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Showing posts with label Chelation. Show all posts
Showing posts with label Chelation. Show all posts

Wednesday, 1 April 2020

Chelation Therapy - Why the NIH Trial to Assess Should Be Abandoned

Logo of medjournmed

. 2008; 10(5): 115.
Published online 2008 May 13.
PMCID: PMC2438277
PMID: 18596934

Why the NIH Trial to Assess Chelation Therapy (TACT) Should Be Abandoned

Executive Summary

The National Institutes of Health (NIH) is sponsoring a $30 million, 5-year, phase 3 Trial to Assess Chelation Therapy (TACT) for coronary artery disease (CAD). It was begun in 2003, but after 3 years only half of the planned 2000 subjects had been recruited. The trial involves the intravenous (IV) administration of the chelating agent disodium ethylene-diamine-tetra-acetic acid (EDTA), for which there was a brief enthusiasm among academics during the 1950s. That enthusiasm ended abruptly in 1963 with the publication of a disconfirming case series. Nevertheless, a tiny but strident group of physicians has continued to administer IV “chelation therapy” in their offices, claiming that it dramatically improves symptoms and prolongs life in 80% to 90% of patients with CAD or peripheral vascular disease (PVD). Chelationists also prescribe high doses of both IV and oral vitamin and mineral “supplements,” asserting that these are necessary additions to the regimen. Unless otherwise stated, in this article “chelation” refers to IV infusions of disodium EDTA given with such supplements.
In response to chelationists' claims, between 1990 and 2001 academics conducted a series of randomized controlled trials (RCTs), studying a total of nearly 300 subjects. They found no evidence that chelation is superior to placebo for the treatment of CAD or PVD. Chelationists repudiated each of these studies.
We investigated the social and the scientific histories of chelation therapy beginning in the 1950s. We examined TACT protocols and consent forms, which, in response to Freedom of Information Act (FOIA) requests, the NIH provided to us with curious redactions. We examined the existing RCTs and the numerous case series cited by the TACT protocols. We examined evidence for risks, including information that is not in the standard medical literature. We examined various hypotheses that advocates have offered to explain how chelation “works.”
We present our findings in 4 parts. First, we provide a brief history of the use of disodium EDTA as a treatment for CAD. Next, we describe the origin and nature of the TACT. Next, we discuss the evidence for chelation as a treatment for CAD and for atherosclerosis in general, and place it in the context of other proposed treatments that have been ineffective after an initial period of enthusiasm. Finally, we discuss the risks. For each topic, we contrast our findings with relevant statements in the TACT literature, to the extent that such statements exist.
We found the following:
  • Most who persisted in advocating chelation after the 1960s have been outspoken advocates of other lucrative but implausible treatments, most notably Laetrile. In 1973 they created the American Academy of Medical Preventics “to promote the use of EDTA chelation therapy for cardiovascular disease.” Later they changed the organization's name to the American College for Advancement in Medicine (ACAM). During the 1970s and 1980s, the editor of Chest and Archives of Internal Medicine called such advocates “pseudoscientific zealots”; the TACT protocols now describe them as “prominent experts.” Several are assigned to trial committees, and nearly 100 have been employed as TACT co-investigators.
  • In about 1980, ACAM members began publishing, mainly in a journal of their own creation, case reports of chelation for atherosclerosis. Those reports and an unpublished report by a convicted felon are the main sources cited by TACT investigators in support of effectiveness. We examined those reports and found them not credible. One of the most prolific pro-chelation authors, cited at least 5 times in the TACT protocols, admitted under oath in 1997 to having falsified his data.
  • Since the mid-1970s, court documents and newspapers have reported at least 30 deaths associated with IV disodium EDTA, most of it administered by ACAM members. Nevertheless, not one death is mentioned in TACT literature, and the ACAM has long maintained that “millions of infusions have been administered over the last 30+ years, without any deaths being noted, when used in accordance with established guidelines.” There is ample evidence of chelation morbidity, ranging from annoying side effects to life-threatening complications. An ACAM “Fellow” who belittles such risks has identified himself as a member of the TACT Data and Safety Monitoring Board.
  • In about 1990, the ACAM and one of its offspring, the Great Lakes Association of Clinical Medicine (GLACM), created “institutional review boards” (IRBs). According to the GLACM's Web site: “With an increase in the number of physicians who are under review from state medical boards for practicing alternative medicine, the IRB may offer protection.” The GLACM IRB approved, among other representative studies, Henry Heimlich's “Induced Malaria Therapy” for HIV-positive subjects, conducted in China. In early 2000, with the GLACM IRB under investigation by the US Food and Drug Administration (FDA), both IRBs folded.
