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The Nutritional Trace Metals

ISBN: 978-1-4051-1040-2
356 pages
December 2004, Wiley-Blackwell
The Nutritional Trace Metals (1405110406) cover image
The Nutritional Trace Metals covers the roles played by trace metals in human metabolism, a relatively neglected area of human metabolism and nutrition. The book focuses its attention on the vital roles played by the relatively small number of trace metal nutrients as components of a wide range of functional proteins. Its structure and content are largely based on the approach adopted by the author, Professor Conor Reilly, during more than 30 years of teaching nutrition to a wide range of undergraduate and postgraduate students.

The introductory chapter covers the roles of metals in life processes, the metal content of living systems and metals in food and diets. This is followed by chapters, each dealing with an individual trace metal. Those discussed are iron, zinc, copper, selenium, chromium, manganese, molybdenum, nickel, boron, vanadium, cobalt, silicon and arsenic. In each case attention is given to the metal's chemistry and metabolic roles, including absorption, transport, losses, status and essentiality, as well as the consequences both of deficiency and excess.

The Nutritional Trace Metals is essential reading for nutritionists, dietitians and other health professionals, including physicians, who wish to know more about these vital components of the diet. The book will also be of value to food scientists, especially those involved in food fortification and pharmaceutical product formulation. It will be an invaluable reference volume in libraries of universities and research establishments involved in nutrition teaching and research.

Conor Reilly is Emeritus Professor of Public Health at the Queensland University of Technology, Brisbane, Australia, and is also Visiting Professor of Nutrition at Oxford Brookes University, Oxford, U.K.

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1 Introduction 1.1 The role of metals in life processes - a belated recognition 1.2 The metal content of living systems 1.3 Metals in food and diets 2 Iron 2.1 Introduction 2.2 Iron chemistry 2.3 Iron in the body 2.4 Iron absorption 2.5 Transport of iron in plasma 2.6 Iron losses 2.7 Iron status 2.8 Iron in the diet 2.9 Recommended intakes of iron 2.10 Strategies to combat iron deficiency 3 Zinc 3.1 Introduction 3.2 Zinc distribution in the environment 3.3 Zinc chemistry 3.4 The biology of zinc 3.5 Absorption and metabolism of zinc 3.6 Zinc homeostasis 3.7 Effects of changes in dietary zinc intakes on tissue levels 3.8 Effects of zinc deficiency 3.9 Zinc and the immune system 3.10 The antioxidant role of zinc 3.11 Zinc requirements 3.12 High intakes of zinc 3.13 Assessment of zinc status 3.14 Dietary sources and bioavailability of zinc 3.15 Interventions to increase dietary zinc intake 4 Copper 4.1 Introduction 4.2 Copper chemistry 4.3 The biology of copper 4.4 Dietary sources of copper 4.5 Copper absorption and metabolism 4.6 Distribution of copper in the body 4.7 Assessment of copper status 4.8 Copper requirements 5 Selenium 5.1 Introduction 5.2 Selenium chemistry 5.3 Production of selenium 5.4 Sources and distribution of selenium in the environment 5.5 Selenium in food and beverages 5.6 Absorption of selenium from ingested foods 5.7 Biological roles of selenium 5.8 Selenium in human health and disease 5.9 Recommended allowances, intakes and dietary reference values for selenium 5.10 Perspectives for the future 6 Chromium 6.1 Introduction 6.2 Chemistry of chromium 6.3 Distribution, production and uses of chromium 6.4 Chromium in food and beverages 6.5 Dietary intakes of chromium 6.6 Absorption and metabolism of chromium 6.7 Assessing chromium status 6.8 Chromium requirements 6.9 Chromium supplementation 7 Manganese 7.1 Introduction 7.2 Production and uses of manganese 7.3 Chemical and physical properties of manganese 7.4 Manganese in food and beverages 7.5 Dietary intake of manganese 7.6 Absorption and metabolism of manganese 7.7 Assessment of manganese status and estimation of dietary requirements 8 Molybdenum 8.1 Introduction 8.2 Distribution and production of molybdenum 8.3 Chemical and physical properties of molybdenum 8.4 Molybdenum in food and beverages 8.5 Dietary intakes of molybdenum 8.6 Absorption and metabolism of molybdenum 8.7 Molybdenum requirements 9 Nickel, boron, vanadium, cobalt and other trace metal nutrients 9.1 Introduction 9.2 Nickel 9.3 Boron 9.4 Vanadium 9.5 Cobalt 9.6 Other possibly essential trace metals and metalloids
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Connor Reilly is Emeritus Professor of Public Health at the Queenland University of Technology, Brisbane, Australia, and is also Visiting Professor of Nutrition at Oxford Brookes University, Oxford, UK.
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* vital information for all nutritional scientists
* the area has been neglected in many previous nutrition books
* extremely well-respected and well-known author
* commercially-useful information on ingredients for food companies
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"This book discusses the role played by trace metals in human metabolism. It is intended for use by food scientists in fields such as food fortification as well as nutritionists, dietitians and other health professionals wanting to learn more about trace metals as dietary components."
Food Science & Technology Abstracts, Vol 37 (3) 2005

"This book covers the roles played by trace elements in human metabolism. It provides information on thir nature and function, and discusses reports from the specialist literature, highlighting current thinking concerning the effect of these trace elements.
This book will be particularly useful for undergraduates in dietetics and nutrition courses and will be of value to medical and pharmaceutical and other healthprofessionals, including alternative health practitioners.
It could also serve as a reference book for food scientists and technologists, as well as for administrators and others in the food industry who need to nore more about the nutritional trace elements that occur in processed and other foods either naturally or added in fortification."
CAB Abstracts, 2005

"The Nutritional Trace Metals is a unique reference source for food scientists and technologists (espicially those involved in food fortification and pharmaceutical product formulation. i.e. nutraceuticals and functional foods), dietiticans and other health professionals, including physicians, who wish to know more about these vital components of the diet."

International Journal of Food Science and Technology 2005

"...essential reading for public health professionals."

"The selenium chapter is a tour de force with a wide ranging discussion on the magnitude and implications of selenium defiency".

"This is a fine addition to the body of available literature on trace metals of nutritional significance and covers teh important trace elements including iron, zinc, copper, selenium, manganese, molybdenum, etc".

Maternal and Child Nutrition Volume 2 Issue 2 April 2006

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