DMU RIF Impact Output

I presented two invited oral presentations and DMU's Sickle Cell Conference

Sickle cell and nutrition:

Can the type of food we eat help to reduce the sickle cell crisis?

A discussion about food versus folic acid supplement.

Background: In the UK most people with sickle cell are directed to take a supplementation of folic acid (usually 5mg daily). Folic acid is required by people who have sickle cell disease to help prevent anaemia that may be caused by the sickle red blood cells.

In a previous study (in press) we have demonstrated that 0.2mg of folic acid supplementation produced an increase in plasma folate status (5-meTHF) and a reduction in plasma homocysteine (tHcy - which is also associated with elevated risk of vascular disease and stroke). In the same study we also observed a comparable response in volunteers who had eaten food and drink equivalent to a 0.2mg folic acid supplement tablet for 12 weeks.

However, little is know is known about the nutrient profile of foods traditionally eaten by the UK African and Caribbean communities.

Aim: To measure the folic acid content of key foods consumed in the UK.

Results: We have measured that a 500 mL glass of fresh orange juice provides 0.13 mg folic acid and are now measuring levels in other food such as malt beer, yam, pomegranate, cherry cordial and a nutritional sickle cell product from Costa Rica. Additional results to be presented at a later stage.

Summary: Taken in parallel to folic acid supplements, the consumption of traditionally African and Caribbean foods, some of which are naturally high in folic acid, may be beneficial to people with sickle cell.

Dr. Graham Basten, De Montfort University, Associate Head of School, School of Allied Health Sciences, Faculty of Health & Life Sciences,

Sickle cell and nutrition:

Can the type of food we eat help to reduce the sickle cell crisis?

An Invitation to participate in research

Introduction: Little is know about the accurate dietary intake patterns of people in the UK with sickle cell disease. Researchers at De Montfort University are interested in the link between food intake and sickle cell disease and need to find out more about what people with sickle eat. They would like to recruit people with sickle cell (exclusions apply) to complete a food intake study in order to assess the nutrient profile of people reporting sickle cell anaemia.

Aim: To identify the nutrient profile of people with sickle cell disease using validated food frequency techniques.

Protocol: The study will have been approved by the Faculty of Health and Life Sciences Human Research Ethics Committee at De Montfort University, Leicester. An Advisory Group has been established comprising one person with sickle cell and two representatives from local sickle cell support groups. All researchers who will have contact with people with sickle cell as research participants will have been cleared by the enhanced Criminal Records Bureau checks for working with young people.

The research will entail an initial interview about food intake on day one and depending on participant choice either contact by the researchers by phone/email or text on six subsequent days to record food intake or the participant taking away a week’s food diary in paper booklet format, completing it for each of six subsequent days and returning it by pre-paid post to the researchers.

Exclusion criteria will include cases where the person does not give informed consent (and where the person is 15 or under, where the carer does not give informed consent and the person does not give assent).

Conclusion: The results from the study will allow for planning of a larger UK and US study, to provide information about typical foods consumed and to test these for nutrient profile and finally to allow the planning of a diet based intervention for sickle cell study.