Abstract
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.
Highlights
Genetic haemochromatosis is characterized by an increased intestinal dietary iron uptake, of both nonheme and heme iron [1,2,3], which in the long term may lead to the gradual accumulation of excess iron in the body and clinical symptoms of iron overload. e various forms of genetic haemochromatosis are caused by mutations on different iron regulatory genes and are divided into two main groups: HFE-haemochromatosis being caused by mutations on the HFE-gene on chromosome 6 and non-HFE-haemochromatosis
Many naturopathic doctors/nutritionists/dieticians consider curcumin to be of benefit for patients with iron overload and haemochromatosis [135]
Due to its high content of polyphenols, it could be anticipated that curcumin would inhibit iron uptake, and some have even suggested that curcumin has iron-chelating properties that impair iron absorption [138]
Summary
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. E 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. 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. 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. Dietary modifications that lower iron intake and decrease iron bioavailability may provide additional measures to reduce iron uptake from the foods. is could stimulate the patients’ active cooperation in the treatment of their disorder and reduce the number of phlebotomies
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