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HUNT 141 > Minerals and Trace Elements > Flashcards

Minerals and Trace Elements Flashcards

1
Q

Minerals and Trace Elements

A
  • essential, non organic molecules
  • do not provide energy
  • if low in the diet = symptoms of deficiency may appear
  • required in the diet in small amounts
  • bioavailatbility
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2
Q

Bioavailability

A

amount of nutrient absorbed and used (how efficient it is
is the proportion of a nutrient that is absorbed, utilised and thus available to the body

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3
Q

Minerals

A

more than 5g quantity in body

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4
Q

Trace Elements

A

less than 5g quantity in body

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5
Q

Sodium in the diet comes in 3 ways

A
  • inherent
  • discretionary
  • processing
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6
Q

% of Sodium Inherent

A

10%

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7
Q

% of Sodium Processing

A

75%

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8
Q

% of Sodium Discretionary

A

13%

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9
Q

Solutions for Na and K

A
  • Modify our taste to not have things as salty
  • supplements for K
  • Decrease processed foods
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10
Q

Inherent

A

found naturally in foods

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11
Q

Discretionary

A

adding salt when you cook or eat the foods

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12
Q

Processing

A

added when foods are processed

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13
Q

Sodium Absorption

A

all goes into our body, which increased our conc in blood which make us drink more water to excrete it
is controlled by the kidneys

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14
Q

Sodium Excretion

A

90% excreted in the urine
and then sweat

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15
Q

Sodium Deficiency

A

rare from diet

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16
Q

Sodium Toxicity

A

rare, but high amounts have harmful effects

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17
Q

Sodium and Hypertension

A

high BP, which can be caused by consuming to much sodium. and a high BP increase risk of CVD.

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17
Q

Na and Blood Pressure

A

kidneys capacity to excrete sodium decines with age. so heart has to do more work which increases BP

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18
Q

DASH 1 (4)

A
  • people were randomly placed into 3 groups
  • had 3 different Diets
    1. control diet
    2. fruit and vege diet
    3. fruit and vege and low fat dairy products
  • all 3 diets had simillar amounts of sodium, but difference in micro/macronutrients

results:
group 3 had lowest BP, so conclusion was that diet impacts BP. However dash 2 was decided to be run to see if Sodium had an impact

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19
Q

DASH 2

A
  • had two diets
    1. control diet
    2. the dash diet (group 3 from dash1)
    fruit vege and low fat dairy
  • each diet had 3 different amounts of sodium intakes

results:
the found that the dash diet decreased BP than the control diet but by also decreasing the amount of sodium decreased the BP even more.

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20
Q

Dash Studies Limitations (3)

A
  • both were only short term
  • they study only showed a decrease in BP when the main outcome we wanted was risk of CVD so we still don’t know if it had much of an impact.
  • can medication have a simillar impact
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21
Q

Potassium in Foods

A

fruit and veges

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22
Q

Potassium Functions (3)

A
  • main cation in cells
  • fluid and electrolyte balance
  • facilitates many reactions
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23
Q

Potassium and Hypertension

A

have inverse relationship. as increase K in the diet decreases the risk of CVD

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24
Q

Low Sodium Salt

A

They have added potassium instead of sodium to help decrease risk of CVD. hard to get high K and low Na at the same time.

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25
Q

Nova Food Classifications

A

Group 1 = fresh or minimally processed
Group 2 = processed culinary ingredients (oils, sugar)
Group 3 = processed foods (bread, cheese)
Group 4 = ultra processed foods (snacks, biscuits)

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26
Q

Calcium Main Food Sources

A

Milk, Bread, Beverages

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27
Q

Ca and Women in NZ

A

we consume less than our RDI so we should increase our intake

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28
Q

Calcium Paradox

A

Bone mass and calcium correlation is not actually that strong

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29
Q

Ca Promotors (3)

A
  • proteins
  • lactose (hence milk)
  • acidic gut
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29
Q

Calcium Absorption (4)

A
  • 25-30% absorbed from the diet
  • physiological and diet can effect absorption
  • Calcium and VD work together as partners
  • Active and Passive
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30
Q

What Vitamin Does Ca work with

A

Vitamin D

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30
Q

High Calcium Bioavailability Foods (3)

A

Blue milk, yoghurt and cheddar cheese

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31
Q

Calcium Threshold

A

Calcium is a threshold nutrient which mean once you reach optimum Ca intake Ca won’t have anymore benefits

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32
Q

Calcium Active Transport

A
  • energy dependent
  • has limited capacity
  • VD needed
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33
Q

