A Review of Nutrients and Compounds, Which Promote or Inhibit Intestinal Iron Absorption: Making a Platform for Dietary Measures That Can Reduce Iron Uptake in Patients with Genetic Haemochromatosis.
A Review of Nutrients and Compounds, Which Promote or Inhibit Intestinal Iron Absorption: Making a Platform for Dietary Measures That Can Reduce Iron Uptake in Patients with Genetic Haemochromatosis.
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DOI：
10.1155/2020/7373498
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发表时间：
2020
影响因子：
2.2
通讯作者：
Milman NT
中科院分区：
文献类型：
--
作者：
Milman NT
概述影响人类肠道铁吸收的营养素和化合物，从而为制定可减少遗传性血色素沉着症患者铁吸收的饮食建议提供平台。 审查。环境。在 PubMed 和 Google Scholar 中检索有关铁吸收的论文文献。 食物中最重要的铁吸收促进剂是抗坏血酸、乳酸（通过发酵产生）、动物肉中的肉类因子、血红素铁的存在以及通过抑制铁调素表达来刺激铁吸收的酒精。最重要的铁吸收抑制剂是植酸/植酸盐、多酚/单宁、大豆蛋白质、牛奶、鸡蛋和钙。草酸/草酸盐似乎不影响铁的吸收。姜黄/姜黄素可能通过减少铁调素表达来刺激铁的吸收，并通过与铁形成复合物来抑制铁的吸收，但其净效应尚未阐明。 在血色素沉着症中，由于铁调素表达减少，铁吸收增强。降低铁摄入量和铁生物利用度的饮食调整可能会提供额外的措施来减少食物中铁的吸收。这可以刺激患者积极配合治疗疾病并减少静脉切开术的数量。
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. Review. Setting. A literature search in PubMed and Google Scholar of papers dealing with iron absorption. 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. 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.
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影响因子：
7.1
作者：
COOK, JD;MONSEN, ER
通讯作者：
MONSEN, ER
DOI：
10.1111/j.1530-0277.2006.00002.x
发表时间：
2006-01-01
影响因子：
3.2
作者：
Bridle, KR;Cheung, TK;Fletcher, LM
通讯作者：
Fletcher, LM
影响因子：
4.7
作者：
Bonsmann, S. Storcksdieck Genannt;Walczyk, T.;Hurrell, R. F.
通讯作者：
Hurrell, R. F.
影响因子：
105.7
作者：
CHARLTON, RW;SEFTEL, H;JACOBS, P
通讯作者：
JACOBS, P
影响因子：
7.1
作者：
COOK, JD;MORCK, TA;LYNCH, SR
通讯作者：
LYNCH, SR