What treatment is available?

The mainstay of treatment for hemochromatosis is the periodic removal of blood, in the form of bloodletting. Extracted 500 ml of blood, equivalent to a normal donation, with the highest frequency that allows the patient’s condition. At first you have to deal with than the extractions were performed once a week, until the body’s iron stores are normal. This may take several months. The treatment should last a lifetime, although the frequency of the sampling is more spaced out.prognosis

Individual prognosis depends on the stage when the disease is diagnosed. Symptoms of fatigue and weakness usually improve, but not always do the articular manifestations. They can also improve the increase in liver size and abdominal pain, and even cardiac abnormalities. However, liver cirrhosis is irreversible and may need to reach the liver transplant. Usually undergoes cirrhosis patients with regular monitoring for early detection of liver cancer, which is a possible late complication.

The specialist most qualified to detect hemochromatosis is a hepatologist or a cardiologist who works in a hospital, since most general practitioners are not familiar with this disorder. First, blood tests are performed, but not always reliable. Usually there is an increased concentration of iron in the blood (serum iron) and the protein in which is deposited (ferritin). In patients with symptoms usually performed a microscopic study of a piece of liver tissue obtained by biopsy to assess liver damage and confirm iron overload, which can even be quantified in the tissue.Early detection

Hemochromatosis is the most common genetic disease among Caucasians. The identification of mutations in the HFE gene allows detection studies in large groups of people. Not all patients with hemochromatosis have these mutations, but the subjects carrying the C282Y mutation on both chromosomes (paternal and maternal), ie, homozygous for the mutation have an elevated risk of developing the disease. On the other hand, it is advisable to study the relatives of patients already identified.

Some tips for carriers

- Check the iron-rich foods

- It is not advisable to eat too many organs (eg liver)

- Avoid taking multivitamins that contain iron

- Vitamin C increases the intestinal absorption of iron from food. We must not overdo its use.

- Avoid excessive consumption of alcohol. Can exacerbate liver impairment.

Liver disease

The liver is the organ that produces the maximum iron overload. The disorder results in an increased synthesis of fibrous tissue or scarring in the liver, leading to the development of cirrhosis. The symptoms of this disease are abdominal pain, jaundice, swelling of the ankles and abdomen and an enlarged liver and spleen. In severe cases bleeding may occur in the digestive tract (due to rupture of esophageal varices) or hepatic coma.

Cardiac disorders

The excessive accumulation of iron can produce two different cardiac disorders. On one side heart failure may occur, characterized by fatigue, lack of energy, difficulty breathing and swelling of the ankles, and other heart rhythm disturbances. Patients may notice heartbeat out of rhythm, called extrasystoles (“palpitations”) or phases in which the heart beats too fast (tachycardia) or too slow (bradycardia).

Pancreatic disorder

Diabetes mellitus may be an early manifestation of hemochromatosis and is present in half of patients with advanced illness. Diabetes is caused by excess iron in the pancreatic gland damage insulin-producing cells. This complication, along with the dark color of the skin may also occur, resulting in the classic description of hemochromatosis as “bronze diabetes.”

Other rare symptoms

Endocrine disruption may occur, especially the pituitary gland, thyroid or gonadal, and skin disorders and nervous system.

Primary hemochromatosis is an inherited disease. In most cases it is due to a mutation in a gene called HFE, which probably makes them absorb too much iron from food digested. This mutation is called C282Y and to produce the disease it is necessary to inherit the two genes (one from each parent) with the C282Y mutation.

However, not all carriers of two copies of this mutation develop the disease, and some may suffer even if only the carriers of a gene with the mutation. An additional mutation in another area called H63D HFE gene, which may occur alone or in combination with the C282Y mutation and also influences the concentrations of iron, although in a much lesser degree.

Who is at risk?

Hemochromatosis is more common in white Caucasians, where the proportion of affected varied from 1 in 300 or 400. The proportion of affected populations is black half. Although the disorder is not sex-linked inherited, the fact is that men have the disease earlier and more often than women, since women lose some of the excess carrier of iron with menstruation, or as a result of pregnancy.

How is the disease?

Hereditary hemochromatosis usually appear between 30 and 60 years, since the excessive accumulation of iron takes years to occur. However, there are a variety of disease affecting children. If left untreated, excess iron is deposited in various organs, especially liver, pancreas and heart. The consequences, including liver failure or heart, can be fatal.

