Wdr i - Mineral

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MINERAL

Role and Function

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Minerals are important and essential tolife.

Minerals are inorganic chemicalcompounds.

The body only needs minerals in smallamounts; however, it needs them on aregular basis.

Mineral are stored in the body

MINERAL

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Mineral elements required

Macro7Calcium (Ca), Phosphorus (P), Magnesium (Mg), Sulfur (S),Sodium (Na), Chlorine (Cl), Potassium (K)

Micro9 (trace elements)Iron (Fe), Copper (Cu), Manganese (Mn), Zinc (Zn), Selenium (Se),Iodine (I), Chromium (Cr), Cobalt (Co), Fluorine (F)

MINERAL

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MINERAL

A. Dietary Essentials1. Macrominerals

- Requirements as % of diet

2. Micro or trace minerals- Requirements as ppm, mg/kg

B. Toxic Elements

Many of these are also dietaryessentials

Cu, NaCl, Se, F, Cadmium, Pb, Hg

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MINERAL

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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 balanceSource: Natures Prescription Milkby Gloria Gilbere


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FUNCTIONS OF MINERAL IN FOOD

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Pigment component and formation

Myoglobin component and formation(Fe)

Enzyme component/activator

Protein component

Nucleic acid component


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CHLOROPHYLLeffects of pH

pH 5: chlorophyllhas its normal vegetable greencolor

pH < 5: Mg+2is lost and the color changes to thecharacteristic pheophytin olive green color

pH >7: the methyl and phytyl esters are

removed, producing chlorophyllinwhich is abright green color.

N

N

N

N

CH3

O

OO

O O

CH3

CH3

CH2

CH3CH3

H

H H

CH3

R

Mg+2

R = phytyl

N

N

N

N

CH3

O

O-

O

O O-

CH3

CH3

CH2

CH3CH3

H

H HMg+2

Chlorophyll Pheophytin Chlorophyllin

N

N

N

N

CH3

O

OO

O O

CH3

CH3

CH2

CH3CH3

H

H H

CH3

R R = phytyl


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Mineral as protein and nucleic acid

component

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cystine


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GENERAL BODY FUNCTIONS OF

MINERAL

BUILDING/FORMATION

Minerals are essential for

building bones, teeth andsoft tissues (Ca, P, Mg, S, F)

Blood component andformation (Fe)

REGULATING

Maintain osmotic pressure,

acid-base balance Enzyme systems

(component & activator)

Normal nerve and musclefunction

Important for metabolicprocess

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The Structure of Myoglobin

Myoglobin (MW= 17,000) is the pigment in muscle tissue,

whereas hemoglobin (MW= 68,000) is the heme pigment inblood

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Forms of

Myoglobin in

Meat

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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.


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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.


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Some minerals compete for absorption sites.Mega dosing with one mineral can impedeabsorption of another.

High-fiber diets reduce absorption of iron,calcium, zinc, and magnesium.

Phytate (a component of whole grains) bindsminerals and carries them out of the intestine

unabsorbed. Oxalate (found in spinach) binds calcium,

reducing its absorption.


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Similarities of Mineral to Vitamins

Do not contribute energy (calories) to thediet

Have diverse functions within the body Work with enzymes to facilitate chemical

reactions

Required in the diet in very small amounts

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Differences from Vitamins

Whereas vitamins are organic

compounds, minerals are inorganic

compounds

Unlike vitamins, some minerals

contribute to the building of bodystructures

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SODIUM

Functions Fluid balance

Nerve impulse transmission

Food sources; recommended intake Salt

Processed and convenience foods

Limit to 2,400 milligrams/day (DV)

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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

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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

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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;

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K in blood: too high/too low

Hypokalemia Potassium depletion may be due to vomiting,

diarrhea, or diuretics

Symptoms include muscle weakness, loss ofappetite, confusion

Severe: disrupt heart rhythms--can be fatal

Hyperkalemia Due to malfunctioning kidneys or excess of IV K

Can slow or stop the heart

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What Processing Does to


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What Processing Does to

Sodium and Potassium Contents of Foods

Milk (whole)

Unprocessed

Peach pie

Processed

Canned,

cream corn

Instant

puddingOat cereal

Fresh peaches

Milks

Chipped beef

Vegetables

Fresh corn

Meats

Roast beef

Fruits

Rolled oats

Grains

SodiumPotassium

Key:


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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.


