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Low-iron diet and HCV

From the Projects In Knowledge Editorial Department:

The March 30, 2005 PIK listserve posting, Higher Serum Iron Levels Linked to
HCV, reported a correlation between higher serum iron levels and the
presence of hepatitis C virus (HCV). Given that iron-induced stress can
play an important role in the pathogenesis of chronic hepatitis C, there is
a need for strategies to reduce serum iron levels. A recent study has shown
that a low-iron diet has an additional effect in reducing iron-induced
oxidative stress when paired with phlebotomy compared with phlebotomy alone.
Twenty-one HCV-infected patients were treated with either phlebotomy alone
(n = 10) or phlebotomy plus recommendations for a low-iron diet (d8 mg/d),
which was monitored by estimating iron intake based on daily diet records (n
= 11). Phlebotomy was repeated twice a week in both groups until serum
ferritin levels were reduced to 10 ng/mL. Researchers found significant
improvement in serum alanine aminotransferase (ALT) levels after treatment
in both groups, but the combined treatment was significantly more effective
at lowering ALT level. With phlebotomy alone, ALT decreased from 106 to 68
IU/L, whereas with phlebotomy and low-iron diet, ALT decreased from 100 to
46 IU/L.

For more information go to:

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Ab
stract&list_uids=15816478

or

PubMed and key in the following numbers: 15816478


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