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Author : Elad Tako
Publisher : MDPI
Page : 215 pages
File Size : 43,9 Mb
Release : 2018-10-12
Category : Electronic books
ISBN : 9783038972303
This book is a printed edition of the Special Issue "Fe Deficiency, Dietary Bioavailbility and Absorption" that was published in Nutrients
Author : Institute of Medicine,Food and Nutrition Board,Standing Committee on the Scientific Evaluation of Dietary Reference Intakes,Subcommittee of Interpretation and Uses of Dietary Reference Intakes,Subcommittee on Upper Reference Levels of Nutrients,Panel on Micronutrients
Publisher : National Academies Press
Page : 804 pages
File Size : 45,6 Mb
Release : 2002-07-19
Category : Medical
ISBN : 0309072794
This volume is the newest release in the authoritative series issued by the National Academy of Sciences on dietary reference intakes (DRIs). This series provides recommended intakes, such as Recommended Dietary Allowances (RDAs), for use in planning nutritionally adequate diets for individuals based on age and gender. In addition, a new reference intake, the Tolerable Upper Intake Level (UL), has also been established to assist an individual in knowing how much is "too much" of a nutrient. Based on the Institute of Medicine's review of the scientific literature regarding dietary micronutrients, recommendations have been formulated regarding vitamins A and K, iron, iodine, chromium, copper, manganese, molybdenum, zinc, and other potentially beneficial trace elements such as boron to determine the roles, if any, they play in health. The book also: Reviews selected components of food that may influence the bioavailability of these compounds. Develops estimates of dietary intake of these compounds that are compatible with good nutrition throughout the life span and that may decrease risk of chronic disease where data indicate they play a role. Determines Tolerable Upper Intake levels for each nutrient reviewed where adequate scientific data are available in specific population subgroups. Identifies research needed to improve knowledge of the role of these micronutrients in human health. This book will be important to professionals in nutrition research and education.
Author : Elad Tako
Publisher : Unknown
Page : 128 pages
File Size : 48,9 Mb
Release : 2018
Category : Electronic
ISBN : 3038972312
The World Health Organization (WHO) estimates that approximately one-third of worldwide infant deaths, and one half in developing countries, can be attributed to malnutrition. More specifically, iron (Fe) deficiency is the most common nutritional deficiency worldwide and a major cause of infant mortality. Fe deficiency is particularly widespread in low-income countries because of a general lack of consumption of animal products (which can promote non-heme Fe absorption and contain highly bioavailable heme Fe) coupled with a high consumption of a monotonous diet of cereal grains and legumes. Such diets are low in bioavailable Fe due to the presence of phytic acid and certain polyphenols that are inhibitors of Fe bioavailability. Diets with chronically poor Fe bioavailability which result in high prevalence of Fe deficiency and anemia, increase the risk of all-cause child mortalities and also may lead to many pathophysiological consequences including stunted growth, low birth weight, delayed mental development and motor functioning, among others. Thus, a crucial step in alleviating Fe deficiency anemia is through understanding how specific dietary practices and components contribute to the Fe status in a particular region where Fe deficiency is prevalent. The aim of this Special Issue is to report on the recent advances and research developments related to the improvements of dietary Fe bioavailability and absorption in an effort to alleviate dietary Fe deficiency.
Author : Institute of Medicine,Committee on Micronutrient Deficiencies
Publisher : National Academies Press
Page : 222 pages
File Size : 53,7 Mb
Release : 1998-03-24
Category : Medical
ISBN : 9780309060295
Micronutrient malnutrition affects approximately 2 billion people worldwide. The adverse effects of micronutrient deficiencies are profound and include premature death, poor health, blindness, growth stunting, mental retardation, learning disabilities, and low work capacity. Preventing Micronutrient Deficiencies provides a conceptual framework based on past experience that will allow funders to tailor programs to existing regional/country capabilities and to incorporate within these programs the capacity to address multiple strategies (i.e., supplementation/fortification/food-based approaches/public health measures) and multiple micronutrient deficiencies. The book does not offer recommendations on how to alleviate specific micronutrient deficienciesâ€"such recommendations are already available through the publications of diverse organizations, including the U.S. Agency for International Development, the Micronutrient Initiative, World Bank, United Nations Childrens' Fund, and the World Health Organization. Instead, this volume examines key elements in the design and implementation of micronutrient interventions, including such issues as: The importance of iron, vitamin A, and iodine to health. Populations at risk for micronutrient deficiency. Options for successful interventions and their cost. The feasibility of involving societal sectors in the planning and implementation of interventions. Characteristics of successful interventions. The book also contains three in-depth background papers that address the prevention of deficiencies of iron, vitamin A, and iodine.
Author : Klaus Günther
Publisher : Springer Nature
Page : 167 pages
File Size : 40,7 Mb
Release : 2023-04-17
Category : Science
ISBN : 9783662656082
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 : Per Tidehag
Publisher : Unknown
Page : 170 pages
File Size : 51,8 Mb
Release : 1995
Category : Diet in disease
ISBN : UOM:39015023423562
Author : The British Nutrition Foundation
Publisher : Springer Science & Business Media
Page : 195 pages
File Size : 55,6 Mb
Release : 2012-12-06
Category : Medical
ISBN : 9789401105859
Iron is a key element in nutrition. It has a central role in energy metabolism of living cells and iron deficiency anaemia is one of the world's most common nutritional deficiency diseases. The Iron Task Force is a committee of acknowledged experts in the field of iron biochemistry and metabolism. The members were invited by the British Nutrition Foundation to review the current state of knowledge of the nutritional and physiological significance of this most important element. Iron: Nutritional and physiological significance is a thorough review of the subject by experts.