Calcium Passive Diffusion (2)

A

moves from high to low conc
bioavailability is determined by its promoter and inhibitors

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34
Q

Ca Inhibitors (3)

A
  • Oxalate
  • other +2 minerals
  • phytate
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35
Q

Calcium Excretion (2)

A
  • You can’t store ca but there is a bone revervoir
  • main route is urine
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36
Q

Ca Organs Involved and what they Do (3)

A

Kidney - Excretion
Intestines - Absorption
Bone - Storage

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37
Q

Calcium Functions + % (2)

A

1% of Ca = intercellular messagner
99% of Ca = in skeleton and reservoir of minerals

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38
Q

Ca and Bone (3)

A

used to keep bone strong and, grow, keep structure

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39
Q

Age of Peak Bone Mass

A

25-30 years old, it is important you reach this so that when you start to loose bone they don’t become to weak.

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40
Q

Calcium Deficiency (3)

A

Children - decrease in growth and bone mass
Adults - decrease bone Mass
Osteoporosis

41
Q

NZ soils are low in (3)

A

iodoine, selenium, fluoride

42
Q

Iodine Functions (2)

A
  • Important part of thyroid hormones (t3/4 - effect growth and development)
  • maintain BMR
43
Q

Food Sources High in Iodine (2)

A
  • seafood
  • iodised salt
44
Q

Iodine Absoprtion %

A

100%

45
Q

Idoine Excretion

A

90% in urine

46
Q

Iodine Storgae

A

no storage but we have enough thyroid hormones to last 3 months

47
Q

Iodine Deficiency Disorders (IDD)

A

Mild, Moderate and Severe IDD

48
Q

Mild IDD

A

increase goitre size

49
Q

Moderate IDD

A

increase goitre size and

impaired mental and motor abilities

50
Q

Severe IDD

A

increase goitre size, impaired mental and motor abilities and

increased hypothyroidism

51
Q

Cretinism

A

if when a mother is pregnant and has a deficiency in iodine, causing the child to not reach max development and growth

51
Q

Iodine Over Time

A

early 1900’s - mild to moderate IDD
30% of children with goitre, but no reports of cretinism
this was because people weren’t eating much seafood and no salt was iodised

mid 1900s - decrease in Goitre because introduction of iodised salt at 50ppm and introduction of iodophors. this is where in this time NZ dairy industry used a cleaning solution that contained iodine which made its way into dairy products so people were consuming more iodine, so good intake was reported

Late 1990s - the deficiency re-emerge, but was still mild/mod IDD as not signs of cretinism. why
1. people were told to eat less salt
2. iodophors were stopped being used in the dairy industry
3. we eat more processed foods (which aren’t made with iodised salt)
4. we started consuming more salts like pink Himalayan, which aren’t iodised

2000’s NZ fortified bread but whilst sufficient again, but still low in pregnant women

52
Q

Supplementation

A

taking supplements
good for certain groups who need it more, target groups for certain periods of time eg pregnant women

  • those that take supplements are normally those who need them the less
53
Q

TRIP Study (Van)

A

van around NZ found pregnant women had lowish amount of iodine.

53
Q

Think Project

A

effect on cognitive learning in children.
all children slighty improved when had iodine supplements.
no change in adults

54
Q

Iodine and Pregnant Women

A

cohort study found
- sufficient iodine, kids were smarter even 8 years later.
however this could be due to those will sufficient iodine be that they can afford better schooling or have better home environment etc.

55
Q

Fortification

A

when you add a macronutrient to a staple food to increase its nutritional value

56
Q

NZ Study of Iodine and Pregnant Women

A

hasn’t been done as due to other studies they don’t think it would be ethical as would probably harm children.

57
Q

3 Strategies used to increase dietary intakes of a nutrient

A

Fortification
Supplementation
Diverse Diets

58
Q

Dietary Diversification

A

have a wide range of foods

59
Q

Dietary Diversification in NZ

A

this isn’t a issue in NZ as we already diverse diet

60
Q

Fortification in NZ (2)

A
  • mandatory use of iodised salt in bread making
  • salt all got added potassium iodate
61
Q

Supplementation in NZ (2)

A
  • Pregnant and Lactating females recommend to take them
  • some tablet are also subsided by the Govt
62
Q

Amount of Potassium Iodate Required to be added to Salt

A

25-65mg iodine/kg salt
Calc: learn this look in practical

63
Q

3 Most Common Deficiencies in the world

A

Iron
Iodine
Vitamin A

64
Q

Since the 3 strategies have been put in place have iodine levels change?

