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Iron overload (also known as haemochromatosis or hemochromatosis) is the abnormal and increased accumulation of total iron in the body, leading to organ damage. [1] The primary mechanism of organ damage is oxidative stress, as elevated intracellular iron levels increase free radical formation via the Fenton reaction.
Human iron metabolism is the set of chemical reactions that maintain human homeostasis of iron at the systemic and cellular level. Iron is both necessary to the body and potentially toxic. Controlling iron levels in the body is a critically important part of many aspects of human health and disease.
Iron helps to strengthen the body's resistance to infections and diseases by facilitating the growth and health of immune cells. So, it is vital for the proper functioning of the immune system.
The human body has protective mechanisms in place to prevent excess free ferric iron from circulating the body. When being transported throughout the body, iron is bound to an iron transporting protein called transferrin to prevent iron from being absorbed into different cells. [6] Any excess iron is stored as ferritin in the liver. [6]
Haemochromatosis is more severe than previously thought and is often diagnosed too late. But the treatment is simple.
If ferritin is high, there is iron in excess or else there is an acute inflammatory reaction in which ferritin is mobilized without iron excess. For example, ferritins may be high in infection without signaling body iron overload. Ferritin is also used as a marker for iron overload disorders, such as hemochromatosis or hemosiderosis.
Serum ferritin is a low cost, readily available, and minimally invasive method for assessing body iron stores. However, the major problem with using it as an indicator of hemosiderosis is that it can be elevated in a range of other medical conditions unrelated to iron levels including infection, inflammation, fever, liver disease, renal disease ...
Roughly 5 grams of iron are present in the human body and is the most abundant trace metal. [1] It is absorbed in the intestine as heme or non-heme iron depending on the food source. Heme iron is derived from the digestion of hemoproteins in meat. [4] Non-heme iron is mainly derived from plants and exist as iron(II) or iron(III) ions. [4]