relation b/w nutrition and blood.

3.  Blood is a vital fluid of body that constitutes around 7 percent of total
weight of body.
 It is thicker than water and feels sticky due to presence of various types of
cells like RBC, WBC , Platelets and various proteins all of them are called
blood elements.
It is a main transporter of body that carries and transport gases, nutrients, and acts as a
main messenger in body.
 Blood travels through blood vessels and the pressure to move this blood is generated by
heart called as blood pressure. Together blood, blood vessel and heart make a Circulatory
system of body.
 Each component of system is further composed of many types of subcomponents for
example Blood as shown.
 In medical sciences blood is used as very important
component for testing the body state of health.
 The tests are done on the basis of set limits of
various components in blood and are compared to
conclude anything.

4. Anything that is consumed ,after digestion it is reaching to various body parts through
blood.
 Blood has direct relation with the diet.
 The constituents of meal consumed is affecting the blood biochemistry and physiology
either acute or chronically.
 Extensive research over years have shown the importance of some of the dietary
components like Vitamins, iron are crucial for blood elements, while minerals , proteins
,lipids and water have more effect on plasma that further influence the other functioning
of system like blood pressure.
 Therefore the blood is a direct indicator of current state of body and always blood
sample is taken in diagnosis.

5. Around 70% of iron found in body is found in Red blood
cell in a tetramer called haemoglobin and myoglobin in
muscle.
 About 25 percent of the iron in the body is stored as
ferritin , found in cells and circulates in the blood.
 The average adult male has about 1,000 mg of stored
iron (enough for about three years), whereas women on
average have only about 300 mg (enough for about six
months).
When iron intake is chronically low, stores can become
depleted, decreasing haemoglobin levels.
 Further decreases may be called iron-deficient
erythropoiesis (RBC’s with less iron) and still further
decreases produce iron deficiency anaemia (lack of RBC
count).
 Most of the Iron in body comes from diet we consume.
The adult minimum daily requirement of iron is 1.8 mg.
Only about 10 to 30 percent of the iron consumed is
absorbed and used by the body.

6. Foods high in vitamin C also are recommended
because vitamin C helps your body absorb iron.
 Prolonged diet low in Iron or deficient in vitamin C
decreases the iron in body.
 Food items such as wheat, lentils, quinoa, spinach,
broccoli, liver, egg yolk, oysters etc are richest source
of iron.
 Iron is available in bind form (Fe2+ or heme) which is
then taken under acidic condition in stomach followed
by alkaline condition in intestine that eventually unbinds the iron. Iron absorption occur
predominantly in the duodenum and upper jejunum.
Anti-nutrition compounds also called inhibitors,
and competitors are also present in these foods
that decreases bioavailability. In Indian diet most
of the food combination like milk product(dahi,
lassi ,milk ,paneer) with wheat product(chapatti
,parantha ,bread) decreases the bioavailability of
iron due to competitive binding with calcium,
Magnesium, zinc .

7. Scheme showing absorption, transport and storage of iron

8. N5-N10- methylene tetrahydroxyfolicacid (mTHFA)
H4-folate
carbon carrier for glycine synthase enzyme
GLYCINE
methyl scavenger in
serine hydroxymethyl synthase
HEME
methylcobalamin
5-deoxyadenosyl cobalamin
methionine synthase
homocysteine
methionine
DNA methylationsuccinyl CoA
l-methylmalonyl CoA
(extraction of energy from proteins and fats)
Pernicious anemia
nerve damage

9. To avoid this condition nutritionist suggest some foods that are high source of B12
are fish, crab, eggs, almonds, milk, red meat, cheese, soy.
 For B9 are leafy green, asparagus, broccoli, avocado, seeds and nuts, lentils, okra,
cauliflower, beets, bell peppers.
Lipids and proteins have profound effect on blood composition.
Fat is getting metabolized to smaller components the profile of fat will vary post-meal and
pre-meal and during fasting state.
 After meal there is gradual increase in blood lipid and glucose levels.
High fat meal
Triglycerides temporary insulin resistance
in muscles
High blood insulin & glucose
Decreased
energy / fatigue
Hypoglycemic shock
Tryptophan
To brain
Serotonin and
melatonin

10. Increased lipid in blood is more prone to
oxidation.
 once oxidised it get scavenge by
macrophage and deposited in blood vessel.
 This deposition cause blockage in blood
vessel and thereby increasing chance of CVD
or Hypertension.
Protein is important component of diet as
well as blood. About 7% of blood comprises of
protein.
 Majority of them contribute to maintain
osmotic pressure of plasma to assist transport
of lipid and steroid hormones
 Proteins complex with various carbohydrate
moieties makes blood group but that is
determined by genetics only.
 Research have also focused on Blood group
diet.

11. Diet according to blood group
A human being is like, what he/she
eats” which means that, the thing that
we eat or consume ,the constituents in
it and gradually affects the blood
components at molecular level.
At molecular level everything is
magnified to a very large scale in body
which can either benefit or harmful for
body and we didn't get any idea of it
until any symptom occurs .
 If any deviation in body from normal
value, it is clearly seen in blood profile
because of huge network in body and
important transporter.

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17.PHYSIOLOGY OF THE BLOOD (https://www.jfmed.uniba.sk/fileadmin/jlf/Pracoviska/ustav-fyziologie/sylaby_-
_PHYSIOLOGY_OF_BLOOD.pdf)
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