1. Chapter 8 Water and Minerals

2. © 2007 Thomson - Wadsworth Water— The Most Essential Nutrient 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%

3. Copyright 2010, John Wiley & Sons, Inc. Water 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.

4. Water Source of water:  Water and other liquids  Solid foods Fruits, vegetables (80%)  Metabolic reactions Copyright 2010, John Wiley & Sons, Inc.

5. Water We loss water  Urine  Feces  Evaporation Lung, skin Activity, temperature, humidity, and body size  Sweat Copyright 2010, John Wiley & Sons, Inc.

6. Water 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 © 2007 Thomson - Wadsworth

7. Water Water and Exercise:  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. © 2007 Thomson - Wadsworth

8. Water If you don’t replace the water you lose from sweat, your plasma volume decreases.  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. © 2007 Thomson - Wadsworth

9. Water Water enters the body in liquids and foods, and some water is created in the body as a by-product of metabolic processes.  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).

10. © 2007 Thomson - Wadsworth Water Water leaves the body through the evaporation of sweat, in the moisture of exhaled breath, in the urine, and in the feces.  Adults are advised to consume 1.0 to 1.5 mL of water from all sources for each calorie expended.

11. Copyright 2010, John Wiley & Sons, Inc. Water 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.

12. Copyright 2010, John Wiley & Sons, Inc. Regulating Water Loss

13. Copyright 2010, John Wiley & Sons, Inc. Water Balance in the Body

14. Copyright 2010, John Wiley & Sons, Inc. Dehydration

15. Water Functions of water in the body:  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. © 2007 Thomson - Wadsworth

16. Copyright 2010, John Wiley & Sons, Inc. Water in the Body 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.

17. Water in Health and Disease Dehydration  Oxygen and nutrient transportation  Removal of waste products  Symptoms: 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 Copyright 2010, John Wiley & Sons, Inc.

18. Water Water intoxication;  When a person drinks enough water to significantly lower the concentration of sodium in the blood. Copyright 2010, John Wiley & Sons, Inc.

19. Water Intoxication

20. © 2007 Thomson - Wadsworth Water— The Most Essential Nutrient Bottled Water is not necessarily any purer or more healthful than tap water.  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

21. © 2007 Thomson - Wadsworth Minerals 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.

22. Minerals  Similarity and differences to vitamins Similarity  Do not provide energy.  Different function works with enzymes to facilitate chemical reactions in the body.  Required in small amount. Differences:  Inorganic.  Occur naturally in the earth’s crust.  Contribute in the building of the body structure. © 2007 Thomson - Wadsworth

23. Copyright 2010, John Wiley & Sons, Inc. Minerals in the Body 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.

24. Minerals in the Body Plant Animal Fortification and enrichment  Bioavailability Phytic acid, tannis, oxalates, and fiber Bind mineral in the gastrointestinal tract and can reduce absorption Developing country Copyright 2010, John Wiley & Sons, Inc.

25. Minerals in the Body 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.

26. Mineral Calcium, magnesium, zinc, copper, and iron all carry 2+ High intake of any reduce the absorption of other\ Absorption affect with the body need  Preganacy Copyright 2010, John Wiley & Sons, Inc.

27. Minerals on the Menu

28. Copyright 2010, John Wiley & Sons, Inc. Compounds that Interfere with Mineral Absorption

29. © 2007 Thomson - Wadsworth 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 The Major Minerals

30. Fiber hinder the calcium absorption  The higher your diet in fiber, the higher it should be in calcium. Protein affects calcium excretion.  The higher diet in protein, the higher amount of calcium excretion People in United States and Canada ingest more calcium than people in other countries whose protein intakes are low. © 2007 Thomson - Wadsworth

31. Copyright 2010, John Wiley & Sons, Inc. Function of Minerals in the Body

32. Structure Regulation  Calcium 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 Copyright 2010, John Wiley & Sons, Inc.

