Downloaded 70 times
More Related Content
Trace elements
- 1.
- 2.
- 3. Nutrition is theprocess of taking food into the body, absorbing the nutrients in those food and using it for growth, metabolism and repair.
- 4. TRACE ELEMENT A naturallyoccurring, homogeneous, inorganic substance required in humans in amounts less than 100 mg/day TRACE ELEMENTS
- 5. Essential traceelements : Iodine, Zinc, Selenium, Copper, Molybdenum, Chromium, Cobalt, Iron Trace elements that are probably essential : Manganese, Nickel, Silicon, Boron, Vanadium Potentially toxic elements with possible essential functions in low doses : Fluoride, Lead, Cadmium, Mercury, Arsenic, Lithium, Tin, Aluminium Classification (WHO, 1996)
- 6. ESSENTIAL TRACE ELEMENTS •Trace elements Iron, zinc and copper • Ultra trace elements Manganese, selenium, cobalt, chromium, fluoride, iodine, and molybdenum
- 8. Most essential traceelement • Body content – 4-6g • Hb – 68% • ferritin – 13 % • haemosiderin – 12% • myoglobin – 3% • iron enzymes – 0.2% Body requirement Daily requirement – 0.5 - 2 mg/day 3 - 5mg/day (pregnancy) Daily excretion – 0.9mg/day 1.3mg/day (during menses)
- 9. Sources Haem Iron Sources:Nonvegetarian sources of iron e.g. meat, fish and eggs. Milk a poor source of iron but breast milk an efficient source for the infant. Non-haem Iron Sources : vegetarian sources, Eg:cereals, dark green leafy vegetables, pulses, nuts and dry fruits
- 10. WHY DO WENEED IRON? Functions : • component of haemoglobin and myoglobin. • constituent of important enzymes like cytochromes, catalase, peroxidase,etc. • important functions in oxygen transport and cellular respiration. • involved in cellular immune response for functioning of phagocytic cells
- 11.
- 12. Absorption and bioavailability Factors in food that increase absorption of iron: • Vitamin C • Amino Acids • Factors in food that decrease iron absorption • Phytates • Oxalates • Tannins • Phosphates
- 13. IRON DEFICIENCY Iron deficiencyis the most common nutrient deficiency worldwide • Can occur if inadequate intake or blood loss Stages of iron deficiency Iron stores diminish Transport iron decreases Hemoglobin production declines • Females are prone due to menstruation, lower iron intake &pregnancy • Preschoolers also at risk
- 14. Deficiency symptoms •Microcytic, hypochromicanemia: weakness, fatigue, headaches • Impaired work performance and cognitive function • Impaired immunity • Pale skin, nailbeds, and mucous membranes •Finger nails that become thin, brittle and white may grow abnormally with a spoon-shaped appearance • Tongue may become sore, smooth and reddened •Decrease in appetite •Shortness of breath during exercise • Inability to regulate body temperature • Pica (craving for ice, clay, paste, and other non-food substances)
- 15. Iron deficiency anaemia Who are at risk for developing IDA? Women of childbearing age Pregnant women Low birth weight infants Older infants and toddlers Teenage girls Individuals with kidney failure (on Dialysis) because failing kidneys cannot produce enough erythropoietin to make RBC in the blood Intestinal worm infestation (hook worm etc.) Causes of IDA Inadequate ingestion Increased requirement Inadequate absorption Inadequate utilization Increased blood loss or excretion Defects in release from stores
- 18. TREATMENT National anemia prophylaxisprogramme in India in 1970 •100 mg of iron +500 microgram of folic acid for pregnant women •20 mg of iron+100 microgram folic acid to children
- 19. •More common inmen •Hemochromatosis – genetic defect •Hemosiderosis – chronic ingestion of too much iron; more common in alcoholics •Iron poisoning – acute toxicity from overdose of iron supplements; can be deadly in small children TOXICITY – “IRON OVERLOAD”;
- 21. IRON SUPPLEMENTS Oral preparationsof iron: Ferrous sulphate Ferrous fumerate Ferrous gluconate Ferrous succinate Iron calcium complex Ferric ammonium citrate Parenteral preparations: Iron dextran Iron sorbitol citric acid complex
