The Nutritional Trace Metals

The Nutritional Trace Metals covers the roles played by trace metals in human metabolism, a relatively neglected area of human metabolism and nutrition. The book focuses its attention on the vital roles played by the relatively small number of trace metal nutrients as components of a wide range of functional proteins. Its structure and content are largely based on the approach adopted by the author, Professor Conor Reilly, during more than 30 years of teaching nutrition to a wide range of undergraduate and postgraduate students.
The introductory chapter covers the roles of metals in life processes, the metal content of living systems and metals in food and diets. This is followed by chapters, each dealing with an individual trace metal. Those discussed are iron, zinc, copper, selenium, chromium, manganese, molybdenum, nickel, boron, vanadium, cobalt, silicon and arsenic. In each case attention is given to the metal′s chemistry and metabolic roles, including absorption, transport, losses, status and essentiality, as well as the consequences both of deficiency and excess.
The Nutritional Trace Metals is essential reading for nutritionists, dietitians and other health professionals, including physicians, who wish to know more about these vital components of the diet. The book will also be of value to food scientists, especially those involved in food fortification and pharmaceutical product formulation. It will be an invaluable reference volume in libraries of universities and research establishments involved in nutrition teaching and research.
Conor Reilly is Emeritus Professor of Public Health at the Queensland University of Technology, Brisbane, Australia, and is also Visiting Professor of Nutrition at Oxford Brookes University, Oxford, U.K.

Spis treści:
Preface.
1 Introduction.
1.1 The role of metals in life processes – a belated recognition.
1.1.1 Bioinorganic chemistry.
1.1.2 A brief review of the met als.
1.1.2.1 What are the metals?.
1.1.2.2 Chemical properties of the metals.
1.1.2.3 Representative and transition metals.
1.1.2.4 The biological functions of trace metals.
1.2 The metal content of living systems.
1.2.1 Metals in human tissue.
1.2.2 Essential and non–essential elements.
1.2.3 The essentiality of trace metals.
1.3 Metals in food and diets.
1.3.1 Variation in metal concentrations in foods.
1.3.1.1 Chemical forms of metals in food.
1.3.2 Determination of levels of trace metals in food.
1.3.3 How do metals get into foods?.
1.3.3.1 Metals in soils.
1.3.3.2 Soil as a source of trace metals in plants and in human diets.
1.3.3.3 Effects of agricultural practices on soil metal content.
1.3.3.4 Uptake of trace metals by plants from soil.
1.3.3.5 Accumulator plants.
1.3.4 Non–plant sources of trace metal nutrients in foods.
1.3.5 Adventitious sources of trace metals in foods.
1.3.6 Food fortification 3.7 Dietary supplements.
1.3.8 Bioavailability of trace metal nutrients in foods.
1.3.9 Estimating dietary intakes of trace metals.
1.3.9.1 A hierarchical approach to estimating intakes.
1.3.9.2 Other methods for assessing intakes.
1.3.10 Recommended allowances, intakes and dietary reference values.
1.3.10.1 The US RDAs of 1941.
1.3.10.2 Estimated Safe and Adequate Daily Dietary Intakes.
1.3.11 Modernising the RDAs.
1.3.11.1 The Us Dietary Reference Intakes for the twenty–first century.
1.3.11.2 The UK’s Dietary Reference Values.
1.3.11.3 Australian and New Zealand Nutrient Reference Values.
1.3.11.4 Other nutrient intake recommendations.
2 Iron.
2.1 Introduction.
2.2 Iron Chemistry.
2.3 Iron in the Body.
2.3.1 Haemoglobin.
2.3.2 Myoglobin.
2.3.3 Cytochromes.
2.3.3.1 Cytochrome P–450 enzymes.
2.3.4 Iron–sulphur proteins.
2.3.5 Other Iron enzymes.
2.3.6 Iron–Transporting Proteins.
2 .3.6.1 Transferrin.
