specific vitamin deficiency and excess

8/12/2019 Specific Vitamin Deficiency and Excess

http://slidepdf.com/reader/full/specific-vitamin-deficiency-and-excess 1/44

Specific Vitamin

Deficiency and Excess Vitamin A-D-E-K-B complex-C



Vitamins

• The existence of vitamins has been known sinceearly in the twentieth century. Vitamins wereoriginally named by letter. Subsequent researchhas shown that many vitamins that wereoriginally thought to be a single substance areactually groups of substances doing similar

work in the body . Many of the 13 vitamins arecurrently named according to their chemical

composition or function in the body. Vitaminsare found in minute amounts in foods.



Dietary Requirements

• Since 1997, the Food and Nutrition Board of theInstitute of Medicine has been establishingDietary Reference Intakes (DRIs) to replace theRecommended Dietary Allowances (RDAs). Vitamin allowances are given by weight -milligrams (mg) or micrograms (mcg).International units is the unit of measurement ofsome vitamins : 5 mcg = 200 international units.



Terms• DRI is the general term for a set of reference values

used to plan and assess nutrient intakes of people.These values, which vary by age and gender, include:

• Recommended Dietary Allowance (RDA): the average dailydietary intake level that is sufficient to meet the nutrientrequirement of nearly all (97 to 98 percent) healthy individuals in aparticular life stage and gender group.

• Adequate Intake (AI): a recommended daily intake value based onobserved or experimentally determined approximations of nutrientintake by a group (or groups) of healthy people that are assumed tobe adequate—used when an RDA cannot be determined.

• Tolerable Upper Intake Level (UL): the highest level of dailynutrient intake that is likely to pose no risk of adverse health effectsto almost all individuals in the general population.



• Avitaminosis – “without vitamins”

• Hypervitaminosis – excess of one or more vitamins

• Vitamin supplements – vitamins taken inaddition to those received in the diet.

Available in tablets, capsules, and drops.



Classification

• Vitamins are commonly grouped accordingto solubility. A, D, E, and K are fat-soluble¸and B complex and C are water-soluble

• Fat-soluble vitamins dissolve in fat beforethey are absorbed in the bloodstream tocarry out their functions. Excesses of these

vitamins are stored in the liver• Water-soluble vitamins dissolve in water

and are not stored by the body



Fat Soluble• Vitamin A

• Two basic dietary forms: preformed Vitamin A, also calledretinol, which is the most usable and active form of vitamin A;and carotenoids, the inactive form of Vitamin A, which are

found in plants

• Sources: Animal – Liver, whole milk, butter, cream

Plants - Dark green leafy vegetables, deep yellow ororange fruit, fortified margarine

• Functions: Maintenance of vision in dim lightMaintenance of mucous membranes andhealthy skin, Growth and development of bones,Healthy immune system



• Deficiency: Night blindness

Xerophthalmia (blindness)

• Toxicity: Birth defects, hair loss, dryskin, headaches, nausea, liverdamage, Bone and joint pain



Example of Food Sources for Vitamin A

• Organ meats (liver, giblets), 3 oz = 1,490- 9,126 µg

• Carrot juice, ¾ cup = 1,692 µg

• Sweet potato with peel, baked, 1 medium= 1,096µg

• Carrots, cooked from fresh, ½ cup = 671 µg

• Spinach, cooked from frozen, ½ cup = 573 µg

• Carrot, raw, 1 small = 301 µg

• Red sweet pepper, cooked, ½ cup = 186 µg



Fat Soluble

• Vitamin D

• Exists in two forms – D2 (ergocalcifirol) and D3(cholecalcifirol). D3 is the one that is formed in humansfrom cholesterol in the skin. D2 is formed in plants.

Vitamin D is considered a prohormone because it isconverted to a hormone (calcitriol) in the human body.

• Sources: The best source is sunlight. The amount of Vitamin D formed depends on the individual’s pigmentation (coloration of the skin) and the amount ofsunlight available.

Animal – Eggs, liver, fortified milk & margarine,Plants - None



• Functions: Regulation and absorption of calciumand phosphorus

Building and maintenance of normalbones and teeth

• Deficiency: Rickets , Osteomalacia , Osteoporosis

Poorly developed teeth

Muscle spasms

• Toxicity: Kidney stones

Calcification of soft tissues



a

b

(b) Osteoporosis is a medical condition in which the bones become brittle and fragile

from loss of tissue, typically as a result ofdeficiency of calcium or vitamin D. InOsteoporosis bone has become too porous -there are wide space or 'holes' in bone

(a) Rickets is a softening of bones due todeficiency of Vitamin D, phosphorus orcalcium, potentially leading to fractures and

deformity. Although it can occur in adults,the majority of cases occur in childrensuffering from severe malnutrition, usuallyresulting from famine or starvation duringthe early stages of childhood



c

(c) Osteomalacia is a weakening of thebones due to problems with boneformation or the bone building process.

