New Carvalho video compares tea and coffee. I found out,.searching with Google, that both can deplete iron absorption quite a lot. A few cups of tea, for example, can deplete non-heme iron bioavailability in certain situations by a very large amount. (Which can lead to anemia and health problems. I’m going to cut back my tea consumption quite a lot with meals! Almost every meal I had eaten until recently included iced tea as the main drink.)
Here is the Carvalho.video:
Has anyone looked at lactoferrin? (I previously posted about it here: Iron: an underrated factor in aging - #99 by adssx )
It’s being tested in the ITP.
Interesting recent papers:
Ongoing RCTs for periodontal diseases, iron deficiency, heart failure, exercise performance, rhabdomyolysis, gut permeability, pneumonia, sleep, and diabetes.
Poke @John_Hemming.
Many years ago, back on the CRSociety list there was a lot of enthusiasm about lactoferrin with many members supplementing. It was also an argument for taking whey concentrate protein powder - which was my point (lactoferrin) in the ACDF thread I started, as I wrote, after the surgery I switched from my soy and pea protein powders to whey concentrate precisely because of lactoferrin among other reasons.
CAUTION: Chinese paper, but it’s a review, so I post it mostly because it brings together a bunch of citations so I don’t have to post everything separately.
Role of lactoferrin in osteopenia and osteoporosis
I wonder what convinced the ITP to try lactoferrin in 2023. There might be unpublished data?
Well, the CRSociety discussions centered around claims that it was good for mitochondrial longevity. Unfortunately the website is no more (a big loss), but as I recall there were some in vitro studies, which of course means just speculation.
I suppose there’s a more recent overview, again I post it because I don’t have the time atm to go hunting for old studies, so this has a bunch of citations pulled together.
The Lactoferrin Phenomenon—A Miracle Molecule
There is a complex issue relating to Iron. On one side it inhibits mitophagy, but on the other side (beyond oxygen transfer) it is needed for dopamine production.
I wonder if they’re using the right form, I did post this before:
Thanks. The interesting bit:
Thus, the natural, partially iron-saturated form of lactoferrin is what should be used to try to resolve sticky inflammation.
Until recently, the only lactoferrin supplement on the market was an Italian product, Lattoglobina.
However, two brands have recently started selling such a product in the US:
Double Wood sells a natural partially iron-saturated lactoferrin that appears to be purified from dairy products using a patented process with high purity.
The Lactoferrin Co sells 95% pure partially iron-saturated lactoferrin isolated from grass-fed milk, as a powder or as enterically coated capsules.
I bought the doublewood product right away, but couldn’t start it until I had swallowed my supply of the other kind. I have a drawer of supps that I bought on a whim then didn’t finish. I was going through the other day and deciding which I could use up, which to throw. First world problem, but still a problem. I do believe in lactoferrin.
What’s the current lactoferrin you’re using? Any effects noticed?
I think Iron levels are important. To what extent lactoferrin helps in dealing with this is unclear. I have bought some and may try it.
I used liposomal pepeior before. I think absorption is an issue with this. It can absorb or donate iron. Reduces inflammation. Helps NK cells against disease and cancer I suppose. Helps my gut mostly.
It naturally occurs in milk but is destroyed by pasteurization.
I’m trying to find native lactoferrin supplements in the UK.
This one seems to do the job: https://osavi.com/en/lactoferrin-200-mg.html
They use a branded form of lactoferrin called Proferrin which according to another website has 9% iron saturation.
@Davin8r you mentioned a product called ProFerrin before. But yours is heme iron and not lactoferrin, right?
Yes that’s correct – it’s synthetic heme iron.
However, looking at the abstract, but not reading the paper:
Results: In adjusted models, a one standard deviation increase in serum ferritin was positively associated with higher standardized levels of DunedinPACE, GrimAgeAccel, and PhenoAgeAccel (DunedinPACE: 0.05, (0.00, 0.10); PhenoAgeAccel: 0.06 (0.00, 0.11); GrimAgeAccel: 0.06 (0.01, 0.11)). In contrast, higher serum iron and transferrin saturation were inversely associated with the biological aging metrics (serum iron, DunedinPACE: −0.02, (−0.07, 0.03); PhenoAgeAccel: −0.04 (−0.10, 0.01); GrimAgeAccel: −0.05 (−0.10, −0.01); transferrin saturation (DunedinPACE: −0.01, (−0.06, 0.05); PhenoAgeAccel: −0.01 (−0.06, 0.05); GrimAgeAccel: −0.05 (−0.10, −0.01))). Conclusions: The positive association with ferritin is consistent with the proposed role of oxidative stress in accelerated aging associated with high iron exposure. However, the observed inverse associations with serum iron and transferrin saturation are not consistent with this common explanation, and future studies are needed to examine potential explanations.
I have been a bit more focussed on ferritin as a guide to intracellular iron. I may read up on this a bit more, but until you get quite low on iron stores I don’t think that there is a lot that can be read into particularly serum iron.
Think I need to remind myself that all of my coffee and tea interferes with any Lactoferrin or iron absorption
Yes, and soy milk. At one point i was drinking coffee in the morning, tea at work, and soy milk with lunch and dinner along with testosterone replacement therapy (exogenous T can deplete iron stores) and ended up with ferritin in the 20s (i.e. anemia). Now I just take a daily heme iron supplement (Proferrin) which is not significantly affected by the above dietary factors, and my ferritin has been in the healthy range ever since.
I’m getting a bunch of labs done tomorrow.
AI says I most likely am fine and don’t need a recheck, but the tests are cheap, so if it’s wise to check yearly or so, I guess it would be time. ?