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Food Sources of Potassium


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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

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Chloride Deficiency

Hypochloremia Frequent vomiting

bulimia nervosa

Metabolic alkalosis

high blood pH

due to repeated vomiting, low consumption offluid and minerals, dehydration

cause abnormal heart rhythm, drop in blood flowto brain, decreased oxygen delivery to tissues,abnormal metabolic activity

Lost of appetite

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Toxicity Symptoms

Normally harmless

Disturbed acid-base balance

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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

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Nutritional Problems of Ca

DeficiencySymptoms

Stunted growth inchildren

Bone loss(osteoporosis) in

adults

Toxicity

Symptoms

Excess is usuallyexcreted so toxicity

is rare

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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.


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Calcium Absorption

Phytates (in nuts, seeds, grains) decrease absorption. Oxalates decrease absorption.

High levels of phosphorus and magnesium decreaseabsorption.

Wheat bran decreases absorption (other dietary fibersdo not seem to decrease absorption).

Low estrogen levels after menopause decreaseabsorption.

Calcium from supplements taken between meals andat lower doses of 500 milligrams or less assists inabsorption.


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DRI & Sources

DRI = 1000 mg1300 mg

Foods

Milk/milk products

Dark green vegetables

Some fish & shellfish

Tofu & other legumes

Fortified foods (i.e.: juices)

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BIOAVAILABILITY

Absorption (binders)

Phytic Acid (calcium, iron, zinc, magnesium)

Oatmeal & Whole grains

Oxalic Acid (calcium & iron) Beet greens & spinach)

Fiber

Excretion

Protein

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Phosphorous

2ndmost abundant mineral in the body (85%

combined with calcium)

Functions:

Structure of bones & teeth

Necessary for growth (DNA)

Energy metabolism (ATP)

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NUTRITIONAL PROBLEMS

Deficiencysymptoms

Muscle weakness

Bone pain Phosphorous

deficiency is rare

Found widely infoods

Toxicity symptoms

May cause calcium

excretion and hinder

absorption

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DRI & Sources

DRI = 700 mg

Foods

Meat, poultry & fishDairy products

Processed foods

Soda

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Deficiency & Toxicity Symptoms

Deficiency symptoms:

Muscle cramps

Mental apathyLoss of appetite

Toxicity symptoms:

High blood pressure

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DASH Di t A h t St


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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

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Sulfur

Functions:

Present in all proteins (structure)

Part of biotin & thiamin

Part of insulin

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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

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IRON

red meats, fish, poultry,

eggs, legumes are good

sources

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Iron in Selected Foods

Key:

Fruits

Milk and milk products

Legumes, nuts, seeds

Meats

Best sources per kcalorie

Breads and cerealsVegetables

IRON

Meats (red), legumes (brown),

and some vegetables (green)

make the greatest contributions

of iron to the diet.

RDA forwomen

51+

RDA forwomen1950

RDAfor

men

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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

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Micrograms RAE

Food Serving size (kcalories)


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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.

RDAfor

women

RDAfor

men

Food Serving size (kcalories)

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IODINE

converted to iodide in GI tract essential component of thyroid hormone

regulates temperature, reproduction, growth, cellproduction

deficiency

goiter: enlarged thyroid gland

cretinism

during pregnancy

irreversible mental and physical retardation

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IODINE

worlds ocean and iodized salt are bestsources

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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

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Copper

important player in several enzyme reactions

deficiency is rare

food sources are legumes, whole grains, nuts,

shellfish, seeds

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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

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Fl id


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Fluoride presence makes

bones stronger

teeth more resistant totooth decay

fluoridated water isbest source

most bottled water islacking

too much can damageteeth

Key:< 49%

50% 74%> 75%

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Wdr i - Mineral