Transcript Chapter ---- Carbohydrates: Sugar, Starches

Chapter 8
Water and Minerals
Water—
The Most Essential Nutrient
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Nutrient most needed
by the body.
Makes up part of every
cell, tissue, and organ
in the body.
Accounts for about 60%
of body weight:
 Bone is more than
20%
 Muscle is 75%
 Teeth are about 10%
© 2007 Thomson - Wadsworth
Water
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Water is an essential nutrient that must be
consumed for survival.
Water is a polar solvent in the body.
The polarity of water comes from hydrogen
and oxygen.
Blood is 90% water.
Blood transports oxygen and nutrients to
cells and removes carbon dioxide and waste
products.
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Water
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Source of water:
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Water and other liquids
Solid foods
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Fruits, vegetables (80%)
Metabolic reactions
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Water
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We loss water
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Urine
Feces
Evaporation
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Lung, skin
Activity, temperature, humidity, and body size
Sweat
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Water
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Blood plasma:
 the liquid component of blood, in which the blood
cells are suspended.
 It makes up about 55% of total blood volume.
 It is composed of mostly water (90% by volume),
and contains dissolved proteins, glucose, clotting
factors, mineral ions, hormones and carbon
dioxide.
 Blood plasma is prepared simply by spinning a
tube of fresh blood in a centrifuge until the blood
cells fall to the bottom of the tube
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Water
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Water and Exercise:
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Plasma picks up heat generated by muscles and
transports it to skin.
Heat is expelled by the body primarily by evaporation
of sweat.
Fluid losses must be replaced to prevent dehydration
and heat stroke.
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Water
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If you don’t replace the water you lose from
sweat, your plasma volume decreases.
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The body will pull water from the muscles and
organs.
As water is pulled, cramps may occur, along with
premature fatigue and a decline in performance.
Heart beat be faster.
Internal temperature will rise.
A water loss equal to 2% of body weight can
reduce muscular work capacity by 20 to 30%.
To prevent dehydration and heat stroke,
replenish fluid stores after exercise.
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Water
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Water enters the body in
liquids and foods, and some
water is created in the body
as a by-product of metabolic
processes.
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Most of the water we take in
comes from juice, milk, soft drinks,
and other beverages, including tap
water; foods also add considerable
amounts of water to the diet.
This amount equals 1 1/2 to 3
quarts (1 oz. equals
approximately 30 mL).
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Water
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Water leaves the body
through the evaporation of
sweat, in the moisture of
exhaled breath, in the
urine, and in the feces.
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Adults are advised to
consume 1.0 to 1.5 mL of
water from all sources for
each calorie expended.
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Water
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Water functions as a lubricant and cleanser.
Tears wash away dirt, lubricates joints,
saliva assists in chewing, tasting and
swallowing and spinal fluid protects against
shock.
Water assists in regulating body temperature
by holding onto heat and changing
temperature slowly.
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Regulating
Water Loss
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Water Balance in the Body
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Dehydration
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Water
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Functions of water in the body:
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Transport the nutrients needed to nourish the cells.
Carries away waste (by blood)
Moistens eyes, mouth, and nose.
Hydrates skin.
Ensures adequate blood volume.
Forms main component of body fluids.
Participate in many chemical reactions.
Help maintain normal body temperature.
Acts as a lubricant around joints.
Serves as a shock absorber inside the spinal cord and
the amniotic sac surrounding of fetus.
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Water in the Body
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About two-thirds of body water is found inside cells. Water
inside cells is called intracellular fluid.
Extracellular fluid is found outside the cells.
Interstitial fluid consists of lymph, blood plasma and
extracellular fluid.
Intracellular fluid has the highest concentration of protein,
extracellular fluid has less, and interstitial fluid has the lowest
concentration of protein.
Extracellular fluid has the highest concentration of sodium and
chloride and a lower concentration of potassium.
Intracellular fluid has the lowest concentration of sodium and
the highest concentration of potassium.
The fluid pressure of blood against the blood vessels is blood
pressure.
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Water in Health and Disease
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Dehydration
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Oxygen and nutrient transportation
Removal of waste products
Symptoms:
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Thirst, headache, fatigue, loss of appetite, dry eyes and