  • We present evidence that in late 1999 the ACAM, through its ally – a powerful US congressman – had begun to pressure the NIH to sponsor a chelation study. A proposal was overwhelmingly rejected by the Scientific Review Committee of the National Heart, Lung, and Blood Institute (NHLBI) in 2000, but a year later the NHLBI and the National Center for Complementary and Alternative Medicine (NCCAM) jointly issued a Request for Applications (RFA) for a chelation trial “expected [to] investigate the EDTA Chelation treatment protocol recommended by ACAM.” The winning application – the 2001 TACT protocol – was approved a year later by an NCCAM “Special Emphasis Panel” that included an ACAM officer among its 6 members. He had been the chairman of the GLACM IRB mentioned above. The protocol that the Panel reviewed had named him as a participant in the trial. The protocol also conferred explicit benefits on the ACAM.
  • Early chelation investigators had chosen the disodium salt of EDTA, reasoning that if it could remove calcium from atherosclerotic plaques, it might shrink them. That notion was soon demonstrated to be invalid. It has largely been replaced by a “toxic heavy metals” antioxidant hypothesis, which is based on the potential for metal ions to produce free radical damage. Chelationists now cite “removing heavy metals” as the basis for their claim that chelation is effective for approximately 70 conditions, ranging from schizophrenia and autism to cancer. This provides them with numerous reasons to ignore any trial that finds chelation ineffective for CAD.
  • It is the “heavy metals” hypothesis that the TACT protocols present as plausible. Calcium-sodium EDTA, the form that is used for lead poisoning, would be consistent with that and less dangerous than disodium EDTA. Nevertheless, disodium EDTA is still the preference of the ACAM, which clings to the “decalcification” hypothesis even as it espouses the newer one. That is the stated reason that the TACT will expose subjects to the disodium salt, which carries the risk for acute, life-threatening hypocalcemia.
  • Biochemical literature, either not cited or misrepresented in the TACT protocols, has demonstrated that the heavy metals hypothesis is implausible. Antithetically, it also demonstrates that the chelation mixture used in the TACT has pro-oxidant effects in vitro.
  • The RCTs mentioned above, together with the early case reports and the biochemical considerations, constitute compelling evidence – more compelling than the evidence against several other obsolete treatments – that chelation with disodium EDTA is an ineffective treatment for CAD or for atherosclerosis in general. Chelationists have rejected such findings.
  • The TACT was thus begun in the absence of prior, supporting laboratory, animal, or human phase 1 or 2 studies, contrary to the usual requirements for a phase 3 trial, including those of the NIH itself. The NIH and the TACT principal investigator (PI) argued that there was a substantial demand for chelation, creating a “public health imperative” to perform a large trial now. The PI also argued that although several RCTs had been negative, “thousands” of positive case reports were at least as compelling. He asserted that the results of the TACT, supportive or not, would settle the matter and lead to rational practice. However, all evidence argues against those rationales: The demand is tiny; the case reports are not credible; chelationists have not changed their practices in response to previous controlled trials or other credible information; the results of the TACT are unlikely be either reliable or definitive.
  • In our opinion, TACT literature – including 2 versions of the protocol, the consent form, information posted on the NCCAM Web site, and 2 editorials co-authored by the PI – has misrepresented chelation, its risks, and the facts of the study. It has exaggerated the value of supportive case series, not only by ignoring evidence of bias and incompetence, but by misrepresenting citations and reporting erroneous data. It has minimized the dangers, both by understatements and by omissions of specific, published complications. It has not acknowledged the deaths mentioned above. It has repeatedly conflated disodium EDTA and a different drug, calcium-sodium EDTA. It has ignored accumulating evidence that antioxidant supplements similar to those used in the TACT are ineffective and possibly dangerous.
  • The TACT includes nearly 100 “chelation site” co-investigators who, in our opinion, are unsuitable to care for human subjects or to report trial data. Most espouse implausible health claims while denigrating proven methods; several have been disciplined, for substandard practices, by state medical boards; several have been involved in insurance fraud; at least 3 are convicted felons. Several were members of the ACAM or GLACM IRBs mentioned above. Few appear to have real expertise, required by TACT literature, in treating patients with CAD or in conducting clinical trials. Most continue to promote chelation while the TACT is in progress, contrary to good science, to human studies ethics, and to US Federal Code. The TACT consent form gives no hint of these points.
  • The TACT is to have multiple primary and secondary endpoints, including subjective “quality-of-life” outcomes. There are about 160 distinct study sites. Thus, by chance alone the trial will likely yield equivocal results, although prior evidence overwhelmingly points to chelation being ineffective for CAD. The most likely outcome of the TACT is that nothing, in the tiny subculture of chelation with IV disodium EDTA, will change.
  • We believe that the TACT violates numerous requirements of the Declaration of Helsinki. However, almost any journal to which the TACT investigators might submit a report must honor Helsinki, by virtue of its commitment to the Uniform Requirements for Manuscripts Submitted to Biomedical Journals, established by the International Committee of Medical Journal Editors. It seems that it will not be possible to publish a report of the TACT without overlooking Helsinki and the Uniform Requirements.
For those reasons and more, we conclude that the TACT is pointless, dangerous, unethical, and wasteful. It should be abandoned.

