The Trace Minerals

Objectives After reading Chapter 7 and class discussion, you will be able to: Identify trace minerals Define trace minerals Define hemoglobin and myoglobin Describe heme and nonheme iron and its absorption

Objectives Identify food sources of iron Identify those at high risk for iron deficiency Identify recommendation for daily iron intake Describe iron toxicity symptoms

The Trace Minerals

The Trace Minerals IODINE ? Increased need ? Inadequate intake Disinfectants Dough conditioners Dairy industry Designer salts

The Trace Minerals Other Trace Minerals IRON Functions Absorption Chromium -Selenium -Fluoride Molybdenum -Nickel -Copper Manganese -Silicon -Cobalt IRON Functions Absorption Deficiency/Toxicity Recommendations Food sources

Iron: Functions Part of the protein hemoglobin, which carries oxygen in the blood Part of the protein myoglobin in muscles, which makes oxygen available for muscle contraction Necessary for the utilization of energy as part of the cells’ metabolic machinery

Iron Absorption

Iron: Heme vs. Nonheme

Factors Enhancing Nonheme Iron Absorption MFP factor Vitamin C Citric acid from foods & stomach Lactic acid from foods HCl from stomach Sugars (including wine)

Factors Inhibiting Nonheme Iron Absorption Phytates – soy products Fibers – whole grains, nuts Oxalates – spinach, beets, rhubarb Calcium Phosphorus EDTA (food additive, preservative) Tanic acid – tea, coffee

Iron Deficiency High risk for iron deficiency Women in reproductive years Pregnant women Infants and young children Teenagers Blood loss

Iron Deficiency How is Fe deficiency measured? How does Fe deficiency develop? Stages of iron deficiency Iron stores diminish Transport iron decreases Hemoglobin production declines

Deficiency Symptoms Anemia: weakness, fatigue, headaches Impaired work performance and cognitive function Impaired immunity Pale skin, nailbeds, mucous membranes, and palm creases Concave nails Inability to regulate body temperature Pica

Toxicity Symptoms GI distress Iron overload: infections, fatigue, joint pain, skin pigmentation, organ damage

Recommendations 2001 RDA Upper level for adults: 45 mg/day Men: 8 mg/day Women (19-50 years): 18 mg/day Women (51+ years): 8 mg/day Upper level for adults: 45 mg/day

Iron: Food Sources Significant sources Red meats, fish, poultry, shellfish, eggs Legumes, dried fruits Enrichment

Non-Food Sources of Iron Contamination iron from iron cookware More acidic the food Longer cooking time Fe content of eggs can triple Poorly absorbed 1-2% absorbed

Iron Supplements Form Take between meals or bedtime Ferrous sulfate or iron chelate Less well absorbed so doses high Take between meals or bedtime Take on empty stomach Take with liquids Not milk, tea, coffee Take as a single dose

More On Supplements No benefit to taking supplements with orange juice (Vitamin C) Vitamin C converts insoluble ferric iron in foods to more soluble form of ferrous iron Constipation a common side effect of iron supplementation Increase water intake Is there a negative impact to increasing fiber intake?

?

Objectives After reading Chapter 7 and class discussion, you will be able to: Identify trace minerals Define trace minerals Define hemoglobin and myoglobin Describe heme and nonheme iron and its absorption

Objectives Identify food sources of iron Identify those at high risk for iron deficiency Estimate recommendation for daily iron intake Describe iron toxicity symptoms

ED-U-KINETICS