Practical Recommendations on Micronutrient Deficiencies in Gastrointestinal Diseases

IF 0.6 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Food and Nutrition Research Pub Date : 2023-09-28 DOI:10.55289/jnutres/v11i2_23.18

Bidita Shah, Saumin Shah

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引用次数: 0

Abstract

Almost all the micronutrients being absorbed in gastrointestinal tract, patients with gastrointestinal disorders are at highest risk of having multiple nutritional deficiencies including micronutrient deficiencies. Malnutrition and deficiencies can be prevented or treated by optimal medical nutrition therapy, yet limited specific knowledge about micronutrients remains among clinicians. Further knowledge on trace elements remains miniscule as compared to vitamins. Practical recommendations based on available micronutrient guidelines are therefore required regarding procedures for determination of requirements and, especially for gastrointestinal diseases as this is the commonest encountered problem that can impair enzymatic as well as biochemical processes and lead to multiple complications including death. Here we have tried to give consensus based recommendations to help practicing dieticians and clinicians making decision regarding specific micronutrient deficiencies and their implications in gastrointestinal diseases. Keywords: Practical recommendations on micronutrient deficiencies in gastrointestinal diseases, Malnutrition, IAPEN INDIA consensus statement

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关于胃肠疾病微量营养素缺乏的实用建议

几乎所有的微量营养素都是通过胃肠道吸收的，胃肠道疾病患者发生多种营养缺乏症的风险最高，包括微量营养素缺乏症。营养不良和缺乏可以通过最佳的医疗营养疗法来预防或治疗，但临床医生对微量营养素的具体知识仍然有限。与维生素相比，对微量元素的进一步了解仍然很少。因此，需要根据现有微量营养素指南就确定需氧量的程序提出实用建议，特别是对于胃肠道疾病，因为这是最常见的问题，可损害酶和生化过程并导致包括死亡在内的多种并发症。在这里，我们试图给出基于共识的建议，以帮助执业营养师和临床医生就特定微量营养素缺乏及其对胃肠道疾病的影响做出决定。关键词:胃肠疾病微量营养素缺乏的实用建议，营养不良，IAPEN印度共识声明

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来源期刊

Journal of Food and Nutrition Research 农林科学-食品科技

CiteScore

1.60

自引率

9.10%

发文量

审稿时长

1 months

期刊介绍： Journal of Food and Nutrition Research (JFNR) publishes papers focusing on fundamental and applied research in chemistry, physics, microbiology, nutrition aspects, bioactivity, quality, safety, and technology of foods.