33. Electrolytes: Sodium, Potassium, and Chloride 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

34. © 2007 Thomson - Wadsworth The Major Minerals Ions (EYE-ons): electrically charged particles, such as sodium (positively charged) and chloride (negatively charged). Electrolytes: compounds that partially dissociate in water to form ions; examples are sodium, potassium, and chloride. 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. Hypertension: sustained high blood pressure.  hyper = too much  tension = pressure

35. Electrolytes: Sodium, Potassium, and Chloride Water in the body:  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

36. Electrolytes: Sodium, Potassium, and Chloride 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

37. © 2007 Thomson - Wadsworth Electrolytes: Sodium, Potassium, and Chloride Electrolytes 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.

38. 1. 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. 2. Electrolytes provide the environment which the cell work take place:  Nerve to nerve communication  Heartbeats, muscles contraction © 2007 Thomson - Wadsworth The Major Minerals

39. Copyright 2010, John Wiley & Sons, Inc. Electrolytes in the Body

40. Copyright 2010, John Wiley & Sons, Inc. Electrolytes in the Body

41. Copyright 2010, John Wiley & Sons, Inc. Regulation of Blood Pressure

42. Electrolytes in Health and Disease Hypertension  Kidney  Potassium, Sodium and Chloride Electrolyte deficiency  Potassium deficiency (hear failure)  Diarrhea, vomiting  Medication Diuretics (potassium loss)  Electrolyte toxicity  Copyright 2010, John Wiley & Sons, Inc.

43. The Effect of Diet on Blood Pressure

44. Sodium, chloride, potassium, and magnesium Sodium Potassium, magnesium Other component  Fiber, type and amount of fat, Copyright 2010, John Wiley & Sons, Inc.

45. Dietary Approaches to stop Hypertension (DASH ) Study 1:  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

46. Dietary Approaches to stop Hypertension (DASH) 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

47. DASH Moderate amount of sodium Plenty amount of fiber  Potassium and magnesium, calcium Low in total fat, saturated fat, and cholesterol Copyright 2010, John Wiley & Sons, Inc.

48. The Effect of Diet on Blood Pressure

49. Copyright 2010, John Wiley & Sons, Inc. The Effect of Diet on Blood Pressure

50. Copyright 2010, John Wiley & Sons, Inc. Meeting Electrolyte Needs Stay hydrated Drink before, during, and after you exercise. Guzzle two extra glasses of water when you are out on a hot day. Bring a bottle of water with you in your car. Boost your potassium intake Double your vegetable serving at dinner. Take two pieces of fruit for lunch. Drink orange juice instead of soda or punch. Reduce your sodium intake Choose more unprocessed foods. Do not add salt to the water when cooking rice, pasta, and cereals. Flavor foods with lemon juice, onions, garlic, pepper, curry, basil, oregano, or thyme rather than with salt. Limit salty snacks such as potato chips, salted nuts, salted popcorn, and crackers. Limit condiments such as soy sauce, barbecue sauce, ketchup, and mustard; they are high in sodium.

51. Copyright 2010, John Wiley & Sons, Inc. Sodium on Food Labels

52. Sodium Found naturally in many foods. Positively charged ion which maintain the volume of the fluid in outside of the cells. Component of sodium chloride (table salt), a food seasoning and preservatives. The use of highly salted foods can contribute to high blood pressure (hypertension) in those who are genetically susceptible. © 2007 Thomson - Wadsworth

53. Sodium Many whole foods are low in sodium  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

54. Copyright 2010, John Wiley & Sons, Inc. Summary of Water and Electrolytes

55. © 2007 Thomson - Wadsworth Minerals and Bone Health: Calcium Bones store 99% of the body’s calcium, which plays two roles:  Supports and protects soft tissues.  Serves as a calcium bank, providing calcium to body’s fluids. Calcium serves as a cofactor for several enzymes.  Cofactor: a mineral element that, like a coenzyme, works with an enzyme to facilitate a chemical reaction. Calcium is essential for  Nerve impulses  Muscle contraction  Heartbeat  Maintenance of blood pressure  Blood clotting.

56. © 2007 Thomson - Wadsworth Minerals and Bone Health: Calcium 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.

57. Minerals and Bone Health: Calcium  Other factors contributes with bone loss:  Heredity  Abnormal hormone levels  Alcohol  Prescription medication  Lack of exercise © 2007 Thomson - Wadsworth

58. Copyright 2010, John Wiley & Sons, Inc. Minerals and Bone Health: Calcium 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.

