WDR-2011 Minerals are important and essential to life. Minerals are inorganic chemical compounds. The body only needs minerals in small amounts; however, it needs them on a regular basis. Mineral are stored in the body
MINERAL WDR-2011 MINERAL A. Dietary Essentials 1. Macrominerals - Requirements as % of diet 2. Micro or trace minerals - Requirements as ppm, mg/kg B. Toxic Elements Many of these are also dietary essentials Cu, NaCl, Se, F, Cadmium, Pb, Hg
WDR-2011 WDR-2011 MINERAL WDR-2011 Excessive Calcium Loss of Magnesium & Zinc Excessive Sodium & Potassium Deficiency of Calcium & Magnesium Excessive Calcium & Magnesium Deficiency of Sodium & Potassium Excessive Sodium Loss of Potassium Excessive Potassium Loss of Sodium Excessive Copper Loss of Zinc Excessive Zinc Loss of Copper & Iron Excessive Phosphorus Loss of Calcium Examples of minerals out of balance Source: Natures Prescription Milk by Gloria Gilbere FUNCTIONS OF MINERAL IN FOOD WDR-2011 Pigment component and formation Myoglobin component and formation (Fe) Enzyme component/activator Protein component Nucleic acid component CHLOROPHYLL effects of pH pH 5: chlorophyll has its normal vegetable green color pH < 5: Mg +2 is lost and the color changes to the characteristic pheophytin olive green color pH >7: the methyl and phytyl esters are removed, producing chlorophyllin which is a bright green color.
N N N N CH 3 O O O O O C H 3 C H 3 CH 2 C H 3 CH 3 H H H CH 3 R Mg+2 R = phytyl N N N N CH 3 O O - O O O - C H 3 C H 3 CH 2 C H 3 CH 3 H H H Mg+2 Chlorophyll Pheophytin Chlorophyllin N N N N CH 3 O O O O O C H 3 C H 3 CH 2 C H 3 CH 3 H H H CH 3 R R = phytyl Mineral as protein and nucleic acid component WDR-2011 cystine WDR-2011 GENERAL BODY FUNCTIONS OF MINERAL BUILDING/FORMATION Minerals are essential for building bones, teeth and soft tissues (Ca, P, Mg, S, F) Blood component and formation (Fe) REGULATING Maintain osmotic pressure, acid-base balance Enzyme systems (component & activator) Normal nerve and muscle function Important for metabolic process
WDR-2011 The Structure of Myoglobin Myoglobin (MW= 17,000) is the pigment in muscle tissue, whereas hemoglobin (MW= 68,000) is the heme pigment in blood WDR-2011 Forms of Myoglobin in Meat WDR-2011 WDR-2011 Minerals in Foods The mineral content of plants can vary dramatically depending upon the minerals in the soil where the plant is found. The maturity of the vegetable, fruit, or grain can affect the mineral content. Mineral Bioavailability The GI tract absorbs a much smaller proportion of minerals than vitamins. Once absorbed, excess minerals are difficult for the body to flush out. The body adjusts mineral absorption in relation to needs. Mineral Bioavailability Some minerals compete for absorption sites. Mega dosing with one mineral can impede absorption of another. High-fiber diets reduce absorption of iron, calcium, zinc, and magnesium. Phytate (a component of whole grains) binds minerals and carries them out of the intestine unabsorbed. Oxalate (found in spinach) binds calcium, reducing its absorption. Mineral Bioavailability Similarities of Mineral to Vitamins Do not contribute energy (calories) to the diet Have diverse functions within the body Work with enzymes to facilitate chemical reactions Required in the diet in very small amounts
WDR-2011 Differences from Vitamins Whereas vitamins are organic compounds, minerals are inorganic compounds Unlike vitamins, some minerals contribute to the building of body structures WDR-2011 SODIUM Functions Fluid balance Nerve impulse transmission Food sources; recommended intake Salt Processed and convenience foods Limit to 2,400 milligrams/day (DV) WDR-2011 Hypertension: High blood pressure Increases risk for heart disease, stroke, kidney disease Sodium Can increase blood pressure in some people Other dietary factors Increase BP: chloride Decrease BP: calcium, magnesium, potassium
WDR-2011 WDR-2011 WDR-2011 WDR-2011 Intake & Sources NO DRI Minimum requirements = 500 mg Daily Value = 2400 mg Table salt (Sodium Chloride) 1 tsp = 2300 mg sodium Processed foods- those that are canned, cured, pickled & boxed 75% of dietary intake WDR-2011 WDR-2011 POTASSIUM Functions of potassium Muscle contraction Nerve impulse transmission Fluid balance May lower blood pressure Protein synthesis Fluid balance Critical for maintaining heartbeat Dietary Recommendations DV=3500 mg NOT less than 2000 mg/day Food sources of potassium Unprocessed foods: fruits, vegetables, grains; WDR-2011 K in blood: too high/too low
Hypokalemia Potassium depletion may be due to vomiting, diarrhea, or diuretics Symptoms include muscle weakness, loss of appetite, confusion Severe: disrupt heart rhythms--can be fatal Hyperkalemia Due to malfunctioning kidneys or excess of IV K Can slow or stop the heart WDR-2011 WDR-2011 What Processing Does to Sodium and Potassium Contents of Foods Milk (whole) Unprocessed Peach pie Processed Canned, cream corn Instant pudding Oat cereal Fresh peaches Milks Chipped beef Vegetables Fresh corn Meats Roast beef Fruits Rolled oats Grains Sodium Potassium Key: Potassium Food Sources and Recommended Intake Fresh vegetables and fruits. Especially potatoes, spinach, melons, and bananas. Fresh meat, milk, coffee, and tea also contain some potassium. Food Sources of Potassium CHLORIDE Functions of chloride Fluid balance Hydrochloric acid (stomach acid) Dietary Recommendations DV=3,400 mg Food sources of chloride Table salt chloride content = 1.5 x sodium content
