1
Q
Minerals and Trace Elements
A
- essential, non organic molecules
- do not provide energy
- if low in the diet = symptoms of deficiency may appear
- required in the diet in small amounts
- bioavailatbility
2
Q
Bioavailability
A
amount of nutrient absorbed and used (how efficient it is
is the proportion of a nutrient that is absorbed, utilised and thus available to the body
3
Q
Minerals
A
more than 5g quantity in body
4
Q
Trace Elements
A
less than 5g quantity in body
5
Q
Sodium in the diet comes in 3 ways
A
- inherent
- discretionary
- processing
6
Q
% of Sodium Inherent
A
10%
7
Q
% of Sodium Processing
A
75%
8
Q
% of Sodium Discretionary
A
13%
9
Q
Solutions for Na and K
A
- Modify our taste to not have things as salty
- supplements for K
- Decrease processed foods
10
Q
Inherent
A
found naturally in foods
11
Q
Discretionary
A
adding salt when you cook or eat the foods
12
Q
Processing
A
added when foods are processed
13
Q
Sodium Absorption
A
all goes into our body, which increased our conc in blood which make us drink more water to excrete it
is controlled by the kidneys
14
Q
Sodium Excretion
A
90% excreted in the urine
and then sweat
15
Q
Sodium Deficiency
A
rare from diet
16
Q
Sodium Toxicity
A
rare, but high amounts have harmful effects
17
Q
Sodium and Hypertension
A
high BP, which can be caused by consuming to much sodium. and a high BP increase risk of CVD.
17
Q
Na and Blood Pressure
A
kidneys capacity to excrete sodium decines with age. so heart has to do more work which increases BP
18
Q
DASH 1 (4)
A
- people were randomly placed into 3 groups
- had 3 different Diets
1. control diet
2. fruit and vege diet
3. fruit and vege and low fat dairy products - all 3 diets had simillar amounts of sodium, but difference in micro/macronutrients
results:
group 3 had lowest BP, so conclusion was that diet impacts BP. However dash 2 was decided to be run to see if Sodium had an impact
19
Q
DASH 2
A
- had two diets
1. control diet
2. the dash diet (group 3 from dash1)
fruit vege and low fat dairy - each diet had 3 different amounts of sodium intakes
results:
the found that the dash diet decreased BP than the control diet but by also decreasing the amount of sodium decreased the BP even more.
20
Q
Dash Studies Limitations (3)
A
- both were only short term
- they study only showed a decrease in BP when the main outcome we wanted was risk of CVD so we still don’t know if it had much of an impact.
- can medication have a simillar impact
21
Q
Potassium in Foods
A
fruit and veges
22
Q
Potassium Functions (3)
A
- main cation in cells
- fluid and electrolyte balance
- facilitates many reactions
23
Q
Potassium and Hypertension
A
have inverse relationship. as increase K in the diet decreases the risk of CVD
24
Low Sodium Salt
They have added potassium instead of sodium to help decrease risk of CVD. hard to get high K and low Na at the same time.
25
Nova Food Classifications
Group 1 = fresh or minimally processed
Group 2 = processed culinary ingredients (oils, sugar)
Group 3 = processed foods (bread, cheese)
Group 4 = ultra processed foods (snacks, biscuits)
26
Calcium Main Food Sources
Milk, Bread, Beverages
27
Ca and Women in NZ
we consume less than our RDI so we should increase our intake
28
Calcium Paradox
Bone mass and calcium correlation is not actually that strong
29
Ca Promotors (3)
- proteins
- lactose (hence milk)
- acidic gut
29
Calcium Absorption (4)
- 25-30% absorbed from the diet
- physiological and diet can effect absorption
- Calcium and VD work together as partners
- Active and Passive
30
What Vitamin Does Ca work with
Vitamin D
30
High Calcium Bioavailability Foods (3)
Blue milk, yoghurt and cheddar cheese
31
Calcium Threshold
Calcium is a threshold nutrient which mean once you reach optimum Ca intake Ca won't have anymore benefits
32
Calcium Active Transport
- energy dependent
- has limited capacity
- VD needed
33
Calcium Passive Diffusion (2)
moves from high to low conc
bioavailability is determined by its promoter and inhibitors
34
Ca Inhibitors (3)
- Oxalate
- other +2 minerals
- phytate
35
Calcium Excretion (2)
- You can't store ca but there is a bone revervoir
- main route is urine
36
Ca Organs Involved and what they Do (3)
Kidney - Excretion
Intestines - Absorption
Bone - Storage
37
Calcium Functions + % (2)
1% of Ca = intercellular messagner
99% of Ca = in skeleton and reservoir of minerals
38
Ca and Bone (3)
used to keep bone strong and, grow, keep structure
39
Age of Peak Bone Mass
25-30 years old, it is important you reach this so that when you start to loose bone they don't become to weak.
