View Single Post
  #5  
Old Fri Apr 25, 2014, 08:52 AM
Marlene Marlene is offline
Member
 
Join Date: Oct 2006
Location: Springfield, VA
Posts: 1,406
We explored this issue too when John's iron was sky high. Based on input from our doctors and researching this a bit, our conclusion was not to worry about the iron in food and focus on an overall balanced diet. The iron from food is negligible compared what you get with each transfusion.

It's important to realize that the body regulates the uptake of iron from foods based on need. So unless you also suffer from hemochromatosis, you will not absorb a lot of iron from the food you eat. So for most who have iron overload from transfusions, the body's need for more is not there and it will self regulate. That does not mean that no iron will be absorbed, just less. Where as if you are low in iron, your body will uptake more from the foods you eat. IMO, the diet restrictions to reduce the amount of iron you consume, especially when still getting red cell transfusions, is not really needed since the iron overload root cause is the transfusions.

The other substance that can impair iron absorption is tannins. Those are found in teas and red wine. So drinking tea with meals will reduce how much you absorb.

I do use an iron skillet too for some things. Mostly for eggs.
__________________
Marlene, wife to John DX w/SAA April 2002, Stable partial remission; Treated with High Dose Cytoxan, Johns Hopkins, June 2002. Final phlebotomy 11/2016. As of July 2021 HGB 12.0, WBC 4.70/ANC 3.85, Plts 110K.
Reply With Quote