- 22. Glossitis Angular cheilitiscandidal infections Oral manifestations of iron deficiency anemia •Angular cheilitis, •Atrophic glossitis, •Generalised oral mucosal atrophy, •Candidal infections, pallor, and stomatitis Plummer-vinson syndrome or paterson-kelly syndrome is a rare condition characterized by iron deficiency anemia ROLE IN ORAL HEALTH AND DISEASES
- 23. Oral premalignantlesions and conditions OSMF: •A significant decrease in serum iron concentrations with elevated total iron-binding capacity . • The decreased iron levels in OSMF patients might be due to utilization of iron in collagen synthesis. • deficient iron in the oral tissues results in decreased vascularity which further facilitates percolation of arecoline . which enhances fibroblastic proliferation and collagen formation
- 25. Body content:50mg Blood conc: 8-12mcg/dl Sources of iodine i. Seafood ii. Vegetables grown on iodine-rich soils iii. Milk products iv. Eggs v. Cereal grains vi. Legumes vii. Green leafy vegetables
- 26. •Iodine is anintegral component of the thyroid hormones thyroxine(T4) and tri-iodothyronine (T3). • In foetus and neonate normal protein metabolism in the CNS requires iodine
- 27. REQUIREMENT OF IODINE Absorption: Dietary iodine absorbed from the small intestine. Approximately 30 % used by the thyroid gland for the synthesis of thyroxine hormone; rest excreted in urine Goitrogens :Vegetables of Brassica group (cabbage, cauliflower and radish) contain goitrogens -thiocyanates and cynoglycosides. Consumption of large quantities of these may lead to development of goiter by making the iodine present in food unavailable to the body. Goitrogens inactivated by heating
- 30. Toxicity of Iodine Consumption of seaweed Upper Level is 1.1 mg/day “Toxic goiter” results
- 31. ROLE IN ORALHEALTH AND DISEASES Dietary deficiency or excess of iodine plays an imperative role in oral mucosa
- 32. Hypothyroidism thick lips macroglossia impacted tooth poor periodontal health delayed wound healing enlarged salivary gland glossitis Hyperthyroidism; increased susceptibility to caries periodontal disese osteoporosis burning mouth syndrome sjogrens syndrome accelerated dental eruption
- 33.
- 34. 96% offluorides in the body found in bone and teeth. An essential for normal mineralisation of bones and formation of dental enamel Source: Drinking water : Fluorine in the drinking water is 0.5 mg per ltr. Excess of fl > 3mg causes flourosis. Foods: Sea fish, cheese, Tea
- 35. • Role inprevention of cavities • Resists acid and dental caries • Fluoride inhibits bacterial growth that may cause cavities • Fluoridated water (1ppm) Toxicity of Fluoride • Fluorosis • Mottling of the teeth in children • In high amounts can weaken teeth in children • Upper Level is 10 mg/day
- 36. Dental fluorosis: chalky white teeth, transverse yellow bands on teeth Skeletal fluorosis: severe pain and stiffness in joints , stiffness in neck and backbone, bow legs
- 37. Role in OralHealth and Diseases Dental decay: Low levels of fluoride in drinking water. Enamel hypoplasia :The excessive concentrations of fluoride during calcification stage of the teeth The overall effect of excessive fluoride intake on the dental structure depends on many factors such as • concentration of fluoride in drinking water, stage of calcification of teeth when exposure occurred, duration of exposure, and amount of exposure
- 38. --------------------------------------------------------------------------------------Zinc is presentin small amounts in all tissues of the body. Total content of the body is 1.4 to 2.3 g. Sources : a. Meat b. Whole grains c. Legumes. d. Nuts ZINC
- 39. ABSORPTION AND BIOAVAILABILITY Zincabsorbed mainly from jejunum Absorption affected by • Phytates in diet • Proteins in diet • Total zinc content • Calcium and other divalent ions in diet • Chronic iron supplementation decreases zinc absorption • Fermentation of food digests phytates: zinc availability increases
- 41. Functions : Partof over 100 enzymes Protein and carbohydrate metabolism, Bone metabolism Oxygen transport. Immune response and gene expression. Structural constituent of leucocytes Role in the synthesis of nucleic acids Lymphoid tissue contains zinc. Efficient storage of insulin in pancreas. Powerful antioxidant.
