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Diet for Iron Deficiency: Metabolism - Bioavailability - Diagnostics

Autor Klaus Günther
en Limba Engleză Paperback – 18 apr 2023
Around a quarter of the world's population is affected by iron deficiency, and women of childbearing age as well as children and adolescents are considered a particular risk group. This reference book deals with the latest scientific findings concerning the iron supply of the human organism with natural foods. It dispels the misconception that plant iron is less valuable than animal iron by presenting the absorption of iron from plant foods via a newly discovered metabolic pathway. From this, new points of view can be derived for vegetarians and vegans, who until now have belonged to the risk group. Furthermore, it is dedicated to forward-looking possibilities of diagnosing iron deficiency and describes modern concepts for determining the bioavailability of iron in food. New findings on the biochemistry of iron in brain metabolism, the description of the different reference values of the international professional societies and practical advice for special diets, risk groups and age groups as well as cooking recipes with simple information on iron intake complete the work. The book is aimed at nutritionists and medical practitioners, nutrition and food scientists, dieticians, pharmacists and sports scientists.

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Specificații

ISBN-13: 9783662656075
ISBN-10: 3662656078
Pagini: 164
Ilustrații: XIII, 164 p. 103 illus., 95 illus. in color.
Dimensiuni: 155 x 235 mm
Greutate: 0.26 kg
Ediția:1st ed. 2023
Editura: Springer Berlin, Heidelberg
Colecția Springer
Locul publicării:Berlin, Heidelberg, Germany

Cuprins

Introduction.- Biochemistry of iron.- Systemic iron homeostasis.- Anemia and iron deficiency.- Diagnosis of iron deficiency states.- The iron requirement.- Bioavailability.- Diet in iron deficiency.- Iron and special diets.- Iron supplementation.

Notă biografică

Professor Dr. Klaus Günther works as a scientist at the Research Centre Jülich, a member of the Helmholtz Association, the largest scientific organisation in Germany, and teaches as a professor at the Institute of Nutrition and Food Sciences at the Rheinische Friedrich-Wilhelms-Universität Bonn. For many years, his research has focused on the availability of minerals and trace elements in foods and their importance for humans. He is the author of numerous scientific publications in international journals and has served as a member of various expert committees, including those of higher federal authorities. Professor Günther held chairs at the Universities of Duisburg-Essen and Bonn. He was appointed honorary professor at the Technical University of Graz, Austria and Nanchang University, P.R. China.

Textul de pe ultima copertă

This reference book deals with the latest scientific findings concerning the iron supply of the human organism with natural foods. It dispels the misconception that plant iron is less valuable than animal iron by presenting the absorption of iron from plant foods via a newly discovered metabolic pathway. From this, new points of view can be derived for vegetarians and vegans, who have so far been counted among the risk group. Furthermore, it is dedicated to forward-looking possibilities of diagnosing iron deficiency and describes modern concepts for determining the bioavailability of iron in food. New findings on the biochemistry of iron in brain metabolism, the description of the different reference values of the international professional societies and practical advice for special diets, risk groups and age groups as well as cooking recipes with simple information on iron intake complete the work. The book is aimed at nutritionists and medical practitioners, nutrition and food scientists, dieticians, pharmacists and sports scientists.
 
Content:
Iron absorption, bioavailability and metabolism
International Reference Values
Diagnosis of iron deficiency
Iron negative list of foods
 
Author:
Professor Dr. Klaus Günther is a lead principal research scientist at the Research Centre Jülich, member of the Helmholtz Association of German Research Centres. He is a specialist in minerals and trace elements in food and teaches as a professor at the Institute of Nutrition and Food Sciences at the University of Bonn, Germany.
 


This book is a translation of an original German edition. The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). A subsequent human revision was done primarily in terms of content, so that the book will read stylistically differently from a conventional translation.

Caracteristici

Paradigm shift and new findings on iron uptake from plant foods With practical tips for special diets, risk groups and age groups Profound expertise of the author with over 25 years of experience