For the rest of the detailed report:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2438277/


Cited by other articles in PMC

See all...

Monday, 13 November 2017

Curious Cook: Vegetarianism and other dietary tales, Part 2

Although most are comfortable with their vegetarian diets, there are some facts which are not always commonly known – and most vegetarian media do not even mention them, especially the “raw” or “paleo” diet media.
People on raw and paleo diets may be depriving themselves of 
mineral nutrients, simply by eating too many raw beans, seeds, 
nuts and wholegrains. – VisualHunt

Read PART 1

And it is not the usual stuff about how vegetarian diets are deficient in nutrients which can only be found in meat and fish – many people simply may not know that several highly popular components of a vegetarian diet can actually result in a significant loss of nutrition, primarily by a chemical process called chelation (pronounced “key-lay-shun”).
Chelation prevents nutrients from being absorbed by the body because a chelating agent tightly binds its own molecules with metal ions, rendering the metals insoluble, inert and indigestible.
Not all chelating agents are bad; for example, sodium calcium edetate is used medically to treat lead and mercury poisoning.
A bit of bad news about beans, grains and nuts
The main dietary compound involved with chelation in humans is phosphorous-based phytic acid (also known as myo-inositol hexakisphosphate) – and salts of phytic acid are known as phytates.
Seeds use phytates as energy stores of phosphates to assist in germination and hence phytates are present in various concentrations in all seeds, grains and legumes used for human consumption.
Due to its undoubted ubiquity, chelation by phytates is generally not a major issue for most humans eating food based on plant seeds, though there are some possible exceptions.
By this I mean that there are significant differences in the levels of phytates in food and these levels are very dependent on the way the food has been prepared.
As an example, lentils which are cooked straight from the packet will have high concentrations of phytates whereas lentils soaked overnight before cooking will have much lower levels of phytates.
In short, wherever possible, always make sure that seeds are pre-soaked and on its way to germination before using them – the germination process greatly depletes phytates in seeds.
As such, people who need enhanced minerals should not eat excessive amounts of seeds which have not been pre-soaked or germinated – this applies to pregnant women, for example.
The chemical summary is that phytates are plant seed-based complex phosphorous compounds which have six sub-groups which bond fiercely with calcium, iron, manganese and zinc molecules, rendering these important metals insoluble and unavailable for digestion.
These minerals would probably be from foods ingested at the same time as phytates – plants do not tend to have them in large quantities. Minerals bound by phytates are excreted by the body as waste material.
It should be noted that phytates are not destroyed by cooking – and people on raw and paleo diets may inadvertently be depriving themselves of mineral nutrients, simply by eating too many raw beans, seeds and nuts. This may also apply to people eating a lot of wholegrain foods in general, such as wholemeal baked goods, oats, granola, muesli, et cetera.
Eating plants means more fibre
On the plus side, eating more plants and plant-based foods can increase the amount of dietary fibre, both soluble and insoluble. Fibre may be a significant contribution to the AHS-2 and EPIC-Oxford findings that vegetarian diets generally lead to lower rates of coronary heart disease (CHD).
A review of several studies by the BMJ in 2013 also concluded that the incidence of CHD is inversely related with the consumption of fibre – basically, eating more fibre reduces the likelihood of CHD while eating less fibre increases the chances of CHD.
The amplitude of this inverse correlation varies depending on which research papers are used but the overall relationship remains true across several large scale studies.
While this is good news, we might like to understand why this inverse relationship exists in the first place. Even if everybody has heard about how good fibre is for health, some may still not know the reasons WHY fibre is actually beneficial – and that may be because the two types of fibre work in different ways.
Soluble fibre and cholesterol
Soluble fibre is termed soluble because it can combine with water to form a gel. A common example is pectin in apples (which is also used to make jams). Soluble fibre appears to help reduce the amount of low-density lipoprotein (LDL) cholesterol circulating in the body by intervening in the intestines before the cholesterol is released into the bloodstream – this intervention is done by soluble fibre binding with cholesterol from digestive bile juices and ingested food and rendering such cholesterol into waste matter.
It seems that between 5 to 10g of soluble fibre can reduce LDL cholesterol by around 5%, though increasing the consumption of soluble fibre does not mean a corresponding decrease in LDL cholesterol as the relationship is not linear – therefore, perhaps an optimal level of soluble fibre consumption for people should be between 5 to 25g a day.
It should be added that LDL is not necessarily the prime cause of CHD but a stressful lifestyle which introduces arterial wall damage combined with LDL is definitely a significant risk factor for CHD. To understand this better, you may choose to read http://www.star2.com/food/food-news/2016/04/24/a-fat-lot-of-good-part-1/
Insoluble fibre and the one-eyed Irishman
Insoluble fibre is plant material which is impervious to water, such as cellulose or the bits of vegetables that you find a little stringy in the mouth.
To understand the function of insoluble fibre, we have to delve into the toilet habits of 20th century British sailors and African tribesmen and recount the work of an interesting one-eyed Irishman called Dr Denis Parsons Burkit.
While in Africa between 1966 and 1972, Burkit conducted curious experiments which noted that African tribesmen were producing between 2.5 to 4.5 times more faeces than British sailors on a regular basis.
This study was done initially to support his hypothesis that the health of people (as measured by the number of visits to hospitals) could be predicted by the frequency and quantity of their bowel movements – the less they pooped, the more sick they were likely to be.
His suspicions were also augmented by the introduction of refined flour (a food containing only a fifth of the fibre of unrefined flour) into the diets of British sailors – this helped to make the naval deposits hard and puny compared to the large soft poops from the Africans.
kale, vegetarian, vegetables, fibre
Eating more plant-based foods means a higher fibre intake, 
which in turn has shown to reduce incidences of coronary heart disease. – AP

