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![Page 1: Dr Ali Soroush Head of Department of Sports Medicine and Rehabilitation Chairman of Imam Reza Hospital.](https://reader035.fdocuments.net/reader035/viewer/2022062305/5697bf911a28abf838c8e526/html5/thumbnails/1.jpg)
Dr Ali SoroushHead of Department of Sports Medicine and RehabilitationChairman of Imam Reza Hospital
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• Are inorganic substances that are essential for the normal function and development of body cell and systems
• They make up approximately 3% of total body-weight
MINERALS AND TRACE ELEMENTS
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Functions of mineral in the body
• Formation and maintenance of strength and Rigidity of bone and teeth
• Regulation of fluid balance• Regulation of acid /base balance• Components of enzymes and hormones and , as such ,
essential for energy metabolism and functioning of the immune system
• Transmission of action potential along nerves• Contraction of muscle fibres.
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Essential minerals and trace elements
mineralstrace elements
CalciumIron manganese
phosphorusFluoride chromium
PotassiumCopper selenium
SodiumZinc molybdenum
ChlorineIodine
magnesiumCobalt
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UK RNI*/dayDietary sourcesFunctions Deficiency symptoms
Toxicity symptoms
Calcium700mg
Dairy product bone and teeth formation
Muscle contractionNerve transmission Blood clotting
Rickets Osteoporosis ConvulsionStunted growth
Phosphorous550mg
Dairy product
Meat and fish
bone and teeth formation ACID –BASE BALANCE
Deminerilisation of bone Low blood Ca levels
Iron 8.7 mg male14.8 female
Meat, dried fruit , green vegetables fortified cereals
Component of haemoglobin
PallorTiredness BreathlessnessReduced resistance to infection
Cirrhosis of liver
Iodine 140 µg
Seafish and shellfish , milk some vegetables Iodised salt
Component of thyroid hormones , controls metabolic rate
Enlarged thyroidFoetal abnormalityRetarded growth
Hyperthyroid
Flourine50 µg
Seafood , tea, drinking water
Helps prevent caries Increased frequency of dental caries
Tooth mottlingSkeletal changes
Sodium1600 mg
Cheese preserved foods Pre-prepared foods added to cooking
Acid-base and fluid balanceNerve transmission Muscle contraction
Muscular fatigue , nauseaReduced appetite
Hypertension vomiting
Reference nutrient intakes, sources and effects of incorrect intakes
RNI: Reference Nutrient Intake*
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UK RNI*/dayDietary sourcesFunctions Deficiency symptoms
Toxicity symptoms
Potassium3500 mg
Fruit , vegetablesAcid-base and fluid balance , nerve transmission, muscle contraction
Muscle weakness, confusion, cardiac arrest
irregular heart rate
Mg 300 mg
Wholegrain cereals, green vegetables , nuts
Protein and DNA synthesis, bone development
Neuro muscular dysfunction
Hypertension
Copper1.2 mg
Meat , shellfish , vegetables
Enzymefunction lon absorption
Reduced resistance to infection
--------
Zinc9.5 mg
Meat , eggs , ,pulses , wholehrain cereals
Enzyme function , immune system
Skin lesions , growth failure , reduced immunity
Diarrhea , nausea
Reference nutrient intakes, sources and effects of incorrect intakes (2)
RNI: Reference Nutrient Intake*
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Calcium (Ca)
• Greatest amount in the body
• The body of a well-nourished adult contains 1-1.5 kg ca
• 99% of total content is deposit in bones and teeth,
• 1% in blood and body fluids
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Functions
Bone structureNerve functionBlood clottingMuscle contractionCellular metabolism
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Functions of Ca
• Deposits of Ca in the original soft matrix give bones their necessary rigidity.
• In the case and resistance to decay.• The small amount of Ca remaining in the tissue fluids
plays a part in controlling the action of nerves.• Ca also has a role in the clotting of blood.
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Absorption of calcium:
– predominantly in the jejunum but also in the ileum and colon.
MechanismSimple diffusion
An active transport involving Ca pump
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Absorption factors
Absorption increased by
Body needVitamin DFatLactose Amino acidArginine
Absorption decreased by:
Vitamin D deficiencyCalcium-phosphorus
imbalanceCocaspinach
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Food Sources :
Best sources: Milk and milk product; Good sources: Beans, vegetables, fish, cabbage,broccoli.
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Ca content of some dairy products and white bread
• 500 ml milk contains approximately 500 mg Ca• 30 g cheddar cheese contains 240 mg Ca• 125 g pot low-fat yoghurt contains 200mg Ca• Two thick slices white bread contains 74 mg Ca
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Ca Deficiency
Calcium may be lacking in the body if absorptions is impaired as in the:
• Malabsorption syndrome• Vitamin D deficiency• Dietary deficiency of Ca in girls age 15-18 y
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Dietary requirement
• During Pregnancy(no extra Ca is required because increase absorption)
• During lactation (550mg per/day)• Throughout childhood and adolescence
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Calcium and Osteoporosis
• Bone growth is greatest during “linear growth”– Peaks out at around age 35
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• Lose of cortical bone occurs at a rate 35% per year in males and in females prior to the menopause . The rate in a females for 5 years after menopause.
