Trace Elements Flashcards
Bioavailability
the extent to which other dietary constituents affect the absorption and retention of a nutrient
trace mineral are especially susceptible to interference with absorption
Iron - what does it do?
Tissue oxygenation
- O2 transport
- Electron transport
- Enzymes for O2 activation
CNS myelination: dopamine synthesis
Iron - where do we get it?
Heme - meat/liver
Non-heme - legumes, whole grains, nuts
fortified
Iron absorption form?
Heme Fe»Non heme (>30% vs <10%)
Calcium is the only dietary factor that can decrease heme iron absorption!
which dietary factor can decrease heme iron absorption?
calcium
Positive factors affecting non-heme iron absorption
Vitamin C
Meat/fish
Negative factors affecting non-heme iron absorption
PHYTATES!! (bran / oat / beans / rye) calcium polyphenols fiber soy
Phytate (phytic acid)
binds zinc / iron / calcium - in gut lumen
humans dont have phytases
high in grains and legumes (maize/wheat>legumes>rice)
major cause of dietary deficiency
Despite the absolute amount of iron in food, the bioavailability markedly influence absorption
meat - high kidney bean - low bread - low human milk - high formula - low
What is iron’s main point of regulation?
Amount absorbed (mostly proximal duodenum)
deficiency - increased abs
inflammation - decreased abs
What is iron’s main loss?
Loss not regulated
Bleeding / cell sloughing
Hepcidin?
Blocks transport of iron - binds ferroportin (by regulating ferroportin, hepcidin controls entry of iron into plasma)
- decreased in iron deficiency
- increased in inflammation
what is it? antimicrobial peptide synthesized in enterocytes
what form of iron is absorbed?
Fe2+
ferritin
storage form of iron
liver
bone marrow
spleen
during inflammation, hepcidin increases and iron uptake decreases but what happens to ferritin levels?
they may be normal or high - always obtain inflammtory markers with ferritin levels