The Iron Factor of Aging synthesizes a vast array of disparate studies and observations into a cohesive plan for a dietary strategy to minimize cardiovascular diseases, cancer, diabetes and other age-related disorders. Focus on iron as a central player in a range of disorders makes sense of otherwise confusing disease statistics worldwide. Dr. Facchini's point of view offers a unifying explanation of lower age-related disease rates in France, Japan and some Mediterranean countries. The work presents a comprehensive account of how we can control absorption of iron from diet and how iron's darker side can be a very real hazard to health. It is a must reading for practicing clinicians, nutritionists and the public.
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The main goals of this publication are the following:
First, to quickly review the knowledge basis for the main dietary guidelines advocated during the past 20 years or so. A historical outline will help understand how some recommendations were formulated and why others are replacing them.
Second, the pro-aging interaction among specific nutritional, metabolic and dietetic factors will be tentatively identified. Clarification of most of the existing controversy on the effect of specific diets on health and age-related illnesses will follow.
Although it could be argued that some of the notions exposed are yet unsupported by evidence based on large-scale randomized trials, a notable amount of data, from basic research and small scale clinical trials already exist, rendering the central ideas of this work likely enough to be plausible and therefore worth publishing. As no adverse consequences are expected, it is foreseeable that the health status of many people can be significantly improved, while waiting for lengthy confirmatory studies.
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