Oral ferrous sulfate supplements increase the free radical–generating capacity of feces from healthy volunteers

Lund, Elizabeth K.; Wharf, S G; Fairweather‐Tait, Susan J.; Johnson, Ian T.

doi:10.1093/ajcn/69.2.250

Cited by 211 publications

(167 citation statements)

References 22 publications

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“…Earlier studies have confirmed that unabsorbed iron is concentrated in feces at levels ten-fold higher than most tissues, therefore the potential formation of the toxic hydroxyl radicals through Fenton chemistry is greatly increased in the large bowel. [21][22][23][24] There is controversy as to whether diet can dramatically influence iron stores. Experimental studies have reported that dietary iron cannot induce iron overload [25][26][27] , although a more recent study in a large American cohort found a significant positive association between dietary factors, including meat, and increased iron stores.…”

Section: Discussionmentioning

confidence: 99%

Iron and colorectal cancer risk in the α‐tocopherol, β‐carotene cancer prevention study

Cross

Gunter

Wood

et al. 2006

Intl Journal of Cancer

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In vitro and in vivo studies have associated iron with both the initiation and promotional stages of carcinogenesis. We investigated whether iron was associated with colorectal cancer in a nested case-control study within the a-tocopherol, b-carotene cancer prevention study cohort. Exposure was assessed at baseline, using a 276-item food frequency questionnaire and a fasting serum sample. The study included 130 colorectal cancer cases (73 colon cancers and 57 rectal cancers) and 260 controls. Conditional logistic regression was used to estimate odds ratios (ORs) and 95% confidence intervals (CIs). Supplemental iron intake was only reported for 4 cases and 18 controls; therefore, we were unable to obtain meaningful results for this variable. Comparing the highest to the lowest quartiles, there was an inverse association between serum ferritin and colorectal cancer risk (OR 5 0.4, 95% CI 5 0.2-0.9) and a suggestion of an inverse association between dietary iron and colorectal cancer risk (OR 5 0.4, 95% CI 5 0.1-1.1). In addition, serum ferritin, serum iron and transferrin saturation were all inversely associated with colon cancer risk specifically (OR 5 0.2, 95% CI 5 0.1-0.7, p trend 5 0.02; OR 5 0.2, 95% CI 5 0.1-0.9, p trend 5 0.05; OR 5 0.1, 95% CI 5 0.02-0.5, p trend 5 0.003, respectively), whereas serum unsaturated iron binding capacity was positively associated with colon cancer risk (OR 5 4.7, 95% CI 5 1.4-15.1, p trend 5 0.009). In summary, we found a significant inverse association between several serum iron indices and colon cancer risk. ' 2006 Wiley-Liss, Inc.Key words: red meat; iron; colorectal cancer There is increasing epidemiological evidence implicating red meat as a risk factor for colorectal cancer, whereas white meat has not been associated with this cancer. 1 One of the main differences between red and white meat is the higher iron content in red meat.There are many mechanisms through which iron might influence the carcinogenic process, particularly with respect to colorectal cancer. Iron is able to catalyze the formation of reactive oxygen species, which can induce oxidative DNA damage. 2 In addition, rodent studies have shown that iron is associated with increased crypt cell proliferation in the large intestine 3 and an increased rate of tumor growth in chemically-induced colorectal cancer. 4,5 Heme iron specifically, which is mainly found in meat, has been associated with increased cytotoxicity of fecal water from rodents, 6 increased endogenous formation of carcinogenic N-nitroso compounds 7 and promotion of chemically-induced colorectal cancer in rats. 8 Of the 3 large cohort studies to address the association between iron and colorectal cancer, one examined dietary iron intake and found a significant positive association between iron consumption and cancer of the proximal colon. 9 All 3 cohorts examined iron stores and colorectal cancer risk; one cohort found increased risks for both colon and rectal tumors 9 and one found an increased risk for rectal cancer in women only, 10 but the th...