Author : Anonim
Publisher : UCANR Publications
Page : 6 pages
File Size : 50,9 Mb
Release : 2008
Category : Electronic
ISBN : 9781601074980
You need plenty of iron in your diet, both to carry oxygen in your bloodstream and to keep all of your body's cells functioning properly. Severe iron deficiency causes a type of anemia. Learn to ensure you have the right amount of iron in your diet.
Author : Institute of Medicine,Committee on the Prevention, Detection, and Management of Iron Deficiency Anemia Among U.S. Children and Women of Childbearing Age
Publisher : National Academies Press
Page : 139 pages
File Size : 49,5 Mb
Release : 1994-02-01
Category : Medical
ISBN : 9780309049870
This book summarizes information related to public health measures on the prevention, detection, and management of iron deficiency anemia. It presents draft guidelines and recommendations related to this area, as applicable in primary health care and public health clinic settings, and it formulates recommendations for research. This volume is intended both to provide a common frame of reference for health professionals in preventing and treating iron deficiency anemia and to enable the U.S. Centers for Disease Control and Prevention to prepare national guidelines and recommendations for the prevention and control of iron deficiency anemia.
Author : James Waddell
Publisher : Unknown
Page : 98 pages
File Size : 40,8 Mb
Release : 1973
Category : Enriched foods
ISBN : WISC:89031247802
Abstract: The suitability of different iron compounds for iron enrichment of foods is assessed on the basis of bioavailability and effects on food products. Developments in knowledge of iron metabolism and programs for iron enrichment of foods are reviewed. Six methods are given for measuring iron absorption from the gastrointestinal tract, and physiological and dietary factors influencing iron absorption are discussed. The historical use of 4 iron compounds added to cereal foods is described, with special emphasis on implications for iron nutrition in infants and children. Human and animal research related to the iron enrichment of foods is summarized. These studies show that soluble iron salts are most absorbable, with ferrous sulfate exhibiting the greatest bioavailability of the commonly used iron fortification agents; however, because ferrous sulfate interferes with storage stability and other functional properties of foods, such iron sources as elemental iron powders, ferric orthophosphate, and sodium iron pyrophosphate have been substituted. (nm).
Author : Marie T. Ruel
Publisher : Intl Food Policy Res Inst
Page : 85 pages
File Size : 44,6 Mb
Release : 2001
Category : Health & Fitness
ISBN : 9780896295049
Throughout the developing world, poor people subsist on diets consisting of staple foods such as rice or maize and little else.The lack of diversity in the foods they eat often leads to micronutrient deficiencies. Almost one-third of the children in devel
Author : E. M. DeMaeyer
Publisher : Unknown
Page : 58 pages
File Size : 44,7 Mb
Release : 1989-01-01
Category : Anemia, Hypochromic
ISBN : 9241542497
Author : Fergus Clydesdale
Publisher : Elsevier
Page : 195 pages
File Size : 45,6 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323160391
Iron Fortification of Foods discusses in detail the problems encountered with different iron sources in staple foods, beverages, condiments, and salt, as well as provides a “how to approach toward solving these problems in both developed and developing countries. Organized into three parts, the book begins with the discussion on the prevalence, causes, and treatment of anemia, as well as the effect of food on the availability of iron fortificants. It then describes the different iron sources, their interaction with food, and their bioavailability. Lastly, it explores the critical area of product application. The book significantly provides needed information for almost anyone, in any country, interested in fortifying food with iron and in treating iron deficiency anemia.
Author : Constance Kies,American Chemical Society. Nutrition Subdivision
Publisher : Unknown
Page : 232 pages
File Size : 51,7 Mb
Release : 1982
Category : Bioavailability
ISBN : UCAL:B4494632
Abstract: Research results concerning aspects of iron (Fe) bioavailability from various foods and interactions of Fe with other nutrients are reported by experts for nutritionists and food and agricultural chemists. Several areas address the determination of available Fe in foods, changes in Fe availability caused by food processing, physiochemical food properties affecting Fe chemstry, and food additives that either enhance or inhibit Fe intake. Therelationship of ascorbic acid in aiding Fe absorption is discussed, as is the inhibitory action of dietary fiber. Twoimportant human nutrition aspects cover Fe availability in human milk, and the differences in Fe utilization between vegetarians and omnivores. When careful choice is made of food combinations, food additives, and proper processing methods, humans can utilize a greater portion of the Fe in low-energy foods. (wz).
Author : Michael Hamlin,Nick Draper
Publisher : BoD – Books on Demand
Page : 242 pages
File Size : 50,8 Mb
Release : 2013-05-15
Category : Health & Fitness
ISBN : 9789535110316
This unique resource presents current issues in sports and exercise medicine which outlines new areas of knowledge and provides updates on current knowledge in the broad field of sports and exercise medicine. Written by experts in their own sub-disciplines, Current Issues in Sports and Exercise Medicine discusses the physiology behind sports injuries and presents new and exciting approaches to manage such injuries. In addition, the book explores the relationship between exercise, health and performance by providing new information in areas such as exercise and immunity, the use of iron supplementation for performance, how exercise affects reactive oxygen species, and the proposed benefits of real and simulated altitude training. This book is well referenced and illustrated and will be a valuable resource for sports medicine specialists, physiologists, coaches, physical conditioners, physiotherapists and graduate and medical school students.