In Osteomalacia, your bones becomesoft or weak because of a loss ofimportant minerals such as calcium andphosphorous. Osteomalacia in childrenis known as rickets, and because of this,use of the term osteomalacia is oftenrestricted to the milder, adult form ofthe disease.



Example of Food Sources for Vitamin D

• Tuna salad 1 cup = 7.5 µg

•

Skim milk 1 cup = 2.5 µg• Milk 1 cup = 2.5 µg

• Cereal 1 cup = 1.2 µg

• Yogurt, low-fat, 1 cup = 1.2 µg



Fat Soluble

• Vitamin E

• Sources: Animal – None

Plants – Green leafy vegetables,Salad dressing, vegetable

oils, nuts

•

Function: Antioxidant – protects cell fromfree radicals

Essential for protection of cell

structure, especially RBCs



• Deficiency: Destruction of RBCs

• Toxicity: Non toxic

Example of Food Sources for Vitamin E

• Fortified ready-to-eat cereals, about 1 oz = 1.6-12.8mg

• Almonds, 1 oz = 7.4 mg

• Mixed nuts; dry roasted, 1 oz = 3.1 mg

• Tomato sauce ½ cup = 2.5 mg

• Peanuts, 1 oz = 2.2 mg

• Avocado, raw, ½ avocado = 2.1 mg

• Carrot juice, ¾ cup = 2.1 mg

• Spinach, cooked, ½ cup = 1.9 mg

• Sardine, in oil, drained, 3 oz = 1.7 mg



Fat Soluble

• Vitamin K

• Made up of compounds essential for blood clotting.May be given to newborns immediately after birth.

• Sources: Animal – liver, milk

Plants – green leafy vegetables,cabbage, broccoli

•

Functions: Blood clotting• Deficiency: Prolonged blood clotting or

haemorrhaging



• Toxicity: Hemolytic Anemia - a form of anemia dueto hemolysis, the abnormal breakdown of red blood

cells (RBCs), either in the blood vessels(intravascularhemolysis) or elsewhere in the human body (extravascular)

Example of Food Sources for Vitamin K

• Turnip greens 2/3 cup = 650 mg

• Lettuce 1/4 head = 129 mg

• Cabbage 2/3 cup = 125 mg

• Liver, beef 3 ounces = 110 mg

• Broccoli 1/2 cup = 100 mg

• Spinach 1/2 cup = 80 mg

• Asparagus 2/3 cup = 57 mg

• Liver, pork 3 ounces = 30 mg



Water Soluble• Thiamine

• Originally named Vitamin B1

• Sources: Animal – pork, beef, liver,eggs, fish

Plant – legumes, whole and enrichedgrains

• Function: Metabolism of carbohydrates andsome amino acids

•

Deficiency: Gastrointestinal tract, nervous system,and cardiovascular system problems

Beriberi

• Toxicity: None



d

(d) Beriberi is a disease brought on by a Vitamin B-1 (thiamine) deficiency. There aretwo types of the disease: wetberiberi and dry beriberi. Wet beriberican effect heart function and, in the mostextreme cases, heart failure. Dry beriberidamages the nerves and can lead to a loss ofmuscle strength and, eventually, muscle

paralysis. If left unchecked and untreated,beriberi will cause death.

Symptoms of beriberi include weightloss, emotional disturbances, weakness and pain in the limbs.

Edema (swelling of bodily tissues) iscommon.. In advanced cases, the diseasemay cause high output cardiac failure anddeath



Example of Food Sources for Vitamin B1 (Thiamine)

• 150g grilled lean pork chop = 1.3 mg

• 50g unsalted peanuts = 0.6 mg

• Watermelon, 1 slice = 0.39 mg

• Oatmeal, ready-to-serve, 1cup = 0.28 mg

• Fish (Tuna), 4oz = 0.57 mg

• Green peas, 1 cup raw = 0.36 mg



Water Soluble• Riboflavin

• Sometimes called Vitamin B12.

• Sources: Animal – liver, kidney, heat, milk, cheese

Plants – green leafy vegetables, cereaks

• Functions: Carbohydrates, fat, and proteinmetabolism.

