The Nutritional Trace Metals
December 2004, Wiley-Blackwell
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.
* 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
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