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Nutritional Therapy along the Continuum of Care
At the 2022 ESPEN conference, the International Declaration on the Human Right to Nutritional Care was presented, stating the ethical obligation to ensure optimal nutritional care. Still, in our aging populations, patients often present with a range of chronic conditions that, in combination with poor lifestyle choices and other factors such as polypharmacy, affect their nutritional status. Often hidden behind adipose tissue, their muscle mass is decreased, and intakes of essential nutrients are low, while inflammatory levels are chronically increased.
Correcting Iron Deficiency with a Low Iron Micronutrient Powder
Prevalence of iron deficiency is high and young children are especially vulnerable. As untargeted iron supplementation may increase morbidity and mortality in malarial areas, iron fortified foods are recommended to supply adequate amounts of iron. However, these often do not reach children in poor rural areas. Alternatively, micronutrient powders can be added to local foods. The amount of iron should be kept to a minimum to avoid health risks while its absorption is maximised. Non-transferrin bound iron might adversely affect the course of malaria. Also, unabsorbed iron might encourage the growth of pathogens, more likely to be invasive due to the weakened gut lining and immune defence due to concurrent malaria. Information on iron absorption, metabolism and regulation, specifically in the context of infection, is reviewed. The evidence linking iron and malaria is summarised and conclusions are drawn for prevention of iron deficiency in malarial areas. It is described how a micronutrient powder with low levles of highly bioavailable iron is optimised and tested for efficacy. In addition, absorption profiles of two iron compounds and their effect on hepcidn and NTBI is assessed.
Sustainable Nutrition in a Changing World
This book is the first of its kind to tackle in detail the nutritional requirements of the industrialized, so-called developed world. It discusses the link between socio-economic status and food security, focusing especially on the relationship between income and food security in different age groups. The authors calculate the actual levels of essential micronutrients delivered by current dietary patterns, identifying important shortfalls in the provision of key micronutrients, and elucidate the public health consequences of nutrition insecurity. Finally, the authors discuss future approaches for ensuring nutrition security on the basis of three pillars: access, availability and nutritional value. The approaches advocated in this ground-breaking publication will allow all people, irrespective of age and social status, to have access to a safe and nutritious diet. Key stakeholders such as legislators, government, academia and industry, as well as consumers themselves, all have important roles to play in making this a reality.
Vitamin C in Health and Disease
This book is a printed edition of the Special Issue "Vitamin C in Health and Disease" that was published in Nutrients
B-Vitamins and One-Carbon Metabolism
This book is a printed edition of the Special Issue "B-Vitamins and One-Carbon Metabolism" that was published in Nutrients
Teff: nutrient composition and health benefits
Teff (Eragrostis tef), has been cultivated and used for human consumption in Ethiopia for centuries. However, teffs global use for human consumption has been restrained partly due to limited knowledge about its nutrient composition and the processing challenges faced in making teff-based food products. Over the past decade, the recognition that teff is gluten-free has raised global interest. Consequently, literature on the nutritional composition, processing quality, and health benefits of teff has grown considerably. The existing literature suggests that teff is composed of complex carbohydrates with slowly digestible starch. Teff has a similar protein content to other more common cereals like wheat, but is relatively richer than other cereals in the essential amino acid lysine. Teff is also a good source of essential fatty acids, fiber, minerals (especially calcium and iron), and phytochemicals such as polyphenols and phytates.
