Various Topics on Alternative Medicine

..onjusti.. ..l.c..

<<snip>>
decreased dietary intake of iron may constitute an important adjuvant
therapy in patients with CH-C.
<<snip>>

Poster 341: EFFICACY OF LONG-TERM DIETARY IRON RESTRICTION IN PATIENTS
WITH CHRONIC HEPATITIS C

Kazuko Iwata, Mie University Hospital, Tsu City, Mie, Japan; Motoh
Iwasa, Masahiko Kaito, Masaki Takeo, Jiro Ikoma, Yukihiko Adachi, Mie
University School of Medicine, Tsu City, Mie, Japan.

Objectives
It is important to maintain reduced serum alanine aminotransferase
(ALT) levels in cases with chronic hepatitis C (CH-C) that do not
respond to interferon (IFN) and in those with no indication of IFN
therapy. We reported previously that dietary restriction of iron intake
reduces serum ALT levels in such patients. We evaluated CH-C patients
treated with iron-restricted diet for two or more consecutive years,
mainly focusing on the balance of energy intake, physical examination,
and changes in hematological indices of nutrition.

Methods
Twenty-two patients with CH-C (males, 18; females, 4; mean age, 56
year-old) that consulted our outpatient department were enrolled in
this study. The inclusion criteria were as follows: 1) elevation of ALT
levels above the upper normal limit for 3 months or more; 2) positive
tests for HCV-antibody and HCV-RNA; 3) absence of other causes of CH
(alcoholic liver disease, drug-induced liver injury, hemochromatosis)
and negativity for hepatitis B surface antigen and for serum
anti-nuclear and anti-mitochondrial autoantibodies. Twenty cases had
received IFN therapy for more than 12 months before the beginning of
the study; none of them responded to IFN therapy. Dietary prescriptions
included iron intake 7 mg/day or less, energy intake 30 kcal/kg/day,
protein intake 1.1-1.2 g/kg/day, and a fat energy fraction of 20%.
Nutritional balance was evaluated based on meal records, and
instructions was given when necessary.

Results
The average energy intake before dietary prescription was 2184 kcal
(36.7 kcal/kg)/day, and it was significantly reduced to 1655 kcal (28.5
kcal/kg)/day (p < 0.01), and then maintained stable at 30 kcal/kg/day.
The average protein intake before dietary prescription was 85.7 g (1.45
g/kg)/day and it was reduced to 1.1-1.2 g/kg/day after the
prescription. The average fat intake of 66.5 g (1.1 g/kg)/day and the
average fat energy fraction of 27% before the dietary prescription were
significantly decreased to 30.8 g (0.52 g/kg)/day; p < 0.01 and 16% (p
< 0.001), respectively, after dietary instructions. The fat energy
fraction was maintained at a level of 20% or less. Carbohydrate intake
did not change remarkably during the observation period, although the
carbohydrate energy fraction significantly (p < 0.001) increased. The
average iron intake decreased significantly (p < 0.001) from 9.6
(before) to 6.1, 5.2, 5.1, 5.2, and 5.1 mg/day 6, 12, 18, and 24 months
after dietary prescription, respectively. Body m*** index (BMI) before
diet prescription was 23.9 on average; BMI had no significant change
throughout the course. The body fat percentage was 24.6% on average
before the diet instructions, and it significantly decreased after the
diet. The average values of aspartate aminotransferase and ALT before
diet prescription were 65 IU/l and 66 IU/l, respectively, and they were
significantly reduced to 48 IU/l and 49 IU/l, respectively, after 24
months (p < 0.01). Serum iron levels significantly decreased after 18
(p < 0.01) and 24 (p < 0.05) months, while unsaturated iron binding
capacity tended to increase. The average serum ferritin levels were
376, 210, 189, 189, 141 ng/ml before and 6, 12, 18, and 24 months after
diet, respectively; there was a significant reduction (p < 0.01) in the
values measured before and after the diet instructions. The average
levels of hemoglobin, albumin and cholinesterase did not change
significantly during the follow-up period.

