Trace Minerals

Trace Minerals

Trace Minerals
A. Trace minerals are needed in very small quantities in the body.
B. They perform many essential functions important to health.
C. Toxic levels can easily be reached with the use of supplements.

I Iron (Fe)
A. Functions
1. utilization of energy in cell metabolism
2. part of the protein hemoglobin which carries oxygen in the blood
3. part of the protein myoglobin in the muscles which makes O2 available for muscle contractions.
B. Deficiency (iron deficiency anemia)
1. the most common nutrition deficiency worldwide
2. vulnerable stages of life:
a. women in reproductive years due to menstruation
b. pregnant women due to the needs of the infant, increases in blood volume, and loss of blood during the nursing process. (needs are tripled)
c. infants, young children, and teenagers due to rapid growth
3. Fe deficiency and anemia symptoms:
a. fatigue
b. weakness
c. headaches
d. apathy
e. pallor
f. poor resistance to cold temperatures
4. Fe deficiency and pica
a. generally found in women and children from low income groups
b. eating ice, clay, paste, and other nonfood substances
c. eating nonfood substances will not correct the deficiency
C. Toxicity (iron overload)
1. hemochromatosis is generally a genetic disorder that enhances iron absorption.
2. can also be caused by:
a. repeated blood transfusions
b. massive doses of supplemental iron
c. rare metabolic disorders
3. symptoms:
a. apathy
b. lethargy
c. fatigue
4. problems include:
a. liver tissue damage
b. infections
c. higher risk of:
i. diabetes
ii. liver cancer
iii. heart disease
iv. arthritis
D. Sources
1. heme sources (blood…absorbed better) (iron in ferrous form)
a. liver
b. beef
c. pork
d. poultry
2. non heme sources (less absorbed) (iron in ferric form)
From plant and animal derived foods.
a. dried beans
b. prunes
c. apricots
d. spinach
E. Factors affecting absorption
1. ferritin level
a. determines the amount of iron that is absorbed
b. phytates and fivers from legumes, grains, and rice
c. vegetable proteins in soybeans, legumes, and nuts
d. calcium in milk
e. tannic acid and other polyphenols in tea, coffee, grains, oregano, and red wine
F. Highlights
1. cooking in iron pots increase iron content of food
2. vitamin C increases absorption
3. best absorbable form is ferrous (Fe++)
4. Ferric (Fe+++) not well absorbed
II Zinc (Zn)
A. Functions 1. necessary for energy metabolism
a. necessary component of insulin
2. required for the activation of many enzymes
a. essential fatty acid metabolism
3. necessary component of sperm
4. necessary for fetal development and growth
5. necessary for wound healing
B. Deficiencies (remember pic with 17yo looking like 8)
1. growth failure
2. delayed sexual maturation
3. slow wound healing
4. loss of taste and appetite
5. low birth weight
C. Toxicity
1. nausea and vomiting
2. weakness and fatigue
3. increased blood lipids (fatty acid metabolism)
4. kidney failure
5. altered immune system
D. sources
1. animal sources are better absorbed
a. shellfish
b. meat of all kinds
c. milk, cheese
2. plant sources
a. grains
b. nuts
III Iodine
A. Function
1. component of thyroid hormone
2. regulates growth and energy
B. Deficiency
1. goiter in adults
2. cretinism in children
a. mental retardation
b. growth failure
c. hearing loss
C. Toxicity
1. goiter-like symptoms
D. Sources
1. iodized salt
2. seafood
3. bread and dairy products
4. plants grown in iodine rich soils
5. animals that feed on plants grown in iodine rich soils
IV Fluoride
A. Roles in the body
1. formation of teeth and bones
2. helps to make teeth resistant to decay (only known function)
B. Deficiency
1. tooth decay
C. Toxicity
1. mottled teeth
2. fluorosis: irreversible pitting and discoloration of the teeth
D. Sources
1. fluoridated water
2. tea
3. seafood

V Phytochemicals
A. Phytochemicals are non-nutrient substances we find in food.
B. Phytochemicals give foods:
1. taste
2. aroma
3. color and other characteristics
C. Defending against cancer
1. mimic estrogen
2. found in:
a. soybeans
b. legumes
c. flaxseeds
d. whole grains
e. fruits
f. vegetables
3. antioxidant activity
4. slow the growth of breast and prostrate cancer
5. supplements may stimulate the growth of cancers that depend upon estrogen.
6. lycopene inhibits the growth of cancer cells
D. Defending against heart disease
1. flavinoids (same family as B Vitamin Riboflavin)
2. prevents LDL oxidation
VI Functional Foods (give color to foods)
A. Foods as pharmacy
1. margarine enhanced with a phytosterol may lower cholesterol
2. may be more useful in prevention of mild cases of disease
3. drugs are used for severe cases of disease