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NUTR251 > Chapter 15: Trace Minerals > Flashcards

Chapter 15: Trace Minerals Flashcards

1
Q

Trace mineral definition

A

Minerals required in amounts that are <100 mg/d

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2
Q

Functions of iron in the body

A

Oxygen transport
Energy metabolism
Cell division
Immune system
Nervous system

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3
Q

Role of iron in oxygen transport

A
  • Hemoglobin: iron containing protein in red blood cells
  • Myoglobin: iron containing protein in muscles
  • RBCs
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4
Q

Role of iron in energy metabolism

A

Part of enzymes cytochromes needed for energy metabolsim

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5
Q

Role of iron in cell division

A

Required by an enzyme needed for DNA production

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6
Q

Role of iron in the immune system

A

Production of WBC and enables some WBC’s to destroy bacteria

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7
Q

Role of iron in the nervous system

A

Maintain the myelin sheath that covers parts of certain nerve cells
Synthesis of neurotransmitters that regulate brain and muscular activity

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8
Q

What is hemme iron

A

Form of iron found in meat
Bound to hemme protein

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9
Q

What is nonhemme iron

A

Not bound to hemme protein
Found in plants and meat
- Grains (enriched)
- Vegetables
- Nuts
- Legumes

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10
Q

What is the transport protein for iron

A

Transferrin (NOT HEMOGLOBIN)

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11
Q

What is the storage form of iron

A

Ferritin
Stored in the liver, spleen and bone marrow

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12
Q

Iron absorption from foods

A

You intake much more nonhemme iron, but more of the hemme iron is absorbed

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13
Q

Bioavailability of non-hemme iron

A
  • Limited absorption
  • Factors that enhance absorption: Meat/fish/poultry factor and vitamin C
  • Factors that inhibit absorption: phylates and tannins
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14
Q

Bioavailability of hemme iron

A

Readily absorbed by the body

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15
Q

Factors that enhance iron absorption

A

Vitamin C
Hemme iron
Leavening of bread
Fermentation
Soaking beans or grains
Iron from cast iron cookware

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16
Q

Factors that inhibit iron absorption

A

High intake of calcium with iron-containing food
Medications that reduce stomach acidity
Oxalic acid from foods such as spinach
Phytic acid from foods such as whole grains
Soy protein from foods such as tofu
Polyphenols from foods and beverages such as tea

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17
Q

What is anemia

A

Most common health problem in the US and in the world
Condition where the number of healthy red blood cells are reduced and altered and they are unable to carry adequate amounts of oxygen

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18
Q

Causes of anemia and populations at risk

A

Causes: blood loss, chronic low intake of iron or low intake during critical periods (adolescence, pregnancy)
At risk: females, vegans

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19
Q

What is microcytic anemia

A

The 3rd stage of low iron progression
It is iron deficiency anemia
- Characterized by a lack of RBCs or the production of RBCs that do not contain enough hemoglobin

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20
Q

What Myrocytic anemia alter and what are the signs and symptoms

A

Alters:
- Normal growth
- Behavior
- Immune system function
- Energy metabolism
Signs and Symptoms:
- Fatigue and weakness
- Shortness of breath
- Dizziness / headache
- Coldness in the hands and feet
- Pale skin

21
Q

What is hereditary hemochromatosis (HH)

A

an inherited genetic defect that causes people to absorb too much iron (iron toxicity)
Signs and symptoms:
Fatigue, lack of energy, abdominal pain

22
Q

Function of zinc

A

Wound healing and immunity (main fxns)
Cofactor for >300 enzymes
Hemme synthesis
DNA and RNA synthesis
Growth and development, reproduction
Bone formation
Immune function
Antioxidant system (superoxide dismutase)
Taste acuity

23
Q

Good food sources of zinc

A

Meat (pork/beef/lamb)
Seafood
Enriched, fortified cereals
Dairy (yogurt)
Legumes

24
Q

Factors that increase zinc absorption

A

Low to moderate zinc intake
Zinc deficiency
Certain amino acids
Increased need for zinc