Conclusions
Restriction of iron intake is safe and well tolerated for a long
period. The results of our present study suggest that decreased dietary
intake of iron may constitute an important adjuvant therapy in patients
with CH-C.

Who loves ya.
Tom

..ndi..

Interesting. I understand the connection between iron and HC. What are the
best foods to avoid that are high in iron?



In article <1115584024.866020.225110@o13g2000cwo.googlegroups .com>,
ironjustice@aol.com says...
>
><<snip>>
>decreased dietary intake of iron may constitute an important adjuvant
>therapy in patients with CH-C.
><<snip>>
>
>Poster 341: EFFICACY OF LONG-TERM DIETARY IRON RESTRICTION IN
PATIENTS
>WITH CHRONIC HEPATITIS C
>
>Kazuko Iwata, Mie University Hospital, Tsu City, Mie, Japan; Motoh
>Iwasa, Masahiko Kaito, Masaki Takeo, Jiro Ikoma, Yukihiko Adachi, Mie
>University School of Medicine, Tsu City, Mie, Japan.
>
>Objectives
>It is important to maintain reduced serum alanine aminotransferase
>(ALT) levels in cases with chronic hepatitis C (CH-C) that do not
>respond to interferon (IFN) and in those with no indication of IFN
>therapy. We reported previously that dietary restriction of iron intake
>reduces serum ALT levels in such patients. We evaluated CH-C patients
>treated with iron-restricted diet for two or more consecutive years,
>mainly focusing on the balance of energy intake, physical examination,
>and changes in hematological indices of nutrition.
>
>Methods
>Twenty-two patients with CH-C (males, 18; females, 4; mean age, 56
>year-old) that consulted our outpatient department were enrolled in
>this study. The inclusion criteria were as follows: 1) elevation of ALT
>levels above the upper normal limit for 3 months or more; 2) positive
>tests for HCV-antibody and HCV-RNA; 3) absence of other causes of CH
>(alcoholic liver disease, drug-induced liver injury, hemochromatosis)
>and negativity for hepatitis B surface antigen and for serum
>anti-nuclear and anti-mitochondrial autoantibodies. Twenty cases had
>received IFN therapy for more than 12 months before the beginning of
>the study; none of them responded to IFN therapy. Dietary prescriptions
>included iron intake 7 mg/day or less, energy intake 30 kcal/kg/day,
>protein intake 1.1-1.2 g/kg/day, and a fat energy fraction of 20%.
>Nutritional balance was evaluated based on meal records, and
>instructions was given when necessary.
>
>Results
>The average energy intake before dietary prescription was 2184 kcal
>(36.7 kcal/kg)/day, and it was significantly reduced to 1655 kcal (28.5
>kcal/kg)/day (p < 0.01), and then maintained stable at 30 kcal/kg/day.
>The average protein intake before dietary prescription was 85.7 g (1.45
>g/kg)/day and it was reduced to 1.1-1.2 g/kg/day after the
>prescription. The average fat intake of 66.5 g (1.1 g/kg)/day and the
>average fat energy fraction of 27% before the dietary prescription were
>significantly decreased to 30.8 g (0.52 g/kg)/day; p < 0.01 and 16% (p
>< 0.001), respectively, after dietary instructions. The fat energy
>fraction was maintained at a level of 20% or less. Carbohydrate intake
>did not change remarkably during the observation period, although the
>carbohydrate energy fraction significantly (p < 0.001) increased. The
>average iron intake decreased significantly (p < 0.001) from 9.6
>(before) to 6.1, 5.2, 5.1, 5.2, and 5.1 mg/day 6, 12, 18, and 24 months
>after dietary prescription, respectively. Body m*** index (BMI) before
>diet prescription was 23.9 on average; BMI had no significant change
>throughout the course. The body fat percentage was 24.6% on average
>before the diet instructions, and it significantly decreased after the
>diet. The average values of aspartate aminotransferase and ALT before
>diet prescription were 65 IU/l and 66 IU/l, respectively, and they were
>significantly reduced to 48 IU/l and 49 IU/l, respectively, after 24
>months (p < 0.01). Serum iron levels significantly decreased after 18
>(p < 0.01) and 24 (p < 0.05) months, while unsaturated iron binding
>capacity tended to increase. The average serum ferritin levels were
>376, 210, 189, 189, 141 ng/ml before and 6, 12, 18, and 24 months after
>diet, respectively; there was a significant reduction (p < 0.01) in the
>values measured before and after the diet instructions. The average
>levels of hemoglobin, albumin and cholinesterase did not change
>significantly during the follow-up period.
>
>Conclusions
>Restriction of iron intake is safe and well tolerated for a long
>period. The results of our present study suggest that decreased dietary
>intake of iron may constitute an important adjuvant therapy in patients
>with CH-C.
>
>Who loves ya.
>Tom
>

