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.

Professor Dr. Klaus Günther works as a scientist at the Research Centre Jülich, a member of the Helmholtz Association, the largest scientific organisation in Germany, and teaches as a professor at the Institute of Nutrition and Food Sciences at the Rheinische Friedrich-Wilhelms-Universität Bonn. For many years, his research has focused on the availability of minerals and trace elements in foods and their importance for humans. He is the author of numerous scientific publications in international journals and has served as a member of various expert committees, including those of higher federal authorities. Professor Günther held chairs at the Universities of Duisburg-Essen and Bonn. He was appointed honorary professor at the Technical University of Graz, Austria and Nanchang University, P.R. China.