mouth, and dark colored urine
Nausea, difficulty in concentration, confusion and
disorientation
Water loss amounting to about 10-20% is fetal.
High risk group: Athletes, elderly people and infants
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Water
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Water intoxication;
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When a person drinks enough water to
significantly lower the concentration of sodium in
the blood.
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Water Intoxication
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Water—
The Most Essential Nutrient
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Bottled Water is not
necessarily any purer or more
healthful than tap water.
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About 25-40% of bottled water
comes from the same municipal
water supplies.
Bottled water may not contain
adequate amounts of fluoride.
Cost may be 250-10,000 times
higher than tap water.
Americans drink nearly three
times as much as water today as
a decade ago and spending $4
billion a year
© 2007 Thomson - Wadsworth
Minerals
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Minerals: small, naturally occurring,
inorganic, chemical elements; the minerals
serve as structural components and in many
vital processes in the body.
Inorganic: being or composed of matter
other than plant or animal.
© 2007 Thomson - Wadsworth
Minerals
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Similarity and differences to vitamins
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Similarity
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Do not provide energy.
Different function works with enzymes to facilitate
chemical reactions in the body.
Required in small amount.
Differences:
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Inorganic .
Occur naturally in the earth’s crust.
Contribute in the building of the body structure.
© 2007 Thomson - Wadsworth
Minerals in the Body
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Minerals are elements needed by the body
in small amounts for health and
maintenance.
Major minerals are needed in the diet in
amounts greater than 100mg per day or are
present in the body in amounts greater than
0.01% of body weight.
Trace minerals are required in the diet in
amounts less than 100mg per day or are
present in the body in amounts less than
0.01% of body weight.
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Minerals in the Body
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Plant
Animal
Fortification and enrichment
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Bioavailability
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Phytic acid, tannis, oxalates, and fiber
Bind mineral in the gastrointestinal tract and can reduce
absorption
Developing country
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Minerals in the Body
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Minerals are available in unprocessed foods,
some processed foods and dietary supplements.
To maintain health, minerals must be consumed
in the correct proportions.
Bioavailability is very important. For example,
phytates can limit the body’s ability to absorb
calcium, zinc and iron.
DRIs for minerals are expressed as RDAs, EARs
or AIs.
Because certain minerals can be toxic if taken in
too high an amount, ULs have been established.
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Mineral
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Calcium, magnesium, zinc, copper, and iron all
carry 2+
High intake of any reduce the absorption of other\
Absorption affect with the body need
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Preganacy
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Minerals on the Menu
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Compounds that Interfere with
Mineral Absorption
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The Major Minerals
Some foods contain binders.
 Binders: in foods, chemical compounds that can combine
with nutrients (especially minerals) to form complexes the
body cannot absorb. Examples of such binders are:
 phytic (FIGHT-ic) acid, renders the calcium, iron, zinc,
and magnesium in certain foods less available than they
might be otherwise.
 oxalic (ox-AL-ic) acid, also binds calcium and iron.
 These binders seem to depress the absorption of the
calcium present in the same food but not in the other
foods consume at the same time
© 2007 Thomson - Wadsworth
The Major Minerals
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Fiber hinder the calcium absorption
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The higher your diet in fiber, the higher it should
be in calcium.
Protein affects calcium excretion.
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The higher diet in protein, the higher amount of
calcium excretion
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People in United States and Canada ingest more
calcium than people in other countries whose protein
intakes are low.
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Function of Minerals in the Body
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Function of Minerals in the Body
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Structure
Regulation
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Calcium
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Structure, healthy bone
Regulation: blood pressure, muscle contract, transmit
nerve signals from cell to cell.
Regulate water balance; energy production; growth
and development
Cofactors needed for enzyme activity
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Electrolytes: Sodium, Potassium,
and Chloride
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The correct combination and amounts of
electrolytes are essential for life.
Distribution of electrolytes affects the
distribution of water throughout the body.
Sodium, potassium and chloride are the
principal electrolytes in body fluids.
Important in maintaining fluid balance an
allowing nerve impulse to travel throughout
the body