40
Calcium Deficiency (3)
Children - decrease in growth and bone mass
Adults - decrease bone Mass
Osteoporosis
41
NZ soils are low in (3)
iodoine, selenium, fluoride
42
Iodine Functions (2)
- Important part of thyroid hormones (t3/4 - effect growth and development)
- maintain BMR
43
Food Sources High in Iodine (2)
- seafood
- iodised salt
44
Iodine Absoprtion %
100%
45
Idoine Excretion
90% in urine
46
Iodine Storgae
no storage but we have enough thyroid hormones to last 3 months
47
Iodine Deficiency Disorders (IDD)
Mild, Moderate and Severe IDD
48
Mild IDD
increase goitre size
49
Moderate IDD
increase goitre size and
impaired mental and motor abilities
50
Severe IDD
increase goitre size, impaired mental and motor abilities and
increased hypothyroidism
51
Cretinism
if when a mother is pregnant and has a deficiency in iodine, causing the child to not reach max development and growth
51
Iodine Over Time
early 1900's - mild to moderate IDD
30% of children with goitre, but no reports of cretinism
this was because people weren't eating much seafood and no salt was iodised
mid 1900s - decrease in Goitre because introduction of iodised salt at 50ppm and introduction of iodophors. this is where in this time NZ dairy industry used a cleaning solution that contained iodine which made its way into dairy products so people were consuming more iodine, so good intake was reported
Late 1990s - the deficiency re-emerge, but was still mild/mod IDD as not signs of cretinism. why
1. people were told to eat less salt
2. iodophors were stopped being used in the dairy industry
3. we eat more processed foods (which aren't made with iodised salt)
4. we started consuming more salts like pink Himalayan, which aren't iodised
2000's NZ fortified bread but whilst sufficient again, but still low in pregnant women
52
Supplementation
taking supplements
good for certain groups who need it more, target groups for certain periods of time eg pregnant women
- those that take supplements are normally those who need them the less
53
TRIP Study (Van)
van around NZ found pregnant women had lowish amount of iodine.
53
Think Project
effect on cognitive learning in children.
all children slighty improved when had iodine supplements.
no change in adults
54
Iodine and Pregnant Women
cohort study found
- sufficient iodine, kids were smarter even 8 years later.
however this could be due to those will sufficient iodine be that they can afford better schooling or have better home environment etc.
55
Fortification
when you add a macronutrient to a staple food to increase its nutritional value
56
NZ Study of Iodine and Pregnant Women
hasn't been done as due to other studies they don't think it would be ethical as would probably harm children.
57
3 Strategies used to increase dietary intakes of a nutrient
Fortification
Supplementation
Diverse Diets
58
Dietary Diversification
have a wide range of foods
59
Dietary Diversification in NZ
this isn't a issue in NZ as we already diverse diet
60
Fortification in NZ (2)
- mandatory use of iodised salt in bread making
- salt all got added potassium iodate
61
Supplementation in NZ (2)
- Pregnant and Lactating females recommend to take them
- some tablet are also subsided by the Govt
62
Amount of Potassium Iodate Required to be added to Salt
25-65mg iodine/kg salt
Calc: learn this look in practical
63
3 Most Common Deficiencies in the world
Iron
Iodine
Vitamin A
64
Since the 3 strategies have been put in place have iodine levels change?