An examination of the diets found that Africans ate much more fibre than British sailors and in general had notably healthier intestines.
Later it was established that much of the Africans’ diet was based on plants high in insoluble fibre. Analysing the ailments suffered by British sailors found that issues common with the sailors such as Irritable Bowel Syndrome (IBS), diverticulosis, haemorrhoids, colorectal cancers, et cetera, were absent from the Africans – and from his observations, Burkit proposed that insoluble fibre plays a significant part in maintaining the health of the human gastrointestinal system.
To this day, nobody has been able to challenge this assertion, though there have been disputes about Burkit’s original hypothesis about the numbers of hospital visits in relation to amounts of poop.
As for reasons why insoluble fibre has this beneficial effect, it may be the human digestive system had evolved to expect and handle the fibre load involved in digesting plant material. The human digestive system functions autonomously (ie. without conscious effort) and gut motility (stretching and contraction in the gut) is affected by the type and content of ingested food.
As such, the reduced amount of insoluble fibre in many modern diets would be alien, might not be tolerated so well intestinally and may therefore be a cause of at least some modern gastrointestinal issues.
Insoluble fibre is also high in plant oligosaccharides and these oligosaccharides are very often retained by the gut as food for intestinal microbiota – therefore insoluble fibre can also promote health of gut bacteria. Intestinal flora is very important for human health; as an example, much of the body’s defences against infection are based on the outputs from such flora. More recent research has indicated that gut microbiota may also be related to moods and mental health – this is a complex subject probably suited by another dedicated review.
There appears to be no upper limit to the amount of insoluble fibre which humans can consume – perhaps 30-50g a day should be adequate for most people. Any more may cause exuberant flatulence and require some people to always remain within a 10 metre range of a toilet facility. Nevertheless, it is quite plausible that insoluble fibre can also play a part in the reduction of gastrointestinal cancers (especially in women) as noted by the AHS-2 study.
At this point, it should be noted that both the AHS-2 and EPIC-Oxford dietary studies can also be regarded as proxies for research in dietary fibre, though they both actually did not initially record dietary fibre content in detail.
Subsequent analysis of both studies found that the US-based AHS-2 subjects ingested much more fibre as well as more antioxidants (as measured by Vitamin C content) than the UK EPIC-Oxford subjects.

oats
Oats and bran are a good source of soluble fibre. – Marcoverch/VisualHunt
Fibre and/or antioxidants may therefore explain the major difference in mortality between vegetarian subjects compared to regular meat-eaters: AHS-2 found a 12% lower mortality rate for US vegetarians. However, EPIC-Oxford detected no significant differences across all categories for the UK, possibly due to the difference in dietary fibre.
Although one can think that “non-meat eaters” are automatically “vegetarians”, it is quite important to understand that the “vegetarians” in both studies included people who ate meat, dairy and/or fish occasionally – they are not studies of vegans or people who fastidiously avoid all non-plant proteins compared to meat-eaters.
If you take this view, then both studies can also be taken as proxy studies into the impact of eating less meat, simply by comparing the regular meat-eaters against the other categories which ate meat and/or dairy or fish only occasionally.
Viewed in this context, the AHS-2 research is particularly interesting as the irregular meat eaters seem to be more protected against early mortality and various diseases, especially CHD. But – why is this mortality pattern not observed in EPIC-Oxford?
An analysis of AHS-2 against EPIC-Oxford of ONLY the general meat eaters might help explain the difference in mortality rates (bearing in mind that correlation does not necessarily mean causation).
One striking difference is that Americans eat around 50% more meat per person compared to the United Kingdom, according to the FAO statistics for 2013.
There are many reasons why Americans eat so much more meat – partly it is a cultural issue, partly it is an economic issue as meat is comparatively cheap there due to generous subsidies (which can make various vegetables more expensive than meat).
Also, the US food industry appears to emphasise the nutritional importance of meat and downplays the fact that meat is not required every day. By this simple (and admittedly crudely inferential) analysis, the joint results do appear to indicate that a reduction in meat consumption does reduce mortality – people who ate around 50% more meat die 12% more often compared to people who ate less meat, even if they are all general meat eaters.
The next part will cover intestinal flora, how human mothers nourish the guts of their babies and why certain dietary issues may be attributed to the wrong sources.
http://www.star2.com/food/2017/11/13/vegetarian/

Tuesday, 13 September 2016

How much do you really know about salt?

Salt has been in the medical profession’s naughty list for decades, being linked with a role in high blood pressure, coronary heart disease, kidney damage, stomach cancer and brain damage.


How much do you really know about salt?
Do you know the difference between table salt and natural salt?
Salt has been in the medical profession’s naughty list for decades, being linked with a role in high blood pressure, coronary heart disease, kidney damage, stomach cancer and brain damage.
However, it should be noted that it is the first thing medical staff put into the body via an IV (intravenous) drip when you arrive in the hospital with any fluid-related issue like dehydration.
So, how did this most critical compound get such a bad rap?
Common salt is a mineral composed primarily of sodium chloride. Sodium is a mineral that is required for:
• Stabilising blood pressure – Sodium plays a key role in maintaining blood pressure.
It attracts and holds water, so sodium in the blood helps to maintain the liquid portion of the blood.
When the kidneys are functioning normally, they will flush out extra dietary sodium via urine.
When we consume too much salt, blood volume increases, raising blood pressure.
Health professionals believe this can only happen when liver or kidney function is impaired and high levels of inflammation have caused damage to the arterial walls.
• Hydration – Sodium works together with potassium to maintain cellular hydration via the cell’s osmotic pumps.
• Transmitting nerve impulses – Nerves need electrical activity to communicate.
As we can see, sodium has many uses in the body, and when we have low daily sodium levels, we can suffer from:
• Dehydration
• Weakness or fatigue, and low energy levels
• Headache, nausea and vomiting
• Muscle cramps or spasms
• Brain fog, confusion and irritability
Long-term dehydration and low sodium levels can have a serious detrimental impact on health and create life-threatening diseases.
image: http://www1.star2.com/wp-content/uploads/2016/08/sfit_fitliam2808_py_3.jpg
MIAMI, FL - OCTOBER 26: Processed meats are displayed in a grocery store on October 26, 2015 in Miami, Florida. A report released today by the World Health Organisations International Agency for Research on Cancer announced that eating processed meat can lead to colorectal cancer in humans even as it remains a small chance but rises with the amount consumed. Joe Raedle/Getty Images/AFP== FOR NEWSPAPERS, INTERNET, TELCOS & TELEVISION USE ONLY ==
A report by the World Health Organisation’s International Agency for Research on Cancer 
announced that eating processed meat can lead to colorectal cancer in humans 
even as it remains a small chance but rises with the amount consumed. Photo: AFP