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The Major Minerals
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Ions (EYE-ons): electrically charged particles, such as sodium
(positively charged) and chloride (negatively charged).
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Electrolytes: compounds that partially dissociate in water to form
ions; examples are sodium, potassium, and chloride.
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Salt: a pair of charged mineral particles, such as sodium (Na+) and
chloride (Cl–), that associate together. In water, they dissociate and
help to carry electric current—that is, they become electrolytes.
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Hypertension: sustained high blood pressure.
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hyper = too much
tension = pressure
© 2007 Thomson - Wadsworth
Electrolytes: Sodium, Potassium,
and Chloride
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Water in the body:
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40% of the body water weight is inside the cells.
15% of the body water weight bathes outsides of
the cells
45% of the body water weight is in the blood
vessel.
© 2007 Thomson - Wadsworth
Electrolytes: Sodium, Potassium,
and Chloride
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How the body control water balance?
 Can not control by pumping water because ?
 Cells pump minerals across the membranes and
these minerals attract water to come along with
them.
 Form of minerals use for this purpose
 Ions or electrolytes
Electrolytes: Sodium, Potassium,
and Chloride
Electrolytes
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Sodium, potassium, and
chloride are examples of
body electrolytes.
Potassium, which is usually
found in the fluids inside the
cells, carries a positive
charge.
Sodium and chloride are
usually found in the fluids
outside the cells.
 Sodium carries a positive
charge.
 Chloride carries a
negative charge.
© 2007 Thomson - Wadsworth
The Major Minerals
1.
2.
Electrolytes keep the fluid inside and outside
the cells in balance
 Cell can function properly and the body fluid
bring the nutrients cell needed and remove
waste products from the cell.
Electrolytes provide the environment which the
cell work take place:
 Nerve to nerve communication
 Heartbeats, muscles contraction
© 2007 Thomson - Wadsworth
Electrolytes in the Body
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Electrolytes in the Body
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Regulation
of Blood
Pressure
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Electrolytes in Health and Disease
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Hypertension
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Kidney
Potassium, Sodium and Chloride
Electrolyte deficiency
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Potassium deficiency (hear failure)
Diarrhea, vomiting
Medication
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Diuretics (potassium loss)
Electrolyte toxicity
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The Effect of Diet on Blood Pressure
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The Effect of Diet on Blood Pressure
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Sodium, chloride, potassium, and magnesium
Sodium
Potassium, magnesium
Other component
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Fiber, type and amount of fat,
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Dietary Approaches to stop Hypertension (DASH)
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Study 1:
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Aim: To examine the effects of overall diet on the
blood pressure.
Subjects: 495 adults with normal to high blood
pressure.
Intervention: A diet high in fruits, vegetables, whole
grain, and low –fat dairy products and low in total fat,
and cholesterol for 8 weeks.
Results: Blood pressure decrease in the people with
mild hypertension .
© 2007 Thomson - Wadsworth
Dietary Approaches to stop Hypertension (DASH)
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Study 2:
 Subjects: 412 participants followed either the DASH diet
or regular American diet.
 Dash –sodium diet: Combination of the DASH and
sodium reduction.
 Three levels of sodium: 3,300 mg/day, 2,400 mg/day,
DASH diet and 1,500 mg/day.
 Results: Decreasing dietary sodium reduce blood
pressure for both the DASH diet and the typical
American diet.
 People with high blood pressure had more health
advantage from salt reduction. However, blood pressure
reduce in people with normal blood pressure.
© 2007 Thomson - Wadsworth
DASH
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Moderate amount of sodium
Plenty amount of fiber
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Potassium and magnesium, calcium
Low in total fat, saturated fat, and cholesterol
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The Effect of Diet on Blood Pressure
Copyright 2010, John Wiley & Sons, Inc.
The Effect of Diet on Blood Pressure
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Meeting Electrolyte Needs
Stay hydrated
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Drink before, during, and after you exercise.
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Guzzle two extra glasses of water when you are out on a hot day.
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Bring a bottle of water with you in your car.
Boost your potassium intake
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Double your vegetable serving at dinner.
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Take two pieces of fruit for lunch.
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Drink orange juice instead of soda or punch.
Reduce your sodium intake
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Choose more unprocessed foods.
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Do not add salt to the water when cooking rice, pasta, and cereals.
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Flavor foods with lemon juice, onions, garlic, pepper, curry, basil, oregano, or thyme
rather than with salt.