Children - yes
adults - yes but just
Pregnant Women - no
65
Selenium (2)
- Sulfer can be replaced by selenium
- excretion via kidney
66
Selenium Absorption %
80%
67
Food Sources of Selenium (3)
bread
seafood
poultry
food high in protein
68
Why is Bread High in Selenium
because we import out wheat from aussie. In aussie they have high selenium in their soils so this make us have good selenium in our bread
69
Brazilian Nuts
are as good/better at being absorbed then a selenium tablet
70
Selenium Deficiency
Keshan's Disease
71
Keshan's Disease
selenium deficiency
heart disease in children and pregnant women
72
Keshan's Disease in NZ
not seen in NZ
because we have more diverse diets, we eat lots of meat and imported foods and decrease our cereals.
73
Strategies to Improve Selenium Intake
Non
because they believe their is no adverse effects, we import wheat to aussie, so they feel no reason to.
74
Fluoride in NZ
Low levels in NZ soils, and untreated water
75
Fluoride Absorption
100% absorbed from the diet
76
Food Sources of Fluoride (2)
toothpaste and black tea
77
Fluoride Impacts
tooth decay
inhibits bacteria and demineralisation
enhance remineralisation
78
Demineralization
when we eat carbs this increases the acidity of bacteria in our mouth so to combat this our teeth loose fluoride to fight it. If we don't replace the fluoride then this is demineralisation
79
Remineralisation
is when we have enough fluoride in our diet so that when we eat carbs we can build our teeth back
80
Fluoride Toxicity
rare from the diet but can come from consuming to much toothpaste
81
Main Food Sources of Iron
Meat
Poultry
Legumes
fortified products are important
81
Bioavailability of Iron
being absorbed is an issue for iron, but once it has been absorbed then it is good at being utilised
82
3 Factors Influencing Iron Bioavailability
- host related factors (the person consuming it)
- chemical form (haem or non-haem)
- enhancers and inhibitors in the meal
83
Iron Enhancers (2)
Vitamin C
3 meat factor (meat fish and poultry)
84
Functions of Iron
Haemoglobin, that transports oxygen in red blood cells so very important
85
Inhibitors of Iron (2)
Tannins (blacktea)
Phytate (seeds, nuts)
86
% of Iron being Haemoglobin
67% or 2/3
87
Iron Deficiency Name
Iron Deficiency Anaemia
88
Iron Deficiency Anaemia, what it is and 3 symptoms
this is when you have insufficient haemoglobin to carry oxygen to cells
- decrease in growth, cognitive
- fatigue
- spoon-shaped nails
89
Groups at Risk of Iron Deficiency (6)
Pregnant Women
Vegans/Vegetarians
90
Iron Overload (2)
Acute Iron Toxicity
Hereditary Haemochromatosis
91
Main Zinc Food Sources
Legumes
Dairy (even tho it is not high in Zn, we consume lots of dairy hence good food source of it)
Muscles
92
Factors Influencing Zinc Bioavailability (2)
Host- related factors
enhancers and inhibitors of a meal
93
Enhancers of Zinc (2)
Flesh (raw) foods increase absorption
Animal Products
94
Zinc Inhibitors (3)
- foods high in germination
- Phytate
- Iron Supplements
95
Iron Supplements and Zinc Absorption
Iron Supplements decrease Zn absorption, so only take iron supplements when you need them and only for the short period of time you need them for
96
Zinc Functions (2)
+ 200 enzymes need zinc to function
- bio synthesis of nucleic acid, protein and amino acids
97
First Case of Zn Deficiency, symptoms, and diet
1960s
Dwarfs - stunting - no secondary growth
diet: high phytate, low animal foods
98
Zinc Deficiency Impacts of Health (2)
- impaired growth
- impaired immune competence
99
Groups at risk of Zinc Deficiency (4)
Children
Pregnant Women
Vegans
Older Adults
100
Zinc Toxicity
+1g zinc/day
may be fatal
