NEWS YOU CAN USE
September is Sickle Cell Disease Awareness Month
Research has yielded mixed results in answering the question whether those persons with sickle cell disease experience nutritional deficiencies. Most of the studies utilize children and those utilizing adults use a small population making it difficult to generalize. With that said, I think that researchers and healthcare practitioners would agree that persons with Sickle Cell Disease experience nutritional deficiencies.
Children with Sickle Cell Disease
Researchers at the Sickle Cell Center at Children’s Hospital of Philadelphia have reported that those with sickle cell disease are subject to dietary deficiencies such as: B12 (thiocyanate deficiencies), vitamins E and D, folate, calcium, fiber, protein, vitamin C, riboflavin, magnesium, vitamin A, phosphorous, and zinc.
Research conducted at the Mid South Sickle Cell Center reported that children with sickle cell disease have decreased height and weight when compared to their peers. Although exact reasons for poor growth have not been established, increased calorie and protein needs, and deficiencies in zinc, folic acid, and vitamins A, C, and E may be factors.
Adults with Sickle Cell Disease
A certain population of red blood cells in patients with sickle cell anemia has an elevated density and possesses an abnormal membrane. These "dense cells" have a tendency to adhere to neutrophils, platelets, and vascular endothelial cells, and, thus, they could trigger vaso-occlusion and the subsequent painful crisis from which these patients suffer. We developed a laboratory method of preparing such dense cells and found that nutritional antioxidant supplements, hydroxyl radical scavengers, and iron-binding agents could inhibit the formation of dense cells in vitro. The concentrations at which effective nutritional supplements could inhibit dense cell formation by 50% were 4.0 mg/mL for aged garlic extract, 0.38 mg/mL for black tea extract, 0.13 mg/mL for green tea extract, 0.07 mg/mL for Pycnogenol, 930 microM for alpha-lipoic acid, 270 microM for vitamin E, 45 microM for coenzyme Q(10), and 32 microM for beta-carotene. Both an ex vivo study and a pilot clinical trial demonstrated that a cocktail consisting of daily doses of 6 g of aged garlic extract, 4-6 g of vitamin C, and 800 to 1200 IU of vitamin E may indeed be beneficial to the patients.
In a small clinical trial conducted at the Philadelphia Biomedical Research Institute, S. Tsuyoshi Ohnishi, Ph.D. found that a combination of several high-potency supplements greatly reduced symptoms of sickle-cell anemia. Over six months, Ohnishi asked 10 patients to take 6 grams of vitamin C, 1,200 IU of vitamin E, 1,000 mcg of folic acid and 6 grams of aged garlic extract daily. Meanwhile, the subjects' twins took only folic acid.
People taking the multiple supplements had only one-third the number of painful sickle-cell episodes, compared with the other group. To summarize, researchers at the Philadelphia Biomedical Research Institute, King of Prussia, Penn wanted to test the effects of green tea extract and aged garlic extract on dehydration of sickle cells. They found that a component in the green tea extract almost completely inhibited sickle cell dehydration and the garlic extract reduced dehydration by 30 percent.
A certain population of red blood cells in patients with sickle cell anemia has an elevated density and possesses an abnormal membrane. These "dense cells" have a tendency to adhere to neutrophils, platelets, and vascular endothelial cells, and, thus, they could trigger vaso-occlusion and the subsequent painful crisis from which these patients suffer. We developed a laboratory method of preparing such dense cells and found that nutritional antioxidant supplements, hydroxyl radical scavengers, and iron-binding agents could inhibit the formation of dense cells in vitro. The concentrations at which effective nutritional supplements could inhibit dense cell formation by 50% were 4.0 mg/mL for aged garlic extract, 0.38 mg/mL for black tea extract, 0.13 mg/mL for green tea extract, 0.07 mg/mL for Pycnogenol, 930 microM for alpha-lipoic acid, 270 microM for vitamin E, 45 microM for coenzyme Q(10), and 32 microM for beta-carotene. Both an ex vivo study and a pilot clinical trial demonstrated that a cocktail consisting of daily doses of 6 g of aged garlic extract, 4-6 g of vitamin C, and 800 to 1200 IU of vitamin E may indeed be beneficial to the patients.