Natural sea salt vs common table salt

Let’s distinguish the difference between natural sea salt and common table salt. My favourite sea salt is Celtic, although Himalayan pink salt has almost the same properties.
Natural Celtic salt is a whole crystal salt that is mineral-rich, completely unrefined and hand-harvested.
It is aired and dried naturally by the sun and the wind, locking in a vast array of vital trace elements, including iodine.
Iodine is one of the most vital trace elements for both mental and physical health, and helps the thyroid maintain our metabolism. Iodine is so crucial to our health that the United States Food and Drug Administration required table salt manufacturers to replace the stripped element back into their products. Hence, iodised table salt.
Sea salt also contains selenium, which helps to chelate toxic heavy metals from the body; boron, which aids in the prevention of osteoporosis; and chromium, which helps regulate blood sugar levels.
Small quantities of sea salt will actually lower the blood pressure of most individuals, because it provides the trace minerals that aid with blood pressure regulation.
It can only stabilise blood pressure when the industry-depleted salts are removed from the diet.
Mineral deficiencies are partly responsible for the rising obesity epidemic. Obese people are invariably malnourished and their bodies are starving because, regardless of how much they eat, they are not getting the minerals and nutrients that are required to balance their diet.
Table salt, or the common white salt found in shakers in restaurants, are heavily refined and have been stripped of their mineral content during processing.
These valuable minerals are then sold to supplement companies for further profits.
So table salt has all of the minerals removed. Consequently, taking table salt or salt-laden foods will impact health and cause gross blood pressure fluctuations the medical profession warns us about.
image: http://www1.star2.com/wp-content/uploads/2016/08/sfit_fitliam2808_py_2.jpg
In general, diastolic blood pressure is considered to be low if it is 60 millimeters of mercury or less. Photo: TNS
In general, diastolic blood pressure is considered to be low if it is 
60 millimeters of mercury or less. Photo: TNS
Processed salt has such a bad reputation that an entire industry of “low sodium” foods has 
sprung up, and unfortunately, even natural salts have been tarred with the same “naughty” 
brush.
We have already ascertained that eating salty, processed foods will affect the heart, kidneys and raise blood pressure, but it is without doubt, the cause behind the sodium link to stomach cancer too.
So, out with table salt and in with Celtic sea salt. Put a pinch in a glass of water with lemon in the morning to fully hydrate the body before you start your day.
If your body is highly acidic, then swap out the sodium chloride for sodium bicarbonate, which will have an alkaline affect on the stomach and the tissues.
If you suffer from low stomach acidity or drink alkaline water, then you may want to continue to add a pinch of Celtic sea salt to your water throughout the day.
http://www.star2.com/living/viewpoints/2016/08/28/how-much-do-you-really-know-about-salt/

Thursday, 3 March 2016

MUST READ: Excess Iron and Brain Degeneration: The Little-Known Link

Iron gradually builds up in certain cells and tissues over the course of the human life span. Too much iron accelerates mitochondrial decay and inflicts system-wide free radical damage to healthy tissues.1,2 Age-related iron overload is a known contributor to multiple degenerative diseases, including liver fibrosisheart attack, and cancer.3-8


March 2012
By Kathleen Anderson

Excess Iron and Brain Degeneration: The Little-Known Link
Iron gradually builds up in certain cells and tissues over the course of the human life span. Too much iron accelerates mitochondrial decay and inflicts system-wide free radical damage to healthy tissues.1,2 Age-related iron overload is a known contributor to multiple degenerative diseases, including liver fibrosisheart attack, and cancer.3-8
Iron accumulation is often a consequence of aging. In the laboratory, total iron content has been shown to increase exponentially as cells age, resulting in 10-fold higher levels of iron compared to young cells.3
Sadly, owing to physician and patient ignorance, the significant dangers posed by excess iron in the body remain little known and often overlooked. As a result, most maturing individuals are not taking aggressive measures to ensure ideal total-body iron status—and most doctors do not properly test for it.
In this article, you will discover the results of a groundbreaking UCLA study published late last year conclusively linking excess iron accumulation in brain tissue to neurodegenerative brain disorders like Alzheimer’s and Parkinson’s.9,10
You will also find a multi-pronged approach to prevent and even reverse iron-induced tissue damage in the brain, liver, and kidneys using nutrients Life Extension® members already take, such as quercetin,curcuminlipoic acid, and green tea.