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Limit salty snacks such as potato chips, salted nuts, salted popcorn, and crackers.
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Limit condiments such as soy sauce, barbecue sauce, ketchup, and mustard; they
are high in sodium.
Copyright 2010, John Wiley & Sons, Inc.
Sodium on Food Labels
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Sodium
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Found naturally in many foods.
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Positively charged ion which maintain the volume of the
fluid in outside of the cells.
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Component of sodium chloride (table salt), a food
seasoning and preservatives.
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The use of highly salted foods can contribute to high blood
pressure (hypertension) in those who are genetically
susceptible.
Sodium
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Many whole foods are low in sodium
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Whole foods = < 10% of sodium in the U.S. diet
Salt added during cooking or at the table =
15% of the sodium
Sodium added by food manufacturers to
processed foods = 75% of sodium in the U.S.
diet
© 2007 Thomson - Wadsworth
Summary of Water and Electrolytes
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Minerals and Bone Health: Calcium
Bones store 99% of the body’s calcium, which
plays two roles:
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Supports and protects soft tissues.
Serves as a calcium bank, providing calcium to body’s
fluids.
Calcium serves as a cofactor for several enzymes.
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Cofactor: a mineral element that, like a coenzyme, works
with an enzyme to facilitate a chemical reaction.
Calcium is essential for
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Nerve impulses
Muscle contraction
Heartbeat
Maintenance of blood pressure
Blood clotting.
© 2007 Thomson - Wadsworth
Minerals and Bone Health: Calcium
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Needed to support the growth of teeth and bones.
A deficit during growing years and in adulthood can
contribute to osteoporosis.
Osteoporosis (OSS-tee-oh-pore-OH-sis): also known
as adult bone loss; a disease in which the bones
become porous and fragile.
 osteo = bones
 poros = porous
 Fluoride and vitamin D deficiency can also cause loss
of bone density.
© 2007 Thomson - Wadsworth
Minerals and Bone Health: Calcium
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Other factors contributes with bone loss:
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Heredity
Abnormal hormone levels
Alcohol
Prescription medication
Lack of exercise
© 2007 Thomson - Wadsworth
Minerals and Bone Health: Calcium
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Calcium is the most abundant mineral in the body.
Calcium provides structure for bones and teeth and
has important regulatory roles.
Calcium is absorbed by active transport and
passive diffusion, depending on the availability of
the active form of Vitamin D.
Bioavailability of calcium is decreased in the
presence of tannins, fiber, phytates and oxalates.
Calcium accounts for 1–2% of adult body weight.
Copyright 2010, John Wiley & Sons, Inc.
Calcium’s Role in the Body
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99% of calcium in the body is found in solid
mineral deposits in the bones and teeth.
The remaining 1% is found in intracellular
fluid, blood and extracellular fluid.
Calcium found in the body’s fluid plays a role
in nerve transmission, muscle contractions,
blood pressure regulation and the release of
hormones.
Copyright 2010, John Wiley & Sons, Inc.
Calcium on the Menu
Copyright 2010, John Wiley & Sons, Inc.
Minerals and Bone Health: Calcium
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Milk and milk products typically contain more calcium
than other food sources.
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Milk also contains vitamin D and lactose which can enhance
calcium absorption.
© 2007 Thomson - Wadsworth
Minerals and Bone Health: Calcium
Calcium:
 Milk and milk products
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Major sources
Green vegetables
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Broccoli, Kale, bok choy, turning greens
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Good sources but sometimes gets impaired absorption.
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Few fish and shelfish
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Some foods contain binders.
© 2007 Thomson - Wadsworth
Bone Mass and Osteoporosis
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Bone Mass and Osteoporosis
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Risk Factors for Osteoporosis
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Phosphorus
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Combined with calcium to form calcium phosphate;
gives rigidity to bones and teeth.
Part of DNA and RNA; necessary for all growth;
genetic code.
Plays major role in energy production as a
component of enzymes and B vitamins.
Transports nutrients.
 Phospholipids
 Some lipids contain phosphorous as part of
their structure
 Is part of the structure of cell membranes
© 2007 Thomson - Wadsworth
Phosphorus
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Phosphorus makes up about 1% of an adult’s
body. 85% of phosphorus in the body is found in
the bones and teeth.
Phosphorus is more readily absorbable than
calcium.
Phosphorus is an important component of
molecules with structural or regulatory roles.
Phosphorus deficiency can lead to bone loss,
weakness and loss of appetite.
Phosphorus toxicity is rare, but can lead to bone
problem
Copyright 2010, John Wiley & Sons, Inc.
Phosphorus
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Source of Phosphorus:
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Animal protein
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Carbonated beverage
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Great amount in the energetic cells of animals
