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x.FSCN 4612W > Ch. 12 Trace Minerals > Flashcards

Ch. 12 Trace Minerals Flashcards

1
Q

trace minerals include _____

A

iron, zinc, copper, manganese, selenium, iodine, fluoride, chromium, molybdenum

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2
Q

trace minerals are needed in this amount ______

A

less than 20mg/day

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3
Q

trace minerals are _____ because they are _____

A

difficult to study, difficult to remove from diet

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4
Q

what is a concern for trace minerals?

A

rate of bioavailability

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5
Q

____ is the iron-containing compound in the blood

A

hemoglobin

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6
Q

___ is from animal products

___ is from plant AND animal, products/iron cookware

A

heme iron, non-heme iron

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7
Q

(heme/nonheme) iron is more efficiently absorbed

A

heme iron

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8
Q

where is iron from diet absorbed?

A

into the intestinal mucosal cells

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9
Q

top 3 iron sources (diet)

A

lentils, cooked spinach, sunflower seeds/whole-wheat bread

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10
Q

how is heme iron absorbed?

A

as part of the heme group

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11
Q

how is nonheme iron absorbed?

A

in the ferrous form (dietary factors may enhance/inhibit)

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12
Q

excess iron is stored primarily in the ____, bound to ____

A

liver, ferritin

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13
Q

the major iron storage protein

A

ferritin

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14
Q

an iron transport protein in the blood

A

transferrin

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15
Q

an insoluble iron storage compound produced by the body when iron exceeds the storage capacity of ferritin

A

hemosiderin

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16
Q

two oxygen-containing proteins, ____ and ___, contain iron

A

hemoglobin and myoglobin

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17
Q

most of the iron in the body is part of _____

A

hemoglobin

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18
Q

between iron in RBC, iron stores, and iron in plasma, how does iron deficiency progress?

A

iron stores (all) –> iron in plasma (~90%) –> iron in RBC

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19
Q

when iron is deficient, _____ cannot be stored

A

hemoglobin

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20
Q

iron-deficiency anemia is when there is insufficient ______, and RBC are ____ and _____ and unable to deliver sufficient oxygen to tissues

A

hemoglobin, microcytic, hypochromic

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21
Q

it is estimated that around __% of the world’s population may be iron deficient and __% suffer from iron deficiency anemia

A

80%, 30%

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22
Q

UL for iron intake

A

45mg/day from all sources

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23
Q

iron poisoning can cause…

A
  • intestinal lining damage
  • body pH abnormalities
  • shock
  • liver failure
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24
Q

the most common form of iron overload

A

hemochromatosis

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25
Q

iron overload can happen _____ and accumulates in tissues such as ____

A

over time, heart/liver

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26
Q

zinc is essential for ______

A

growth and development

27
Q

which is better for getting zinc: animal or plant sources?

A

animal sources

28
Q

zinc can be bound to ____

A

phytates

29
Q

zinc is the most abundant ____ trace element

A

intracellular

30
Q

zinc is involved in the functioning of over 300 enzymes, including ______

A

superoxide dismutase

31
Q

superoxide dismutase is important for what?

A

protecting cells from free radical damage

32
Q

dietary sources of zinc (top 3)

A

beef, crab, lentils

33
Q

____ helps regulate zinc intake

A

metallothionein

34
Q

___ may be important in helping to prevent certain types of anemia

A

copper

35
Q

richest dietary source of copper: _____

A

organ meat

36
Q

____ can decrease the bioavailability of copper. how?

A

zinc. metallothioein preferentially binds to copper, limiting its absorption

37
Q

best source of manganese

A

whole grains, nuts

38
Q

manganese, like copper and zinc, is needed for the activity of a form of _______

A

superoxide dismutase

39
Q

maganese is a constituent of _____

A

some enzymes, activator of other enzymes

40
Q

the selenium content of plant foods are depends on the ____________

A

selenium content of the soil in which they are grown

41
Q

symptoms of selenium deficiency

A

muscular discomfort, weakness; also can lead to Keshan disease (affects heart muscle)

42
Q

top 3 selenium sources (diet)

A

crab, salmon, spaghetti

43
Q

selenium helps in ________ which neutralizes _____ (no _____ formation)

A

glutathione peroxidase, peroxides, no free radical

44
Q

iodine content of food depends on ___________

A

the soil where plants are grown or where animals graze

45
Q

soil near the higher is (lower/higher) in iodine than soil inland

A

higher

46
Q

“natural” sea salt may be very (low/high) in iodine

A

low

47
Q

most of iodine in high comes from…

A

iodized (fortified) salt

48
Q

more than half of the iodine in the body is found in the _______. iodine is an important component of this: ____-

A

thyroid gland, thyroxine

49
Q

why is iodine important in thyroxine?

A

it needs 4 iodine units

50
Q

consuming diets high in _______, such as cabbage/cassava/millet, limits bioavailability of iodine

A

goitrogens

51
Q

iodine deficiency may result in hereditary _____

A

cretinism

52
Q

iodine UL for adults

A

1100 micrograms/day

53
Q

dietary sources of chromium

A

brewer’s years, liver, nuts, and whole grains

54
Q

what is chromium involved in?

A

carbohydrate/lipid metabolism

55
Q

cooking in _______ can increase chromium content

A

stainless steel

56
Q

______ is important for dental health; present in ______

A

dental health; almost all soil/water/plants/animals

57
Q

common sources of fluoride

A
  • fluoridated water
  • tea
  • canned sardines/salmon
58
Q

too much fluoride (_____mg/day or greater in children) causes _____

A

2-8mg/day, fluorosis

59
Q

iron loss (is/is not) regulated

A

is not

60
Q

inborn error of metabolism, most common overload of iron

A

hemochromatosis

61
Q

zinc goes into the intestinal mucosal cell via…

A

ZIP4 transporter

62
Q

cytosolic superoxide dismutase contains…

A

copper AND zinc

63
Q

Manganese toxicity impacts the…

A

CNS

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