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NU FS 305 > Chapter 14 - Nutrients Involved in Blood Health > Flashcards

Chapter 14 - Nutrients Involved in Blood Health Flashcards

1
Q

What is the percent composition of blood?

A
  • 55% plasma
  • 1% leukocytes
  • 45% RBC
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2
Q

How is bioavailability altered?

A

By presence of other substances in the diet (minerals/phytates/oxalates)

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3
Q

Why is it easy to reach the UL of trace minerals?

A
  • No regulations on the amount in supplements
  • It can be difficult to remove minerals from the body after they’re absorbed
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4
Q

Function

Vitamin K

A
  • Metabolism of osteocalcin (protein that binds calcium to form bone)
  • Blood-clotting
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5
Q

Sources of Vitamin K

A
  • Gut bacteria
  • Green vegetables
  • Vegetable oils
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6
Q

Consequences of Vitamin K deficiency

A
  • Lack of blood clotting
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7
Q

Is there a risk of Vitamin K toxicity?

A

No; it is broken down very quickly and excreted

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8
Q

Functions

Zinc

A
  • Cofactor for metalloenzymes which regulate metabolic processes and gene expression
  • Stabilizes cell membranes
  • Heme synthesis
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9
Q

What is the absorption of zinc?

A

15-40% dietary zinc is absorbed; dependant on zinc status

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10
Q

What decreases the bioavailability of zinc?

A
  • Phytates
  • High iron
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11
Q

What is the storage protein of zinc?

A

Metallothinonein

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12
Q

What are the transport proteins of zinc?

A

Albumin and transferrin

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13
Q

RDA zinc

A
  • Male: 11mg/day
  • Female: 8mg/day
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14
Q

Who is zinc supplementation recommended for?

A
  • Treatment of infectious disease/diarrhea in children
  • Treats reduction in taste
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15
Q

Food sources of zinc

A
  • Oysters
  • Beef
  • Poultry
  • Tofu
  • Pumpkin seeds
  • Lentils
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16
Q

Who is most susceptible to zinc deficiency?

A
  • Pregnant women
  • Children
  • Elderly
  • Those of low socioeconomic status
  • Low meat, high fibre/legume diets
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17
Q

Symptoms of zinc deficiency

A
  • Growth failure (dwarfism)
  • Immature sexual development
  • Cognitive and motor delay
  • Impaired vision
  • Poor wound healing
  • Thyroid dysfunction
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18
Q

How does zinc deficiency cause a downward spiral?

A
  • Digestion and absorption is inhibited which results in malnutrition
  • Impaired immune function worsen malabsorption and malnutrition
  • Altered taste decrease appetite
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19
Q

UL zinc

A

40mg

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20
Q

Consequences of zinc toxicity

A
  • Vomiting
  • Diarrhea
  • Copper and iron deficiency
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21
Q

Functions

Copper

A
  • Copper containing enzymes
  • Allows iron to bind to transferrin
  • Energy metabolism enzymes
  • Superoxide dismutase
  • Collagen synthesis
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22
Q

Food sources of copper

A
  • Fruit (avocado, pomegranate, blackberries, kiwi)
  • Seafood
  • Grains
  • Legumes
  • Dark leafy greens
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23
Q

What is the absorption of dietary copper?

A

> 50%

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24
Q

Symptoms of copper deficiency

A
  • Increased blood cholesterol, damaging vessels
  • Menkes disease
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25
Q

What is Menkes disease?

A

A genetic condition where copper is absorbed but not released into blood; life-threatening

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26
Q

What is Wilson’s disease?

A

A condition caused by copper toxicity. Copper accumulated in the liver and brain.

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27
Q

Functions

Iron

A
  • Transport of O2 (hemoglobin and myoglobin)
  • Co-factor for enzymes in oxidation-reduction reactions in metabolism
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28
Q

How much of the iron in the body is found in hemoglobin?

A

80%

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29
Q

How is iron absorption and excretion handled?

A
  • Absorption is regulated by specific proteins
  • There is no physiologic regulatory mechanis for excreting iron
30
Q

What is the role of ferritin?

A

Iron storage protein
* mucosal ferritin: iron from diet stored in enterocytes

31
Q

What is the role of transferrin?

A

Iron transport protein
* Mucosal ferritin transfer iron to transferrin to release from enterocytes if iron is needed in the body

32
Q

What is the absorption of heme iron?

A

25%

33
Q

What is the absorption of nonheme iron?

A

17%

34
Q

Sources of heme iron

A

Red meat, fish, and poultry

35
Q

Sources of nonheme iron

A

Plant foods, fortified foods, and partially animal flesh (as animals consume plants with nonheme iron)

36
Q

What factors increase nonheme iron absorption?

A
  • MFP factor (found in meat-fish-poultry; associated with amino acids)
  • Vitamin C and other acids (citric, lactic, gastric HCl) by keeping iron in reduced state
  • Sugars
37
Q

What factors decrease nonheme absorption?

