Zusammenfassung
Trotz seines ubiquitären Vorkommens ist die Bioverfügbarkeit von Eisen limitiert. Eisenmangel ist weltweit die häufigste nutritive Mangelerscheinung, die ca. 20 % der Weltbevölkerung betrifft. Ungenügende Zufuhr oder ungenügende Resorption von Eisen aus vegetarischer Nahrung sind die wichtigsten Ursachen weltweit. Auch in Industrieländern ist eine Eisenmangelanämie besonders bei Kindern, Jugendlichen und schwangeren Frauen häufig, wobei niedriger sozioökonomischer Status der wichtigste Risikofaktor ist. In England und den USA leiden 9 – 21 % der weiblichen Teenager an einer Eisenmangelanämie. Im Gegensatz dazu ist in Industrieländern auch die Eisenüberladung und die dadurch bedingte akute oder chronische Eisentoxizität durch erhöhte Zufuhr ein häufiges Gesundheitsproblem (Zimmermann et al., 2007). In den letzten Jahren häufen sich jedoch auch Hinweise dafür, dass milder Eisenmangel in Ländern mit niedrigem sozioökonomischem Status vor Infektionskrankheiten — allen voran Malaria- schützt (Sazawal et al., 2007).
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Zoller, H. et al. (2010). Hämatologie, Onkologie und Gerinnungsstörungen. In: Ledochowski, M. (eds) Klinische Ernährungsmedizin. Springer, Vienna. https://doi.org/10.1007/978-3-211-88900-8_13
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