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El Hierro, un factor clave en el desarrollo de enferemedades

El Hierro, un factor clave en el desarrollo de enferemedades

  1. Avatar de krisnesh
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    El Hierro, un factor clave en el desarrollo de enferemedades

    Cada vez más se asocia al hierro, por varios motivos, como un factor independiente en el desarrollo de cierto tipo de enfemedades: ciertos cánceres, diabetes, infarto de miocardio, enfermedades neurodegenerativas, entre otras. Estas son de alto impacto tanto en la morbilidad como en la mortaldad a nivel mundial.


    Un paper para leer acerca del rol del hierro hemínico en el cáncer colorectal:


    Iron: An emerging factor in colorectal carcinogenesis

    Abstract
    The carcinogenic potential of iron in colorectal cancer (CRC) is not fully understood. Iron is able to undergo reduction and oxidation, making it important in many physiological processes. This inherent redox property of iron, however, also renders it toxic when it is present in excess. Iron-mediated generation of reactive oxygen species via the Fenton reaction, if uncontrolled, may lead to cell damage as a result of lipid peroxidation and oxidative DNA and protein damage. This may promote carcinogenesis through increased genomic instability, chromosomal rearrangements as well as mutations of proto-oncogenes and tumour suppressor genes. Carcinogenesis is also affected by inflammation which is exacerbated by iron. Population studies indicate an association between high dietary iron intake and CRC risk. In this editorial, we examine the link between iron-induced oxidative stress and inflammation on the pathogenesis of CRC.


    también es interesante leer una parte del paper que dice lo siguiente:


    Iron and CRC risk
    The association between dietary iron and CRC risk has been examined in many population-based studies. A meta-analysis of studies investigating dietary iron intake, body iron stores and CRC demonstrated a positive correlation between iron in the diet and CRC risk[50]. Notably, two large prospective cohort studies have found that high iron intake and CRC risk were associated with other factors such as a high fat diet or bile acids[4,5] and at least three other case control studies have corroborated the positive correlation between dietary iron and CRC[39,51,52]. Of the studies analysing body iron stores and CRC, one large cohort study observed an association between transferrin saturation and CRC risk[2] whilst three case control studies found a positive correlation between serum ferritin levels and the formation of colorectal adenomatous polyps[1,40,53]. Other studies, however, reported inverse correlations between transferrin saturation[54] or ferritin levels[5] and CRC risk. The role of body iron stores in CRC appears more complex than that of dietary iron and the influence of genetic factors on body iron stores will be discussed in more detail below.
    The effect of high red meat consumption, as a dietary source of iron, on the pathogenesis of CRC has been of considerable interest. Red meat is a major component of the human diet in some societies and contains a high amount of myoglobin and haemoglobin. Both contain haem, a porphyrin structure that contains a central iron atom and it has been suggested that the haem content in red meat promotes colorectal carcinogenesis[55,56]. A meta-analysis of 48 studies specifically addressing red meat consumption showed a significantly increased risk of developing CRC in people with a high intake of red meat as well as processed meat in most of the studies[57]. Of interest is a recent very large prospective cohort study investigating nutrition and disease that described an increased risk of CRC in people who consumed red meat rich in haem, whilst no increased risk was identified for poultry and an inverse correlation was observed for fish, both of which have a lower haem content[58]. Another two prospective cohort studies also reported that haem iron was associated with a higher risk of CRC especially in those who consumed alcohol[59] or those with a low intake of chlorophyll[26]. It is, however, unclear whether the effects of red meat on colorectal carcinogenesis are due to haem, the iron bound to haem, or a combination of both


    los que quieran leer el paper entero , este es el link


    Iron: An emerging factor in colorectal carcinogenesis
  2. Los siguiente/s 2 mancianos agradecen a krisnesh por este mensaje de gran utilidad:

    Darth Menkentor (17-Mar-2010), Western (16-Mar-2010)

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