A
  • Phytates and fibre
  • Some proteins in beans and nuts
  • Calcium
  • Polyphenols in tea, coffee, grains, and red wine
38
Q

What is the iron absorption rate in vegan diet?

A

10%; nonheme iron, increased phytates, no MFP

39
Q

What is the iron absorption rate in mixed diets?

A

18%

40
Q

How does growth and pregnancy affect iron absorption?

A

Absorption is higher

41
Q

Why does iron have to bind to proteins for transport and storage?

A

Free iron generates radicals and can form insoluble complexes

42
Q

What is the role of transferrin?

A
  • Transport protein
  • Delivers iron to tissues, which has transferrin receptors
43
Q

What is the role of ferritin?

A
  • Storage protein
  • Stores within the liver, and some bone marrow and spleen
  • The breakdown of protein releases iron
44
Q

What is the role of hemosiderin?

A
  • Storage protein when high amounts of iron are present
  • Stores in the liver; releases iron more slowly
45
Q

What is hepcidin?

A

A hepatic hormone that regulates blood iron levels, absorption, and release from tissues

46
Q

What is basal iron loss and how much is lost through it?

A
  • GIT, skin, sweat, and urine
  • 1mg/day
47
Q

How much iron is lost in menstrual loss?

A

14mg per 28 day cycle

48
Q

Where can other iron losses occur besides basal and menstrual loss?

A

Pregnancy, birth, and lactation
* This offset by a lack of menstruation

49
Q

RDA Iron

A

Males: 8mg/day
Menstruating Females: 18mg/day
Pregnant: 27mg/day
Menopausal Females: 8mg

50
Q

How is the iron RDA different for vegans?

A

1.8 times the RDA

51
Q

How can iron intake be maximized?

A
  • Eating iron enriched foods
  • Have enhancers to increase bioavailability of nonheme (MFP, Vitamin C)
  • Use iron cookware
52
Q

What is the most commom nutrient deficiency?

A

Iron; ~1.6 billion are deficient worldwide

53
Q

Where is iron deficiency most prevlanet?

A

In low to mid income countries; 50% of children and pregnant are deficient

54
Q

What populations are most likely to be iron deficient in high income countries?

A
  • 10% toddlers
  • Adolescent girls
  • Women in reproductive years
  • Obese children and adolescents
55
Q

Who is most at risk for iron deficiency?

A
  • Women in reproductive years
  • Pregnant women
  • Infants and young children
  • Teenagers
56
Q

What are the stages of iron deficiency? (3)

A
  1. Iron stores diminsh
  2. Transport of iron decreases
  3. Decreased hemoglobin production
57
Q

What occures in stage 1 of iron deficiency?

A

Serum ferritin decreases

58
Q

What occurs in stage 2 of iron deficiency?

A

Transferrin saturation decreases due to decreases in serum iron

59
Q

What occurs in stage 3 of iron deficiency?

A

Decreased hemoglobin and increase in erythrocyte protoporphyrin, a hemoglobin precursor. There is a decrease in hematocrit.

60
Q

What is the difference between iron deficiency and iron deficiency anemia?

A
  • Iron deficiency: depletion of iron stores
  • Anemia: depletion of iron stores + decreased hemoglobin synthesis
61
Q

What are the symptoms of iron deficiency anemia?

A
  • Impaired energy metabolism
  • Fatigue, weakness, headaches, pale, sensitivity to cold
  • Decreased work capacity and mental alterness
62
Q

What is pica?

A

Craving and consumption of non-foods which is linked to iron deficiency anemia

63
Q

What are the types of pica? (3)

A
  • Geophagia: clay, dirt, chalk, paper
  • Pagophagia: ice
  • Amylophagia: flour, laundry starch, raw rice
64
Q

Why are athletes at risk of iron deficiency?

A
  • Increased iron losses in sweat, feces, and uring
  • Repeated high impact heal strikes can rupture RBC
65
Q

What is sports anemia?

A
  • A response to initial training or increased intensity
  • Increase in fluid component of blood before an increase in RBC
  • Not actually anemia, and has no effect on performance
66
Q

What are the different types of anemia? (3)

A
  • Microcytic, hypochromic: deficiency of iron which affects hemoglobin synthesis
  • Megoblastic/macrocytic: deficiency of B12 or folate which affects DNA synthesis
  • Hemolytic: deficiency of vitamin E which impaire cell membrane protection
67
Q

What are causes of iron overload? (4)

A
  • Hemochromatosis
  • Repeated blood transfusion
  • Excess supplement dose
  • Excess Vitamin C supplementation
68
Q

What is associated with an iron overload?

A

An increased risk of heart disease and cancer

69
Q

What is the UL for iron?

A

45mg/day

70
Q

Symptoms of iron poisoning

A
  • GIT distress
  • Respiratory distress
  • Heart failure
71
Q

How can iron toxicity be assessed from deficiency?

A
  • Increased serum ferritin
  • Increased transferrin saturation
72
Q

Why is iron deficiency and toxicity hard to differentiate?

A

They have similar symptoms: apathy, lethargy, fatigue

NU FS 305 (13 decks)

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