Iron overload: prevalence and impact on health
Article Abstract:
Iron overload in humans is observed in hereditary hemochromatosis (HC), secondary iron overload due to iron-loading anemias or sub-Saharan dietary overload. Homozygous people with a human leukocyte antigen-related autosomal recessive disorder with chronic iron overload have hereditary HC due to tissue damage. HC affecting the liver and developing fibrosis is detected by liver biopsy. In heterozygotes, the iron concentration in the liver increases until middle age. Iron overload causes porphyria cutanea tarda, ischemic heart disease, cancer and sudden infant death syndrome.
Publication Name: Nutrition Reviews
Subject: Food/cooking/nutrition
ISSN: 0029-6643
Year: 1995
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Methods to assess iron status in various NHANES surveys
Article Abstract:
The three cross-sectional National Health and Nutrition Examination Surveys (NHANES) and the Hispanic Health and Nutrition Examination Survey (HHANES) give the iron status of the population in United States and its Hispanic groups respectively. Different hematologic and biochemical iron status indicators are applied in the four surveys. The iron deficiency in a population are analyzed by multiple-variable models. Standardized assay methods are effective for comparing the variations in the iron status indicators among the HANES.
Publication Name: Nutrition Reviews
Subject: Food/cooking/nutrition
ISSN: 0029-6643
Year: 1995
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Overview and mechanisms of iron regulation
Article Abstract:
Iron deficiency and iron overload are the disturbing factors of iron regulation due to differences between the iron losses and dietary iron absorption. The meal composition directly affects the iron nutrition. The iron absorption depends on the iron stores size in the body and the rate of erythropoiesis. In developing countries, the rate of iron absorption is low for many cereal-based diets resulting in more cases of iron-deficiency anemia. Chances of iron deficiency are reduced among people of industrialized countries.
Publication Name: Nutrition Reviews
Subject: Food/cooking/nutrition
ISSN: 0029-6643
Year: 1995
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