Phosphoric acid
We need enough phosphorus in our diet to
ensure adequate absorption and retention of
calcium
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Higher intake of phosphorus may interfere with
calcium absorption.
© 2007 Thomson - Wadsworth
Magnesium
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Acts in all cells of muscle, liver, heart and other soft
tissues.
Plays a role in the synthesis of body proteins and thus is
important to all body functions.
Helps relax muscles after contraction.
Increase resistance to teeth decay
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helping to hold calcium in enamel
Bone magnesium is a reservoir (50-60%).
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Low level of magnesium may related to sudden death form heart
failure and to high blood pressure.
© 2007 Thomson - Wadsworth
Magnesium
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About 50% to 60% of magnesium in the body is found in
bone, where it is essential for the maintenance of structure.
Most of the remaining magnesium is present inside cells,
where it is the second most abundant intracellular ion after
potassium.
Magnesium is a cofactor for over 300 enzymes. It is
necessary for the generation of energy from carbohydrate,
lipid and protein.
Magnesium deficiency is rare. When it does occur,
especially in individuals with alcoholism, malnutrition, kidney
and GI disease or in people taking diuretics, it may cause
nausea, muscle weakness and cramping, mental
derangement and changes in blood pressure and heartbeat.
Magnesium toxicity is rare. The UL for adults has been set at
350 mg from nonfood sources of magnesium.
Copyright 2010, John Wiley & Sons, Inc.
Magnesium on the Menu
Copyright 2010, John Wiley & Sons, Inc.
Calcium, Phosphorus and Magnesium
in the Diet
Get calcium into your body and your bones
 Have three servings of dairy a day: milk, yogurt, cheese.
 Bone up on calcium by eating sardines or canned salmon, which are
eaten with the bones.
 Choose leafy greens—they are a vegetable source of calcium.
 Walk, jog, or jump up and down—weight-bearing exercises build up
bone.
Don’t fret about phosphorus—it’s in almost everything you eat.
Maximize your magnesium
 Choose whole grains.
 Sprinkle nuts and seeds on your salad, cereal, and stir-fry.
 Go for the green—whenever you eat green, you are eating
magnesium; most greens contain calcium, too.
Copyright 2010, John Wiley & Sons, Inc.
Sulfur
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Dietary sulfur is found in protein foods and in
sulfur-containing amino acids in vitamins.
Dietary sulfur is also found in nonfood
additives, such as sulfur dioxide, sodium sulfite
and sodium bisulfite.
Sulfur containing amino acids, such as
methionine and cysteine, are needed for protein
synthesis.
The vitamins thiamin and biotin contain sulfur.
There is no recommended daily intake for
sulfur.
Copyright 2010, John Wiley & Sons, Inc.
The Major Minerals
Sulfur
 Present in some amino
acids and all proteins.
 No recommended intake.
 No known deficiencies
Magnesium
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Acts in all cells of muscle,
liver, heart and other soft
tissues.
Helps relax muscles after
contraction.
Bone magnesium is a
reservoir.
Deficiency not likely but
can occur in certain
conditions.
© 2007 Thomson - Wadsworth
Summary of Calcium, Phosphorus,
Magnesium and Sulfur
Copyright 2010, John Wiley & Sons, Inc.
Trace Minerals
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The trace minerals include iron, zinc,
copper, manganese, selenium, iodine,
fluoride, chromium and molybdenum.
They are required in an amount less than
100 mg per day.
Trace minerals have been difficult to study,
as they are difficult to remove from the diet.
Rate of bioavailability is a concern for trace
minerals.
Copyright 2010, John Wiley & Sons, Inc.
Iron
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Bound into the protein hemoglobin in red blood cells, iron
helps transport oxygen from lungs to tissues.
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Hemoglobin (HEEM-oh-globe-in): the oxygen-carrying protein
of the blood; found in the red blood cells.
When the iron supply is too low, iron deficiency anemia
occurs.
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Iron-deficiency anemia: a reduction of the number and size of red
blood cells and a loss of their color because of iron deficiency.
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Symptoms :
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Fatigue
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weakness,
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apathy
© 2007 Thomson - Wadsworth
Iron
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Hemoglobin is the iron-containing component of the
blood.
Iron from animal products is heme iron.
Iron from plant products is nonheme iron.
Iron cookware can be a source of nonheme iron in the
diet.
Heme iron is more efficiently absorbed than nonheme
iron.
Iron from the diet is absorbed into the intestinal
mucosal cells.
Copyright 2010, John Wiley & Sons, Inc.
Iron in the Body
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Ferritin is the major iron storage protein
Transferritin is an iron transport protein in the blood.
Hemosiderin is an insoluble iron storage compound
produced by the body when iron exceeds the storage
capacity of ferritin.
Iron is essential for the delivery of oxygen to cells. Two
oxygen-containing proteins, hemoglobin and
myoglobin, contain iron.
Most of the iron in the body is part of hemoglobin.
Copyright 2010, John Wiley & Sons, Inc.
Iron on the Menu
Copyright 2010, John Wiley & Sons, Inc.
Iron Deficiency
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When iron is deficient, hemoglobin cannot
be produced.
When there is insufficient hemoglobin, red
blood cells are microcyctic and
hypochromic and unable to deliver
sufficient oxygen to the tissues. This is
known as iron deficiency anemia.
It is estimated that as much as 80% of the
world’s population may be iron deficient and
30% suffer from iron deficiency anemia.
Copyright 2010, John Wiley & Sons, Inc.
Iron




