Minerals in Food

This module describes the types of minerals present in food. in nature we have several minerals which are generally classified into two as Major and Minor minerals. it also describes the recommended dietary allowance by ICMR 2020. Here you will be able to find the functions, sources and deficiency of each minerals.

1. MINERALS
S.PREETHI
ASSISTANT PROFESSOR
PG DEPT. OF FOOD AND NUTRITION
BISHOP HEBER COLLEGE

2. Introduction
2
> 50 chemical elements -human body : growth, repair &
regulation of vital body functions
Minerals
Major minerals Trace minerals
Trace contaminants
(Lead, mercury,
barium,boron &
aluminum)

3. Introduction
MajorMinerals
•Also known asMacro-
minerals
•They are vital tohealth
•Required in the diet by more
than 100mg perday
TraceMinerals
•Also Known asMicro-minerals
•They are Vital tohealth
•Required less than 20mg per
day
calcium, phosphorus,
sodium, potassium,
magnesium
Iron, Iodine, Fluorine,
Zinc, Copper Cobalt,
Chromium, Manganese,
Molybdenum, Selenium,
Nickel, Tin, Silicon&
Vanadium

4. Function ofMinerals
As Constituents of bones and teeth: Ca, P, Mg
As Constituents of soft tissues (liver): P
As soluble salts that give to body fluid & cell content, their
composition & Stability that are essential for life–Na, K, Cl, P
Specific functions:
Formation of Haemoglobin -Fe
Formation of thyroxine -Iodine
Constitution of enzymes and hormones: Zn in Carbonic Anhydrase &
Insulin
Cobalt–constituent of Vit-B12

5. MajorMinerals

6. Calcium
•Macro-mineral
•Constitutes 1.5-2% of the body weight of an adulthuman
•An average adult body contains about 1200 gm ->98%
present inbones
•Calcium in blood: 10 mg/dl (60%-ionized, 40%-protein
bound)
•The developing fetus requires about 30 g ofcalcium
•Severe Sweating–loss of42-121mg/day

7. Calcium-Absorption
•20-30% normally absorbed
•Retention:10-20% but
depends on diet & age
•Enhance absorption:
•Vitamin-D
•High protein in diet
•Reduce absorption
•Oxalates
•Phytates
•Fatty acids
•Fibers in diet
•Phosphates

8. Calcium-Sources
•Milk and milkProducts
•Cow milk-1200mg
•Human Milk-300mg
•Egg andFish
•Cheapest dietarysources:
•Green leafy vegetables (presence of
oxalates)
•Millets
•Cereals (bioavailability reduces by
Phytate)
•Water-200mg/day

9. Calcium-Requirement
Adult:1000 –
1200 mg/day
Infants &
Pre-school
children:300
-650 mg/day
Older
Children:
850 -1050
mg/day

10. Calcium-Function
•Bone formation
•Teeth Formation: formation of dentin &
enamel
•Physiological Process:
•Clotting of blood -prothrombin activation
•Regulates the permeability of the capillary
walls & ion transport across the cell
membranes
•Contractionof the heart & skeletal muscle
•Regulates the excitability of the nerve
fibres
•Acts as an activator for enzymes such as
rennin & pancreatic lipase

11. Calcium-Disorder
•CalciumDeficiency
•Effects inAdults:
•Osteoporosis
•Fractures of brittle bone by mineraccidents
•Effects inChildren:
•Decreased rate ofgrowth
•Loss of Calcium from Bone leading to development ofOsteoporosis
•Hyperplasia of parathyroidgland
•Hyper-irritability and tetany leading todeath
HypoCalcemia-
•Motor nerves become over
susceptible to stimuli
HyperCalcemia-
•Common in 5-8 months children
•May occur because of excess
Vit-D
•Symptoms: loss of appetite,
Vomiting and wasting
•Treated by diet with low Calcium

12. Phosphorus
•Phosphorus makes up about 0.65–1.1%of the adult body
(~600g)
•85%-Bones &teeth, 15%-softtissue
•Exist in 2forms:
As Inorganic salts:
Calcium Phosphates in Bones &teeth
Phosphates of Na and K in softtissues
In combination with organiccompounds
Phospholipids-lecithin,Cephalin
Nucleoproteins and NucleicAcids
CreatinePhosphates-ATP, ADP,NADP
HexosePhosphatesetc

13. Phosphorus-Absorption

14. Phosphorus-Sources
•Important sources: Milk, Egg, Meat,
Fish
•Fair sources: Vegetables
•Cereals, Pulses, nuts and Oil seed
contains Phytic acid or phytin
•Phytic acid is the compound of
inositol and phosphoric acid
•Phytin is the salt of Phytic acid
•Only 40-50% available for body