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Section: Discussionmentioning

confidence: 99%

Iron and colorectal cancer risk in the α‐tocopherol, β‐carotene cancer prevention study

Cross

Gunter

Wood

et al. 2006

Intl Journal of Cancer

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“…El hierro es un prooxidante que puede unirse a restos de cisteína de las proteínas y causar la formación de radicales de hidroxilo libres (128). Se ha demostrado que la ingesta de suplementos de hierro aumenta la excreción de radicales libres en las heces en individuos sanos (129). La presencia de telómeros cortos en los consumidores de suplementos de hierro podría deberse a la capacidad de generación de radicales libres y al resultante estrés oxidativo (127).…”

Section: Hierrounclassified

Telómeros Y Calidad De La Dieta: Una Revision Sistematica

Marti¹,

Echeverría

Morell‐Azanza

et al. 2017

Nutr Hosp

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Palabras clave:Telómeros. Dieta mediterránea. Estrés oxidative. ADN. ResumenFundamento: existen pocos estudios que hayan evaluado la relación entre la calidad de la dieta y la integridad telómerica en humanos. Los telómeros son regiones de ADN no codificante que se encuentran en los extremos de los cromosomas, cuya longitud además de indicar la esperanza de vida, indica el estado global de salud. El objetivo de la presente revisión sistemática es recopilar la evidencia existente sobre la relación entre la longitud de los telómeros y la calidad de la dieta para conocer el impacto que algunos nutrientes, alimentos y patrones dietéticos pueden tener sobre la homeostasis telomérica y por lo tanto, sobre la salud en general. Material y métodos: se realizó una revisión bibliográfica en la base de datos PubMed para identificar los artículos publicados (en inglés o español) hasta diciembre de 2016 que cumplían los siguientes criterios: incluían sujetos humanos; eran estudios transversales; estudios de casos y controles; estudios de cohortes prospectivos o estudios de intervención; que evaluaban la relación de los nutrientes, alimentos o patrones dietéticos con la longitud de los telómeros. La estrategia de búsqueda incluía las siguientes palabras clave: nutrients or food OR food groups OR diet OR dietary pattern OR eating pattern OR dietary habits OR diet type AND telomere attrition OR telomere length. En total, se incluyeron 19 estudios transversales, cinco estudios de casos y controles, cinco estudios de cohortes prospectivos y dos estudios de intervención, incluyendo aquellos artículos que se encontraron por listas de referencias de otras publicaciones. Resultados: se encontraron asociaciones positivas entre la longitud de los telómeros y la adherencia a la dieta mediterránea y el consumo de verduras y frutas. Los resultados obtenidos para otros nutrientes, alimentos o patrones dietéticos fueron incoherentes, aunque parece que las carnes procesadas, los cereales, el alcohol y las bebidas endulzadas podrían estar asociados con telómeros más cortos. Conclusiones: la intervención dietética, y en particular la promoción de una dieta de estilo mediterráneo, podría desempeñar un papel en la protección de la integridad telomérica. Key words:Telomere. Mediterranean diet. Oxidative stress. DNA. AbstractBackground: Few studies have evaluated the relationship between diet quality and telomere integrity in humans. Telomeres are regions of non-coding DNA localized at the end of each chromosome whose length, in addition to indicating life expectancy, indicates an overall health status. The objective of this systematic review is to compile the existing evidence on the relationship between telomere length and diet quality to further explore the impact that some nutrients, foods and dietary patterns may have on telomere homeostasis and therefore, in precision nutrition strategies. Material and methods: A bibliographic review was performed in the PubMed database to identify published articles (in English or Spanish) until December 201...

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“…Si consideramos que la mayoría de los pacientes con enfermedad inflamatoria intestinal presentan anemia por deficiencia de hierro en alguna etapa de su enfermedad, la necesidad de tratarlos con fierro por vía oral es frecuente 37 . En sujetos sanos, a quienes se dio una suplementación de 19 mg de fierro elemental al día por un período de dos semanas, se observó que los radicales libres en las deposiciones aumentaron alrededor de 40% 38 . Así, la evidencia indica que el hierro produce estrés oxidativo intraluminal, pero no aclara si el fenómeno tiene una magnitud que puede ser manejada por los mecanismos homeostáticos que habitualmente operan en el intestino al entrar en contacto con la carga dietaria o si constituyen un riesgo per se.…”

Section: Hierro Cobre Y Enfermedad De Crohnunclassified

Estrés oxidativo, prooxidantes y enfermedad de Crohn

S¹,

M.²

2006

Rev. méd. Chile

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Oral ferrous sulfate supplements increase the free radical–generating capacity of feces from healthy volunteers

Cited by 211 publications

References 22 publications

Iron and colorectal cancer risk in the α‐tocopherol, β‐carotene cancer prevention study

Iron and colorectal cancer risk in the α‐tocopherol, β‐carotene cancer prevention study

Telómeros Y Calidad De La Dieta: Una Revision Sistematica

Estrés oxidativo, prooxidantes y enfermedad de Crohn

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