..onjusti.. ..l.c..

I'm not sure .. WHAT .. the study diet .. was ..

I have no access to full text articles ..

The diet used in the study most likely would give one an idea ..

I know .. meat .. is .. ALL meat .. is ..

Who loves ya.
Tom

..eyhackl..

On 8 May 2005 17:42:38 -0700, "ironjustice@aol.com" <ironjustice@aol.com>
wrote:

>I'm not sure .. WHAT .. the study diet .. was ..
>
>I have no access to full text articles ..
>
>The diet used in the study most likely would give one an idea ..
>
>I know .. meat .. is .. ALL meat .. is ..
>
>Who loves ya.
>Tom

When was that study actually published? 2001?

..ha.. ..r..

greyhackles wrote:
:: On 8 May 2005 17:42:38 -0700, "ironjustice@aol.com"
:: <ironjustice@aol.com> wrote:

::: I know .. meat .. is .. ALL meat .. is ..

:: When was that study actually published? 2001?

Year 2004. Organ meats are highest in iron. Also red meat. Link to the
abstract:

http://www.ncbi.nlm.nih.gov/entrez/q..._uids=15043853

--
Juhana

..be..

"Mondino" <mondino@verizon.com> wrote in message
news:g5qdnYcmMKtMMOPfRVn-uw@comcast.com...
> Interesting. I understand the connection between iron and HC. What are
the
> best foods to avoid that are high in iron?

I don't really think you do otherwise you wouldn't be asking that question.
HC is a genetic disease and there is a screen for the gene available right
now. If a family member has been diagnosed with HC then you should get the
test done. There are tests out there that can pick up HC.
You want to avoid foods high in iron without any evidence you have HC then
you don't understand what you have read.
People with HC need therapeutic interventions and not simply rely on diet.
Other disorders ***ociated with iron overload need to get the condition
under control and therapeutic interventions done.
Iron deficiency anemia is very common out there. It is common in children,
in women and in bleeding disorders.

