| Theme | Nutrition Therapy for Liver Diseases | |
|---|---|---|
| Title | Phlebotomy with Low-iron Diet Therapy for Chronic Hepatitis C | |
| Publish Date | 2008/06 | |
| Author | Koji Miyanishi | 4th Department of Internal Medicine, Sapporo Medical University |
| Author | Junji Kato | 4th Department of Internal Medicine, Sapporo Medical University |
| Author | Kieko Kawasaki | Sapporo Medical University Hospital |
| Author | Mizue Shoji | Sapporo Medical University Hospital |
| Author | Naoko Harako | Sapporo Medical University Hospital |
| Author | Takayo Azuma | Sapporo Medical University Hospital |
| [ Summary ] | Chronic hepatitis C virus (HCV) infection is associated with a high risk of liver cirrhosis or hepatocellular carcinoma (HCC). Several studies on patients with chronic hepatitis C have shown that hepatic iron overload is attributable to liver injury and that iron reduction improved serum aminotransferase levels. Excess iron is known to generate reactive oxygen species (ROS) within cells, which causes mutagenic lesions such as 8-hydroxy-2'-deoxyguanosine (8-OHdG). Therapeutic phlebotomy (weekly phlebotomy of 200 gram until a state of mild iron deficiency defined as below 10 ng / ml of serum ferritin was achieved, followed by monthly maintenance phlebotomy) and low iron diets (5 -7 mg / day iron uptake) with long term follow up decrease hepatic 8-OHdG levels and the risk of HCC development in patients with chronic hepatitis C. | |