59. Copyright 2010, John Wiley & Sons, Inc. Calcium’s Role in the Body 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.

60. Copyright 2010, John Wiley & Sons, Inc. Calcium on the Menu

61. © 2007 Thomson - Wadsworth Minerals and Bone Health: Calcium Milk and milk products typically contain more calcium than other food sources.  Milk also contains vitamin D and lactose which can enhance calcium absorption.

62. Calcium: Milk and milk products  Major sources Green vegetables  Broccoli, Kale, bok choy, turning greens Good sources but sometimes gets impaired absorption. Few fish and shelfish Some foods contain binders. © 2007 Thomson - Wadsworth Minerals and Bone Health: Calcium

63. Copyright 2010, John Wiley & Sons, Inc. Bone Mass and Osteoporosis

64. Copyright 2010, John Wiley & Sons, Inc. Bone Mass and Osteoporosis

65. Copyright 2010, John Wiley & Sons, Inc. Risk Factors for Osteoporosis

66. © 2007 Thomson - Wadsworth Phosphorus 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

67. Copyright 2010, John Wiley & Sons, Inc. Phosphorus 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

68. Phosphorus Source of Phosphorus:  Animal protein Great amount in the energetic cells of animals  Carbonated beverage Phosphoric acid We need enough phosphorus in our diet to ensure adequate absorption and retention of calcium  Higher intake of phosphorus may interfere with calcium absorption. © 2007 Thomson - Wadsworth

69. Magnesium 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  helping to hold calcium in enamel Bone magnesium is a reservoir (50-60%).  Low level of magnesium may related to sudden death form heart failure and to high blood pressure. © 2007 Thomson - Wadsworth

70. Copyright 2010, John Wiley & Sons, Inc. Magnesium 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.

71. Copyright 2010, John Wiley & Sons, Inc. Magnesium on the Menu

72. 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.

73. Copyright 2010, John Wiley & Sons, Inc. Sulfur 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.

74. © 2007 Thomson - Wadsworth The Major Minerals Sulfur Present in some amino acids and all proteins. No recommended intake. No known deficiencies Magnesium 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.

75. Copyright 2010, John Wiley & Sons, Inc. Summary of Calcium, Phosphorus, Magnesium and Sulfur

76. Copyright 2010, John Wiley & Sons, Inc. Trace Minerals 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.

77. © 2007 Thomson - Wadsworth Bound into the protein hemoglobin in red blood cells, iron helps transport oxygen from lungs to tissues.  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.  Iron-deficiency anemia: a reduction of the number and size of red blood cells and a loss of their color because of iron deficiency.  Symptoms :  Fatigue  weakness,  apathy Iron

78. Copyright 2010, John Wiley & Sons, Inc. Iron 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.

79. Copyright 2010, John Wiley & Sons, Inc. Iron in the Body 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.

80. Copyright 2010, John Wiley & Sons, Inc. Iron on the Menu

81. Copyright 2010, John Wiley & Sons, Inc. Iron Deficiency 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.

82. 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

83. 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

84. 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.

85. Copyright 2010, John Wiley & Sons, Inc. 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.

86. 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.

87. 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.

88. 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

89. 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

90. Copyright 2010, John Wiley & Sons, Inc. Zinc on the Menu

91. 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.

92. Copyright 2010, John Wiley & Sons, Inc. Selenium as an antioxidant

93. 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.

94. 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

95. Copyright 2010, John Wiley & Sons, Inc. 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.

96. 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

97. 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

98. 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

99. Copyright 2010, John Wiley & Sons, Inc. Iodine Deficiency Disorders

100. Copyright 2010, John Wiley & Sons, Inc. Iodine Deficiency Disorders

101. Copyright 2010, John Wiley & Sons, Inc. Iodized Salt

102. 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

103. Copyright 2010, John Wiley & Sons, Inc. 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.

104. © 2007 Thomson - Wadsworth 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.

105. Copyright 2010, John Wiley & Sons, Inc. 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.

106. 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

108. Copyright 2010, John Wiley & Sons, Inc. 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.

109. Copyright 2010, John Wiley & Sons, Inc. Summary of Trace Minerals

110. Copyright 2010, John Wiley & Sons, Inc. Summary of Trace Minerals

111.  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

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