>
>
>
> In article <1115584024.866020.225110@o13g2000cwo.googlegroups .com>,
> ironjustice@aol.com says...
> >
> ><<snip>>
> >decreased dietary intake of iron may constitute an important adjuvant
> >therapy in patients with CH-C.
> ><<snip>>
> >
> >Poster 341: EFFICACY OF LONG-TERM DIETARY IRON RESTRICTION IN
> PATIENTS
> >WITH CHRONIC HEPATITIS C
> >
> >Kazuko Iwata, Mie University Hospital, Tsu City, Mie, Japan; Motoh
> >Iwasa, Masahiko Kaito, Masaki Takeo, Jiro Ikoma, Yukihiko Adachi, Mie
> >University School of Medicine, Tsu City, Mie, Japan.
> >
> >Objectives
> >It is important to maintain reduced serum alanine aminotransferase
> >(ALT) levels in cases with chronic hepatitis C (CH-C) that do not
> >respond to interferon (IFN) and in those with no indication of IFN
> >therapy. We reported previously that dietary restriction of iron intake
> >reduces serum ALT levels in such patients. We evaluated CH-C patients
> >treated with iron-restricted diet for two or more consecutive years,
> >mainly focusing on the balance of energy intake, physical examination,
> >and changes in hematological indices of nutrition.
> >
> >Methods
> >Twenty-two patients with CH-C (males, 18; females, 4; mean age, 56
> >year-old) that consulted our outpatient department were enrolled in
> >this study. The inclusion criteria were as follows: 1) elevation of ALT
> >levels above the upper normal limit for 3 months or more; 2) positive
> >tests for HCV-antibody and HCV-RNA; 3) absence of other causes of CH
> >(alcoholic liver disease, drug-induced liver injury, hemochromatosis)
> >and negativity for hepatitis B surface antigen and for serum
> >anti-nuclear and anti-mitochondrial autoantibodies. Twenty cases had
> >received IFN therapy for more than 12 months before the beginning of
> >the study; none of them responded to IFN therapy. Dietary prescriptions
> >included iron intake 7 mg/day or less, energy intake 30 kcal/kg/day,
> >protein intake 1.1-1.2 g/kg/day, and a fat energy fraction of 20%.
> >Nutritional balance was evaluated based on meal records, and
> >instructions was given when necessary.
> >
> >Results
> >The average energy intake before dietary prescription was 2184 kcal
> >(36.7 kcal/kg)/day, and it was significantly reduced to 1655 kcal (28.5
> >kcal/kg)/day (p < 0.01), and then maintained stable at 30 kcal/kg/day.
> >The average protein intake before dietary prescription was 85.7 g (1.45
> >g/kg)/day and it was reduced to 1.1-1.2 g/kg/day after the
> >prescription. The average fat intake of 66.5 g (1.1 g/kg)/day and the
> >average fat energy fraction of 27% before the dietary prescription were
> >significantly decreased to 30.8 g (0.52 g/kg)/day; p < 0.01 and 16% (p
> >< 0.001), respectively, after dietary instructions. The fat energy
> >fraction was maintained at a level of 20% or less. Carbohydrate intake
> >did not change remarkably during the observation period, although the
> >carbohydrate energy fraction significantly (p < 0.001) increased. The
> >average iron intake decreased significantly (p < 0.001) from 9.6
> >(before) to 6.1, 5.2, 5.1, 5.2, and 5.1 mg/day 6, 12, 18, and 24 months
> >after dietary prescription, respectively. Body m*** index (BMI) before
> >diet prescription was 23.9 on average; BMI had no significant change
> >throughout the course. The body fat percentage was 24.6% on average
> >before the diet instructions, and it significantly decreased after the
> >diet. The average values of aspartate aminotransferase and ALT before
> >diet prescription were 65 IU/l and 66 IU/l, respectively, and they were
> >significantly reduced to 48 IU/l and 49 IU/l, respectively, after 24
> >months (p < 0.01). Serum iron levels significantly decreased after 18
> >(p < 0.01) and 24 (p < 0.05) months, while unsaturated iron binding
> >capacity tended to increase. The average serum ferritin levels were
> >376, 210, 189, 189, 141 ng/ml before and 6, 12, 18, and 24 months after
> >diet, respectively; there was a significant reduction (p < 0.01) in the
> >values measured before and after the diet instructions. The average
> >levels of hemoglobin, albumin and cholinesterase did not change
> >significantly during the follow-up period.
> >
> >Conclusions
> >Restriction of iron intake is safe and well tolerated for a long
> >period. The results of our present study suggest that decreased dietary
> >intake of iron may constitute an important adjuvant therapy in patients
> >with CH-C.
> >
> >Who loves ya.
> >Tom
> >
>

..be..

DC that not familiar with your abbreviations.

