Eating Right with Hemochromatosis. A Diet Guide for Reducing Iron


Essay, 2005

10 Pages


Abstract or Introduction

Hemochromatosis is a rare disorder of the iron metabolism, which leads to abnormal deposits of iron in the liver and other organs. Alone in Germany, an estimated two to four hundred thousand people suffer from hemochromatosis.

Hence, the so-called iron overload is among the most common hereditary disorders. In the format of this short communication we will discuss, what the characteristics of hemochromatosis are and how it can be recognized at an early stage. The disorder is usually diagnosed in patients between 40 and 60 years old. Primary hemochromatosis has a hereditary cause, whereas the secondary form of iron overload occurs with blood disorders. Patients suffer from a particular form of diabetes mellitus and dark pigmentation of the skin (bronzing), as well as hepatic cirrhosis. Other clinical syndromes include hormonal imbalances, cardiomyopathy and other physiological changes. Patients show elevated serum levels of iron and increased concentrations of ferritin. Routine treatment consists in phlebotomies. Moreover, extreme challenges such as food items rich in iron must be avoided. An iron-reduced diet, however, cannot replace phlebotomies as a form of therapy.

Details

Title
Eating Right with Hemochromatosis. A Diet Guide for Reducing Iron
Author
Year
2005
Pages
10
Catalog Number
V270557
ISBN (eBook)
9783656613855
ISBN (Book)
9783656613879
File size
779 KB
Language
English
Keywords
eating, right, hemochromatosis, diet, guide, reducing, iron
Quote paper
Sven-David Müller (Author), 2005, Eating Right with Hemochromatosis. A Diet Guide for Reducing Iron, Munich, GRIN Verlag, https://www.grin.com/document/270557

Comments

  • guest on 10/18/2017

    its a amazing product

Look inside the ebook
Title: Eating Right with Hemochromatosis. A Diet Guide for Reducing Iron



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