Brain Iron Levels, Alzheimer’s Disease, and Cognitive Decline

Dr. George Bartzokis is a widely published researcher and professor of psychiatry at the Semel Institute for Neuroscience and Human Behavior at UCLA. Much of his work has been devoted to understanding the role that iron plays in human brain development, function, and aging, with a particular emphasis on the link between iron and neurodegenerative disorders, including Alzheimer’s and Parkinson’s disease.
From that work, Bartzokis and his colleagues have generated a detailed picture of iron metabolism across the human life span.
Bartzokis’ team showed that they could accurately measure iron levels in living humans’ brains by using a highly specialized non-invasive form of magnetic resonance imaging (MRI).11 Applying this technique to groups of people with and without Alzheimer’s disease, the researchers quickly discovered significantly larger amounts of stored iron in certain brain regions in those with Alzheimer’s than in control subjects.9,12 Similar findings held true in Parkinson’s and Huntington’s disease sufferers as well.10,13
Those discoveries raised the intriguing question of whether the iron was a potential contributor to the neurodegenerative disease process, or whether it was a byproduct of the disease itself.
Further work revealed the definitive answer. First, the brain scan studies showed that increased iron levels were present at the earliest onset of disease, indicating that they were not a consequence but rather a potential cause of brain degeneration.13
Second, even in apparently healthy individuals, iron levels rise steadily with age in some of the very brain regions affected by Alzheimer’s, Parkinson’s, and Huntington’s diseases.14 Those regions include the basal ganglia, which contain the highest levels of iron in the brain.13 Third, the researchers found that people with the highest brain iron accumulations had the earliest age at onset of the degenerative diseases.15
By now it was clear that the presence of excessive iron in affected brain areas was somehow directly involved in triggering the neurodegenerative disease processes. Iron was fast emerging as a potentially modifiable age-related risk factor for these conditions.15
But it wasn’t only neurodegenerative diseases for which excessive iron accumulation was a risk. The UCLA researchers studied a group of healthy older adults, comparing memory and information-processing speed according to their brain iron levels. Those with the highest accumulations of iron in their brain grey matter had the poorest performance, especially among men.16
Bartzokis’ team was struck by several other gender differences apparent in these diseases: men are more likely to develop these conditions at earlier ages than women, and women have significantly lower iron levels in five vital brain regions than men of similar ages.17

A Breakthrough Study

These findings led to a compelling study published in late 2011 demonstrating for the first time that limiting your body’s lifetime exposure to iron can in turn limit your risk of neurodegenerative brain disorders.
It began with the observation that women not only have lower brain iron levels in their later years, they also have lower iron levels throughout their bodies for most of their lives. It has long been known among physicians that this difference arises because women lose iron during their reproductive years through menstruation. Could that steady, low-level loss of iron be an effective means by which women inadvertently but effectively limit their lifetime exposure to iron, thereby protecting themselves from early-onset brain disorders?
Dr. Todd A. Tishler, a protégé of Dr. Bartzokis at UCLA, discovered a way to test that hypothesis. Tishler, Bartzokis, and colleagues studied brain scan images of 39 postmenopausal women, of whom 15 had undergone a hysterectomy prior to menopause.18 Those women obviously had stopped menstruating prior to menopause, prematurely ending their bodies’ ability to lose iron on a regular basis. The other women had experienced regular periods until menopause. For comparison, the researchers included brain scans of 54 men of similar ages.
Not surprisingly, the men’s brains had higher iron levels than those of women who had reached menopause naturally, without hysterectomy. But in a compelling validation of Tishler’s hypothesis, the brains of the women with hysterectomies exhibited iron levels not only higher than normal menopausal women but identical to levels in male subjects.18
The UCLA study demonstrated that lifelong menstruation grants most mature women beneficially lower brain iron levels and affords significant protection against early onset of neurodegenerative brain disorders.
It also underscores the critical need for humans to aggressively limit lifetime exposure to iron and therebysubstantially lower their risk of neurodegenerative brain disorders and cognitive decline.
WHAT YOU NEED TO KNOW: HOW EXCESS IRON INFLICTS SYSTEM-WIDE DAMAGE
The interplay between dietary iron intake and total health is more complex than most people grasp.
Here’s why: iron-rich red blood cells typically die after about 90 days. Much of the iron contained in their hemoglobin molecules is recycled to generate new hemoglobin and new red blood cells. (The same is true of the iron in muscle cells.)
The problem? A significant amount of this iron is not recycled. Instead, it accumulates in cellular repositories called lysosomes.
Our bodies use iron because it is a powerful catalyst, speeding chemical reactions essential to life. But it is precisely that catalytic function that makes iron so dangerous in excess. “Useful” iron in your body is bound to carrier proteins and enzyme systems that isolate it from bodily tissues, and that direct its catalytic activities to where they are needed.72 But iron in its unbound state is free to react unselectively with a variety of chemical compounds.15
Unbound iron from age-related overload reacts volatilely with water and oxygen to produce highly reactive oxygen species or free radicals.19,41,42 These in turn damage cell membranes, DNA, mitochondria, and multiple tissues and organs.4,73