WDR-2011 Chloride Deficiency
Hypochloremia Frequent vomiting bulimia nervosa Metabolic alkalosis high blood pH due to repeated vomiting, low consumption of fluid and minerals, dehydration cause abnormal heart rhythm, drop in blood flow to brain, decreased oxygen delivery to tissues, abnormal metabolic activity Lost of appetite
WDR-2011 Toxicity Symptoms Normally harmless Disturbed acid-base balance WDR-2011 CALCIUM Functions Bone structure osteoblasts and osteoclasts Blood clotting Nerve impulse transmission, muscle contraction Regulation of Blood Calcium Levels Food sources Milk and dairy products Green vegetables, tofu, fortified foods WDR-2011 WDR-2011 Nutritional Problems of Ca Deficiency Symptoms Stunted growth in children Bone loss (osteoporosis) in adults Toxicity Symptoms Excess is usually excreted so toxicity is rare
WDR-2011 Calcium Absorption Between 25 to 75 percent of dietary calcium. High during pregnancy and infancy. Low during old age. Requires adequate levels of vitamin D. Inversely related to calcium intake. Calcium Absorption Phytates (in nuts, seeds, grains) decrease absorption. Oxalates decrease absorption. High levels of phosphorus and magnesium decrease absorption. Wheat bran decreases absorption (other dietary fibers do not seem to decrease absorption). Low estrogen levels after menopause decrease absorption. Calcium from supplements taken between meals and at lower doses of 500 milligrams or less assists in absorption. WDR-2011 WDR-2011 DRI & Sources DRI = 1000 mg 1300 mg Foods Milk/milk products Dark green vegetables Some fish & shellfish Tofu & other legumes Fortified foods (i.e.: juices) WDR-2011 BIOAVAILABILITY Absorption (binders) Phytic Acid (calcium, iron, zinc, magnesium) Oatmeal & Whole grains Oxalic Acid (calcium & iron) Beet greens & spinach) Fiber Excretion Protein WDR-2011 Phosphorous 2 nd most abundant mineral in the body (85% combined with calcium) Functions: Structure of bones & teeth Necessary for growth (DNA) Energy metabolism (ATP) WDR-2011 NUTRITIONAL PROBLEMS Deficiency symptoms Muscle weakness Bone pain Phosphorous deficiency is rare Found widely in foods Toxicity symptoms
May cause calcium excretion and hinder absorption WDR-2011 DRI & Sources DRI = 700 mg Foods Meat, poultry & fish Dairy products Processed foods Soda
WDR-2011 WDR-2011 WDR-2011 Deficiency & Toxicity Symptoms Deficiency symptoms: Muscle cramps Mental apathy Loss of appetite Toxicity symptoms: High blood pressure WDR-2011 DASH = Dietary Approaches to Stop Hypertension
High intake of fruits and vegetables (8-10 sv/day) Low-fat daily products (2-3 sv/day) Low-fat, low-saturated fat, low- cholesterol Sodium less than 2400 mg/day
WDR-2011 WDR-2011 Sulfur Functions: Present in all proteins (structure) Part of biotin & thiamin Part of insulin WDR-2011 IRON essential nutrient mostly found in hemoglobin carrier of oxygen myoglobin protein in muscles, making oxygen available iron balance is critical deficiency fatigue and anemia
WDR-2011 IRON red meats, fish, poultry, eggs, legumes are good sources
WDR-2011 Iron in Selected Foods Key: Fruits Milk and milk products Legumes, nuts, seeds Meats Best sources per kcalorie Breads and cereals Vegetables IRON Meats (red), legumes (brown), and some vegetables (green) make the greatest contributions of iron to the diet. RDA for women 51+ RDA for women 1950 RDA for men WDR-2011 ZINC cofactor for many enzymes affecting growth and digestion deficiency growth retardation sexual immaturity impaired immune response protein containing foods are a good source of zinc WDR-2011 Zinc in Selected Foods Label Key: Fruits Milk and milk products Legumes, nuts, seeds Meats Best sources per kcalorie Breads and cereals Vegetables ZINC Meat, fish, and poultry (red) are concentrated sources of zinc. Milk (white) and legumes (brown) contain some zinc. RDA for women RDA for men Micrograms RAE Food Serving size (kcalories) WDR-2011 IODINE converted to iodide in GI tract essential component of thyroid hormone regulates temperature, reproduction, growth, cell production deficiency goiter: enlarged thyroid gland cretinism during pregnancy irreversible mental and physical retardation WDR-2011 IODINE worlds ocean and iodized salt are best sources WDR-2011 Selenium essential antioxidant nutrient deficiency associated with heart disease seafood, meats, whole grains, vegetables dependent on soil content toxicity loss and brittleness of hair and nails WDR-2011 Copper important player in several enzyme reactions deficiency is rare food sources are legumes, whole grains, nuts, shellfish, seeds WDR-2011 Manganese cofactor for many enzymes that metabolize carbs, lipids and amino acids deficiency is rare too much can affect the nervous system found in nuts, whole grains, leafy veggies
WDR-2011 Fluoride presence makes bones stronger teeth more resistant to tooth decay fluoridated water is best source most bottled water is lacking too much can damage teeth Key: < 49% 50% 74% > 75% WDR-2011