In a small clinical trial conducted at the Philadelphia Biomedical Research Institute, S. Tsuyoshi Ohnishi, Ph.D. found that a combination of several high-potency supplements greatly reduced symptoms of sickle-cell anemia. Over six months, Ohnishi asked 10 patients to take 6 grams of vitamin C, 1,200 IU of vitamin E, 1,000 mcg of folic acid and 6 grams of aged garlic extract daily. Meanwhile, the subjects' twins took only folic acid.
People taking the multiple supplements had only one-third the number of painful sickle-cell episodes, compared with the other group. To summarize, researchers at the Philadelphia Biomedical Research Institute, King of Prussia, Penn wanted to test the effects of green tea extract and aged garlic extract on dehydration of sickle cells. They found that a component in the green tea extract almost completely inhibited sickle cell dehydration and the garlic extract reduced dehydration by 30 percent.
3-4-4 and Sickle Cell Disease
Listed below are the deficiencies those with sickle cell disease experience and the food sources that are best to combat these deficiencies. Chew your water and drink your food!
Food Sources
folic acid: romaine lettuce, spinach, asparagus, greens (turnip, mustard, collard), broccoli, cauliflower, beets and lentils
vitamin a: carrots, apricots, squash, sweet potatoes and yams
vitamin c: strawberries, oranges, papaya, tomatoes, kale, broccoli and asparagus
vitamin d: best source is sun. For non vegetarians, excellent source is salmon
vitamin e: mustard greens, chard, sunflower seeds, almonds and spinach
vitamin B12: For vegetarians, no plant is capable of making B12. Tofu and sea vegetables are sources of B12. For non vegetarians, snapper baked, shrimp steamed, salmon baked and calf’s liver
magnesium: swiss chard, spinach, broccoli and pumpkin seeds
phosphorous: almonds and lentils
zinc: spinach, sea vegetables (wakame), pumpkin seeds, asparagus and broccoli
fiber: greens, cauliflower and broccoli
protein: tofu, collard greens, cauliflower, lentils, split peas, beans (kidney, black, pinto and garbanzo)
calcium: spinach, greens, and kale
For more information about Dr. Rowley's 3-4-4 Nutritional Program, call us at 818 377 5120. We would be happy to
tailor a program just right for you.
Listed below are the deficiencies those with sickle cell disease experience and the food sources that are best to combat these deficiencies. Chew your water and drink your food!
Food Sources
folic acid: romaine lettuce, spinach, asparagus, greens (turnip, mustard, collard), broccoli, cauliflower, beets and lentils
vitamin a: carrots, apricots, squash, sweet potatoes and yams
vitamin c: strawberries, oranges, papaya, tomatoes, kale, broccoli and asparagus
vitamin d: best source is sun. For non vegetarians, excellent source is salmon
vitamin e: mustard greens, chard, sunflower seeds, almonds and spinach
vitamin B12: For vegetarians, no plant is capable of making B12. Tofu and sea vegetables are sources of B12. For non vegetarians, snapper baked, shrimp steamed, salmon baked and calf’s liver
magnesium: swiss chard, spinach, broccoli and pumpkin seeds
phosphorous: almonds and lentils
zinc: spinach, sea vegetables (wakame), pumpkin seeds, asparagus and broccoli
fiber: greens, cauliflower and broccoli
protein: tofu, collard greens, cauliflower, lentils, split peas, beans (kidney, black, pinto and garbanzo)
calcium: spinach, greens, and kale
For more information about Dr. Rowley's 3-4-4 Nutritional Program, call us at 818 377 5120. We would be happy to
tailor a program just right for you. 