Talk:Iron deficiency

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Spinach is not as good as people think

An interesting abstract [1] on pubmed indicates that: 1. Spinach is a poor source of dietary iron 2. Ascorbic Acid (vitamin C) doubles the iron absorbed from spinach.

Posted this hoping there's someone will find a good place to work this into the article. -- Matthew 1130 11:39, 14 April 2007 (UTC)[reply]

Iron deficincy anaemia

There is one page on "Iron deficiency anaemia" and one page on "iron deficiency (medicine)". They are closely related topics and perhaps they should be merged. Perhaps, a decision on a merge could by made by a consensus opinion soon and in the early stages of this subjects "medicine collaboration of the week", in order to prevent confusion at a later stage.

I would vote for the pages to be merged. Snowman 19:32, 30 January 2007 (UTC)[reply]
I agree --Emevas 21:03, 30 January 2007 (UTC)[reply]
Agreed Badgettrg
Disagreed. Different topics, big articles. `'mikka 20:56, 8 February 2007 (UTC)[reply]

References

  1. ^ Controlled Environment Agriculture Program, Department of Biological and Environmental Engineering, Cornell University, Ithaca, NY 14853, USA., Bioavailability of iron from spinach using an in vitro/human Caco-2 cell bioassay model. 2004;10(1):7-14 (PMID 15880905)

i also strongly dissagree...ahsan masood

Changed table

I replaced table under "Good Natural Sources of Iron (Foods)" since previous was vegy oriented and didn't include any heme iron group (fish-meat). Its not perfect, dosages aren't very specific, but I think it has enough variety.

milk

Milk seems to block the absoption of iron contained in iron-fortified cereals. Does anyone have a source for this? Tkuvho (talk) 04:54, 7 October 2010 (UTC)[reply]

Addition in the article

I made changes in the article by further adding information on what Iron Deficiency Anemia is and its causes, in the second paragraph.

SR95 (talk) 02:22, 12 August 2014 (UTC)[reply]

Serving size

Why is the serving size 100g for all the meats and differing amount for vegetables? It seems heavily skewed towards soya.

213.235.58.157 (talk) 07:10, 27 February 2015 (UTC)[reply]

Tendinopathy an effect of iron deficiency?

Moved here from main article the claim that tendinopathy is caused by iron deficiency.

The study cited for this claim says only that fluoroquinolones (FQ) cause tendinopathies, and suggests fluoroquinolone-related iron chelation, not iron deficiency per se, causes tendinopathies:

"Badal S1, Her YF1, Maher LJ 3rd2. "J Biol Chem. 2015 Jul 23. pii: jbc.M115.671222. [Epub ahead of print] "*Non-antibiotic effects of fluoroquinolones in mammalian cells.*

"*Abstract*

"Fluoroquinolones (FQ) are powerful broad-spectrum antibiotics whose side effects include renal damage and, strangely, tendinopathies. ... "

PMID 26205818 http://www.ncbi.nlm.nih.gov/pubmed/26205818

The free full text suggests a role of iron chelation at page 6:

These results suggest, for the first time, that FQ treatment can cause unanticipated epigenetic effects. Moreover, we suggest that the well-established linkage between FQ treatment and tendinopathy reflects impairment of collagen maturation by FQ. We suggest that it is the inhibition of collagen 4 prolylhydroxylases by FQ- mediated iron chelation, and repression of collagen P4H1 and LH1transcription that underlies the peculiar tendinopathy side effects of FQ antibiotics. ...

The study's conclusion:

Thus, we propose that iron chelation by FQ antibiotics explains tendinopathy and nephrotoxicity in part through inhibition of iron-dependent dioxygenase enzymes.

http://www.jbc.org/content/early/2015/07/23/jbc.M115.671222.full.pdf

iron amount in clam

The table has clam at #1 with 28 mg of iron per 100 g. However, http://nutritiondata.self.com/facts/finfish-and-shellfish-products/4184/2 has "Mollusks, clam, mixed species, canned, liquid" entry with only 0.3 mg per 100 g. That is roughly a percent of what this article claims. Though the list also has "mussel" at #8, and isn't mussel also a sort of a clam? 212.50.203.198 (talk) 07:15, 12 November 2015 (UTC)[reply]

So, that was the one I got with Google search. Now I found entry "Mollusks, clam, mixed species, canned, drained solids" which has 44.7 mg per 100g. And that is over 1.5 more than given in this wiki article... 212.50.203.198 (talk) 07:25, 12 November 2015 (UTC)[reply]

Sorry, that wasn't per 100 g. The default portion size was bigger, and the amount per 100 g is indeed 28 mg. 212.50.203.198 (talk) 17:21, 12 November 2015 (UTC)[reply]

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Things that reduce iron absorption.

It has been suggested by different sources that green tea, black tea and coffee reduce the amount of iron absorption by the body. — Preceding unsigned comment added by Thecuriousmind (talk • contribs) 10:40, 25 November 2018 (UTC)[reply]

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