"Robert" <Robertitsme@hotmail.com> wrote in message
news:R6Wdnet1w7Z2POLfRVn-1A@got.net...
>
> "Mondino" <mondino@verizon.com> wrote in message
> news:g5qdnYcmMKtMMOPfRVn-uw@comcast.com...
> > Interesting. I understand the connection between iron and HC. What are
> the
> > best foods to avoid that are high in iron?
>
> I don't really think you do otherwise you wouldn't be asking that
question.
> HC is a genetic disease and there is a screen for the gene available right
> now. If a family member has been diagnosed with HC then you should get the
> test done. There are tests out there that can pick up HC.
> You want to avoid foods high in iron without any evidence you have HC then
> you don't understand what you have read.
> People with HC need therapeutic interventions and not simply rely on diet.
> Other disorders ***ociated with iron overload need to get the condition
> under control and therapeutic interventions done.
> Iron deficiency anemia is very common out there. It is common in children,
> in women and in bleeding disorders.
>
> >
> >
> >
> > In article <1115584024.866020.225110@o13g2000cwo.googlegroups .com>,
> > ironjustice@aol.com says...
> > >
> > ><<snip>>
> > >decreased dietary intake of iron may constitute an important adjuvant
> > >therapy in patients with CH-C.
> > ><<snip>>
> > >
> > >Poster 341: EFFICACY OF LONG-TERM DIETARY IRON RESTRICTION IN
> > PATIENTS
> > >WITH CHRONIC HEPATITIS C
> > >
> > >Kazuko Iwata, Mie University Hospital, Tsu City, Mie, Japan; Motoh
> > >Iwasa, Masahiko Kaito, Masaki Takeo, Jiro Ikoma, Yukihiko Adachi, Mie
> > >University School of Medicine, Tsu City, Mie, Japan.
> > >
> > >Objectives
> > >It is important to maintain reduced serum alanine aminotransferase
> > >(ALT) levels in cases with chronic hepatitis C (CH-C) that do not
> > >respond to interferon (IFN) and in those with no indication of IFN
> > >therapy. We reported previously that dietary restriction of iron intake

> > >reduces serum ALT levels in such patients. We evaluated CH-C patients
> > >treated with iron-restricted diet for two or more consecutive years,
> > >mainly focusing on the balance of energy intake, physical examination,
> > >and changes in hematological indices of nutrition.
> > >
> > >Methods
> > >Twenty-two patients with CH-C (males, 18; females, 4; mean age, 56
> > >year-old) that consulted our outpatient department were enrolled in
> > >this study. The inclusion criteria were as follows: 1) elevation of ALT
> > >levels above the upper normal limit for 3 months or more; 2) positive
> > >tests for HCV-antibody and HCV-RNA; 3) absence of other causes of CH
> > >(alcoholic liver disease, drug-induced liver injury, hemochromatosis)
> > >and negativity for hepatitis B surface antigen and for serum
> > >anti-nuclear and anti-mitochondrial autoantibodies. Twenty cases had
> > >received IFN therapy for more than 12 months before the beginning of
> > >the study; none of them responded to IFN therapy. Dietary prescriptions
> > >included iron intake 7 mg/day or less, energy intake 30 kcal/kg/day,
> > >protein intake 1.1-1.2 g/kg/day, and a fat energy fraction of 20%.
> > >Nutritional balance was evaluated based on meal records, and
> > >instructions was given when necessary.
> > >
> > >Results
> > >The average energy intake before dietary prescription was 2184 kcal
> > >(36.7 kcal/kg)/day, and it was significantly reduced to 1655 kcal (28.5
> > >kcal/kg)/day (p < 0.01), and then maintained stable at 30 kcal/kg/day.
> > >The average protein intake before dietary prescription was 85.7 g (1.45
> > >g/kg)/day and it was reduced to 1.1-1.2 g/kg/day after the
> > >prescription. The average fat intake of 66.5 g (1.1 g/kg)/day and the
> > >average fat energy fraction of 27% before the dietary prescription were
> > >significantly decreased to 30.8 g (0.52 g/kg)/day; p < 0.01 and 16% (p
> > >< 0.001), respectively, after dietary instructions. The fat energy
> > >fraction was maintained at a level of 20% or less. Carbohydrate intake
> > >did not change remarkably during the observation period, although the
> > >carbohydrate energy fraction significantly (p < 0.001) increased. The
> > >average iron intake decreased significantly (p < 0.001) from 9.6
> > >(before) to 6.1, 5.2, 5.1, 5.2, and 5.1 mg/day 6, 12, 18, and 24 months
> > >after dietary prescription, respectively. Body m*** index (BMI) before
> > >diet prescription was 23.9 on average; BMI had no significant change
> > >throughout the course. The body fat percentage was 24.6% on average
> > >before the diet instructions, and it significantly decreased after the
> > >diet. The average values of aspartate aminotransferase and ALT before
> > >diet prescription were 65 IU/l and 66 IU/l, respectively, and they were
> > >significantly reduced to 48 IU/l and 49 IU/l, respectively, after 24
> > >months (p < 0.01). Serum iron levels significantly decreased after 18
> > >(p < 0.01) and 24 (p < 0.05) months, while unsaturated iron binding
> > >capacity tended to increase. The average serum ferritin levels were
> > >376, 210, 189, 189, 141 ng/ml before and 6, 12, 18, and 24 months after
> > >diet, respectively; there was a significant reduction (p < 0.01) in the
> > >values measured before and after the diet instructions. The average
> > >levels of hemoglobin, albumin and cholinesterase did not change
> > >significantly during the follow-up period.
> > >
> > >Conclusions
> > >Restriction of iron intake is safe and well tolerated for a long
> > >period. The results of our present study suggest that decreased dietary
> > >intake of iron may constitute an important adjuvant therapy in patients
> > >with CH-C.
> > >
> > >Who loves ya.
> > >Tom
> > >
> >
>
>

