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Mr. OMAR ALAJIL (. ) M.Sc Food TechnologyMACRO MINERALSMETABOLISM RDA - DEFICINCYAND STABILITY DURING FOOD PROCESSING

TABLE OF CONTENTWhat is the macro-mineral What is recommended daily intake of these mineral (RDA)CalciumPhosphorusSodiumPotassiumChlorideMagnesiumSulfurStability during processing

INTRODUCTION

MineralsMinerals: small, naturally occurring, inorganic, chemical elements Serve as structural components & in many vital processes in the bodyInorganic: being composed of matter other than plant or animal

Davis, Metcalfe, Williams, Castka, Modern Chemistry, 1999, page 748

There are 46 different minerals in the human body, 21 of which are known to be essential. The seven macrominerals make up about 4% of body weight. They are calcium, phosphorus, magnesium, sodium, potassium, chloride and sulfur. That mean if your weight is 70 kg then you have 3 kg of minerals

MineralsPercent of Body weightCalcium2%Phosphorus1%Potassium0.3%Sulfur0.2%Sodium0.1%Chloride0.1%Magnesium0.05%Iron 0.04%

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What is the difference between micro and macro minerals

Another figure shows mineral in our body

The mamcromineralsCacalciumPphosphorusSsulfurKpotassiumClchlorideNasodiumMgmagnesium

Function Of Macro MineralsThe macrominerals are necessary in building bones, maintaining body fluids, maintaining proper pH in body tissues, transmitting nerve impulses, maintaining cell membrane structures and facilitating enzyme action.

Form used of macro minerals

What is Acceptable Daily Intake (RDA) of Macro-Minerals

http/www.themedicalbiochemistrypage.org

For normal adults Calcium1000 1300 mg/day Sodium1200 1500 mg/dayChloride1800 2300 mg/dayPotassium4500 4700 mg/dayPhosphorus 700 1250 mg/dayMaganesum 240 420 mg/day

For normal pregnantCalcium1000 1300 mg/day Sodium 1500 mg/dayChloride 2300 mg/dayPotassium 4700 mg/dayPhosphorus 700 1250 mg/dayMaganesum 350 400 mg/day

Calcium (Ca)

Calcium (Ca)Most abundant mineral in the body99% is stored in the bonesAdult body contains 1-1.5 kg of caFunctions:Structural role in bones & teethTransmission of nerve impulsesMaintains cellular structure

Calcium Functions (Contd)Essential for muscle contractionEssential for blood clottingHelps maintain normal blood pressure

Bone Structureosteonormal

Calcium absorptionvariable due to insoluble salts:phosphatecarbonateoxalatephytatesulfatealso forms calcium soaps with fatty acidsabsorption is enhanced by:acid pHvitamin Dlactoselysine and glycine

Calcium2004Dr. Hamda Qotba24Sourcesdairy product, fortified flour, egg,leafy vegetable, fish, cabbage, broccoli Requirement Adult 800mg/day, Pregnancy 1200mg/dayexcreted in urine and feces DeficiencyRickets in children & Osteomalacia in adult

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Nutritional Problems Deficiency SymptomsStunted growth in childrenBone loss (osteoporosis) in adultsToxicity SymptomsExcess is usually excreted so toxicity is rare

A deficiency of calcium, usually in older persons and especially in post-menopausal women, can lead to loss of 'bone density' or brittle bones. The hormone estrogen suppresses bone dissolution.

To maintain good bone density, one should ingest 1) ~1.5g/day of 'soluble' Ca2+; 2) adequate Vit.D3) adequate Mg2+This must be accompanied by sufficient weight bearing exercise.NB. Caffeine in 5-6 cups of coffee/day inhibits Ca uptake by 30%!

Osteoporosis

Bone Structureosteonormal

Healthy vs. osteoporotic trabecular bone

DRI & SourcesDRI = 1000 mg 1300 mgFoods Milk/milk productsDark green vegetablesSome fish & shellfishTofu & other legumesFortified foods (i.e.: juices)

Calcium & FoodsDairy products, fortified juices, sardines

FoodCalciumYogurt, plain (low-fat)Yogurt, flavored (low-fat)1 cup - 415 mg1 cup 345 mgMilk, skimMilk, 1-2%1 cup 302 mg1 cup 300 mgIce cream cup 88 mgBroccoli, cooked cup 68 mgSalmon, canned3 oz 165 mgFortified orange juice8 oz 300 mg

Growth of bones

Phosphorus P

Phosphorous2nd most abundant mineral in the body (85% combined with calcium)Functions:Structure of bones & teethNecessary for growth (DNA)Energy metabolism (ATP)

PhosphorusRDA for phosphorus is established on the basis of a 1:1 relationship with calciumAdults: 800 mg/dayPregnancy and lactation: 1200 mg/dayPhosphorus deficiency (hypophosphatemia)Not commonMay be associated with total parenteral nutrition (TPN) without sufficient phosphates; give either sodium or potassium phosphate

NUTRITIONAL PROBLEMS Deficiency symptomsMuscle weaknessBone painPhosphorous deficiency is rareFound widely in foodsToxicity symptoms

May cause calcium excretion and hinder absorption

Phosphorus Sourcesfoods rich in calcium are also richest in phosphorus (milk, cheese, eggs, beans, fish)

Sodium (Na)

SodiumAn electrolyteElectrolyte: compound that partially dissociates in water to form ionsHelps to maintain the bodys fluid balanceChief positive charged ion outside of cells

Functions Helps to maintain normal fluid and acid-base balanceNerve impulse transmissionHeartbeatsContraction of muscle

absorption and metabolism:readily absorbedexcreted in the urine and sweataldosterone increases re-absorption in remal tubules

Sodium ExcessiveHypertension Deficiency Fatigue, muscle cramps

Intake & SourcesNO DRIMinimum requirements = 500 mgDaily Value = 2400 mgTable salt (Sodium Chloride)1 tsp = 2300 mg sodiumProcessed foods- those that are canned, cured, pickled & boxed75% of dietary intake

In generalNo nutritional need for us to add salt to our foodsAlready enough present!!

