Identification mineral 7

• 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

The Trace Minerals

• 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

• 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

• Other Trace Minerals

– Chromium -Selenium -Fluoride – Molybdenum -Nickel -Copper – Manganese -Silicon -Cobalt

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

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

• 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

Iron: Food Sources

• Significant sources

– Red meats, fish, poultry, shellfish, eggs– Legumes, dried fruits

– Enrichment

– Fe content of eggs can triple– Poorly absorbed

• 1-2%

absorbed

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

• Constipation a common side

effect of iron supplementation– Increase water intake

– Is there a negative impact to increasing

fiber intake?

• 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

• Identify food sources of iron

• Identify those at high risk for