Immunohistochemistry (IHC) is the process of selectively imaging antigens (for example Myoglobin) in cells of a tissue section by exploiting the principle of antibodies binding specifically to antigens in biological tissues. Myoglobin (symbol Mb or MB) is an iron- and oxygen-binding protein found in the muscle tissue of vertebrates in general and in almost all mammals. It is related to hemoglobin, which is the iron- and oxygen-binding protein in blood, specifically in the red blood cells. In humans, myoglobin is only found in the bloodstream after muscle injury.
It is recommended that you should either wear a sleeve-less or a short-sleeved shirt. Wearing a shirt with full- sleeves that can easily be rolled-up is also fine. There is no need to disturb your diet routine before the IHC test. You can eat and drink normally. Inform your doctor if you are on any medications or have any underlying medical conditions or allergies before undergoing the test. Your doctor depending on your condition will give specific instructions.
As mentioned above, the IHC test is used to detect the presence of antigens (for example Myoglobin) in cells of a tissue section. It can be confirmed from the test reports that: The range of normal results vary slightly based on the laboratory completing the analysis. In most instances, the normal range is 0 to 85 ng/mL. The abnormal (above 85 ng/mL) results can also be seen in: Muscular inflammation (myositis) Muscular dystrophy (hereditary disorders that have muscles wasting and weakness) Rhabdomyolysis (breakdown of muscle tissue from prolonged coma, certain drugs, inflammation, prolonged seizures, and alcohol or cocaine use)
The test involves the following procedures: A tissue or cells sample is collected from the patient. Formalin fix (10 percent neutral buffered formalin) and paraffin embed the sample (cells must be prepared into a cellblock). Protect paraffin block and/or slides from excessive heat. Transport tissue block or 5 unstained (3- to 5-micron thick sections), positively charged slides in a tissue transport kit. Store the sample at room temperature or refrigerated.
| Type | Gender | Age-Group | Value |
|---|---|---|---|
|
Myoglobin
|
Unisex
|
All age groups
|
< 90mcg/L
|
Meat forms an essential part of the daily diet of many people. But it often gets difficult to choose between white meat (chicken or fish) and red meat (beef or pork or mutton) due to the numerous health benefits offered by both. Moreover, both kinds of meat have some health risks as well, which should be kept in mind while consuming either of them.
Read on to find how each type of meat may affect your health, and, which will be more beneficial for your body.
Fat content
People who are more conscious about their weight often tend to choose white meat over red meat because of its lower fat content. For example, fat content in chicken is only about 11%, whereas pork contains about 45% fat. Moreover, the saturated fat content of red meat is about 2.64 times that of white meat.
Protein content
100 gm of chicken breast has about 29.80 gm of protein, whereas the same amount of lamb and pork contain 22.51 gm and 27.55 gm protein respectively. In this case, consumption of white meat will prove to be beneficial as your body can absorb only 74% of the protein in red meat and 80% of the protein in white meat.
Other nutrient content
Red meat is rich in niacin, vitamin b12, riboflavin and thiamine, iron and minerals like zinc and phosphorus. While vitamin b12 aids proper nerve health and ensures that the red blood cells function properly, zinc is responsible for strengthening your immune system.
White meat contains fewer nutrients in comparison to red meat. However, fish contains a high amount of omega-3 fatty acids, which help in improving lipid profiles and prevent cardiovascular diseases.
Health risks
Consumption of both types of meat has been long associated with increased risk of different diseases. The presence of myoglobin, a type of protein in red meat, is responsible for increasing the risk of certain types of cancer. Also, red meat has been often linked with increased chances of hypertension and heart diseases.
These days, feeding antibiotics to chicken for enlarging their size have become a common practice. So, consumption of this type of meat increases the amount of drug-resistant bacteria in your body and reduces the effect of useful drugs too.
While white meat still provides good health benefits, red is NOT RECOMMENDED!! If you wish to discuss about any specific problem, you can consult a Dietitian/Nutritionist.
1. Energy
An iron deficiency can mean that you aren’t able to produce enough oxygen-carrying red blood cells — therefore your body struggles to transport oxygen to your brain, tissues, muscles and cells, leaving you feeling exhausted and weak.
2. Muscle function
Iron is needed for muscle movement because it helps store the oxygen in muscles that allows them to move and strengthen. About 70 percent of your body’s iron can found in the red blood cells of your blood called hemoglobin along with muscle cells called myoglobin. It accepts, stores, transports and releases oxygen.
3. Brain function
The brain is very dependent on oxygen for proper function. If iron is not present, the brain does not receive the oxygen it needs, resulting in poor memory, decreased productivity and apathy. Children with iron deficiency tend to become irritable, restless and are unable to pay attention in class. These symptoms typically disappear once iron levels are restored.
4. Healthy pregnancy
Pregnant women should consume more iron-rich foods than anyone else since not only do they require iron, but they also need to meet the needs of the fetus and placenta. Pregnant women’s iron needs are around 27 milligrams daily, and this is often covered in a prenatal multivitamin.
According to the world health organization, iron deficiency during a pregnancy can increase the risk of maternal and infant mortality, premature birth, and low birthweight.
