scholarly journals A mathematical model for the hemoglobin response to iron intake, based on iron absorption measurements from habitually consumed Indian meals

2011 ◽  
Vol 66 (4) ◽  
pp. 481-487 ◽  
Author(s):  
P Thankachan ◽  
S Kalasuramath ◽  
A L Hill ◽  
T Thomas ◽  
K Bhat ◽  
...  
1988 ◽  
Vol 59 (2) ◽  
pp. 205-213 ◽  
Author(s):  
Mohamed El Guindi ◽  
Sean R. Lynch ◽  
James D. Cook

1. Radio-iron absorption measurements were performed in healthy volunteer subjects to assess the availability of fortification Fe added to various bread products.2. When ferrous sulphate was used as a fortifier, Fe absorption from a traditional Egyptian flat bread (Baladi) averaged only 16% of that observed with European bread. This difference was attributed to the high extraction flour used to prepare Baladi bread.3. The inhibiting effect of Baladi bread was largely eliminated by adding EDTA to the flour before baking.


Blood ◽  
1969 ◽  
Vol 33 (3) ◽  
pp. 421-429 ◽  
Author(s):  
J. D. COOK ◽  
M. LAYRISSE ◽  
C. A. FINCH

Abstract Sources of variation in iron absorption measurements and methods of controlling them have been reviewed. There are marked differences in the mean level of absorption in different individuals and appreciable day-to-day variation in absorption in the same individual. Intersubject variations can be reduced by the selection of individuals with a more uniform iron requirement, but large variations remain which can be dealt with only by applying appropriate statistical methods to the skewed data obtained and by studying sufficient subjects to provide statistical validity to the results. Comparative studies of the availability of food iron are best carried out against a reference standard in the same subject, and intrasubject variations can be reduced by multiple dose administration.


2007 ◽  
Vol 137 (1) ◽  
pp. 88-92 ◽  
Author(s):  
Mary Frances Lynch ◽  
Ian J. Griffin ◽  
Keli M. Hawthorne ◽  
Zhensheng Chen ◽  
Maria G. Hamzo ◽  
...  

2010 ◽  
Vol 80 (45) ◽  
pp. 263-270 ◽  
Author(s):  
Ana C. Cepeda-Lopez ◽  
Isabelle Aeberli ◽  
Michael B. Zimmermann

Increasing obesity is a major global health concern while at the same time iron-deficiency anemia remains common worldwide. Although these two conditions represent opposite ends of the spectrum of over- and under-nutrition, they appear to be linked: overweight individuals are at higher risk of iron deficiency than normal-weight individuals. Potential explanations for this association include dilutional hypoferremia, poor dietary iron intake, increased iron requirements, and/or impaired iron absorption in obese individuals. Recent evidence suggests obesity-related inflammation may play a central role through its regulation of hepcidin. Hepcidin levels are higher in obese individuals and are linked to subclinical inflammation; this may reduce iron absorption and blunt the effects of iron fortification. Thus, low iron status in overweight individuals may result from a combination of nutritional (reduced absorption) and functional (increased sequestration) iron deficiency. In this review, we focus on subclinical inflammation in obesity, and its effect on hepcidin levels, as the most plausible explanation for the link between iron deficiency and obesity.


2020 ◽  
Vol 3 (1) ◽  
pp. 42
Author(s):  
Juhrotun Nisa ◽  
Adevia Maulidya Chikmah ◽  
Kharisma Anggra Lorenza ◽  
Kiki Rizki Amalia ◽  
Tri Agustin

High risk groups experience anemia, namely adolescents, especially young women, this is due to the need for iron absorption peaking at the age of 14-15 years while young men, experiencing peak absorption of iron one or two years later. The main risk factors for iron deficiency anemia are low iron intake, poor absorption of iron, and periods of life when the need for iron is high. Food fortification is the most effective way to prevent iron deficiency. One of the foods that can prevent iron is green beans. Consuming 2 cups of green beans every day means consuming 50% of the daily requirement of iron, 18 mg and can increase hemoglobin levels for 2 weeks. The purpose of this PKM is to provide an alternative picture of food in increasing hemoglobin levels in adolescents. The method used in this PKM is screening anemia through examination of hemoglobin and health education in young women in SMK 1 Tegal City. PKM results show that there is an increase in adolescent knowledge about anemia, the number of adolescent girls experiencing anemia is 35% of the total respondents. Iron is the main nutrient that plays an important role in the synthesis of hemoglobin so that the lack of iron intake obtained from food causes hemoglobin levels to decrease.