Dietary intake is inadequate in more the 75 percent of the world
population (WHO).
The prevalence of iron deficiency anemia is 5-20% in developing
countries.
"As many as 4–5 billion people, 66–80% of the world's
population, may suffer from reduced learning ability and work
capacity due to iron deficiency” (CDC)
Iron deficiency is prevalent among toddlers,
adolescent girls, and women of childbearing age.



The cause is usually malnutrition caused
limited access to food or high consumption of foods low in iron.
Blood loss, parasitic infection the digestive trac.
© 2007 Thomson - Wadsworth
Iron

Women are at greater risk of developing iron deficiency
anemia due to:





Limited iron stores.
They typically eat less food than men, so their intakes are lower.
Menstruation causes iron loss.
About 4–5 billion people in the world (66–80% of the
world's population) may have iron deficient and
approximately 2 billion people (more than 30% of the
world's population) are anemic.
Also about half of the pregnant women in developing
countries are anemic.
© 2007 Thomson - Wadsworth
Iron






Outcome:
Iron deficiency negatively affects immune system by
increasing susceptibility for infection diseases.
Iron deficiency negatively affects physical work capacity
in men and women by up to 30%.
Iron deficiency reduce learning ability in children and
adolescents.
Iron deficiency during pregnancy is associated with
multiple adverse outcomes for both mother and infant,
including maternal mortality, perinatal mortality, and low
birth weight.
Iron deficiency and anemia reduce learning ability and
the work capacity of individuals and in the population

Causes serious economic consequences and affects to national
development.
Iron Toxicity





Iron is essential for cellular metabolism, but too
much can be toxic.
A UL has been set at 45 mg/day from all sources.
Iron poisoning can be life-threatening. It can
damage the intestinal lining and cause
abnormalities in body pH, shock and liver failure.
Iron overload can happen over time and
accumulates in tissues such as the heart and the
liver.
The most common form of iron overload is
hemochromatosis.
Copyright 2010, John Wiley & Sons, Inc.
Copper




