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Immunonutrition

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Book cover Praxishandbuch klinische Ernährung und Infusionstherapie

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Zusammenfassung

Trotz der Überversorgung mit Nahrungsmitteln in der westlichen Welt, die mit einer Zunahme der täglichen Kalorienaufnahme pro Kopf einhergeht, sehen wir im klinischen Alltag in bis zu 50% fehlernährte und in ihrer Immunkompetenz reduzierte Patienten. Die Bearbeitung und Verarbeitung (z. B. Konservierung) der zur Verfügung stehenden Nahrungsmittel, die mit einem Verlust an Vitaminen und antioxidativen Substanzen einhergeht, trägt wesentlich zur Mangelversorgung bei. Somit werden zwarzunehmend Energiesubstrate konsumiert, jedoch fehlen wesentliche Nahrungsbestandteile [7]. Diese Situation geht schon unter normalen Umständen nachgewiesenermaßen mit einer Beeinträchtigung des Immunsystems einher und wird deshalb u. a.für die steigende Anzahl an Erkrankungen aus dem allergologischen Formenkreis verantwortlich gemacht. Aber auch die Überernährung, insbesondere mit einem hohen Fettanteil (gesättigte Fettsäuren), hat nachgewiesenermaßen einen immunsuppressiven Effekt [15].

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Authors
  1. D. Krenz
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  2. K.-W. Jauch
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Editor information

Editors and Affiliations

  1. Medizinische Klinik II, Zentrum der Inneren Medizin Gastroenterologie/Klinische Ernährung, Theodor-Stern-Kai 7, 60590, Frankfurt am Main, Deutschland

    J. Stein

  2. Chirurgische Klinik mit Poliklinik der LMU München-Großhadern, Marchioninistraße 15, 81377, München, Deutschland

    K.-W. Jauch

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© 2003 Springer-Verlag Berlin Heidelberg

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Krenz, D., Jauch, KW. (2003). Immunonutrition. In: Stein, J., Jauch, KW. (eds) Praxishandbuch klinische Ernährung und Infusionstherapie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-55896-2_15

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  • DOI: https://doi.org/10.1007/978-3-642-55896-2_15

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-62625-8

  • Online ISBN: 978-3-642-55896-2

  • eBook Packages: Springer Book Archive

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