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.
Author(s): Klaus Günther
Publisher: Springer
Year: 2023
Language: English
Pages: 166
City: Berlin
Preface
Contents
About the Author
1: Introduction
References
2: Biochemistry of Iron
2.1 The Heme Group
2.2 Myoglobin and Hemoglobin
2.3 Ferritin and Hemosiderin
2.4 Transferrin
2.5 Iron Enzymes
2.6 Iron in Brain Metabolism
2.7 Iron in the Immune System
References
3: Systemic Iron Homeostasis
3.1 Iron Absorption and Recycling
3.2 Molecular Mechanism of Iron Reduction
3.3 Regulation by Hepcidin
References
4: Anemia and Iron Deficiency
4.1 Global Issues
4.2 Other Causes
References
5: Diagnostics of Iron Deficiency States
5.1 Basic Diagnostics
5.2 Further Diagnostics
References
6: The Iron Requirement
6.1 International Reference Values
6.2 Nutrient Reference Value for the Daily Intake of Iron
6.3 Upper Limit of Iron Intake
References
7: Bioavailability
7.1 Species Analysis of Iron in Foodstuffs
7.2 Dietary Components and Homeostasis
7.3 Properties and Uptake of Ferritin
References
8: Diet for Iron Deficiency
8.1 Iron Content in Foodstuffs
8.2 The Iron Negative List
8.3 Examples of Dishes Containing Iron
8.4 Rules of Thumb for an Optimal Iron Supply
No Predominant Diet with Foods from the Iron Negative List
Additionally Increase the Bioavailability of Iron
Pulses as a Staple Food
Cereal Products, Nuts and Seeds on the Menu
Meat Contains More Iron Than Fish
Green Smoothies Always with Legumes
References
9: Iron and Special Diets
9.1 Vegetarian and Vegan Diet
Designation and Information on Different Diets
9.2 Childhood, Youth and Old Age
9.3 Pregnancy and Breastfeeding Period
9.4 Sports Activities
References
10: Iron Supplementation
10.1 Medicinal Products
10.2 Food Supplements
References
Index
