1. The Trace Minerals

2. 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

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

4. The Trace Minerals

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

7. 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

8. 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

9. Iron Absorption

10. Iron: Heme vs. Nonheme

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

12. 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

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

14. 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

15. 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

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

17. 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

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

20. 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

21. 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

22. 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?

23. ?

25. 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

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

28. ED-U-KINETICS