NUTR 1010 Lecture Notes - Lecture 24: Iron-Deficiency Anemia, Heme, Hemoglobin

• School: University of Guelph
• Department: Nutrition
• Course: NUTR 1010
• Professor: Simone Holligan

Document Summary

Plasma: the fluid (water with electrolytes: 55% of blood volume. Red blood cells (erythrocytes: 45% of the blood volume. White blood cells (part of the immune system) and platelets (for blood clotting: less than 1% of blood volume. Unhealthy blood: doesn"t tra(cid:374)sport o(cid:454)(cid:455)ge(cid:374) a(cid:374)d/or (cid:374)utrie(cid:374)ts well, usually because of problems with the red blood cells. Hemoglobin binds oxygen, delivers it to cells. O(cid:454)(cid:455)ge(cid:374) tra(cid:374)sport does(cid:374)"t happe(cid:374) if: there are too few red blood cells, the red blood cells are damaged in some way. Too few red blood cells = iron deficiency anemia. A trace mineral (the opposite of a major mineral: need less that 100mg/day. Heme: in meat, poultry, fish and seafood: we absorb heme iron the best. Its" i(cid:374) the he(cid:373)e molecule from hemoglobin or myoglobin. Non-heme iron: in beans, lentils, grains, and some vegetables, iron added to flour or breakfast cereals. Factors that help absorption of non-heme iron: vitamin c, meat (meat protein factor)