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Knochengesundheit

  • Chapter
Biofunktionalität der Lebensmittelinhaltsstoffe

Part of the book series: Springer-Lehrbuch ((SLB))

Zusammenfassung

Die Festigkeit und somit die Tragfähigkeit des knöchernen Skeletts wird durch eine Vielzahl von Faktoren bestimmt. Neben Risikofaktoren, die nicht beeinflusst werden können, wie:

  • Geschlecht,

  • ethnische Zugehörigkeit,

  • Körperbau und

  • genetische Disposition,

stellen der Lebensstil und die Ernährungsgewohnheiten wesentliche Faktoren im Rahmen der physiologischen Knochenremodellierung dar.

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Author information

Authors and Affiliations

  1. Rheuma-Zentrum Wien-Oberlaa, Kurbadstraße 10, 1100, Wien

    Prof. Dr. Hans Bröll

Authors
  1. Prof. Dr. Hans Bröll
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Editor information

Editors and Affiliations

  1. ZIEL – Zentralinstitut für Ernährungs- und Lebensmittelforschung, Technische Universität München, Gregor-Mendel-Straße 2, 85350, Freising

    Dirk Haller (Lehrstuhl für Biofunktionalität der Lebensmittel Wissenschaftszentrum Weihenstephan) (Lehrstuhl für Biofunktionalität der Lebensmittel Wissenschaftszentrum Weihenstephan)

  2. Institut für Humanernährung und Lebensmittelkunde, Christian-Albrechts-Universität zu Kiel, Hermann-Rodewald-Straße 6, 24098, Kiel

    Gerald Rimbach

  3. Institut für Ernährungswissenschaften, Lehrstuhl für Ernährungstoxikologie, Dornburger Straße 24, 07743, Jena

    Tilman Grune

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Bröll, H. (2013). Knochengesundheit. In: Haller, D., Rimbach, G., Grune, T. (eds) Biofunktionalität der Lebensmittelinhaltsstoffe. Springer-Lehrbuch. Springer Spektrum, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-29374-0_12

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