NFS 230 Lecture Notes - Lecture 13: Iron-Deficiency Anemia, Iron Overload, Ferritin
15 Nov 2016
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Document Summary
Iron, zinc, iodine, slenium, copper, manganese, fluoride, chromium and molybdenum. Depends on soil and water composition and how foods are processed. Bioavailability is affected by the diet and within the body. Hard to diagnose and easy to overlook. Toxicites: toxic at intakes 2 - 11x above recommendations. Excess if one causes deficiency of another and a deficiency of one can interefere w/ the work of another. Too little or too much is problematic. Serves as a cofactor to enzymes of oxidation reduction. Found in 2 proteins to help them accept, carry and release oxygen: More is absorbed when stores are empty. Ferritin captures iron from food and stores it in the cells of small intestine then releases it to transferin when the body needs iron. Nonheme iron (plant and animal derived and not bound to proteins) Meat, fish and chicken have heme and mpf factor that promotes absorption of nonheme iron.
