Subject: cancer/low iron diet
(HOME)Anticancer Res 1999 Jan-Feb;19(1A):445-50
Inhibitory effect of deferoxamine mesylate and low iron diet on the 13762NF rat mammary adenocarcinoma.
Wang F, Elliott RL, Head JF
Mastology Research Institute, Elliott Mastology Center, Baton Rouge, LA 70806, USA.
The iron chelator deferoxamine mesylate has been shown to inhibit the growth of a variety of human malignant cell lines and the rat 13762NF mammary adenocarcinoma cell line.
In vivo studies in mice have also demonstrated that an iron deficiency induced by either feeding a low iron diet or injecting the iron chelator deferoxamine mesylate decreases tumor growth.
In this study Fisher rats were transplanted with the 13762NF mammary adenocarcinoma and divided into four groups: normal diet, normal diet plus deferoxamine mesylate treatment, low iron diet and low iron diet plus deferoxamine mesylate treatment. The measurements of tumor size and body weight were recorded weekly. We found that treatment with either deferoxamine mesylate or a low iron diet decreased rat tumor growth, but the greatest inhibitory effect on tumor growth occurred when the rats were treated with deferoxamine mesylate injections plus fed a low iron diet.
These treatments did not significantly inhibit the weight gain of the rats. At the end of the experiments measurement of serum iron proved that these treatments caused iron deficiency, but there was no significant treatment related alteration in blood hematocrit.
We therefore concluded that deferoxamine mesylate may be a useful chemotherapeutic agent in the treatment of breast cancer, when used in combination with standard chemotherapeutic regiments or with other agents that interfere with iron metabolism, and further that the restricting of iron intake should be considered when planning chemotherapy for all cancer patients.
PMID: 10226580, UI: 99243167
_________________________________________________________________Iron absorption is affected by the form in which iron is presented to the digestive tract, and inorganic iron ions change oxidation state during the absorption process.
There are two major forms of dietary iron.
* Heme iron, found primarily in red meats, is the most easily absorbed form.
* Other forms of iron are bound to some other organic constituent of the food. Cooking tends to break these interactions and increase iron availability.
Some iron-rich foods are poor sources of the mineral because other compounds render it nonabsorbable.
* The classic example is spinach. It contains iron, but it also contains considerable oxalate, which chelates it and renders it nonabsorbable.
* Phytates present in whole grains that have not been subjected to fermentation by yeast (for example, during bread making), have a similar effect.
Iron ions undergo two important changes of oxidation state during digestion and absorption.
The first change occurs in the stomach.
* Here iron (III) is reduced to iron (II).
* This reduction is favored by the low pH. Reducing agents, such as ascorbic acid, assist this process.
* Reduction is important because iron (II) dissociates from ligands more easily than iron (III).
The second change occurs in the duodenum. * The duodenum is bicarbonate-rich, and alkaline.
* In the alkaline environment + + heme is absorbed directly by the mucosal cells. Within the cells, the iron dissociates from it. + + free iron (II) ions are oxidized to iron (III), which is taken up by the mucosal cells in substantial amounts under all circumstances of nutritional iron status.
Now to put these tips together into a workable daily meal plan. The suggested menu gives you the foundation for a balanced low-fat, low-iron diet; it is up to you to adapt it to your tastes.
With a few important differences, the Iron menu is very similar to that recommended by the American Heart Association, the American Cancer Society, and other organizations. It is low in fat, cholesterol, and calories, and it is high in fiber. The important differences make the Iron menu low on iron: It is estimated that the daily iron intake would be in the range of 5 to 10 milligrams, far short of the excessive US RDA for iron of 18 milligrams. It you stick to this menu or one similar to it, you should be able to lower your iron and cholesterol levels and perhaps even lose some weight.
The main features of the suggested menu are:
At least one serving of phytate-rich whole grains or legumes at every meal to minimize iron absorption
Citrus fruit or juice as between-meal snacks to minimize iron absorption while still supplying ample vitamin C.
Optional tea or coffee to minimize iron absorption
No alcohol, or not more than three drinks per week
Plenty of fruits, vegetables, and low-fat or nonfat dairy products to round out your balanced diet.
Once your body's chemistry is balanced as long as your diet is healthy your liver should recover and possibly even improve. Liver transplant candidates with hepatitis involvement have been known to not require surgery after an orthomolecular physician has cleansed and balanced the body.
By-pass surgery has been avoided by the vascular cleansing formula alone.
Good Luck!
Subject: iron absorption urls
Here are some more pretty reputable sources that plainly believe that heme iron is more easily absorbed:
Dr. Andrew Weil: "The easiest source of iron for the body to assimilate is red meat" http://www.pathfinder.com/drweil/database/display/0,1412,82,00.html#ir on
TeachFree.com: "Meat, poultry and fish contain a form of iron, called heme iron, that is more easily absorbed by the body than iron from plant sources." http://www.teachfree.com/ffyf/choosing_foods.htm
Phys.com: "The iron in food comes in two forms: Heme (as in hemoglobin), which is found in the flesh of animals, birds and their eggs, and fish; and non-heme, which is found in vegetables, fruits and grains. Heme iron is far and away the better source: Not only is it more easily absorbed, it can quadruple the absorption of non-heme iron when the two forms are eaten together. " http://phys.com/b_nutrition/01self_analysis/02iron/iron_source.htm
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