Natural Ways to Limit Iron-Induced Tissue Damage

There are several ways you can limit the damaging effects of excessive iron in your body. The most obvious is to monitor how much iron you ingest. Experts now typically recommend that older adults limit their intake of red meat, which is our major natural dietary source of iron. You should also choose your vitamin and mineral supplements carefully. Unless you have iron-deficiency anemia, you are unlikely to benefit from extra supplemental iron, and it is absent from properly formulated dietary supplements.
But what can you do about the iron your body has already absorbed and has now accumulated in potentially dangerous ways in your tissues? There are two main approaches you should take. The first is to supplement with nutrients that can bind up, or chelate the iron in molecular complexes. Chelation isolates iron from tissues and limits its ability to catalyze the oxidant reactions that damage them. Chelation also hastens excretion of excess iron from your body.19 Ultimately, that means that chelation limits your body’s exposure to the destructive effects of iron accumulations.
The second approach to minimizing long-term iron damage is to optimize your antioxidant regimen. That can help you prevent any further damage by iron’s catalytic reactions with oxygen.
We’ll now examine the compelling data for nutrients that can protect your body from excess iron accumulations by chelating iron, enhancing your antioxidant defenses—or both.
THE LINK BETWEEN EXCESS IRON AND BRAIN DEGENERATION
The Link Between Excess Iron and Brain Degeneration
  • Accumulation of iron in bodily tissues is an inevitable consequence of aging.
  • Pathologic age-related iron overload damages cells and tissues and is a causative factor in numerous degenerative diseases, including liver fibrosis,cardiovascular disease, and cancer.
  • Few doctors inform their patients of the dangers of high total-body iron distributions, nor do they test for total-body iron status.
  • Excessive iron accumulations are found in affected brain areas of people with Alzheimer’s, Parkinson’s, and other neurodegenerative diseases.
  • Even in normal older adults, people with higher brain iron accumulations perform more poorly on cognitive tests than do those with lower brain iron concentrations.
  • A breakthrough UCLA study demonstrates that limiting lifetime exposure to iron can reduce brain iron accumulations.
  • A number of nutrients can help reduce your body’s total exposure to iron through chelation (binding to free iron atoms) and antioxidant activity, including quercetincurcuminR-lipoic acid, and silymarin.

Quercetin

Flavonoids are naturally occurring plant molecules that offer both powerful antioxidant protection and the ability to bind to free iron atoms.19-21 Quercetin, a flavonoid found in berries and other plants, chelates iron atoms as powerfully as the prescription drugs used in managing severe cases of iron overdose.22,23Quercetin’s antioxidant effects are likely to be closely related to its strong iron-chelating capacity, and account for its ability to prevent the DNA strand damage that precedes cancer development.24,25
Studies of quercetin reveal that it can prevent the kidney damage associated with acute iron overload from muscle breakdown, one of the leading causes of acute renal failure.26 Similarly, liver injury from long-term exposure to iron is prevented in laboratory animals supplemented with quercetin.27,28 Quercetin is included in properly formulated resveratrol supplements since it boosts resveratrol’s beneficial effects in the body.

Cranberry and Pomegranate

Dark-colored and red fruits are known to have many health benefits, in large part because of their high content of polyphenols. Cranberry and pomegranate extracts rich in polyphenols have now been shown to have potent iron-chelating capabilities, in some cases completely suppressing iron-catalyzed oxidant reactions.22,29
We’ve long known that cranberry juice and extracts are active in preventing urinary tract infections with some of the most common pathological organisms. The traditional view has been that the extracts’ antioxidant and anti-adhesive powers are the primary mechanisms.30 New evidence shows that another way cranberry extracts work is by depriving infecting bacteria of the iron they need for survival through chelation.30,31

Green Tea Extract

After water, tea is the most commonly-consumed beverage in the world.32 Green, unfermented tea leaves have numerous health benefits, chiefly attributable to their content of a polyphenol molecule called epigallocatechin-3-gallate, or EGCG.32 EGCG is a well-known antioxidant.33 In recent years, it was shown to powerfully chelate unbound iron and protect vulnerable tissues.34,35
Green tea extracts rich in EGCG bind to iron, and scientists have proposed their use as an alternative or adjunct to commercial iron chelators, which, while effective, may come with negative side effects.36,37 Such drugs are used to treat thalassemia, a condition which when severe enough, can cause massive iron accumulations as the result of frequent blood transfusions. EGCG from green tea has now been used safely and effectively to bind and remove iron from the blood of individuals with thalassemia.37,38 And in studies of animals deliberately overloaded with iron to mimic aging, green tea extracts are able to bind free iron and reduce iron-related tissue oxidation in brain and liver tissue.36,39,40
Unlike many drugs and nutrients, EGCG readily crosses the blood-brain barrier.41,42 This allows it to capture and isolate iron from the brain regions affected in Alzheimer’s, Parkinson’s, and Huntington’s diseases.43 In contrast to many current drug therapies, which can only modify symptoms in these tragic conditions, iron chelation by EGCG rich green tea extract offers the potential to prevent and reverse the progression of the disease process itself.44-46
SHOULD YOU REALLY BE TAKING IRON?
Should You Really Be Taking Iron?
Curcumin
Despite the dangers posed by excessive iron accumulation, aging individuals still require sufficient iron intake for optimal health.
In order to know whether you are getting adequate (or excessive) amounts of iron in your diet, you need to know your total-body iron status. This requires a series of blood tests beyond those normally administered to determine whether you suffer from anemia.
For a comprehensive snapshot of your current total-body iron status, ask your doctor to include serum ferritin and total iron-binding capacity in addition to the hemoglobin and hematocrit measured in a typical blood count. Your doctor may order additional tests based on these results.
If you don’t have iron deficiency or anemia, taking supplemental iron is not advisable and may contribute to onset of the degenerative disorders associated with iron overload, from Alzheimer’s and Parkinson’s to cancer and cardiovascular disease. Multivitamin and mineral formulations for maturing individuals should not contain extra iron for that very reason. Pregnant women have increased iron requirements and should consult their physician to determine if iron supplementation is appropriate. Be certain that your supplements are appropriate to your own body’s iron status.

