MINERAL

Role and Function

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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
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Mineral elements required
Macro 7
Calcium (Ca), Phosphorus (P), Magnesium (Mg), Sulfur (S),
Sodium (Na), Chlorine (Cl), Potassium (K)
Micro 9 (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 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


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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 balance
Source: Natures Prescription Milk by Gloria Gilbere
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
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
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cystine
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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

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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 in blood
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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.
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

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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 body
structures
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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 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
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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

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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

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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
Deficiency
Symptoms
Stunted growth in
children
Bone loss
(osteoporosis) in
adults
Toxicity
Symptoms
Excess is usually
excreted 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.
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.
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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)
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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
2
nd
most 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
Deficiency
symptoms
Muscle weakness
Bone pain
Phosphorous
deficiency is rare
Found widely in
foods
Toxicity symptoms

May cause calcium
excretion and hinder
absorption
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DRI & Sources
DRI = 700 mg
Foods
Meat, poultry & fish
Dairy products
Processed foods
Soda

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Deficiency & Toxicity Symptoms
Deficiency symptoms:
Muscle cramps
Mental apathy
Loss of appetite
Toxicity symptoms:
High blood pressure
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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 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
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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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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)
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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
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IODINE
worlds ocean and iodized salt are best
sources
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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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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%
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