620? Is this ng/ml? Since a range of 25 to 75 ng/ml is considered in normal range, seems you should immediately consult with a doctor to address the current level, rather than just address future intake through diet. The level of body iron can be controlled in two ways: By reducing iron intake or increasing iron loss, but because your current level is so high, nutrition alone may not be your answer here--
For cases of severe iron excess, the preferred therapeutic treatment is a course in physician-led phlebotomy rather than just nutritional changes. (Phlebotomy is the procedure of removing small amounts of blood from the body ) Using this treatment can depend on your age, gender, and severity of symptoms--and it is important to know whether you condition was caused by excess iron intake, since the treatment could be significantly different. Some people/patients who are eligible to donate blood find it is another "doctor-acceptable" avenue to lower iron levels. One unit (pint) equals 500 cc of blood. Removal of 500 cc of blood will lower the ferritin level by about 50 ng/ml. For an otherwise healthy patient, blood donation can be an avenue used two to three times a year. Again, be sure you are working close with your doc to monitor your iron levels.
As part of your ongoing treatment, your doc may likely ask you to avoid excess red meat consumption (more than 4 servings per week), and excess servings of fruit per week (21 or more servings), since vitamin C in fruit enhances iron absorption into the body. Eating whole grained foods is associated with lower (more normal) iron count, also. The iron that is naturally present in vegetables (including spinach) is not well absorbed by the body and is considered relatively safe. It is also likely he or she will advise you to avoid vitamins with iron supplements in them, and also, if your liver is damaged and this is contributing to your high iron level, to avoid alcohol (contributes to liver damage), and drugs like acetaminophen (Tylenol).
For cases of severe iron excess, the preferred therapeutic treatment is a course in physician-led phlebotomy rather than just nutritional changes. (Phlebotomy is the procedure of removing small amounts of blood from the body ) Using this treatment can depend on your age, gender, and severity of symptoms--and it is important to know whether you condition was caused by excess iron intake, since the treatment could be significantly different. Some people/patients who are eligible to donate blood find it is another "doctor-acceptable" avenue to lower iron levels. One unit (pint) equals 500 cc of blood. Removal of 500 cc of blood will lower the ferritin level by about 50 ng/ml. For an otherwise healthy patient, blood donation can be an avenue used two to three times a year. Again, be sure you are working close with your doc to monitor your iron levels.
As part of your ongoing treatment, your doc may likely ask you to avoid excess red meat consumption (more than 4 servings per week), and excess servings of fruit per week (21 or more servings), since vitamin C in fruit enhances iron absorption into the body. Eating whole grained foods is associated with lower (more normal) iron count, also. The iron that is naturally present in vegetables (including spinach) is not well absorbed by the body and is considered relatively safe. It is also likely he or she will advise you to avoid vitamins with iron supplements in them, and also, if your liver is damaged and this is contributing to your high iron level, to avoid alcohol (contributes to liver damage), and drugs like acetaminophen (Tylenol).
