Trace Minerals Flashcards
Iron functions
Iron (Fe)
●Functions
–Utilization of energy in cell metabolism
–Part of the protein hemoglobin which carries oxygen in the blood
–Part of the protein myoglobin in the muscles which makes oxygen available for muscle contractions
What are trace minerals?
Trace Minerals
●Trace minerals are needed in very small quantities in the human body.
●They perform many essential functions important to health.
●Toxic levels can easily be reached with the use of supplements.
Iron deficiency
Iron
●Deficiency
–Iron Deficiency Anemia
–The most common nutrition deficiency worldwide
–Vulnerable Stages of Life
●Women in reproductive years due to menstruation
●Pregnant women due to the needs of the infant, increases in blood volume, and loss of blood during the birthing process
●Infants and young children and teenagers due to rapid growth
Iron
●Iron Deficiency
–Iron Deficiency and Anemia
●Symptoms include fatigue,
●weakness,
●headaches, apathy,
●pallor
●poor resistance to cold temperatures.
–Iron Deficiency and Pica
●Generally found in women and children from low-income groups
●Eating ice, clay, paste, and other nonfood substances
Eating nonfood substances will not correct the deficiency.
Iron toxicity
●Iron Toxicity
–Iron Overload
●Hemochromatosis is generally a genetic disorder that enhances iron absorption.
●Iron overload can also be caused by:
–Repeated blood transfusions
–Massive doses of supplemental iron
–Rare metabolic disorders
–Symptoms of iron overload include: ● apathy, lethargy, and fatigue. –Problems include: ● liver tissue damage and infections. –Higher risk of: ● diabetes, ●liver cancer, ●heart disease, ●arthritis
Iron food sources
Iron Food Sources ●Heme Sources ●(Blood) better absorbed –Liver –Beef –Pork –Poultry
●Non-heme Sources ●Less absorbed ●Plant and animal- derived foods –Dried beans –Prunes –Apricots –spinach
Factors affecting iron absorption
Factors Affecting Absorption
Ferritin Level
●Determines the amount of iron that is absorbed
Phytates and fibers from legumes, grains, and rice
Vegetable proteins in soybeans, legumes, and nuts
Calcium in milk
Tannic acid and other polyphenols in tea, coffee, grains, oregano, and red wine
Iron highlights
Highlights ●Cooking in iron pots increase iron content of food ●Vitamin C increases absorption ●Best absorbable form is Ferrous (Fe++) ●Ferric (Fe+++) not well absorbed
Functions of zinc
Zinc (Zn) ●Functions –Necessary for energy metabolism ●Necessary component of insulin –Required for the activation of many enzymes ●Essential fatty acid metabolism –Necessary component of sperm –Necessary for fetal development and growth –Necessary for wound healing
Zinc deficiency
Zinc Deficiencies ●Growth Failure ●Delayed sexual maturation ●Slow wound healing ●Loss of taste and appetite ●Low birth weight
Zinc toxicity
Zinc ●Toxicity ●Nausea, vomiting, weakness, fatigue ●Increased blood lipids ●Kidney failure ●Altered immune system
Zinc food sources
Zinc food Sources ●Animal sources better absorbed ●Shellfish, meat (all kinds) ●Other protein foods – milk, cheese ●Grains ●Nuts
Iodine functions
Iodine ●Function –Component of thyroid hormone –Regulates growth and energy Deficiency Goiter (adults) Cretinism (children) mental retardation Growth failure Hearing loss
Iodine toxicity
Iodine ●Toxicity –Goiter symptoms ●Sources –Iodized salt –Seafood –Bread and dairy products –Plants grown in iodine-rich soils –Animals that feed on plants grown in iodine-rich soils
Role of fluoride in the body
Fluoride
●Fluoride Roles in the Body
–Formation of teeth and bones
–Helps to make teeth resistant to decay
●Deficiency
–Tooth decay
Fluoride toxicity
Fluoride
●Toxicity
–Mottled teeth, fluorosis
●Food sources
–Fluoridated water, tea, seafood
What are the phytochemicals
The Phytochemicals
“Chemicals of Life”
●Vitamin-like substances recognized since the 1990s
●Includes lutein (found in green leafy vegetables)
–Lutein essential to prevent macular degeneration
●Includes lycopene (found in tomatoes)
–Lycopene controls prostate tumors
●Estimated 100 phytochemicals yet to be identified
What do phytochemicals provide food with?
●The phytochemicals give foods –taste, –aroma, –color, –and other characteristics.
Phytochemicals defending against cancer
The Phytochemicals
●Defending against Cancer
–Phytoestrogens mimic estrogen
●Found in soybeans, legumes, flaxseeds, whole grains, fruits and vegetables
●Antioxidant activity
●Slow the growth of breast and prostrate cancer
●Supplements may stimulate the growth of cancers that depend upon estrogen.
The Phytochemicals ●Defends against cancer –Lycopene (controls prostate tumors) –Inhibits growth of cancer cells ●Defends against heart disease –Flavinoids –Prevents LDL oxidation
Functional food
●Foods as Pharmacy
–Margarine enhanced with a phytosterol may lower cholesterol.
–May be more useful in prevention and mild cases of disease.
–Drugs are used for severe cases of disease.
