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008			230417s2023 gw | fo |||| 0|eng d
020			_a9783662656082
024	7		_a10.1007/978-3-662-65608-2 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aRC620 _b2023 EB
100	1		_aGünther, Klaus, _d1957 November 27- _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _9690401
245		0	_aDiet for Iron Deficiency : _bMetabolism - Bioavailability - Diagnostics _cby Klaus Günther
250			_a1st ed. 2023
264		1	_aBerlin, Heidelberg _bSpringer International Publishing _c2023
300			_a1 recurso en línea
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
505	0		_aIntroduction -- 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.
520			_aThis 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 Jlich, 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.
988			_aSpringer_Medicine_2023
650		7	_2embne _9304087 _aNutrición _xTrastornos
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-662-65608-2 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b06/2024 _dz _eb _zSI