Potassium (K)

PotassiumAn electrolyte (Chief positive ion inside cells)Functions:May lower blood pressureProtein synthesisFluid balanceNerve transmissionContraction of musclesCritical for maintaining heartbeat

absorption and metabolismreadily absorbed (more so than sodium)intracellularsecreted by kidney (also in sweat)

Deficiency SymptomsMuscle weaknessParalysisConfusionCan cause deathAccompanies dehydrationUnlikely but can occur with increase in sodium intake

Toxicity Symptoms

Causes muscular weaknessTriggers vomiting

Intake & SourcesRDA for adults: 1.5 - 4.5 gm/dayThe best sources of potassium are fruits like bananas, potatoes, plums, and orange juice, as well as vegetables.The more processed a food, the less potassium it contains

Chloride (Cl)

ChlorideAn electrolyteFunctions:Part of hydrochloric acid found in the stomachNecessary for proper digestionFluid balance

Chloride (Cl)closely connected with sodium in foods, body tissues and fluids and excretionsreadily absorbed along with sodiumexcreted mainly in the kidneys (~ 2% in feces and ~ 4-5% in perspiration )important for osmotic balance, acid-base balance and in the formation of gastric HCl

Deficiency SymptomsGrowth failure in childrenMuscle crampsMental apathyLoss of appetite

Toxicity Symptoms

Normally harmlessDisturbed acid-base balance

Magnesium (Mg)

MagnesiumFunctions:Present in bone and teethProtein synthesisEnzyme action (co-factor)Normal muscle contraction & relaxationNerve transmission

Deficiency SymptomsWeaknessConfusionDepressed pancreatic hormone secretionGrowth failureMuscle spasms(DRI = 350 mg)

Magnesium deficiency is uncommon in healthy people. This is because the kidneys can keep magnesium from leaving the body through the urine. However, certain medications and chronic health conditions like alcoholism may cause magnesium deficiency.

Toxicity SymptomsLow blood pressureLack of coordinationComa or death

Food SourcesNutsLegumesWhole grainsDark green vegetablesSeafoodChocolate & cocoa

Sulfur (S)

SulfurFunctions:Present in all proteins (structure)Part of biotin & thiaminPart of insulin

Sulfur (-SH, SO42-)RDA: not establishedDeficiency: unknownSources: all protein (plant & animal): from amino acids cystine and methionine

Deficiency & Toxicity SymptomsDeficiency symptoms:None known because protein deficiency would occur firstToxicity symptoms:Rare, but when occurs depresses growth

Food Sources

All protein- containing foods

Stability during processing

Effect of Food Processing on MineralsMinerals are comparatively stable under food processing conditions such as heat, light, use of oxidizing agents and extremes in pH. Therefore processing does not usually reduce the mineral contents. However, these minerals can be removed from foods by leaching or by physical separation.

Cooking in water would result in some losses of minerals since many minerals have significant solubility in water. In general, boiling the vegetables in water causes greater loss of minerals from them as against steaming them. Canned foods such as fruit juices may take up metals from the container-tin and iron from the tin plate and tin and lead from the soldering.During cooking sodium may be lost but the other minerals are well retained.

Further, it has been found that milling of cereals cause considerable loss of minerals. Since minerals are mainly concentrated in the bran layers and in the germ, during milling after removal of bran and germ, only pure endosperm remains, which is poor in minerals. For example, when wheat is milled to obtain refined flour, the losses in mineral content are to the extent of 76% in case of iron, 78% in zinc, 86% in manganese, 68% for copper, and 16% for selenium. Similar losses occur during milling of rice and other cereals.

As mentioned before, the minerals are quite stable to heat and pH during processing.However change in temperature, pH and concentration or dehydration may lead to the change in the status in food system. For example in milk 1/3rd 1/4th of the calcium and phosphorous is associated with casein while 66 to 80% are present as dissolved calcium and phosphorous. On heating these minerals change from the dissolved to the colloidal state.

On the other hand, cooling of milk shift the colloidal calcium and phosphorous to the dissolved state. Decrease in pH from the normal value towards isoelectric side (pH 4.6) will caused the solubilization of these minerals while an increase in pH will causes a shift of colloidal calcium, magnesium and phosphorus to the dissolved state.

The minerals in meat products are in the non-fatty portions, when liquid is lost from meat, the maximum loss is of sodium and calcium, phosphorus and potassium are lost to a lesser extent. During cooking also, sodium is lost but other minerals are well retained. In fact, cooking dissolves some calcium from bone and enriches the meat with this mineral.

The table below compares the typical maximum nutrient losses for common food processing methods.

Processing Procedures that Affect the Mineral Content of FoodThermal treatmentsDetrimentalBeneficialSterilizationBaking PasteurizationBlanchingBoilingSteamingFryingBlanchingBaking

Mechanical treatmentsDetrimentalBeneficialMillingCanningExtrusionFermentationSoakingDryingFreezingStoragePackaging

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