What is hemochromatosis?

Hemochromatosis is a disease caused by a significant excess iron that accumulates abnormally in various tissues. The body needs iron in food to remain in good condition, especially for producing red blood cells of the blood (erythrocytes) that serve to carry oxygen to all parts of the body. Red blood cells contain large amounts of iron. Iron deficiency causes anemia, but excess iron is toxic. The body has few ways to get rid of excess iron, so that it accumulates in tissues and causes injuries and diseases.

What causes hemochromatosis?

Iron overload can be caused by increased iron absorption in the intestine when the body does not need. This is called primary iron overload. Usually this condition is due to an inherited disorder called hereditary hemochromatosis.

Are there other causes?

This article focuses on hereditary hemochromatosis, but excess iron in the body may be due to many disorders of the red blood cells (RBCs) that are destroyed and release the iron they contain. This condition is called secondary iron overload and can also be hereditary. Other causes of this disorder should include blood disorders such as thalassemia major and hemolytic anemias.

The minerals play vital roles in the body, such as help in the formation of bones, part of the blood, regulate hormone function, make transport between the medium and the cells maintain an electrolyte balance, among others.

Both minerals and vitamins are essential nutrients that can only be obtained through food. It is therefore very important to know what food sources of minerals.

Classification of minerals in foods

Sodium

* Processed foods: meats, fish, cheese, ham or sausage, snacks, salt.

Calcium

* Milk and milk products.
* Vegetables: broccoli, spinach, cabbage, onion, watercress, turnip greens, chard.
* Legumes: Baked beans, chickpeas, lentils, soybeans and soy products.
* Fish and seafood.
* Nuts: Walnuts, almonds, pistachios, hazelnuts.

Potassium

* Whole wheat bread.
* Vegetables: Tomato, carrot, pumpkin, watercress, kale, Brussels sprouts, potatoes, avocado.
* Fruits: orange, tangerine, grapefruit, banana, melon, strawberry, peach, apple, kiwi, etc.
* Vegetables: Beans, soy and its derivatives.
* Whole grains: wheat germ.
* Milk.

Iron

* Meat: Rojas, fish, chicken, liver, sausage, seafood.
* Legumes: lentils, beans, beans, peas, soybeans and their derivatives.
* Vegetables: Broccoli, spinach, chard, cabbage, artichokes.
* Whole grains: oats, rye, barley, rice, wheat.
* Dried fruit: raisins.

Zinc

* Dairy.
* Meat: Fish, sea, seafood, meats in general.
* Vegetables.

Copper

* Meat: Liver, fish, shellfish, cod, lamb, beef.
* Vegetables: Carrots, potatoes, lettuce.
* Fruits: Banana, apple.
* Whole wheat bread.

Iodine

* Sea fish, sardines, seafood.
* Vegetables: spinach, watercress, cucumbers, peas, tomatoes.
* Fruits: figs, lemons, apples, oranges, pears.

Knowing what are the minerals found in food is necessary to stay healthy.

Minerals are very important within the body. The body uses these minerals (to which they are considered essential because they can not be obtained otherwise than through the diet), for the benefit of organic health.

Importance of minerals in the diet

* Forman bones and tissues.
* Speakers in the production of hormones.
* Regulate thyroid function.
* Regulate the heartbeat.
* Maintain stable water and electrolyte balance, among other functions.

Once you know the importance of incorporating minerals to food, you need to know what minerals are essential in the diet.

* Iron.
* Calcium.
* Zinc.
* Magnesium.
* Copper.
* Manganese.
* Selenium.
* Potassium.
* Iodine.
* Chrome.
* Fluor, among others.

These minerals have specific and irreplaceable, so it is important to have a varied and balanced diet to avoid malnutrition occur covertly.

It was a huge struggle of a mother to bear fruit in the world’s heart. And then there is also a mother who does not care about her pregnancy, because these mothers may have had too many children, and he did not want to have children again. So she did not attention to children who are in the womb. If you want to take vitamins, you have to buy vitamins carefully. For fear of vitamins that you are buying a fake vitamins created by people who are not responsible. So you should be more alert and I will give a very good vitamin for your baby is best prenatal vitamin.

However the opinions of the vitamins you are taking now, you do not need to doubt it, because I believe it when you are taking vitamins is the best prenatal vitamins. The great for your womb is for nine months in advance. Therefore, you should always care and attention to his your baby, because the baby is a god to your deposit should you watch with affection and love.