Tissue maintenance, especially the skinaround the mouth

Healthy eyes• Deficiency: Cheilosis , Glossitis , Dermatits

• Toxicity: Unknown



e

f

(e) Cheilosis (also called cheilitis) is a

painful inflammation and cracking of thecorners of the mouth. It sometimes occurson only one side of the mouth, but usuallyinvolves both sides

f) Glossitis is an inflammation of thetongue that causes it to swell in size, changeinto different shades of red, and develop asmooth appearance on the surface.This condition can cause the papillae—thesmall bumps on the surface of the tongue—

to disappear. They contain thousands of tinysensors called taste buds. Severeinflammations that result in swelling,redness, and pain, may change the way youeat or speak.



Example of Food Sources for Vitamin B2 (Riboflavin)

• Spinach,1 cup cooked = 0.42 mg

• Cheese, 1 cup = 0.41 mg

• Milk, whole = 0.39 mg

• Soybeans, 1 cup cooked = 0. 49 mg

• Asparagus, 1 cup raw = 0.19 mg

• Yogurt, low-fat, frozen = 0.37 mg

• Pancakes, 3 medium = 0.36 mg



Water Soluble

• Niacin

• Sources: Animal – milk, eggs, fish, poultry

Plants – enriched bread and cereals

• Functions: Energy metabolism, Healthy skinand nervous and digestivesystems, Vasodilator

• Deficiency: Pellagra

Weakness, anxiety, irritability.

• Toxicity: Vasodilation of blood vessels)

Liver damage



g

(g) Pellagra is a disease characterisedby diarrhoea, dermatitis anddementia. If left untreated, death isthe usual outcome. It occurs as a resultof niacin (vitamin B-3) deficiency.Classically described by “4Ds” –

diarrhea, dementia*, dermatitis, anddeath.

*Dementia is not a specific disease.It's an overall term that describes adecline in mental ability severe enough

to interfere with daily life. Memory lossis an example. Alzheimer's is the mostcommon type of dementia.



Example of Food Sources for Vitamin B3 (Niacin)

• Yellowfin tuna, cooked, 3 oz (85g) = 18.8mg

• Chicken, cooked, 3 oz (85g) = 12.6 mg

• Pork, cooked, 85g = 9.2 mg

• Peanuts, 0.25 cup = 4.40 mg

• Mushroom, 87 g = 3.37 mg

• Beef, 85 g = 7.6 mg



Water Soluble• Vitamin B6

• Sources: Animal – pork, fish, poulty,liver, kidney, milk, eggs

Plants – Whole grain cereals, legumes

• Functions: Protein metabolism and absorption

Synthesis of neurotransmitters such asserotonin and dopamine

• Deficiency: Cheilosis, Glossitis, Dermatits

Confusion, depression, irritability

• Toxicity: Nerve damage



Example of Food Sources for Vitamin B6 (Pyridoxine)

• Tuna, 4 oz = 1.18 mg

• Pistachios, 100g/ ¾ cup = 1.7 mg

• Liver, 100g = 1.04 mg

• Chicken breast (boneless & skinless)100g = 0.6 mg

• Soybeans, ½ cup = 0.54 mg

• Lima beans, 10 oz = 0.36 mg

• Oatmeal (Instant & Fortified), 1 cup (234 g) = 0.68 mg



Water Soluble• Vitamin B12

• Also called cobalamin. Compound that contains themineral cobalt

• Sources: Animal – liver, kidney, seafood,

poultry, meat, eggs, milk• Functions: Synthesis of RBCs

Maintenance of myelin sheaths

Folate metabolism

• Deficiency: Rare. Degeneration of myelin sheaths,sore mouth and tongue, anorexia,neurological upsets such as depressionand dizziness

• Toxicity: None



Example of Food Sources for Vitamin B12

• Sardines, 3.20 0z = 8.11 µg

• Salmon, 4 oz = 6.58 µg

• Shrimp, 4 0z = 1.69 µg

• Beef, 34 g = 2 µg

• Skim Milk, 1 cup = 1.2 µg

• Chicken egg, 1 whole = 0.36 µg



Water Soluble• Folate

• Folic acid and folate names are often usedinterchangeably

• Sources: Animal – Liver

Plants – Leafy green vegetables,spinach, legumes, broccoli, ftuit

• Functions: Synthesis of RBCs and DNA

Formation of haemoglobin

• Deficiency: Has been linked to neural tube defectsin the fetus, such as spina bifida, andanecephaly.

