Foods and Nutrition 1030E Chapter Notes - Chapter 14: Vitamin, Iron Overload, Vitamin K
18 Feb 2018
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About blood: when blood is centrifuged, 55% of volume is plasma, 45% red blood cells, less than 1% platelets and white blood cells (leukocytes) *bacteria in gi tract produce vitamin k, not enough to meet needs. Iron: essential nutrient, two ionic states, ferrous iron, reduced state, net positive charge of +2 (fe++, ferric iron, oxidized state, net positive charge of +3 (fe+++) Absorption-enhancing factors: mfp factor (peptide found in meat, fish, poultry), promotes nonheme absorption of other foods eaten at same meal, vitamin c (captures iron, keeps it in reduced ferrous form, acids (citric, lactic, sugars (fructose) Absorption-inhibiting factors: phytates (legumes, grains, rice, vegetable proteins (soybeans, legumes, nuts, calcium (milk, polyphenols (tannic acid; tea, coffee, grain products, oregano, red wine) Recommendations: chose iron rich foods, take advantage of factors maximizing absorption (vitamin c) Rda: men: 8 mg/day, women: 18 mg/day, vegetarians need 1. 8 times more iron, due to low bioavailability of plant- based iron.