15. Phosphorus-Requirement
•Phosphorus requirements have not been
specifically considered by FAO/WHO
Committees,
But
•Other groups of experts have suggested that
phosphorus intake should be at least equal to
calcium intakes in most age groups, except in
infancy where the ratio suggested is
1:1.5 (P:Ca)

16. Phosphorus-Function
•Bone and Teeth Formation: formation of dentin and
enamel
•Required for formation of Phospholipids—integral
part of cell structure, act as intermediate in fat
transport and metabolism
•Required for carbohydrate metabolism–Glycogen
phosphorylation by inorganic phosphorus
•Required for formation of nucleic acid and
nucleoprotein–Integral part of DNA

17. Magnesium
•Adult human body contains 25gm of
Mg
•50% present in bones in
combination with Phosphorus and
carbonate
•1/5
th of Mg is present in softtissue

18. Magnesium-Absorption
•Average diet contains 300-400mgof
magnesium
•40-50% notabsorbed
•1/5
th
of Magnesium is excreted inurine
•Urine level: 2-3mg/100ml
•Blood:1.6mg/100ml

19. Magnesium-Requirement
Adult:325 -385
mg/day
Infants & Pre-
school
children:
30 -215
mg/day
Older
Children:
255 -405
mg/day

20. Magnesium-
Sources

21. Magnesium-Disorder
•It is characterized by Depression, Muscular weakness,
vertigo and liability to convulsion, irritability, tetany,
hyper-reflexia and occasionally hypo-reflexia
•It is seen in Chronic alcoholics, liver cirrhosis, PEM, mal-
absorption syndrome & toxemias of Pregnancy
Treatment:
•Administration of Magnesium salts (100mg MgCl) within 4
hours

22. SodiumChloride
•The adult -100 g of sodium ion
•Sodium is lost -urine & sweat that passed out in urine is regulated
by the kidney but that lost by sweating is not controlled
•Depletion of NaCl causes muscular cramps.
•The requirement of sodium chloride depends upon climate,
occupation & physical activity
•Adult requirement is about 5 gm per day
•A strong relationship between hypertension & dietary salt intake has
been observed & intake of more than 10 gm of salt per day is
considered to have definitive tendency to raise blood pressure

23. Potassium
•The adult human body contains about 250 g of potassium
•Potassium is vaso active, increases blood flow and sustains
metabolic needs of the tissue
•Potassium supplements lower blood pressure, although the
response is slow.
•High dietary sodium, low dietary potassium have been implicated
in the aetiology of hypertension as evidenced by epidemiological
clinical studies
•The ideal desirable sodium : potassium ratio in the diet is 1:1 (in
mmol)

24. TraceMinerals

25. Iron
•The adult human body contains
between 3-4 g of iron, of which
about 60-70 per cent is
present in the blood (Hb iron)
as circulating iron, and the rest
(1 to 1.5 g) as storage iron
•Each gram of hemoglobin
contains about 3.34 mg of iron

26. Iron-Absorption
•Iron ingested is converted to Ferrous (absorbable) form by the
help of reducing substances
•Absorptiontakes place from Duodenum and upper jejunum
Absorption affected by:
•Whether it is Haeme Fe or Non haem
•Presence of Vit-C–Increases Fe absorption
•Phytate, Oxalates–reduces Fe absorption

27. Iron-Requirement
Adult:19 –23
mg/day
Infants & Pre-
school
children:
3 -15 mg/day
Older
Children:
16 -32
mg/day

28. Iron-Function
Biological importance:
•Iron porphyrin (heme) compounds –Haemoglobin,
Myoglobin
•Heme enzymes–Mitochondrial cytochromes,
Microsomal cytochrome, catalase, peroxidase
•Flavin-enzymes–Succinic dehydrogenase, xanthine
oxidase
•Transport and storage form-Transferrin , Ferritin,
Hemosiderin

29. Iron-Sources
4/26/2019
29
Iron source
Heme sources
Liver, meat, poultry and fish
Non-Heme Sources
Vegetable origin, e.g.,
cereals, green leafy
vegetables, legumes, nuts,
oilseeds, jaggery and dried
fruits.

