Lecture 9 Flashcards
Intake /= amount available to the body
what is bioavailability
the proportion of a nutrient that is digested, absorbed and utilised
Non-heam Fe absorption
~5-15%
dietary requirements are greater than
losses
ways we have losses of iron
epithelial cells
fluids
Epithelial cells
-Skin
-Intestinal mucosal cells
-Urinary tract cells
Fluids
-Blood
-Bile
what are the factors that influence bioavailability
- chemcical form of nutrient
- composition of the food
- composition of the meal
- nutrient status of person
- physiological status of person
- amount consumed
how does the chemical form of nutrient affect bioavailability
e.g haem iron vs non haem iron
how does the composition of the food affect bioavailability
e.g meat / fish / poultry factor enhances NHFe absorption from meat
how does the composition of the meal affect bioavailability
e.g vitamin C in fruit juice enhances NHFe absorption from breakfast cereal
example of how nutrient status of person affects bioavailability
low iron stores -> increase Fe absorption
example of how physiological status of person affects bioavailability
e.g pregnancy -> increased Fe absorption
example of how amount consumed affects bioavailability
e.g supplements vs food
why measure bioavailability
- nutrient reference values are set using % absorption from typical diet
- identify and quantify new “enhancers” and “inhibitors” of nutrient absorption
- compare efficacy of new supplements
- develop algorithms to estimate absorption
what are isotpoes
- same number of protons
- different number of neutrons
- similar chemistry, different mass
examples of Fe isotopes
Fe-55, Fe-59 …… Fe-54, Fe-56
what are radioisotopes
atoms with an unstable nucleus
what is radioactive decay -> emission of:
emission of alpha particles, beta particles and gamma rays