..trid..

Robert wrote:
> "Mondino" <mondino@verizon.com> wrote in message
> news:g5qdnYcmMKtMMOPfRVn-uw@comcast.com...
> > Interesting. I understand the connection between iron and HC. What
are
> the
> > best foods to avoid that are high in iron?
>
> I don't really think you do otherwise you wouldn't be asking that
question.
> HC is a genetic disease and there is a screen for the gene available
right
> now. If a family member has been diagnosed with HC then you should
get the
> test done. There are tests out there that can pick up HC.
> You want to avoid foods high in iron without any evidence you have HC
then
> you don't understand what you have read.
> People with HC need therapeutic interventions and not simply rely on
diet.
> Other disorders ***ociated with iron overload need to get the
condition
> under control and therapeutic interventions done.
> Iron deficiency anemia is very common out there. It is common in
children,
> in women and in bleeding disorders.
>
> >



When did Hep C become a genetic disease?

Zee
> >
> >
> > In article <1115584024.866020.225110@o13g2000cwo.googlegroups .com>,
> > ironjustice@aol.com says...
> > >
> > ><<snip>>
> > >decreased dietary intake of iron may constitute an important
adjuvant
> > >therapy in patients with CH-C.
> > ><<snip>>
> > >
> > >Poster 341: EFFICACY OF LONG-TERM DIETARY IRON RESTRICTION IN
> > PATIENTS
> > >WITH CHRONIC HEPATITIS C
> > >
> > >Kazuko Iwata, Mie University Hospital, Tsu City, Mie, Japan; Motoh
> > >Iwasa, Masahiko Kaito, Masaki Takeo, Jiro Ikoma, Yukihiko Adachi,
Mie
> > >University School of Medicine, Tsu City, Mie, Japan.
> > >
> > >Objectives
> > >It is important to maintain reduced serum alanine aminotransferase
> > >(ALT) levels in cases with chronic hepatitis C (CH-C) that do not
> > >respond to interferon (IFN) and in those with no indication of IFN
> > >therapy. We reported previously that dietary restriction of iron
intake
> > >reduces serum ALT levels in such patients. We evaluated CH-C
patients
> > >treated with iron-restricted diet for two or more consecutive
years,
> > >mainly focusing on the balance of energy intake, physical
examination,
> > >and changes in hematological indices of nutrition.
> > >
> > >Methods
> > >Twenty-two patients with CH-C (males, 18; females, 4; mean age, 56
> > >year-old) that consulted our outpatient department were enrolled
in
> > >this study. The inclusion criteria were as follows: 1) elevation
of ALT
> > >levels above the upper normal limit for 3 months or more; 2)
positive
> > >tests for HCV-antibody and HCV-RNA; 3) absence of other causes of
CH
> > >(alcoholic liver disease, drug-induced liver injury,
hemochromatosis)
> > >and negativity for hepatitis B surface antigen and for serum
> > >anti-nuclear and anti-mitochondrial autoantibodies. Twenty cases
had
> > >received IFN therapy for more than 12 months before the beginning
of
> > >the study; none of them responded to IFN therapy. Dietary
prescriptions
> > >included iron intake 7 mg/day or less, energy intake 30
kcal/kg/day,
> > >protein intake 1.1-1.2 g/kg/day, and a fat energy fraction of 20%.
> > >Nutritional balance was evaluated based on meal records, and
> > >instructions was given when necessary.
> > >
> > >Results
> > >The average energy intake before dietary prescription was 2184
kcal
> > >(36.7 kcal/kg)/day, and it was significantly reduced to 1655 kcal
(28.5
> > >kcal/kg)/day (p < 0.01), and then maintained stable at 30
kcal/kg/day.