• Ca supplementation without the addition of oestrogen can not prevent Osteoporosis.
Ca
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Phosphorous (P)
• Second largest amount in the body • 80% of P occurs in combination with Ca in the
bone and teeth. • 20% ECF
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Functions of Phosphorus
• Essential for the development of bones and teeth
• Phospholipids, Phosphoprotieon• Energy metabolism• Maintenance of blood pH: phosphate buffer
system
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P Absorption
• PTH absorption of P
• phosphate is based on the intake of calcium.(the ratio of Ca:P of 1:1)
• Sources: –milk, fish, vegetable, meat, eggs
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Phosphorus Deficiency
• Patients with renal diseases.• Patients receiving TPN• Alcoholic
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Iron
The function of Iron in the body are as follows:Iron is necessary for the formation of HbHb Carries of oxygen to the tissues and carbon dioxide between the lungs Part of the protein myoglobin in musclesIron is found in the muscle pigment myoglobinIt is also an important constituent of many enzyme systems
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Iron
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Iron absorption
Not all the Iron in the diet is absorbed If the diet contains adequate amounts meat and
ascorbic acid it is usual only 15% of dietary iron to be absorbed
Iron absorption occurs in the duodenum and jejunum
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Sources of iron
Two types of iron are found in foods: Meat and meat products contain haem iron (i.e.the iron in hemoglobin) Fruit and vegetables contain iron as ferric complexes
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Heme and Nonheme Iron in Foods
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Iron Deficiency
Groups of the population who may suffer from iron deficiency are those with:
Increased needs: pregnant women, Infants, toddlers, andAdolescentsHigh losses: Mensturating womenPoor or reduced absorption: Elderly people, Vegetarians
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Iron absorption mechanisms in the upper small intestine (McGeown 1999)
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High Iron Intakes
Haemochromatosis:Is an inherited condition in which iron absorption is inappropriately high and results in an accumulation of iron in the tissuesIron poisoning:
It does occur in children and adults
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Iodine
The trace element iodine is a constituent of thyroxine (T4)
and triiodothyronine (T3) These hormones control the rate of tissue activity,
metabolic rate, integrity of connective tissue They are also necessary for the development of the
foetal nervous system during the first trimester of pregnancy
They are vital for normal and physical mental development
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Dietary Sources Iodine
Vegetables Sea fish
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Cretinism
A deficiency in the mother’s diet during early pregnancy results in cretinism, a syndrome of mental
retardation and dwarfism
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Goitrogens
Some foods have been found to contain substances which interfere with the uptake of iodine by thyroid gland such as sweet potato
• Cabbage and turnip contain goitrogenic cyanoglucosides
• Cassava, maize, sweet potato and lima beans• Water may have goitrogenic properties when
contaminated with faeces• Calcium, fluoride, manganese and magnesiumions
present in hard water are also goitrogenic
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Goiter
• If sufficient Iodine is not available for formation T3 &T4 , the thyroid gland enlarges in an effort to maintain normal out put of hormones ,and gives rise to swelling of neck.
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Iodine Deficiency
• Iodine Deficiency is prevalent in communities where dietary intake is low or insufficient or combination with a diet containing goitrogens.
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Goiter
• Endemic (commonl found) in parts of S. America and India
• Sporadic cases in U.S.
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Fluorine
• Principally in matrix of bone and teeth.• This mineral is present in water and tea• Amount normal Fluorine is present in water to extent
of 1 part per million
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• Deficiency symptoms– Susceptibility to tooth decay
• Toxicity symptoms– Fluorosis (pitting and discoloration of teeth)
Fluorine Deficiency
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Sodium
Sodium is found principally in the blood plasma and the fluid surrounding the tissues.
Na+ are important in maintaining and influencing osmotic balance between cells and the interstitial fluid
Distribution is mediated by the Na+/K+-ATPase pump Na+ are important in neuron (brain and nerve) function
– action potential
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Sodium dietary sources
• Common salt • Fish • Milk• Egg• Fruit & vegetables• cheese
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• Sodium losses occur through urine and sweat (symptoms: excessive fatigue and muscle cramp)
• Shifts in sodium balance result in expansion or contraction of ECF
•Too low, ADH / aldosterone secreted•Too high, Atrial natriuretic peptide (ANP)• secreted
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• Normally , the sodium content of the body is maintained by the kidneys at an almost constant level.