• Toxicity: Could mask a B12 deificency



i

h

(h) Spina bifida is a birth defect. Mostchildren who have spina bifida do not haveproblems from it. It occurs when the bonesof the spine (vertebrae) do not form properlyaround part of the baby’s spinal cord.

h

(i) Anencephaly is the absence of a majorportion of the brain, skull, and scalp thatoccurs during embryonic development.



Example of Food Sources for Folate

• Liver, 44 g = 254 µg

• Soya beans, 100g = 205 µg

• Sunflower seeds, 100g = 238 µg

• Oranges, 1 whole = 47 µg

• Mango, 1 whole = 145 µg

• Broccoli, cooked, ½ cup chopped= 84 µg

• Spinach, raw, 1 cup = 58 µg



Water Soluble

• Biotin

• Sources: Animal – milk, liver & kidney,egg yolks

Plants – legumes, cereal, fruit• Functions: Coenzyme in carbohydrate

and amino acid metabolism

•

Deficiency: Dermatitis, Nausea,depression, hair loss

• Toxicity: None



Category

Age (years)

Biotin (mcg)

Pantothenic

acid (mg)

Infants

0-.5

10

2

0.5-1 15 3

Children & 1-3 20 3

Adolescents 4-6 25 3-4

7-10

30

4-5

11+ 30-100 4-7

Adults 30-100 4-7

Adequate I ntakes for Biotin and Pantothenic Acid



Example of Food Sources for Vitamin B7 (Biotin)

• Egg, 1 large cooked = 25 mcg

• Whole wheat bread, 1 slice = 6 mcg

• Liver, cooked 3 oz = 35 mcg

• Caulif lower, 1 cup = 4 mcg

• Avocado, 1 whole = 6 mcg

• Cheddar cheese, 1 oz = 2 mcg



Water Soluble

Pantothenic Acid

• Sources: Animal – eggs, liver, salmon, poultry

Plants – mushroom, cauliflower,peanuts

• Functions: Metabolism of carbohydrates, lipids,and proteins

Essential in synthesis ofneurotransmitter acetylcholine

•

Deficiency: Rare. Burning feet syndrome(burning, aching sensation in feet), vomiting, fatigue

• Toxicity: None



Category

Age (years)

Biotin (mcg)

Pantothenic

acid (mg)

Infants

0-.5

10

2

0.5-1 15 3

Children & 1-3 20 3

Adolescents 4-6 25 3-4

7-10

30

4-5

11+ 30-100 4-7

Adults 30-100 4-7

Adequate I ntakes for Biotin and Pantothenic Acid



Example of Food Sources for Vitamin B5 (Pantothenicacid)

• Eggs, 1 whole= 0.70 mg

•

Liver, 1 oz = 2.3 mg

• Fish (Salmon), 100 g= 1.9 mg

• Mushrooms, 1cup

= 1.30 mg• Caulif lower, raw, 1 cup

= 0.71 mg



Water Soluble• Vitamin C

• Also known as ascorbic acid. Requires for all cell metabolism.

• Sources: Animal-None

Plants – All citrus fruits, melons, broccoli,

strawberries, tomatoes, potatoes, cabbage• Functions: Antioxidant

Aids in absorption of iron

Formation of collagen (a protein

substance that holds body cells together,making it necessary for wound healing)

Wound healing

Resistance to infection



• Deficiency: Scurvy – characterized by gingivitis, fleshthat is easily bruised, poor wound healing,

sore joints and muscles, and weight loss

• Toxicity: While it is uncommon to take in too much vitamin C, it is still possible. Vitamin Ctoxicity is usually caused by taking toomany supplements. It is usually not

caused by getting too much vitamin Cfrom food. An excess can cause diarrhea,nausea, cramps, and excessive absorptionof food iron.

j

(j) One of the first sign of scurvy is bleedinggums or loose tooth



Example of Food Sources for Vitamin C • Guava, raw, ½ cup = 188 mg• Red sweet pepper, raw, ½ cup = 142 mg• Red sweet pepper, cooked, ½ cup = 116 mg• Orange, raw, 1 medium = 70 mg•

Orange juice, ¾ cup = 61-93 mg• Grapefruit juice, ¾ cup = 50-70 mg• Strawberries, raw, ½ cup = 49 mg• Papaya, raw, ¼ medium = 47 mg• Broccoli, raw, ½ cup = 39 mg• Broccoli, cooked, ½ cup = 37 mg• Tomato juice, ¾ cup = 33 mg• Caulif lower, cooked, ½ cup = 28 mg• Pineapple, raw, ½ cup = 28 mg• Mango, ½ cup = 23 mg

specific vitamin deficiency and excess

Documents