HUN 2201 Lecture Notes - Acrodermatitis Enteropathica, Zinc Deficiency, Copper Deficiency

• School: University of Florida
• Department: Food Science and Human Nutrition
• Course: HUN 2201
• Professor: All

Document Summary

Iron in the diet: comes from plant and animal sources, animal iron: heme iron. Found in hemoglobin in blood and myoglobin in muscle. 10-15% dietary iron in meat eaters: plant iron: nonheme. Iron from cooking utensils leaches into acidic foods. Iron in the digestive tract: absorbed into intestinal mucosal cells, heme absorbed more efficiently than nonheme, not affected by factors that affect nonheme absorption. When foods containing heme proteins are consumed, iron-containing heme group released by protein digesting enzymes. Heme binds to receptors on surface of mucosal cells, where iron is released. When foods containing nonheme iron are consumed, stomach acid converts ferric to ferrous, which is more soluble. Meat can also enhance nonheme absorption: dietary factors that interfere with absorption include fiber, phytates in cereal, tannins in tea, oxalates in spinach. Calcium consumed in the same meal decreases absorption. Iron in the body: how iron homeostasis is regulated.