Event Website
https://docs.google.com/presentation/d/1eenXOD7KUNR-Zrjrg9eFlLxCIaYt6Ejv5j1NmoXfO0g/edit?usp=sharing
Start Date
12-12-2018 11:50 AM
Description
Hemochromatosis is the most common genetic disease in white people; it is characterized by progressive iron accumulation, which can lead to organ dysfunction and death. There are three treatment options: phlebotomy, pharmaceuticals, and dietary management. For patients who cannot use the first two, diet is essential to managing the disease. However, more research is needed to understand how diet can be fully utilized as a treatment method. There is hope that natural iron chelators, such as oxalates, can be used to reduce dietary iron absorption. Oxalates are common in vegetables such as spinach; however, previous research suggests that the application of heat to plants containing oxalates can reduce their iron chelation potential. This study proposes to evaluate the effectiveness of consumption of oxalates in spinach for decreasing dietary iron absorption, taking into consideration the effect of heat on spinach preparation. Participants will consume spinach prepared at home via blanching for pre-determined times while other factors that affect iron absorption are controlled. Iron and oxalate levels will be evaluated before and after spinach consumption, and then compared to determine if oxalates in spinach increase or decrease dietary iron absorption. The results will be significant to future hemochromatosis dietary management.
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Exploration of a Novel Treatment Method for Hemochromatosis
Hemochromatosis is the most common genetic disease in white people; it is characterized by progressive iron accumulation, which can lead to organ dysfunction and death. There are three treatment options: phlebotomy, pharmaceuticals, and dietary management. For patients who cannot use the first two, diet is essential to managing the disease. However, more research is needed to understand how diet can be fully utilized as a treatment method. There is hope that natural iron chelators, such as oxalates, can be used to reduce dietary iron absorption. Oxalates are common in vegetables such as spinach; however, previous research suggests that the application of heat to plants containing oxalates can reduce their iron chelation potential. This study proposes to evaluate the effectiveness of consumption of oxalates in spinach for decreasing dietary iron absorption, taking into consideration the effect of heat on spinach preparation. Participants will consume spinach prepared at home via blanching for pre-determined times while other factors that affect iron absorption are controlled. Iron and oxalate levels will be evaluated before and after spinach consumption, and then compared to determine if oxalates in spinach increase or decrease dietary iron absorption. The results will be significant to future hemochromatosis dietary management.
https://digitalcommons.lmu.edu/honors-research-and-exhibition/2018/section-02/9