Raw meat
Raw meat and raw meat as half roast beef, steak tartare, steak tartare and sausage you during your pregnancy better leave here. In (semi) raw meat is uncommon for a parasite that causes toxoplasmosis. This is an infectious disease that can lead to birth defects. This parasite can occur in the intestines of kittens and unwashed vegetables or fruits. Was it so good before you eat them and let the change of the litter box to your partner about. If you’re working in the garden, wear gloves.

Raw milk cheeses
Cheeses made from raw milk, such as farmer’s cheese, the Listeria bacterium contain. Healthy adults are rarely ill from this bacterium, but an unborn baby is sensitive to. If cheese is pasteurized, you can eat it with confidence. In principle, on the packaging or the product from raw or pasteurized milk is made. The Listeria bacterium is sometimes found in other raw products such as vegetables, chicken, fish and meat, which is long in the refrigerator. The bacterium develops best at temperatures between 4 and 7 ° C. Keep this as short as possible and buy products they prefer fresh.

Liver Products
In liver and other organ meat is high in vitamin A. Too much vitamin A can adversely affect your unborn baby. Eat prefer not more than once a day product delivery, such as liver sausage or liver pate.

Vitamins
If you eat healthy, you get basically all the necessary nutrients. Only vitamin D and folic acid during pregnancy, you need extra. There are special supplements on the market that the correct amounts of vitamins for pregnant women. In these supplements have been taken into account the amount of vitamin A. Also there is folate, the risk of a baby with spina bifida (spina bifida) decreases.

You regularly buy fresh foods, fortified products. But their vitamin content is not guaranteed! Because they are fragile and can disappear during storage, cooking. Some vitamins are extremely fragile. Thus, many foods can lose half of their content between harvest and your plate! The main enemies: light, air and heat.

You definitely buying orange juice, especially to accompany your breakfast. And you say I’m full of vitamin C! Attention this is not necessarily true! Because vitamin C is one of the most fragile. It is thus very sensitive to oxygen.
* A U.S. study moreover showed that orange juice brick can lose 100% of their vitamin C if not eaten quickly enough. The study authors advise to buy orange juice with expiration date is more than three weeks and used within seven days after opening.

Fresh, canned or frozen?

Theoretically, it is preferable to fresh produce to benefit fully from their nutritional value. Some experts also advise to buy daily products that you want to eat, or worse, buying to consume in three days. But does that mean he should avoid canned or frozen? Absolutely not! For, paradoxically, they will sometimes contain more vitamins than fresh produce! Indeed, time removes a portion of vitamins and minerals. But before arriving at the stalls, fresh produce has suffered several days or weeks of storage! While frozen and canned foods are processed mature shortly after the harvest! In addition, you eat shortly after opening. In fact, the nutritional value of foods as they are frozen, fresh or canned varies each vitamin and its sensitivity to different treatments! So be sure to enjoy the qualities of foods, better follow the recommendations of the National Health and Nutrition Program: eat at least 5 fruits and vegetables per day, regardless of their origin!

Raw or cooked?

Many vitamins are sensitive to heat. Eat a maximum raw food may be a good solution, provided good washing. However, do not soak, because you may lose some so-called water-soluble vitamins (B and C). However, cooking has several advantages. It will for example make the fiber more digestible. To retain vitamins, try to cook your food just long enough. Choose any steam cooking and microwave.

The most fragile

Here are some vitamins that can not tolerate being abused:

* Vitamin A: Sensitive to heat and light. Keep food in a cool and slightly exposed;
* Vitamin B1: very sensitive to heat, oxidation air, acidity. Moreover, its absorption is slowed by alcohol or coffee;
* Vitamin B5: sensitive to heat water;
* Vitamin B6: resists heat, oxidation and acidic, but is destroyed by light, and certain compounds called “alkali”;
* Vitamin B8: Sensitive to light;
* Vitamin B9: destroyed by heat and oxidation;
* Vitamin B12: Sensitive to light, destroyed by the heat under the conditions;
* Vitamin C: sensitive to heat: it is largely destroyed by cooking, pasteurization or sterilization. Also very sensitive to oxygen (when preparing food for example). Similarly she fears the basic medium (prefers acidic).

With a few precautions, you can keep all the qualities of your food and greatly improve the nutritional value of your plate!