Reduction in Ferritin Concentrations among Patients Consuming a Dark-Green Leafy Vegetable-Rich, Low Inflammatory Foods Everyday (LIFE) Diet
Perzia BM, Ying GS, Dunaief JL, Dunaief DM
Current developments in nutrition · 3 citas
Etiquetas de revisión
Sin ajuste declarado por estilo de vidaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio de cohortes (clasificado por nuestro filtro de IA)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Biomarcadores de consumo
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Eye Institute
- Gobierno
- NEI NIH HHS
- Subvenciones
- National Eye Institute (P30 EY 001583)
Según 2 financiadores declarados.
Publicación
- Publicado
- 2022-05-18 · Curr Dev Nutr · vol. 6 · número 6 · pág. nzac095
- Editorial
- Elsevier BV
- Citado
- 4 citas · más que el 56% de estudios similares · 0.3× el promedio de su campo
- Referencias
- 44 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY-NC-ND
- Áreas de investigación
- Iron Metabolism and Disorders · Plant Micronutrient Interactions and Effects · Folate and B Vitamins Research
- Palabras clave
- Ferritin, Medicine, Internal medicine, Acute-phase protein, Hemoglobin, Inflammation, Physiology, Gastroenterology
4 autores
- Brittany Perzia🇺🇸Yale University
- Gui‐Shuang Ying🇺🇸University of Pennsylvania
- Joshua L. Dunaief🇺🇸 · autor de correspondenciaUniversity of Pennsylvania
- David M. Dunaief🇺🇸Compass Oncology
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Ferritin is an iron-containing protein and acute-phase reactant, which may be elevated due to systemic iron overload or inflammation. Various diseases are associated with excess iron, but therapeutic iron chelation is suboptimal. Prior studies suggest that several plant phytochemicals possess iron-chelating properties, indicating that a plant-based diet may benefit patients with iron overload.
Objectives
The aim was to investigate whether patients who consume a nutrient-dense, dark-green leafy vegetable-rich diet, called the Low Inflammatory Foods Everyday (LIFE) diet, experience reductions in ferritin concentrations.
Methods
This was a retrospective study in which patients were intensively counseled to follow the LIFE diet. Compliance was assessed by patient interviews and serum B-carotene measurements. Primary outcomes included changes in ferritin, B-carotene, and C-reactive protein (CRP). Patients with elevated CRP concentrations at baseline were excluded in order to separate the impact of inflammation from iron overload on ferritin concentrations. Premenopausal women, who lose iron from menstruation, were also excluded.
Results
Thirty-two patients met the inclusion criteria. The median follow-up was 183 d. Following the dietary intervention, ferritin decreased (-81 μg/L, P = 0.006) and B-carotene increased (46 μg/L, P P = 0.86). Adherent patients had greater reductions in ferritin compared with nonadherent patients (-138 μg/L vs. 15 μg/L, P = 0.001). Among all patients, there was an inverse relation between B-carotene and ferritin (-2.02, P = 0.03).
Conclusions
The LIFE diet, or similar dark-green leafy vegetable-rich, whole-food plant-based diets, may benefit patients with disorders of iron overload and iron-induced oxidative stress.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY-NC).
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