Reduction in Ferritin Concentrations among Patients Consuming a Dark-Green Leafy Vegetable-Rich, Low Inflammatory Foods Everyday (LIFE) Diet

Abstract

Background: Ferritin is an iron-containing protein and acute-phase reactant, which may be elevated due to systemic iron overload or inflammation. Various diseases are associated with excess iron, but therapeutic iron chelation is suboptimal. Prior studies suggest that several plant phytochemicals possess iron-chelating properties, indicating that a plant-based diet may benefit patients with iron overload. Objectives: The aim was to investigate whether patients who consume a nutrient-dense, dark-green leafy vegetable-rich diet, called the Low Inflammatory Foods Everyday (LIFE) diet, experience reductions in ferritin concentrations. Methods: This was a retrospective study in which patients were intensively counseled to follow the LIFE diet. Compliance was assessed by patient interviews and serum B-carotene measurements. Primary outcomes included changes in ferritin, B-carotene, and C-reactive protein (CRP). Patients with elevated CRP concentrations at baseline were excluded in order to separate the impact of inflammation from iron overload on ferritin concentrations. Premenopausal women, who lose iron from menstruation, were also excluded. Results: Thirty-two patients met the inclusion criteria. The median follow-up was 183 d. Following the dietary intervention, ferritin decreased (-81 μg/L, P = 0.006) and B-carotene increased (46 μg/L, P < 0.0001), whereas CRP remained unchanged (-0.02 mg/L, P = 0.86). Adherent patients had greater reductions in ferritin compared with nonadherent patients (-138 μg/L vs. 15 μg/L, P = 0.001). Among all patients, there was an inverse relation between B-carotene and ferritin (-2.02, P = 0.03). Conclusions: The LIFE diet, or similar dark-green leafy vegetable-rich, whole-food plant-based diets, may benefit patients with disorders of iron overload and iron-induced oxidative stress.