Transcript Trace Minerals

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 (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
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 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
Heme Sources
 (Blood) better
absorbed

–
–
–
–
Liver
Beef
Pork
Poultry
Non-heme Sources
 Less absorbed
 Plant and animalderived foods

–
–
–
–
Dried beans
Prunes
Apricots
spinach
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
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

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
Deficiencies
Growth Failure
 Delayed sexual maturation
 Slow wound healing
 Loss of taste and appetite
 Low birth weight

Zinc
Toxicity
 Nausea, vomiting, weakness, fatigue
 Increased blood lipids
 Kidney failure
 Altered immune system

Zinc food Sources
Animal sources better absorbed
 Shellfish, meat
(all kinds)
 Other protein foods
– milk, cheese
 Grains
 Nuts

Iodine

Function
– Component of thyroid
hormone
– Regulates growth and
energy
Deficiency
Goiter (adults)
Cretinism (children)
mental retardation
Growth failure
Hearing loss
Iodine

Toxicity
– Goiter-like symptoms

Sources
– Iodized salt
– Seafood
– Bread and dairy products
– Plants grown in iodine-rich soils
– Animals that feed on plants grown in iodinerich soils
Fluoride
 Fluoride
Body
Roles in the
– Formation of teeth and
bones
– Helps to make teeth
resistant to decay

Deficiency
– Tooth decay
Fluoride

Toxicity
– Mottled teeth,
fluorosis
(irreversible pitting and
discoloration
of the teeth)

Food sources
– Fluoridated water,
tea, seafood
Phytochemicals and
Functional Foods
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
The Phytochemicals

The phytochemicals
give foods
– taste,
– aroma,
– color,
– and other
characteristics.
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 Foods

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.
Thank you for your
attention!