By Klaus Günther
Around a quarter of the world’s population is affected by iron deficiency, with women of childbearing age, children and adolescents being particularly at risk. The specialist book deals with the latest scientific findings relating to the iron supply of the human organism with natural foods. It dispels the misconception that plant-based iron is less valuable than animal-based iron by presenting iron absorption from plant-based foods via a newly discovered metabolic pathway. From this, new points of view can be derived for vegetarians and vegans, who previously belonged to the risk group. Furthermore, it is dedicated to the diverse diagnostic options for iron deficiency and describes common methods for determining the bioavailability of iron in food. New insights into the biochemistry of iron in brain metabolism, the interaction of iron with other trace elements as well as practical tips for special diets, risk groups and age groups and recipes with simple information on iron intake complete the work. The book is aimed at nutritionists and general practitioners, nutritionists and food scientists, dieticians, pharmacists and nutritionists.

Product Details

• Publisher ‏ : ‎ Springer; 1st ed. 2021 edition (November 25, 2021)
• Language ‏ : ‎ German
• Digital eBook ‏ : ‎ 177 pages
• ISBN-10 ‏ : ‎ 366261345X
• ISBN-13 ‏ : ‎ 978-3662613450