A

Children - yes
adults - yes but just
Pregnant Women - no

65
Q

Selenium (2)

A
  • Sulfer can be replaced by selenium
  • excretion via kidney
66
Q

Selenium Absorption %

A

80%

67
Q

Food Sources of Selenium (3)

A

bread
seafood
poultry

food high in protein

68
Q

Why is Bread High in Selenium

A

because we import out wheat from aussie. In aussie they have high selenium in their soils so this make us have good selenium in our bread

69
Q

Brazilian Nuts

A

are as good/better at being absorbed then a selenium tablet

70
Q

Selenium Deficiency

A

Keshan’s Disease

71
Q

Keshan’s Disease

A

selenium deficiency

heart disease in children and pregnant women

72
Q

Keshan’s Disease in NZ

A

not seen in NZ

because we have more diverse diets, we eat lots of meat and imported foods and decrease our cereals.

73
Q

Strategies to Improve Selenium Intake

A

Non

because they believe their is no adverse effects, we import wheat to aussie, so they feel no reason to.

74
Q

Fluoride in NZ

A

Low levels in NZ soils, and untreated water

75
Q

Fluoride Absorption

A

100% absorbed from the diet

76
Q

Food Sources of Fluoride (2)

A

toothpaste and black tea

77
Q

Fluoride Impacts

A

tooth decay
inhibits bacteria and demineralisation
enhance remineralisation

78
Q

Demineralization

A

when we eat carbs this increases the acidity of bacteria in our mouth so to combat this our teeth loose fluoride to fight it. If we don’t replace the fluoride then this is demineralisation

79
Q

Remineralisation

A

is when we have enough fluoride in our diet so that when we eat carbs we can build our teeth back

80
Q

Fluoride Toxicity

A

rare from the diet but can come from consuming to much toothpaste

81
Q

Main Food Sources of Iron

A

Meat
Poultry
Legumes

fortified products are important

81
Q

Bioavailability of Iron

A

being absorbed is an issue for iron, but once it has been absorbed then it is good at being utilised

82
Q

3 Factors Influencing Iron Bioavailability

A
  • host related factors (the person consuming it)
  • chemical form (haem or non-haem)
  • enhancers and inhibitors in the meal
83
Q

Iron Enhancers (2)

A

Vitamin C
3 meat factor (meat fish and poultry)

84
Q

Functions of Iron

A

Haemoglobin, that transports oxygen in red blood cells so very important

85
Q

Inhibitors of Iron (2)

A

Tannins (blacktea)
Phytate (seeds, nuts)

86
Q

% of Iron being Haemoglobin

A

67% or 2/3

87
Q

Iron Deficiency Name

A

Iron Deficiency Anaemia

88
Q

Iron Deficiency Anaemia, what it is and 3 symptoms

A

this is when you have insufficient haemoglobin to carry oxygen to cells
- decrease in growth, cognitive
- fatigue
- spoon-shaped nails

89
Q

Groups at Risk of Iron Deficiency (6)

A

Pregnant Women
Vegans/Vegetarians

90
Q

Iron Overload (2)

A

Acute Iron Toxicity
Hereditary Haemochromatosis

91
Q

Main Zinc Food Sources

A

Legumes
Dairy (even tho it is not high in Zn, we consume lots of dairy hence good food source of it)
Muscles

92
Q

Factors Influencing Zinc Bioavailability (2)

A

Host- related factors
enhancers and inhibitors of a meal

93
Q

Enhancers of Zinc (2)

A

Flesh (raw) foods increase absorption
Animal Products

94
Q

Zinc Inhibitors (3)

A
  • foods high in germination
  • Phytate
  • Iron Supplements
95
Q

Iron Supplements and Zinc Absorption

A

Iron Supplements decrease Zn absorption, so only take iron supplements when you need them and only for the short period of time you need them for

96
Q

Zinc Functions (2)

A

+ 200 enzymes need zinc to function
- bio synthesis of nucleic acid, protein and amino acids

97
Q

First Case of Zn Deficiency, symptoms, and diet

A

1960s
Dwarfs - stunting - no secondary growth
diet: high phytate, low animal foods

98
Q

Zinc Deficiency Impacts of Health (2)

A
  • impaired growth
  • impaired immune competence
99
Q

Groups at risk of Zinc Deficiency (4)

A

Children
Pregnant Women
Vegans
Older Adults

100
Q

Zinc Toxicity

A

+1g zinc/day
may be fatal

HUNT 141 (13 decks)

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