Clinical Calcium Homeostasis Flashcards
what are the dietry sources of calcium?
milk, cheese and other dairy foods • green leafy vegetables – such as broccoli, cabbage and okra, but not spinach • soya beans • Tofu • nuts • bread and anything made with fortified flour • fish where you eat the bones – such as sardines and pilchards
what are the functions of calcium?
bone formation cell division and growth muscle contraction neurotransmitter release
wat proportion of calcium is bound in plasma?
45% bound- mainly to albumin 10%non ionised 45% ionised
what is the normal range of plasma calcium?
2.20-2.60 mmol/l
how do we calculate free calcium?
increased albumin decreases free calcium – Decreased albumin increases free calcium – Adjust Ca2+ by 0.1mmol/l for each 5g/l reduction in albumin from 40g/l
acidosis…. ionised calcium thus predisposing to …..
increases hypercalcaemia
what are the soures of vitamin D?
vitamin D is also found in a small number of foods. Good food sources are: • oily fish – such as salmon, sardines and mackerel • eggs • fortified fat spreads • fortified breakfast cereals • some powdered milks 
an increase in calcium does what to PTH?
decreases
a decrease in calcium does what to PTH?
increases
how are alteratioins in ECF Ca levels transmitted into the parathyroid cells?
via calcium-sensing receptor (CaSR)
when is PTH secreted in response to calcium
a fall in calcium
true or false: PTH mediates the conversion of vitamin D from its inactive to active form
true
what is hypocalcaemia?
serum calcium <2.20
these are the clinical features of hypocalcaemia
what are the causes of hypocalcaemia?
Disruption of parathyroid gland due to total thyroidectomy. May be temporary or permanent
Followingselectiveparathyroidectomy(usually transient & mild)
Severe vitamin D deficiency
Mg2+ deficiency (which drug can cause this?)
Cytotoxicdrug-inducedhypocalcaemia
Pancreatitis, rhabdomyolysis and large volume blood tranfusions