dairy Products ◽  
Acid Level ◽  
Health Workers ◽  
The Elderly ◽  
Overweight And Obesity ◽  
Primary Data ◽  
Cross Sectional

Background: The prevalence of gout increased based on age, highest at age 70-79 years 9.3%, age 60-69 years 8%, age 50-59 years 3.7%, and age 40-49 years 3.3%. Meanwhile, based on gender, the prevalence of gout diagnosed with health workers was higher in women at 13.4% compared to men 10.3%. Overweight and obesity can trigger an increase in uric acid levels, so it is one of a risk factor for hyperuricemia. Various high protein and purine foods have long been considered a risk factor for gout. Similarly, the possibility that consumption of dairy products especially cow's milk has a role in protecting the risk of gout based on the results of metabolic studies.Objective: To determined the relationship of sex, body mass index (BMI), dairy products consumption and uric acid levels of the elderly in Cipondoh Sub-District Tangerang.Methods: This study used a cross-sectional design. Research participants were collected by using purposive sampling. Primary data consisted of respondent characteristics, dairy products consumption, BMI, and uric acid levels.Results: The results of this research have shown there was a correlation between BMI and uric acid level p = 0.007, dairy products consumption and uric acid level p = 0.0001, but there was no correlation between sex and uric acid level p = 0.204 in the elderly at Cipondoh Sub-District Tangerang.Conclusion: There was a correlation between BMI, dairy products consumption with uric acid levels of the elderly in Cipondoh Sub-District Tangerang.

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