Tag: iron absorption

A bit about Hemochromatosis

Todays post is about a condition called Hemochromatosis. A topic I was discussing recently with a colleague.

Interestingly, this condition is usually considered a blood disorder, however it seems a little more complicated than that.

So what is Hemochromatosis?

Also known as Inherited Iron Overload Disorder, is caused by gene mutations.
This means that usually hemochromatosis is hereditary. There are however, some cases where the condition can be a result of another illness.
Only a small number of people who have the gene mutation develop serious problems.

Our body has specific genes that regulate the absorption, transport and storage of iron. The mutated genes impair the intestines control of the absorption of iron from foods during digestion. They alter the distribution of the iron to other parts of the body. As a result, the amount of total body iron is increased.

Because the human body cannot increase the excretion of iron, the iron accumulates. Too much iron can be toxic and over time the buildup causes damage. The liver, heart, pancreas, endocrine glands, and joints are the organs most affected.

What are the symptoms?

Hereditary hemochromatosis is actually present at birth, however some people with the condition never have symptoms. Many early signs and symptoms often overlap with those of other common conditions.

Most people don’t experience signs and symptoms until later in life. Usually after the age of 40 in men and after age 60 in women. Women are more likely to develop symptoms after menopause. This is because they no longer lose iron with menstruation and pregnancy.

Early symptoms of the condition may include extreme tiredness and fatigue, joint pain, abdominal pain, weight loss, and loss of sex drive. As the condition worsens, affected individuals may develop arthritis, liver disease (cirrhosis) or liver cancer, diabetes, heart abnormalities, or skin discolouration.

Environmental and lifestyle factors such as the amount of iron in the diet, alcohol use, and other illnesses can affect the severity of the symptoms.

How is it treated?

Doctors diagnose hemochromatosis based on blood tests to check levels of iron and certain proteins in the blood. Followed by checks for gene mutations that commonly cause hemochromatosis. In some cases, doctors may also use a liver biopsy to confirm iron overload is present.

Treatment includes regularly removing blood from your body. Because much of the body’s iron is contained in the red blood cells, this treatment lowers iron levels.

The amount of blood removed and how often it’s removed depend on several factors. A persons age, overall health and the severity of iron overload all have an impact.

Dietary changes are also recommended to reduce iron intake. Within our diet we consume two types of iron: heme iron, which is contained in meat and non-heme iron, which is contained in plants and supplements. Heme iron is the most easily absorbed, whereas non-heme is absorbed less well.
Calcium is the only known substance that can impair the absorption of both heme and non-heme iron. Whereas eggs, fibre and the tannins found in coffee, tea and chocolate impair absorption of non-heme iron.

Recommended dietary changes can include:

  •  avoiding supplements that contain iron and vitamin C
  •  reducing iron-rich and iron-fortified foods
  •  reduce red meat intake
  •  alcohol intake,
  •  avoiding uncooked fish and shellfish

If you’re concerned about your iron levels, reach out to your doctor and start with a blood test.

I hope that you found this information interesting.

Till the next post,

Live clean n Prosper

Sources – U.S. National Library of Medicine,
Mayo Clinic, Davidson’s Principles & Practice of Medicine,
Haemochromatosis AustraliaOu-

Spinach and Iron – myth or fact ??

Today i’m going to tackle the myth that Spinach provides us with lots of Iron.

The idea that spinach contained exceptional levels of iron originated in 1870 with a German chemist named Erich von Wolf. Dr Von Wolf was researching the nutritional benefits of this leafy vegetable. In his notes, he accidentally printed the decimal point in the vegetable’s iron content in the wrong spot. 3.5 grams of iron suddenly became 35 grams, an extremely high amount of iron.

Those figures remained unchallenged until 1937, when it was discovered that the content was 1/10th the claim. The oversight resulted from a misplaced decimal point.

The cartoon character Popeye also popularised the idea of high iron content in spinach. In fact, spinach growers credited Popeye with a 33% increase in U.S. spinach consumption and saving the industry in the 1930s, according to Popeye’s official website.

 The nutrition facts 

Spinach doesn’t have that much more iron than other leafy greens like broccoli and kale. One cup of raw leaves has .81 milligrams of iron, while the same amount of broccoli has .66 mg. and kale has .24 mg.

Although it contains higher levels of iron and calcium, the rate of absorption is almost nil. This is due to it containing high levels of oxalic acid, a food component that inhibits iron and calcium absorption.

Despite its unusable iron and calcium content, Spinach is still a highly nutritious vegetable. It’s rich in several important minerals, proteins, and vitamins. It’s juice is also said to be the most potent for the prevention of cancer cell formation. Research has shown that those who eat spinach daily are less likely to develop lung cancer. It is also a good source of the B vitamin, Folate, that promotes normal foetal development during pregnancy.       (Source – www.innvista.com)

Spinach is often paired with dairy products, especially cheeses in many recipes. In the Middle East and Greece it is often teamed with feta or haloumi, while Italians combine it with ricotta or parmesan. However, pairing this dark green vegetable with dairy can lessen the amount of calcium your body absorbs from the dairy products.

 The different varieties

 

English spinach, or true spinach, is often confused with silverbeet. Spinach, however, has a smaller, flatter leaf and green veins, as opposed to the white veins of silverbeet.

Baby spinach is a flat-leaf green with soft, tender and mild-flavoured leaves. Usually sold pre-washed, it requires no advance preparation. Because the stems are so tender, there is no need to remove them. It’s perfect raw in salads, and can be added at the last minute to many dishes, or used in any recipe requiring English spinach.

Silverbeet is a close relative of spinach and beetroot, and is believed to have originated in the Mediterranean. Silverbeet is also best with the stalks removed and cooked. Cook as briefly as possible to retain maximum nutrient content.

 

So whichever type of spinach you prefer, continue to enjoy it. Just don’t rely on it as a source of iron or calcium.

 

Till the next post,

 

Live clean n prosper.