1. Major Minerals in Bone & Protein By Jennifer Turley and Joan Thompson © 2013 Cengage Module 5.4

2. Presentation Overview  Functions, deficiency, toxicity & food sources of Ca, P, Mg as bone minerals  Osteoporosis types & risk factors  Functions, deficiency, toxicity & food sources of S as a protein based mineral

3. Functions of Calcium  Bone & tooth structure  Blood clotting, muscle contraction, and nerve conduction

4. Calcium (Ca) Deficiency (<66% of DRI) Approx. <660-790 mg/day Adequacy DRI: 1,000-1,200 mg/day RDI: 1000 mg Toxicity (>UL) >2,500 mg/day Osteopenia Bone & tooth: stunted growth in children, low bone density, osteoporosis Normal Bone and tooth structure, muscle contraction, nerve conduction, blood clotting Hypercalcemia GI System: constipation, reduces absorption of iron, magnesium, zinc, and phosphorus. Other: kidney stones, calcium deposits in soft tissues

5. Osteopenia

6. Food Sources of Calcium  Diary product sources: milk, yogurt, & cheese and foods made with diary products like pudding  Non dairy sources include fortified foods like soymilk and cereal, canned fish with the bones, spinach, turnip greens, tofu, broccoli, and kidney beans  The bioavailability of Ca is highest (~50%) from cruciferous vegetables, moderate (~30%) from dairy products & Ca fortified foods, low (~20%) from beans, nuts & seeds & lowest (<5%) from spinach

7. Calcium in Dairy Foods DRI: 1,000-1,200 mg/day

8. Calcium in Non-Dairy Foods

9. Calcium Supplements  Calcium carbonate. Better absorbed when taken with food  40% Calcium  500 mg tablet provides 300 mg Carbonate & fillers  200 mg Calcium  Calcium citrate. Can be taken on an empty stomach.  21% Calcium  500 mg tablet provides 394 mg Citrate & fillers  105 mg Calcium  Avoid:  Oyster shell, coral, bone meal, calcium phosphate, anti- acids supplements due to poor absorption, non-optimal design, and/or possible contamination.

10. Functions of Phosphorus  Bone & tooth structure  Important for the cells genetic material (DNA), phospholipids in cell membranes, energy transfer (ATP), phosphorylation reactions, & buffering systems (maintaining pH)

11. Phosphorus (P) Deficiency (<66% of DRI) Approx. <460 mg/day Adequacy DRI: 700 mg/day RDI: 1,000 mg Toxicity (>UL) >4,000 mg/day Hypophosphatemia Bone & tooth: bone pain GI System: anorexia Neuro-Musccular: muscle weakness Other: general debility Normal bone & tooth structure, DNA, ATP, phospholipids, phosphorylation reactions, and buffering systems. Hyperphosphatemia GI System: reduced calcium absorption Other: calcification of non-skeletal tissues. The body strives for a calcium to phosphorus ratio in the blood stream of 1:1

12. Food Sources of Phosphorus  Animal products  Processed foods  Preserved foods

13. Phosphorus in Foods Adult DRI: 700 mg/day

14. Functions of Magnesium  Bone, teeth, & proteins  Cofactor for more than 300 different enzymes  Functions in muscular contraction, blood clotting, and nerve impulse transmission

15. Magnesium (Mg) Deficiency (<66% of DRI) Approx. <205-280 mg/day Adequacy DRI: 310-420 mg/day RDI: 400 mg Toxicity (>UL from supplements) >350 mg/day Rare in healthy people. Associated with hypocalcemia Central Nervous System: seizures Neuro-Musccular: muscle cramping, hyperexcitability Other: interferes with vitamin D metabolism Normal bone, tooth, and protein building; enzyme action, muscle contraction, blood clotting, and nerve impulse transmission From supplements and laxatives GI System: diarrhea, nausea, abdominal cramps, paralytic ileus Other: metabolic alkalosis, hypokalemia

16. Food Sources of Magnesium  Mostly plant foods: nuts, legumes, whole grains, dark green leafy vegetables, chocolate, and cocoa  ~80% lost in grain processing  Is not added back to processed foods

17. Magnesium in Foods Adult DRI: 310-420 mg/day

18. Osteoporosis TYPE 1 Postmenopausal TYPE 2 Senile Onset age50-70 years>70 years Bone lossTrabecularTrabecular & cortical GenderWomen:Men 6:1 Women:Men 2:1 Fracture siteWrist & SpineHip CauseEstrogen loss following menopause in women. Testosterone loss with age in men. Reduced calcium absorption, increased demineralization of bone, increased propensity to fall.

19. Bone Trabecular Bone:  The lacy inner structure of calcium crystals that supports the bone’s structure & provides a calcium storage bank Cortical Bone:  The very dense bone tissue that forms the outer shell surrounding trabecular bone and comprises the shaft of a long bone

20. Types of Fractures  Wrists (least severe)  Most occur at age 50 or older  Is an early warning sign for osteoporosis  Spinal vertebrae (chronic back pain)  More likely at ages 55-75 years  Fractures occur from bending or lifting  Several fractures leading to loss of height & spinal curvature  Hips (most serious)  Most occur at 70 years or older  20% die with in 4 months  50% become institutionalized

21. Peak Bone Mass  Bone mass gained up to~ 25 yrs  Bone mass stabilized up to~ 40 yrs  Exact age depends on physiological conditions  Bone mass is lost after ~50 yrs  Exact age depends on physiological conditions

22. Risk Factors  High Protein & Phosphorus intake  Low calcium, vitamin D, magnesium, and fluoride intake  Genetics (family history, small frame size)  Lack of Exercise  Very high fiber intake  Smoking & Alcohol  Menopause

23. Functions of Sulfur  Needed for the biosynthesis of sulfur- and sulfate- containing compounds  A component of organic compounds biotin, thiamin, cysteine, methionine, glutathione, taurine, and insulin  Helps stabilize protein shape and structure by forming disulfide bridges

24. Sulfur (S) Deficiency Not Established Adequacy DRI & RDI Not Established Toxicity UL is Not Established Sulfur has no known deficiency state. Protein deficiency would appear first. Normal biosynthesis of sulfur and sulfate containing compounds GI System: osmotic diarrhea and may contribute to inflammatory bowel disease such as ulcerative colitis

25. Food Sources of Sulfur  Dried fruit  Commercial/ processed breads  Soy  Sausages  Tap water & some other beverages  Protein-containing foods

26. Summary  Ca, P & Mg are important for bone & tooth structure while Mg & S are important in protein structure  These minerals have other critical functions in the body  Type 1 & 2 Osteoporosis  Deficiency &/or toxicities & food sources are identified for these minerals References for this presentation are the same as those for this topic found in module 3 of the textbook