25
Q

Factors that decrease zinc absorption

A

Phytic acid and fiber in whole grains
Excessive Zinc intake
High nonhemme iron intake
Good zinc status

26
Q

What happens with zinc deficiency

A

Delays growth
Delays sex organ maturation
Impairs vitamin A function
Impairs immune function

27
Q

What is the UL for zinc

A

40 mg/d

28
Q

How does zinc toxicity occur and what are the symptoms

A

Occurs with supplementation
Symptoms:
Diarrhea
Cramps
Nausea & Vomiting
Depressed immune system
Interference with copper absorption and metabolism

29
Q

Iodine function

A

Component of thyroid hormones
- thyroxine and triiodothyronine

30
Q

What is thyroxine ( T4)

A

Thyroid hormone
Majority
Inactive form
Iodine component

31
Q

What is triiodothyronine (t3)

A

The active form of the thyroid hormone with an iodine component

32
Q

Functions of thyroid hormones

A

Regulates basal energy expenditure and macronutrient metabolism
Regulates brain and nervous system development
(*think energy metabolism)(impacts almost every physiological process in the body)

33
Q

Good sources of iodine

A

Iodized salt, Seaweed

34
Q

Iodine deficiency disorders

A

Endemic goiter
Endemic cretinism
Hypothyroidism (low basal metabolic rate)

35
Q

Function of fluoride

A

Development of teeth and bone
- forms hydroxyfluorapatite crystals that resist bacteria and acids in the mouth that erode enamel

36
Q

Good food sources of fluoride

A

*Fluoridated drinking water
Seafood
Tea
Seaweed

37
Q

Fluoride deficiency symptoms

A

Susceptibility to dental caries
- widespread health problems
- leads to nutritional problems due to issues with chewing

38
Q

Fluoride toxicity

A

Fluorosis

39
Q

Function of selenium

A

Antioxidant function
- prevents free radicals
Assists with the conversion of the thyroid hormone T4 to T3

40
Q

What minerals have antioxidant functions

A

Zinc and selenium

41
Q

Good food sources of selenium

A

Meat, chicken, fish/seafood
Wheat germ
Eggs
Nuts (Brazil) and seeds (sunflower)
Grains grown in selenium-rich soils or fortified with selenium

42
Q

Selenium deficiency

A

Changes in thyroid hormone metabolism
Possible increased cancer risk (because its an antioxidant)
Keshan disease

43
Q

Selenium toxicity

A

Selenosis
- impaired sulfur and protein metabolism
- symptoms: nausea, diarrhea, hair loss, fatigue, changes in nails

44
Q

What is the most common form of cancer

A

Lung cancer

45
Q

Definition of cancer

A

A term for a group of chronic diseases characterized by cells that have undergone mutations

46
Q

What are malignant cells

A

Divide repeatedly and frequently
Do not die
Do not perform their specialized function

47
Q

Risk factors that can cause cells to become cancerous

A

Aging
Genes/family history
Tobacco use
Radiation exposure
Exposure to certain environmental substances
Certain viral or bacterial infections
Elevated levels of certain hormones
Consuming alcohol or certain foods
Physical inactivity and excess body fat

48
Q

Role of diet in cancer development

A

Certain substances in food and beverages promote cancer development
- Alcohol
- Certain molds that can grow on nuts or grains
- Processed or red meats
- Fried, grilled or broiled meats
Excessive energy intake (because eating too much can lead to oxidative stress)

49
Q

Diet and Health guidelines for cancer prevention

A
  1. Choose a diet rich in a variety of plant-based foods, eating plenty of vegetables, fruits and whole grains
  2. Do not rely on supplements to decrease cancer risk
  3. Maintain a healthy weight and be physically active
  4. Drink alcohol only in moderation, if at all
  5. Select foods low in salt
  6. Limit intake of red meats
  7. Avoid sugary drinks and processed meat
  8. Females who have children: exclusively breastfeed for 6 months

NUTR251 (7 decks)

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