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A sardine oil‐rich diet increases iron absorption but does not compensate the hypoferremia associated with inflammation
Author(s) -
Rodríguez María C.,
Sáiz María P.,
Mitjavila María T.
Publication year - 2003
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/s11745-003-1131-8
Subject(s) - sardine , inflammation , polyunsaturated fatty acid , fish oil , medicine , endocrinology , hepcidin , blockade , carrageenan , clinical chemistry , absorption (acoustics) , chemistry , food science , biology , biochemistry , fish <actinopterygii> , fatty acid , materials science , fishery , receptor , composite material
Inflammatory disorders are associated with a decrease in iron absorption because of the blockade of iron in storage organs. Fish oils, rich in n−3 PUFA, are used to prevent and treat inflammatory disorders and increase iron absorption in non‐inflamed rats. Here we examine whether n−3 PUFA prevent inflammation‐related hypoferremia. Two groups of rats were fed isoenergetic semipurified diets (a standard diet and a sardine oilrich diet). A carrageenan granuloma was induced in half of the rats of each dietary group. Ferrokinetic studies using 59 Fe, hematological analyses, and iron store evaluation were performed in noninflamed and inflamed rats. Although dietary n−3 PUFA increased 59 Fe absorption in carageenan‐treated rats, they did not restore the hypoferremia associated with inflammation, which is due to several mechanisms. Among these mechanisms, the blockade of iron in storage organs is relevant. However, this blockade was less evident in the spleen of inflamed rats fed the sardine oil diet.