The Trace Minerals

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

6. 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

7. Iron Absorption

8. Iron: Heme vs. Nonheme

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

10. 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

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

12. 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

13. 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

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

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

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

18. 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

19. Iron Supplements • Form • 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

20. 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?

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23. 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

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

26. ED-U-KINETICS