Copper may be important in helping to prevent
certain types of anemia.
The richest dietary source of copper is organ meat.
Seafood, chocolate, nuts, seeds and whole-grain
foods are also good sources.
Zinc can decrease the bioavailability of copper.
The RDA for copper for adults is 900 micrograms
per day.
Copyright 2010, John Wiley & Sons, Inc.
Zinc






Zinc is essential in the diet for growth and development.
Zinc from animal sources is better absorbed than zinc
from plant sources.
Zinc can be bound by phytates, affecting bioavailability.
Zinc is the most abundant intracellular trace element.
Zinc is involved in the functioning of over 300 different
enzymes, including superoxide dismutase, important
for protecting cells from free-radical damage.
Zinc can be toxic if taken in excess.
Copyright 2010, John Wiley & Sons, Inc.
The Trace Minerals
Zinc

Found in every cell of the body and present in
enzymes that regulate:











Cell multiplication and growth
Metabolism of protein, carbohydrate, fat and alcohol
Disposal of free radicals.
Zinc associated with the insulin.
Involve in utilization of vitamin A.
Taste perception
Thyroid function.
Wound healing.
Synthesis of sperm.
Developing sexual organs and bone.
Promoting health immune system.
© 2007 Thomson - Wadsworth
The Trace Minerals


Zinc Deficiency:
First case reported in 1960 in Egypt:
 Severe growth retardation and delay sexual
maturation.

Native diet




Low in animal protein and zinc
High in fiber which can bind to minerals.
Night blindness, hair loss, poor appetite,
susceptibility to infection, poor growth in children.
At risk group:



Infants, children, teenagers, and pregnant women who
building new tissues, need more zinc.
Vegetarian (binders)
Dieters with very low calorie diet
© 2007 Thomson - Wadsworth
Zinc on the Menu
Copyright 2010, John Wiley & Sons, Inc.
Selenium




The selenium content of plant foods, such as
grains and seeds, depends on the selenium
content of the soil in which they are grown.
Selenium deficiency can lead to Keshan
disease, affecting the heart muscle.
Symptoms of selenium deficiency include
muscular discomfort and weakness.
There may be a connection, still being
researched, between diets low in selenium and
higher incidences of cancer.
Copyright 2010, John Wiley & Sons, Inc.
Selenium as an
antioxidant
Copyright 2010, John Wiley & Sons, Inc.
Iodine





The iodine content of food depends on the soil
where plants are grown or where animals graze.
Soil near the ocean or sea is higher in iodine than
soil inland.
Most of the iodine in the diet comes from iodized
salt. Iodized salt is salt fortified with iodine.
“Natural” sea salt may be very low in iodine.
More than half the iodine in the body is found in the
thyroid gland.
Iodine is an essential component of thyroid
hormones, including thyroxine.
Copyright 2010, John Wiley & Sons, Inc.
Iodine

Part of thyroid hormone

Thyroid hormone regulate:
Body temperature
 Metabolic rate
 Reproduction
 Growth
Enter every cell of the body to control the rate at
which cells use oxygen and release energy.


© 2007 Thomson - Wadsworth
Iodine





When the supply of iodine is adequate, the body
can produce the needed thyroid hormones.
The RDA for iodine for adult men and women is
150 micrograms per day. The RDA for iodine is
higher during pregnancy and lactation.
Consuming diets high in goitrogens, such as
cabbage, cassava and millet, limits the
bioavailability of iodine.
Iodine deficiency may result in hereditary
cretinism.
The UL for adults is 1100 micrograms of iodine per
day. Iodine toxicity is possible.
Copyright 2010, John Wiley & Sons, Inc.
The Trace Minerals
Iodine:
 Goiter (GOY-ter):
enlargement of the thyroid
gland caused by iodine
deficiency.
 To affect about 200
million (people in the
world)
 Symptom:



Sluggishness
Weight gain
Affect on fetal
development in pregnant
women
© 2007 Thomson - Wadsworth

Cretinism (CREE-tin-ism): severe mental and
physical retardation of an infant caused by iodine
deficiency during pregnancy.
 Mental retardation
 Face and body with many abnormalities
 If it diagnoses and treated in early
pregnancy, some of the mental
retardation can be prevented.
 At the population level, the consequence
of iodine deficiency is a 10–15% lower
average intellectual quotient (IQ), which
affects the social and economic
development of both communities and
nations (CDC).
© 2007 Thomson - Wadsworth
Iodine