2.3.6.2 Lactoferrin.
2.3.6.3 Ferritin.
2.3.6.4 Haemoseridin.
2.4 Iron absorption.
2.4.1 The luminal phase of iron absorption.
2.4.1.1 Inhibitors of iron absorption.
2.4.1.2 Effect of tannin in tea on iron absorption.
2.4.1.3 Dietary factors that enhance iron absorption.
2.4.1.4 Non–dietary factors that affect iron absorption.
2.4.2 Uptake of iron by the mucosal cell.
2.4.3 Handling of iron within the intestinal enterocyte.
2.4.4 Export of iron from the mucosal cells.
2.4.5 Regulation of iron absorption and transport.
2.5 Transport of iron in plasma.
2.5.1 Iron turnover in plasma.
2.6 Iron losses.
2.7 Iron status.
2.7.1 Methods for assessing iron status.
2.7.1.1 Measuring body iron stores.
2.7.1.2 Measuring functional iron.
2.7.2 Haemoglobin measurement.
2.7.3 Iron deficiency.
2.7.4 Iron deficiency anaemia (IDA).
2.7.4.1 Consequences of IDA.
2.7.4.2 Anaemia of chronic disease (ACD).
2.7.5 Iron overload.
2.7.5.1 Haemochromatosis.
2.7.5.2 Non–genetic iron overload.
2.7.6 Iron and cellular oxidation.
2.7.7 Iron, immunity and susceptibility to infection.
2.7.7.1 Iron and infection.
2.7.8 Iron and cancer.
2.7.9 Iron and coronary heart disease.
2.8 Iron in the diet 2.8.1 Iron in foods and beverages.
2.8.2 Iron fortification of foods.
2.8.2.1 Bioavailability of iron added to foods.
2.8.2.2 Levels of iron used in food fortification.
2.8.2.3 Adventitious iron in food.
2.8.3 Dietary intake of iron.
2.9 Recommended intakes of iron.
2.10 Strategies to combat iron deficiency.
2.10.1 Iron fortification of dietary staples.
2.10.2 Use of iron supplements.
2.10.3 The effect of changing dietary habits on iron status.
3 Zinc.
3.1 Introduction.
3.2 Zinc distribution in the environment.
3.3 Zinc chemistry.
3.4 The biology of zinc.
3.4.1 Zinc enzymes.
3.4.2 Zinc finger proteins.
3.5 Absorption a nd metabolism of zinc.
3.5.1 Chemical forms of zinc in food.
3.5.2 Promoters and inhibitors of zinc absorption.
3.5.3 Relation of zinc uptake to physiological state.
3.6 Zinc homeostasis.
3.6.1 Zinc absorption in the gastrointestinal tract.
3.6.1.1 Transfer of zinc across the mucosal membrane.
3.6.1.2 Zinc transporters.
3.6.2 Regulation of zinc homeostasis at different levels of dietary intake.
3.6.3 Effect of changes in zinc intake on renal losses.
3.6.4 Other sources of zinc loss.
3.7 Effects of changes in dietary zinc intakes on tissue levels.
3.7.1 Zinc in bone.
3.7.2 Zinc in plasma.
3.8 Effects of zinc deficiency.
3.8.1 Sever zinc deficiency.
3.8.2 Mild zinc deficiency.
3.8.3 Zinc deficiency and growth in children.
3.8.3.1 Zinc deficiency and diarrhoea in children.
3.8.3.2 Zinc deficiency and infection in children.
3.8.3.3 Zinc deficiency and neurophysiological behaviour.
3.9 Zinc and the immune system.
3 .9.1 Zinc and the thymulin activity.
3.9.2 Zinc and the epidermal barriers to infection.
3.9.3 Zinc and apoptosis.
3.9.4 Effects of high zinc intake on the immune system.
3.9.5 Effect of zinc on immunity in the elderly.
3.10 The antioxidant role of zinc.
3.10.1 Zinc metallothionein.
3.10.2 Nitric oxide and zinc release from MT.
3.11 Zinc requirements.
3.11.1 WHO estimates of zinc requirements.
3.11.2 Recommended intakes for zinc in the US and the UK.
3.12 High intakes of zinc.
3.13 Assessment of zinc status.
3.13.1 An index of suspicion of zinc deficiency.
3.13.2 Assessment of zinc status using plasma and serum levels.
3.13.3 Assessment of zinc status from dietary intake data.
3.13.4 Use of zinc–dependent enzymes to assess zinc status.
3.13.5 Other biomarkers for assessing zinc status.
3.14 Dietary sources and bioavailability of zinc.
3.14.1 Dietary intake. of zinc in the UK.
3.15 Interventions to increase dietary zinc intake.