Aging is a fascinating biological process, hallmarked with multiple alterations in the vital activities of cells and the whole organism. For instance, it is associated with hampered immune responses and reduced ability to adapt to the surrounding conditions. Have you ever wondered how aging affects the ability to regulate iron levels in our bodies? Can a simple change in diet improve iron turnover efficiency in aging individuals? Patryk Ślusarczyk and Pratik Mandal, et al. under the leadership of Dr. Katarzyna Mleczko-Sanecka (Laboratory of Iron Homeostasis) and Dr. Wojciech Pokrzywa (Laboratory of Protein Metabolism) answered these questions in their latest article in the eLife magazine.

As we age, our bodies lose the ability to properly regulate iron levels. However, the mechanisms of these changes have not been fully understood yet. The research done by the scientists from the Laboratory of Iron Homeostasis and Laboratory of Protein Metabolism showed that red pulp macrophages (RPMs) - the cells that remove defective red blood cells - become impaired and die during aging. This leads to the formation of iron- and heme-rich protein aggregates and the accumulation of “old and used” red blood cells in the spleen. Further studies showed that feeding mice with a reduced iron content diet improved RPMs functions and thus enhanced organism's capacity to “recycle iron”.

This discovery suggests that limiting dietary iron may be a potential strategy for maintaining proper iron homeostasis while aging. It also provides new information on the relationship between aging and iron homeostasis as well as may inspire future research on improving health  of the elderly.

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