The amount of the iodine reflects the amount
present in the soil in which plants are grown or
which animal graze.
Soil iodine is greatest in coastal areas of the
country.
“Addition of iodine to salt was one of the earliest
successful fortification programs. Iodine
fortification was initiated in the U.S. in 1924 to
prevent goiter, cretinism and other symptoms of
severe iodine deficiency (FDA)”.
© 2007 Thomson - Wadsworth
Iodine Deficiency Disorders
Copyright 2010, John Wiley & Sons, Inc.
Iodine Deficiency Disorders
Copyright 2010, John Wiley & Sons, Inc.
Iodized Salt
Copyright 2010, John Wiley & Sons, Inc.
Iodine

Overdose:



Enlargement of the thyroid gland same as goiter.
Infant can block the airways and cause
suffocation.
Source of extra iodine:


Iodates (dough conditioner)
Milk produced by cow exposed to iodine –containing
medications and disinfectants used during milk
treatment
© 2007 Thomson - Wadsworth
Chromium



Dietary sources of chromium include
brewer’s yeast, liver, nuts and whole grains.
Cooking in stainless steel can increase
food’s chromium content.
Chromium is involved in carbohydrate and
lipid metabolism.
Copyright 2010, John Wiley & Sons, Inc.
The Trace Minerals
Fluoride:

Only a trace amount is found in the body but its
continuous presence is desirable:



Protects teeth from decay
Makes bones of older individuals more resistant to bone loss
(osteoporosis).
Drinking water is the usual supply of fluoride and is an
effective means to prevent dental cavities.
© 2007 Thomson - Wadsworth
Fluoride




Fluoride is important for dental health.
Fluoride is present in small amounts in
almost all soil, water, plants and animals
The most common source of fluoride is
fluoridated water, tea, marine fish eaten with
their bones (such as canned salmon or
sardines) and topical toothpaste.
Calcium-rich foods reduce the bioavailability
of fluoride.
Copyright 2010, John Wiley & Sons, Inc.
The Trace Minerals

If the natural fluoride concentration in water be high (2-8
ppm), children’s teeth develop with mottled enamel - a
condition called fluorisis.

Fluorosis (floor-OH-sis): discoloration of the teeth
from ingestion of too much fluoride during tooth
development.
True toxicity from fluoride overdose can occur only after
years of chronic daily intakes of 20-80 times the
amounts normally consumed from fluoride water.

© 2007 Thomson - Wadsworth
© 2007 Thomson - Wadsworth
Trace Minerals in the Diet
Add more iron

Eat red meat, poultry, or fish—they are all good sources of heme iron.

Add raisins to your oatmeal.

Fortify your breakfast by eating iron-fortified cereal.

Dust off the iron skillet.

Have some beans—they are a good vegetarian source of iron.
Increase iron absorption

Have orange juice with your iron-fortified cereal.

Don’t take your calcium supplement with your iron sources.
Think zinc

Scramble some eggs.

Beef up your zinc by having a few ounces of meat.

Eat whole grains, but make sure they are yeast leavened.
Trace down your minerals

Check to see if your water is fluoridated.

See if your salt is iodized.

Replace refined grains with whole grains to increase your chromium intake.

Have some seafood to add selenium to your diet.
Copyright 2010, John Wiley & Sons, Inc.
Summary of Trace Minerals
Copyright 2010, John Wiley & Sons, Inc.
Summary of Trace Minerals
Copyright 2010, John Wiley & Sons, Inc.










What components in foods inhibit minerals absorption?
What is the function of the selenium?
What is the function of the sodium in the body?
What is the sources of the sodium in the U.S. diet?
What is the Dash Diet?
What is the function of the iodine?
What is the function of zinc in the body
 What is the symptoms of zinc deficiency?
What is the function of the fluoride in the body?
What is the source of fluoride?
Risk factor for osteoporosis?
© 2007 Thomson - Wadsworth
End of Chapter 8
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