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Klinische Ernährungsmedizin pp 273–321Cite as

Hämatologie, Onkologie und Gerinnungsstörungen

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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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Authors and Affiliations

  1. Universitätsklinik für Innere Medizin Gastroenterologie und Hepatologie, Medizinische Universität Innsbruck, Anichstr. 35, 6020, Innsbruck, Austria

    a.o. Univ.-Prof. Dr. H. Zoller & Dr. M. Schranz

  2. Medizinische Universität Innsbruck, Klinik für Innere Medizin, Universitätskliniken Innsbruck, Anichstr. 35, 6020, Innsbruck, Austria

    a.o. Univ.-Prof. Dr. med. C. Pechlaner

  3. Universitätsklinik für Innere Medizin V Hämatologie und Onkologie, Medizinische Universität Innsbruck, Anichstr. 35, 6020, Innsbruck, Austria

    Dr. med. G. Hetzenauer & Dr. med. W. Willenbacher

  4. Abteilung für Ernährungsmedizin, Universitätskliniken Innsbruck, Innrain 66a, 6020, Innsbruck, Austria

    C. Pall (Diätologin)

  5. Klinik für Hals-Nasen und Ohrenheilkunde, Universitätskliniken Innsbruck, Anichstr. 35, 6020, Innsbruck, Austria

    Dr. med. O. Galvan

  6. Universitätsklinik für Innere Medizin V, Medizinische Universität Innsbruck, Anichstr. 35, 6020, Innsbruck, Austria

    Univ.-Prof. Dr. G. Gastl

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  3. a.o. Univ.-Prof. Dr. med. C. Pechlaner
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  4. Dr. med. G. Hetzenauer
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  1. Abteilung für Ernährungsmedizin, TILAK — Universitätskliniken Innsbruck, Innsbruck, Austria

    Maximilian Ledochowski

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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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