Heart Failure Patients Are More at Risk for Long-Term Mortality Due to Low Ferritin

One of the most prevalent symptoms in heart failure patients is iron deficiency (ID). But scientists still don’t fully comprehend the symptoms.

In order to better understand the frequency and implications of ID, researchers looked back at their work to determine how food affects levels of iron and folate.

The researchers examined the prevalence, prognosis, and relationship between ID and diet in 6,660 members of the general population and 182 heart failure patients by analyzing data from the National Health and Nutrition Examination Survey (1999-2002).

ID rates did not significantly differ between patients and the general community, according to the results. A 3.49-fold increased 5-year mortality risk is associated with transferrin saturation (TSAT) <20% (HR: 3.49, CI 1.40-8.72, P=0.007). In patients with HF, ferritin <30 ng/ml was associated with greater ten-year (HR: 2.70, CI: 1.10-6.67, P=0.031) and 15-year (HR: 2.64, CI: 1.40-2.00, P=0.003) all-cause mortality. ID risk (ferritin<100 ng/ml) in HF was decreased by higher dietary folate and lower iron (OR: 0.80, P=0.047).

The investigators came to the conclusion that all groups’ ID rates were average. Low TSAT, on the other hand, had an impact on both groups’ short-term results, whereas ferritin had an impact on long-term outcomes. Diets high in folate can help treat or prevent iron shortage in heart failure patients.