A new guide on how to maintain a healthy diet when living with haemochromatosis has been launched.

The aim of the guide is to help people with the condition and their families to better understand the foods that they can eat and those that should be limited.

The guide, Diet and Haemochromatosis, has been launched by the Irish Haemochromatosis Association (IHA) in conjunction with the Irish Nutrition and Dietetic Institute (INDI). It was written by registered dietitian, Sarah Keogh.

Haemochromatosis is a hereditary condition in which excessive amounts of iron are absorbed from the diet. This iron is deposited in various organs, mainly in the liver, but also in the pancreas, heart, anterior pituitary and joints and over time, these can become damaged.

The treatment of choice is venesection (phlebotomy), which is the removal of blood. However, limiting some very high-iron foods, as well as foods that increase the absorption of iron, can help limit iron absorption in the body.

The IHA noted that people with genetic haemochromatosis are often confused about diet. An unaffected person normally absorbs 1-2mg of iron per day, but those with the condition will absorb more than this.

The guide is aimed at patients, but also healthcare professionals including dietitians, GPs and nurses. Copies of the guide can be obtained by emailing info@haemochromatosis-ir.com.