> > >The average protein intake before dietary prescription was 85.7 g
(1.45
> > >g/kg)/day and it was reduced to 1.1-1.2 g/kg/day after the
> > >prescription. The average fat intake of 66.5 g (1.1 g/kg)/day and
the
> > >average fat energy fraction of 27% before the dietary prescription
were
> > >significantly decreased to 30.8 g (0.52 g/kg)/day; p < 0.01 and
16% (p
> > >< 0.001), respectively, after dietary instructions. The fat energy
> > >fraction was maintained at a level of 20% or less. Carbohydrate
intake
> > >did not change remarkably during the observation period, although
the
> > >carbohydrate energy fraction significantly (p < 0.001) increased.
The
> > >average iron intake decreased significantly (p < 0.001) from 9.6
> > >(before) to 6.1, 5.2, 5.1, 5.2, and 5.1 mg/day 6, 12, 18, and 24
months
> > >after dietary prescription, respectively. Body m*** index (BMI)
before
> > >diet prescription was 23.9 on average; BMI had no significant
change
> > >throughout the course. The body fat percentage was 24.6% on
average
> > >before the diet instructions, and it significantly decreased after
the
> > >diet. The average values of aspartate aminotransferase and ALT
before
> > >diet prescription were 65 IU/l and 66 IU/l, respectively, and they
were
> > >significantly reduced to 48 IU/l and 49 IU/l, respectively, after
24
> > >months (p < 0.01). Serum iron levels significantly decreased after
18
> > >(p < 0.01) and 24 (p < 0.05) months, while unsaturated iron
binding
> > >capacity tended to increase. The average serum ferritin levels
were
> > >376, 210, 189, 189, 141 ng/ml before and 6, 12, 18, and 24 months
after
> > >diet, respectively; there was a significant reduction (p < 0.01)
in the
> > >values measured before and after the diet instructions. The
average
> > >levels of hemoglobin, albumin and cholinesterase did not change
> > >significantly during the follow-up period.
> > >
> > >Conclusions
> > >Restriction of iron intake is safe and well tolerated for a long
> > >period. The results of our present study suggest that decreased
dietary
> > >intake of iron may constitute an important adjuvant therapy in
patients
> > >with CH-C.
> > >
> > >Who loves ya.
> > >Tom
> > >
> >

..be..

"outrider" <outrider@despammed.com> wrote in message
news:1115682000.871443.35490@o13g2000cwo.googlegro ups.com...
>
> Robert wrote:
> > "Mondino" <mondino@verizon.com> wrote in message
> > news:g5qdnYcmMKtMMOPfRVn-uw@comcast.com...
> > > Interesting. I understand the connection between iron and HC. What
> are
> > the
> > > best foods to avoid that are high in iron?
> >
> > I don't really think you do otherwise you wouldn't be asking that
> question.
> > HC is a genetic disease and there is a screen for the gene available
> right
> > now. If a family member has been diagnosed with HC then you should
> get the
> > test done. There are tests out there that can pick up HC.
> > You want to avoid foods high in iron without any evidence you have HC
> then
> > you don't understand what you have read.
> > People with HC need therapeutic interventions and not simply rely on
> diet.
> > Other disorders ***ociated with iron overload need to get the
> condition
> > under control and therapeutic interventions done.
> > Iron deficiency anemia is very common out there. It is common in
> children,
> > in women and in bleeding disorders.
> >
> > >
>
>
>
> When did Hep C become a genetic disease?
Your abbreviations are not normal abbreviations used in medicine. HCV
hepatitis C Virus.
Confusion, yes.