Blood ◽  
2018 ◽  
Vol 132 (Supplement 1) ◽  
pp. 164-164
Author(s):  
Carla Casu ◽  
Vania Lo Presti ◽  
Mariam Aghajan ◽  
Alison Liu ◽  
Kevin A Munoz ◽  
...  

Abstract Β-thalassemia intermedia is a disorder characterized by ineffective erythropoiesis (IE), anemia, splenomegaly and systemic iron overload. Administration of agents that increase erythropoiesis (such as erythropoietin-Epo) can potentially improve anemia by enhancing the production of red blood cells (RBC). However, this improvement will likely result in exacerbation of splenomegaly and worsening of iron overload due to further suppression of hepcidin, the hormone that controls dietary iron absorption. However, we postulated that, following Epo administration, some level of iron restriction will limit the splenomegaly and iron overload without preventing the improvement of anemia. To increase circulating Epo levels and increase erythropoiesis, we infused animals with primary dermal fibroblasts transduced with a helper dependent adenoviral vector carrying the Epo gene (TARGTEpo). Pharmacokinetic studies indicated that 1e6 cells were sufficient to significantly increase Epo synthesis (up to 47.6%in Hbbth3/+ and 90% in WT). This led to an increase in hemoglobin levels in both mouse models (average of 3-4 g/dL) through the end of the treatment (6 weeks). In Hbbth3/+mice, Hb levels rose to 10.7±1.0 g/dL in the first week and remained elevated through the end of the 6-weeks of treatment (compared to 7.7±0.7 g/dL in controls). As expected, stimulation of erythropoiesis led to worsening of splenomegaly and suppression of hepcidin. To test our hypothesis, we then combined TARGTEpo with low iron diet or antisense oligonucleotides targeting Tmprss6 mRNA (Tmprss6-ASO; the last treatment only for Hbbth3/+animals). It has already been shown that inhibition of Tmprss6 increases hepcidin expression leading to decreased iron absorption and limited erythroid iron intake, improving anemia, IE, splenomegaly and iron overload in Hbbth3/+mice (Guo et al, JCI, 2013). In WT animals, after three weeks, the combination of TARGTEpo with low iron diet significantly reduced Hb levels (-40%), RBC number (-38%) and reticulocytes (-80%), when compared to animals overexpressing Epo and receiving a normal iron diet. In contrast, Hbbth3/+animals on an iron-deficient diet or treated with Tmprss6-ASO in the presence of TARGTEpo showed decreased hemichrome formation and improved anemia through the end of treatment. In particular, Hb levels increased (on average 4 g/dL), reaching levels of 11-12g/dl, corresponding to +36% more than baseline levels in Hbbth3/+(7.7g/dL) and +25% more compared to Hbbth3/+mice treated with Tmprss6-ASO alone (9.0g/dL). Animals receiving TARGTEpo with Tmprss6-ASO showed a significant reduction in splenomegaly when compared to baseline levels (-35%) and to animals treated only with TARGTEpo (-52.4%). Preliminary data indicate that organ iron concentration improved or normalized compared to control Hbbth3/+mice when iron restriction was applied. We then inquired how these two treatments combined improved erythropoiesis. We quantified the number of nucleated erythroid cells positive for the phosphorylated form of pAkt and pJak2, proteins activated by Epo but whose activity is potentially limited by iron restriction. For pAkt+ cells in the spleen, the number of proerythroblasts were increased in Hbbth3/+treated with TARGTEpo (+35% compared to control Hbbth3/+mice), while they were reduced in Hbbth3/+treated with Tmprss6-ASO or TARGTEpo+Tmprss6-ASO (-72% and -43% respectively, compared to control Hbbth3/+mice). Other erythroid populations showed a comparable profile for both pAkt+ and pJak2+ nucleated erythroid cells. The total number of progenitor erythroid cells (i.e. BFUe) also followed a similar trend. Cell cycle analysis of splenic erythroid progenitor cells showed a decrease in the percentage of nucleated erythroid cells in mice treated with Tmprss6-ASO or TARGTEpo+Tmprss6-ASO compared to control or TARGTEpo-treated Hbbth3/+mice. Given that the number of RBC in circulation was highest in mice treated with TARGTEpo+Tmprss6-ASO, this data suggests that co-administration of these two drugs maximize the ability of each erythroid cell to develop into a functional RBC. In conclusion, we propose that in β-thalassemia, combination of erythropoietic stimulating agents with iron restriction could maximize correction of anemia while improving splenomegaly and iron overload. Disclosures Casu: Aevi Genomic Medicine, Inc: Research Funding; Ionis Pharmaceuticals, Inc.: Research Funding. Aghajan:Ionis Pharmaceuticals, Inc: Employment. Neil:Aevi Genomic Medicine, Inc: Employment, Other: Officer and share holder. Guo:Ionis Pharmaceuticals, Inc: Employment. Rivella:Ionis Pharmaceuticals, Inc: Consultancy; MeiraGTx: Other: SAB; Disc Medicine: Consultancy; Protagonist: Consultancy.


