Abstract | Background: Objectives: The aim was to investigate whether patients who consume a nutrient-dense, dark-green leafy vegetable-rich diet, called the Low Inflammatory Foods Everyday (LIFE) diet, experience reductions in ferritin concentrations. Methods: This was a retrospective study in which patients were intensively counseled to follow the LIFE diet. Compliance was assessed by patient interviews and serum B- carotene measurements. Primary outcomes included changes in ferritin, B- carotene, and C-reactive protein (CRP). Patients with elevated CRP concentrations at baseline were excluded in order to separate the impact of inflammation from iron overload on ferritin concentrations. Premenopausal women, who lose iron from menstruation, were also excluded. Results: Thirty-two patients met the inclusion criteria. The median follow-up was 183 d. Following the dietary intervention, ferritin decreased (-81 μg/L, P = 0.006) and B- carotene increased (46 μg/L, P < 0.0001), whereas CRP remained unchanged (-0.02 mg/L, P = 0.86). Adherent patients had greater reductions in ferritin compared with nonadherent patients (-138 μg/L vs. 15 μg/L, P = 0.001). Among all patients, there was an inverse relation between B- carotene and ferritin (-2.02, P = 0.03). Conclusions: The LIFE diet, or similar dark-green leafy vegetable-rich, whole-food plant-based diets, may benefit patients with disorders of iron overload and iron-induced oxidative stress.
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Authors | Brittany M Perzia, Gui-Shuang Ying, Joshua L Dunaief, David M Dunaief |
Journal | Current developments in nutrition
(Curr Dev Nutr)
Vol. 6
Issue 6
Pg. nzac095
(Jun 2022)
ISSN: 2475-2991 [Electronic] United States |
PMID | 35769450
(Publication Type: Journal Article)
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Copyright | © The Author(s) 2022. Published by Oxford University Press on behalf of the American Society for Nutrition. |