| Theme |
Nutritional Managements for Maintenance Dialysis Patients with Clinical Complications |
| Title |
Dietary iron restriction in dialysis patients with chronic hepatitis C or liver cirrhosis |
| Author |
Kazuko Iwata |
Department of Food and Nutrition Services, Mie Unibersity Hospital |
| Author |
Masahiko Kaito |
Department of Gastroenterology and Hepatology, Division of Clinical Medicine and Biomedical Science, Institute of Medical Science, Mie University Graduate School of Medicine |
| [ Summary ] |
The administration of recombinant human erythropoietin and iron has provided dramatic progress in the treatment of anemia associated with chronic renal failure. However, excess iron can be harmful to organisms, in part through the generation of free radicals. Excess divalent iron generates free radicals, mainly via Fenton chemistry. The ratio of anti-HCV antibody positive results in patients receiving dialysis was ten times that of normal subjects. Most patients with chronic hepatitis C are exposed to iron-induced oxidative stress. Iron reduction therapy, both in the form of phlebotomies or dietary iron restriction, improved hepatic inflammation and lowered aminotransferase levels in CH-C patients. When treating dialysis patients with chronic hepatitis or liver cirrhosis we should be careful of iron overloads in nutritional treatment. |