• Changes in the sodium concentration in the ECF are compensated for by changes in the ECF volume.
• So is the ECF sodium concentration increases , more water is retained in the ECF to keep the constant concentration
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The absorption of sodium and water are under the complex hormonal control of aldosterone and ACTH.Change of ECF volume are detected by pressure sensors in the circulation , which stimulate changes in sodium and water absorption in the kidneys
Sodium Absorption
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• Muscle cramps• Excessive fatigue• Pathology • Prolonged Vomiting or Diarrhoea• Poor kidney function • Excessive sweating • Tissue damage
In the elderly , Na deficiency can lead to confusion
Signs & Symptoms of decrease in sodium
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• There is much conflicting evidence about the links between hypertension and dietary sodium intake
• High alcohol intake , smoking , high salt intake and obesity contribute to rise in blood pressure
Dietary salt and hypertension
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Potassium
K+ is the principal cation of the intracellular fluid. Potassium is present principally in body Excessive retention occurs in association with some
kidney disorders and also in Addison’s disease, and may cause cardiac arrest
Kidneys play important role to regulating the Potassium
Content in body. Over 90% K absorbed in proximal small intestinal.
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Potassium sources
Fruit and vegetables are the major contributors of potassium to the diet, bananas and fruit juices being particularly rich sourcesCoffee is also a good source
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Potassium and Blood Pressure
Increasing the dietary potassium intake has been shown to reduce blood pressure in normotensive and hypertensive individuals
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Excessive retention
• Kidney disorders• Addison’ s disease• Cardiac arrest
Deficiency
• Prolonged Vomiting• Diarrhoea• Diuretic therapy
Potassium
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Magnesium
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Magnesium is a necessary for skeletal and maintaining electrical potenial across the membranes of nerves and
muscles.
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Dietary sources
• Hard water • Green vegetable• Meat and meat product
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Case Magnesium deficiency
StarvationAlcoholismProlonged Diarrhoea
Prolonged vomiting
Symptom of Magnesium deficiency
• Progressive muscle weaknss
• Failure to thrive• Neuromuscular
dysfunction• VF
Magnesium Deficiency
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Copper
• Chief functions in the body– Necessary for absorption and use of iron in the
formation of hemoglobin– Part of several enzymes–
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Copper Deficiency
Symptom Deficiency
– Defect hair pigmentation– Increased susceptibility to respiratory infection – Reduced immune response
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Zinc
• 60% in skeletal muscle • 30%in bone • Part of many enzymes(metalloenzymes )• Needed for wound healing • Zinc Deficiency: impaired immune , Growth failure,
impaired healing • Zinc Toxicity: , copper deficiencies , nausea & vometing
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Factors predisposing to Deficiency
• Lacking in diets • Parasites causing chronic blood loss• Excessive sweating• Malabasorption of food • Surgery • burns • Dietary sources : seafood ,meat, egg
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Selenium
• acts with other antioxidants
• May be protective froms cancer
• Dietary sources:• Meats , fish
Chromium
• Increases action of insulin• Part of metabolism lipid• Dietary sources:• meats , nuts,
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Molybendum
• Essential of some enzymes involved in the DNA metabolism
• Dietary sources:• Milk , liver
Cobalt
• Constituent with vitamin B12
• essential for maturation of RBC’s
• Dietary sources:• Meats ,milk
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Choloride
• Balance Na & K in the cells and ECF
• Dietary sources• Salt
Aluminium
• Aluminium is found all plats animals
• Dietary sources• vegetable
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Water
• Water constitutes about 65 - 70 % total body weight• Fluid balance between ECF & ICF • Products of digestion are absorbed in a fluid medium
and distributed in blood and lymph • Controlled body temperature• Excretion (lung , kidney ,..) • Involve chemical reaction
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Water sources
• Water is a constituent of most food , even though they may be solid in consistency:
• Bread contains approximately 35% water• Fish 65%• Meat 50-70%• Vegetables and fruits 80-90%
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Water balance
• Water is lost from the body in urine , faeces , sweat and expired air.
• The regulatory mechanisms in the kidneys result in a variable volume of urine being secreted-consequently a balance is maintained between intake and output of water
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Requirement
• An average adult living in a temperate climate requires approximately 2500 ml of water daily.
• The actual amount that is ingested depends both on climate and habit :
• Drinks provide 1000-2500 ml.• Food provide 1000-1500 ml.• Metabolism provide 200-400ml.
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Dehydration
• Means loss of water , but is often used as implying a loss of certain mineral elements also , particularly sodium.
• Loss of up to 5% of body-weight by dehydration results in thirst and discomfort.
• Loss of 6-10% results in dizziness , absence of saliva and inability to walk.
• Loss of 11-12% results in delirium , swollen tongue , inability to swallow and shrivelled skin
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Total body fluidMale 60%
% Female 50