Nutritional anemia

Klaus Kraemer, Michael B. Zimmermann3906412334, 9783906412337

Table of contents :
Cover……Page 1
Title Page……Page 4
Copyright……Page 5
PREFACE……Page 6
FOREWORD……Page 8
CONTRIBUTORS……Page 10
CONTENTS……Page 12
CHAPTER 1 Worldwide prevalence of anemia in preschool aged children,pregnant women and non-pregnant women of reproductive age……Page 14
CHAPTER 2 The case for urgent action to address nutritional anemia……Page 26
CHAPTER 3 The economics of addressing nutritional anemia……Page 32
CHAPTER 4 Diagnosis of nutritional anemia – laboratory assessment of iron status……Page 50
CHAPTER 5 An overview of the functional significance of iron deficiency……Page 58
CHAPTER 6 Iron metabolism……Page 72
CHAPTER 7 Optimizing the bioavailability of iron compounds for food fortification……Page 90
CHAPTER 8 Copper and zinc interactions in anemia: a public health perspective……Page 112
CHAPTER 9 Nutritional anemia: B-vitamins……Page 124
CHAPTER 10 Vitamin A in nutritional anemia……Page 146
CHAPTER 11 Oxidative stress and vitamin E in anemia……Page 168
CHAPTER 12 Selenium……Page 202
CHAPTER 13 Interactions between iron and vitamin A, riboflavin, copper, and zinc in the etiology of anemia……Page 212
CHAPTER 14 Anemia in severe undernutrition (malnutrition)……Page 228
CHAPTER 15 Infection and the etiology of anemia……Page 244
CHAPTER 16 Making programs for controlling anemia more successful……Page 270
CHAPTER 17 Successful approaches: Sprinkles……Page 282
CHAPTER 18 Safety of interventions to reduce nutritional anemias……Page 298
CHAPTER 19 The importance and limitations of food fortification for the management of nutritional anemias
……Page 328
CHAPTER 20 Food-based approaches for combating iron deficiency……Page 350
CHAPTER 21 Global perspectives: accelerating progress on preventing and controlling nutritional anemia
……Page 372
CHAPTER 22 Conclusions and research agenda……Page 396
Index……Page 402