Curcumin

Curcumin is the major chemical component of the spice turmeric, which has multiple health benefits as an antioxidant and anti-inflammatory molecule.47-49 The unexpected discovery that curcumin is also a powerful iron chelator has given us new insight into its multimodal mechanisms of action in gaining control of age-related iron accumulations in the brain, heart, and liver.50-53
Iron chelation by curcumin is now recognized as one of the mechanisms by which it prevents cognitive deficits and pathological tissue changes in animal models of Alzheimer’s disease.48 In addition to its direct chelation of iron, curcumin induces increased genetic expression of the body’s natural iron-binding and transport protein,ferritin, further sequestering iron away from vulnerable tissues.50 These multiple capabilities lead directly to reduction in iron levels in iron-overloaded organs.50,53-55
Recently, it was discovered that curcumin’s iron-chelating ability helps restore natural DNA repair mechanisms, an additional means of protecting damaged neurons in Alzheimer’s and Parkinson’s diseases.56 And, in a fashion similar to cranberry polyphenols, curcumin can inhibit growth of microorganisms (in this case, yeast) by depriving them of the iron they need to reproduce.57

Milk Thistle (Silymarin and Silibinin)

Milk thistle extracts have been used for centuries in managing diseases of the liver and gallbladder.58 Iron accumulations and the resulting oxidant stress in liver tissue are responsible for progressive fibrosis (scarring) and ultimately liver failure.2,59 Early work on milk thistle extracts focused on their antioxidant functions, but more recently evidence for potent iron chelation has been revealed as an additional liver-protective mechanism.58,60 Iron-overloaded animals can be protected from the liver fibrosis-inducing effects of iron by regular doses of silibinin, a milk thistle component.2,59
Impressive human data for the impact of silibinin on iron-overloaded patients is now available. In patients with chronic hepatitis C, in whom iron accumulations contribute to liver failure, treatment with a mixture of silibinin and soy complex resulted in a significant decrease in serum levels of ferritin, the iron-bound protein that reflects total body iron levels.61 In patients with thalassemia major, who have massive iron accumulations as a result of multiple transfusions, 140 mg three times per day of the milk thistle component silymarin enhanced the iron-chelating effects of the drug desferrioxamine.62 Similar results have been shown using 140 mg per day of silibinin in patients with another form of iron overload, hereditary hemochromatosis.63

Lipoic Acid and Carnitine

Lipoic acid and carnitine are small-molecule nutrients vital to your body’s management of its energy flow.64,65 Potent antioxidants, they are both credited with protecting mitochondria and thereby slowing the aging process. Exciting work is now emerging that shows that each of these nutrients, in each of several forms, exerts its favorable anti-aging effects by chelating iron as well.64-66
A form of carnitine called L-propionyl carnitine is known to improve heart muscle recovery after a heart attack. It acts as an energy source for heart muscles, and also as an anti-free radical agent in damaged heart tissue; the latter effect has now been shown to be the result of iron chelation.65 Another form, acetyl-L-carnitine, exhibits powerful antioxidant effects that reverse the impact of iron-induced oxidative stress in human cells.67
Lipoic acid chelates iron in lysosomes, cellular components that are a site of iron storage, effectively preventing iron-induced oxidative damage.68,69 This nutrient also reduces iron uptake by cells in the lens of the eye, suggesting a potential role in preventing cataract formation.70
An important animal study has now demonstrated that supplementation with R-lipoic acid reverses age-related accumulation of iron in rat brain tissue and restores normal antioxidant activity.71 This study has direct bearing on the prevention and treatment of neurodegenerative diseases in humans, the very conditions that Dr. Bartzokis and colleagues have been studying at UCLA.

Summary

Should You Really Be Taking Iron?
Milik Thistle
Accumulation of iron in cells is a widely overlooked and inevitable consequence of aging. Pathologic age-related iron overload damages cells and tissues and is a causative factor in numerous degenerative diseases, including liver fibrosis, cardiovascular disease, and cancer. Few doctors inform their patients of the dangers of excess iron, nor do they test for total-body iron status. Excessive iron accumulations are found in affected brain areas of people with Alzheimer’s, Parkinson’s, and other neurodegenerative diseases. Even in normal older adults, people with higher brain iron accumulations perform more poorly on cognitive tests than do those with lower brain iron concentrations. A breakthrough UCLA study demonstrates that limiting lifetime exposure to iron can reduce brain iron accumulation. A number of nutrients can help reduce your body’s total exposure to iron through chelation (binding to free iron atoms) and antioxidant activity. These include quercetincurcuminR-lipoic acid, and milk thistle.
The majority of people should avoid multi-vitamin supplements fortified with iron, as most aging individuals already have too much iron in their bodies. •
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