LEADER 02525nam 2200349 450 001 9910674017303321 005 20230629080732.0 035 $a(CKB)4920000000094835 035 $a(NjHacI)994920000000094835 035 $a(EXLCZ)994920000000094835 100 $a20230629d2018 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aFe Deficiency, Dietary Bioavailability and Absorption /$fedited by Elad Tako 210 1$aBasel :$cMDPI - Multidisciplinary Digital Publishing Institute,$d2018. 210 4$dİ2018 215 $a1 online resource (ix, 214 pages) $cillustrations 311 $a3-03897-230-4 330 $aThe 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. 606 $aIron in the body 615 0$aIron in the body. 676 $a612.3924 702 $aTako$b Elad 801 0$bNjHacI 801 1$bNjHacl 906 $aBOOK 912 $a9910674017303321 996 $aFe Deficiency, Dietary Bioavailability and Absorption$92932987 997 $aUNINA