Restless leg syndrome is a condition characterized by uncomfortable feelings in your legs, giving you a strong urge to move them in order to find relief. Low iron levels are known to play a role in the occurrence of restless leg syndrome.
How much iron do you need?
Iron plays an integral role in the formation of hemoglobin in blood and myoglobin in muscles, both of which carry oxygen to the cells. That's why fatigue and tiredness is the first symptom most people notice when they may be low in iron.
The recommended intake for iron is:
Kids 1-3 years old: 7 mg/day
Kids 4-8 years old: 10 mg/day
Teenagers 9 - 13: 8 mg/day
Teenagers 14 - 18: 11 mg/day for boys & 15 mg/day for girls
Males 19+: 8 mg/day
Females 19-50: 18 mg/day
Females 51+: 8 mg/day
Pregnant females: 27 mg/day
Top high iron foods
Iron rich foods containing heme iron
Clams - 23.8 mg per 3 oz
Oysters - 7.8 mg per 3 oz
Liver per 3 oz
Chicken - 8 mg
Beef - 5.8 mg
Mussels - 5.7 mg per 3 oz
Sardines - 2.4 mg per 3 oz
Turkey - 1.6 mg per 3 oz
Beef per 3 oz
Extra lean ground - 2.5 mg
Prime rib - 2.1 mg
Short rib - 2 mg
Rib eye - 1.7 mg
Sirloin - 1.6 mg
Lamb chop - 2.1 mg per 3 oz
Egg - 1.2 mg per 2 large eggs
Iron rich foods containing non-heme iron
Pumpkin seeds - 8.6 mg per 1/4 cup
Firm tofu - 8 mg per 3/4 cup
Beans per 3/4 cup cooked
White beans - 5.8 mg
Red kidney beans - 3.9 mg
Soybeans: 3.4 mg
Lentils - 4.9 mg per 3/4 cup cooked
Some whole-grain breakfast cereals (per cup)
Total - 18 mg
Raisin bran - 10.8 mg
Cheerios - 8.9 mg
Special k - 8.7 mg
All-bran - 5.5 mg
The magic of iron-food pairing
The absorption of non-heme iron can be improved when a source of heme iron is consumed in the same meal. In addition, the iron absorption-enhancing foods can also increase the absorption of non-heme iron. While some food items can enhance iron absorption, some can inhibit or interfere iron absorption. Avoid pairing these iron-inhibiting foods when you're eating iron-rich foods in the same meal.
Iron absorption enhancers:
Meat/fish/poultry
Fruits: orange, orange juice, cantaloupe, strawberries, grapefruit etc
Vegetables: broccoli, brussels sprouts, tomato, tomato juice, potato, green and red peppers
White wine
Iron absorption inhibitors:
Red wine, coffee and tea
Vegetables: spinach, chard, beet greens, rhubarb and sweet potato
Whole grains and bran
Isolated soy ingredients, like products made with soy flour and isolated soy protein concentrate.
Meat forms an essential part of the daily diet of many people. But it often gets difficult to choose between white meat (chicken or fish) and red meat (beef or pork or mutton) due to the numerous health benefits offered by both. Moreover, both kinds of meat have some health risks as well, which should be kept in mind while consuming either of them.
Read on to find how each type of meat may affect your health, and, which will be more beneficial for your body.
People who are more conscious about their weight often tend to choose white meat over red meat because of its lower fat content. For example, fat content in chicken is only about 11%, whereas pork contains about 45% fat. Moreover, the saturated fat content of red meat is about 2.64 times that of white meat.
100gm of chicken breast has about 29.80 gm of protein, whereas the same amount of lamb and pork contain 22.51 gm and 27.55 gm protein respectively. In this case, consumption of white meat will prove to be beneficial as your body can absorb only 74% of the protein in red meat and 80% of the protein in white meat.
Red meat is rich in niacin, vitamin b12, riboflavin and thiamine, iron, and minerals like zinc and phosphorus. While vitamin b12 aids proper nerve health and ensures that the red blood cells function properly, zinc is responsible for strengthening your immune system.
White meat contains fewer nutrients in comparison to red meat. However, fish contains a high amount of omega-3 fatty acids, which help in improving lipid profiles and prevent cardiovascular diseases.
Consumption of both types of meat has been long associated with increased risk of different diseases. The presence of myoglobin, a type of protein in red meat, is responsible for increasing the risk of certain types of cancer. Also, red meat has been often linked with increased chances of hypertension and heart diseases.
These days, feeding antibiotics to chicken for enlarging their size has become a common practice. So, the consumption of this type of meat increases the amount of drug-resistant bacteria in your body and reduces the effect of useful drugs too.
White Meat and red meat both have their own health benefits and risks, so including small amounts of both in your diet will prove to be beneficial for your body. Determine the amount of each type of meat you will consume depending on your body's specific requirements.
Update From Lybrate: Keep a check on your overall well-being by consuming healthy and delicious products. These Food Products not only soothe your taste buds but also keep you in good health
Shield360 
Ask a Question
Book Appointment
Consult Online