Blood ◽  
1969 ◽  
Vol 33 (3) ◽  
pp. 430-443 ◽  
Author(s):  
M. LAYRISSE ◽  
J. D. COOK ◽  
C. MARTINEZ ◽  
M. ROCHE ◽  
I. N. KUHN ◽  
...  

Abstract Iron absorption measurements have been made in 131 individuals relating the absorption of nine different foods tagged biosynthetically with radioiron. Relatively low absorption, ranging from 1.7-7.9, was found with wheat, corn, black beans, lettuce and spinach. Higher values of from 15.6-20.3 were observed with soybeans, fish, veal and hemoglobin. When these values were related to the absorption of ferrous ascorbate determined simultaneously in each subject, food iron absorption could be predicted over the spectrum of normal to iron deficient states.


2019 ◽  
Vol 41 (1) ◽  
pp. 121-130 ◽  
Author(s):  
Susan Fairweather-Tait ◽  
Cornelia Speich ◽  
Comlan Evariste S. Mitchikpè ◽  
Jack R. Dainty

Background: Reference intakes for iron are derived from physiological requirements, with an assumed value for dietary iron absorption. A new approach to estimate iron bioavailability, calculated from iron intake, status, and requirements was used to set European dietary reference values, but the values obtained cannot be used for low- and middle-income countries where diets are very different. Objective: We aimed to test the feasibility of using the model developed from United Kingdom and Irish data to derive a value for dietary iron bioavailability in an African country, using data collected from women of child-bearing age in Benin. We also compared the effect of using estimates of iron losses made in the 1960s with more recent data for whole body iron losses. Methods: Dietary iron intake and serum ferritin (SF), together with physiological requirements of iron, were entered into the predictive model to estimate percentage iron absorption from the diet at different levels of iron status. Results: The results obtained from the 2 different methods for calculating physiological iron requirements were similar, except at low SF concentrations. At a SF value of 30 µg/L predicted iron absorption from the African maize-based diet was 6%, compared with 18% from a Western diet, and it remained low until the SF fell below 25 µg/L. Conclusions: We used the model to estimate percentage dietary iron absorption in 30 Beninese women. The predicted values agreed with results from earlier single meal isotope studies; therefore, we conclude that the model has potential for estimating dietary iron bioavailability in men and nonpregnant women consuming different diets in other countries.


2020 ◽  
Vol 2020 ◽  
pp. 1-15
Author(s):  
Nils Thorm Milman

Objective. To provide an overview of nutrients and compounds, which influence human intestinal iron absorption, thereby making a platform for elaboration of dietary recommendations that can reduce iron uptake in patients with genetic haemochromatosis. Design. Review. Setting. A literature search in PubMed and Google Scholar of papers dealing with iron absorption. Results. The most important promoters of iron absorption in foods are ascorbic acid, lactic acid (produced by fermentation), meat factors in animal meat, the presence of heme iron, and alcohol which stimulate iron uptake by inhibition of hepcidin expression. The most important inhibitors of iron uptake are phytic acid/phytates, polyphenols/tannins, proteins from soya beans, milk, eggs, and calcium. Oxalic acid/oxalate does not seem to influence iron uptake. Turmeric/curcumin may stimulate iron uptake through a decrease in hepcidin expression and inhibit uptake by complex formation with iron, but the net effect has not been clarified. Conclusions. In haemochromatosis, iron absorption is enhanced due to a decreased expression of hepcidin. Dietary modifications that lower iron intake and decrease iron bioavailability may provide additional measures to reduce iron uptake from the foods. This could stimulate the patients’ active cooperation in the treatment of their disorder and reduce the number of phlebotomies.


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