30. Iron-Disorder
Excess Iron
•Siderosis–Iron is stored in the hemosiderin–not
available form
•Haemochromatosis–Excess iron is absorbed from
intestine and deposited in liver, spleen, pancreas,
skin–leading to diabetes, liver cirrhosis, skin
discoloration

31. Iron-Disorder
Iron deficiencyAnemia
•Characterized by low oxygen carrying power and low Hb content in
blood (5-9gm/100ml blood)
•Women of Child bearing age –CLINICAL FEATURE -Fatigue,
lassitude, pallor skin, giddiness
•Weaned infant and young children–there is tendency of children below
3 to eat mud
Treatment
•Anemic women: Ferrous tablet 0.2g x3 times a day
•Children below 12 months: 0.2g ferrous ammonium citrate + glycerin x
3times
•1-5 yr children: 0.4-0.9g ferrous ammonium citrate x 3times

32. Iodine
•Essential trace element
•The adult human body contains about 50 mg of iodine,
and the blood level is about 8-12mg/dl

33. Iodine-Absorption
•Takes place in intestine
•Goitrogensinterfere its absorption and utilization of Iodine–
may lead to Goiter
•Most important dietary–cyanoglycosides & thiocyanates
•Goitrogens containing foods are-Cabbage, Cauliflower, Yam

34. Iodine-Function
Functions
Increase Brain
Cell
Proliferation
Converts
Carotene To
Vitamin-a
Synthesis
Protein &
Absorb
Carbohydrate
Synthesis T3
& T4
Regulates
Growth &
Developmental
Hormones
Stimulate
Metabolic
Rate By
30%
Normal
Development
Of Brain
Essential For
Reproduction

35. Iodine-Requirement
Adult:150 -280
µg/day
Infants & Pre-
school
children:
90 -130
µg/day
Older
Children:
150 µg/day

36. Iodine-Sources
•The best sources of iodine are sea foods (e.g., sea fish, sea salt)
and cod liver oil
•Smaller amounts occur in other foods, e.g., milk, meat, vegetables,
cereals,etc.
•The iodine content of fresh water is small & very variable, about 1-
50 micrograms/L
•About 90 per cent of iodine comes from foods eaten; the remainder
from drinking water.
•Fortified Salts—Iodized salts (prophylactic) [iodized bread, iodized
oil]
• 50 ppm at production level
• 30 ppm in retailer level
• 15 ppm at consumer level

37. Iodine-Disorder

38. Iodine-Disorder
39
GRADE SIGNS & SYMPTOMS
GRADE 0 Not palpable or visible goitre.
GRADE 1 Palpable but not visible goitre.
GRADE 2 Visible,Swelling of neck&
enlargement of goitre.

39. Flourine
•96% of the fluoride in the body is found in bones andteeth
•Required for mineralization of bones and enamelformation
•Sources: Water (major sources), Food (sea fish, cheese,tea)
•Requirement: 0.5-0.8mg/L
•Fluorine is often called a two-edgedsword
•Excess-dental and skeletalfluorosis
•Deficiency-Dentalcaries

40. Copper
•Adult body is contains about 100-150 mg Cu
•Blood Contains: 0.11gmg/100ml
•Required for bone development, Elastin formation,
cytochrome oxidase function, Iron absorption, tyrosinase
(melanin formation)
•Deficiency-Cardiac Hypertrophy, Aortic Aneurysm, Cerebral
Demyelination, Ataxia, impaired bone formation
•Excessabsorption:>50%(normal:2-5%)WilsonDisease-
Copperisdepositedinbrain,descendentmembraneofeyes
(Kayser-Feisherring),liver,kidneyanddamagedthem
•Curequirementforadults:2.0mgperday

41. Zinc
•Component of >300 enzymes
•It is active in the metabolism of glucides and proteins
•Required for the synthesis of insulin by the pancreasand for the immunity
function.
•Zinc is present in small amounts in all tissues. Zinc-plasma level is about
96µg per 100 mlfor healthy adults, and 89 µg per 100 ml for healthy
children.
•The average adult body contains 1.4 to 2.3 g of zinc
•Zinc deficiency has been reported to result in growth failure and sexual
infantilism in adolescents, and in loss of taste and delayed wound healing
•There are also reports of low circulating zinc levels in clinical disorders
such as liver disease, pernicious anaemia, thalassaemia and
myocardial infarction

42. Zinc
•Zn deficiency
•is common in children from developing countries due to
•lack of intake of animal food
•high dietary phytate content
•inadequate food intake
•increased faecal losses during diarrhoea
•Zinc supplementation in combination with oral rehydration therapy has
been shown to significantly reduce the duration and severity of acute and
persistent diarrhoea
•Acrodermatitis enteropathies (AE)
•Loss of taste Acuity (hypogeusia)
•Retardation of growth & Genital development

43. Zinc
Excess Zn
•High Zn intake
interferes with
utilization and
retention of Cu and
thus cause anemia
Adult:13.2 –17
mg/day
Infants & Pre-
school
children:
2.5 –5.9
mg/day
Older
Children:
8.5 –17.6
mg/day