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.

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.

Günther, Klaus

Publications by Günther, Klaus

ISBN	978-3-662-65607-5
Article number	9783662656075
Media type	Book
Edition number	1st ed. 2023
Copyright year	2023
Publisher	Springer, Berlin
Length	XIII, 164 pages
Illustrations	XIII, 164 p. 103 illus., 95 illus. in color.
Language	English