- 42. clinical features ofzinc deficiency Growth retardation A delay in sexual and skeletal maturation Alopecia A failure of appetite/ affects voluntary food intake Appearance of behavioural changes. An increased susceptibility to infections (reflects the development of defects in the immune system) Altered taste Delayed wound healing Restricts utilization and storage of vitamin A
- 44. ZINC TOXICITY Acute zincpoisoning: After ingestion of 4-8 g of zinc. Nausea, vomiting, diarrhoea, fever and lethargy Long-term exposure to high zinc intakes result in interference With the metabolism of other trace elements. Copper utilization is especially sensitive to an excess of zinc. Copper/zinc interaction may cause copper deficiency changes in serum lipid patterns and immune response have also been associated with zinc supplementation
- 45. Role in OralHealth and Diseases Loss or distortion of taste Loss of tongue sensation Delayed wound healing Zinc plays an important role in cell structure architecture, maintaining the cell membrane integrity, and functions of various cytoplasmic and membrane enzymes Increesed susceptibility to periodontal disease,candidiasis,xerostomia and caries if deficient during tooth formation.
- 47. COPPER An essential traceelement:component of many metallo-enzyme systems Role in iron metabolism The amount of copper in the adult body is estimated to be 80 -100mg. Sources : Meat, nuts, cereals and fruits are good sources RDA of copper :
- 48. Functions of Copper •Increases iron absorption • Formation of connective tissue • Immune system, blood clot, brain development, cholesterolmetabolis Many metalloenzymes contain Copper
- 49. ABSORPTION: Decreased with highintakes of vitamin C, phytic acid, fiber, zinc, iron, certain amino acids • Rapid growth increases Cu demands in infancy. •The adult body contains approximately 100 mg of copper – the highest concentrations are in liver, kidney,and heart.
- 50. COPPER DEFICIENCY Deficiency: Copper deficiency is rare. Hypocupraemia : serum copper level <= 0.8mcg/ml in patients with nephrosis Wilson’s disease and protein energy malnutrition. Neutropaenia Infants, especially premature, may develop copper deficiency usually presenting as chronic diarrhoea. Neutropaenia and later anaemia develop and they do not respond to iron. coronary heart disease and heart-related abnormalities
- 51. hypochromic anemia,neutropenia, hypopigmentation of hair and skin, abnormal bone formation with skeletal fragility and osteoporosis, joint pain, lowered immunity, vascular aberrations Bone abnormalities and pain: bone changes in copper deficiency include a loss of trabecular formation with thinning of the cortex. There may be osteoporosis and occipital horn formation
- 52. Oral lesions:serum copper levels were significantly higher in the patients with oral potentially malignant disorders such as oral leukoplakia and oral submucous fibrosis and also malignant tumors such as squamous cell carcinoma. In oral submucous fibrosis patients, the serum levels of Cu gradually increase as the clinical stage of the disease progresses. Cu is also believed to possess caries promoting property. Role in Oral Health and Diseases
- 54. CHROMIUM Chromium isan essential nutrient that potentiates insulin action and thus influences carbohydrate, lipid and protein metabolism. Sources: Processed meats, whole grain products, pulses and spices are the best sources of chromium while dairy products and most fruits and vegetables contain only small amounts Deficiency also associated in infants with PEM Requirement: 33 μg/day
- 55. CHROMIUM DEFICIENCY Deficiencyproduces a state similar to diabetes mellitus So far seen only in patients on long term parentral nutrition Symptoms include: Impaired glucose tolerance and glucose utilization weight loss Neuropathy Elevated plasma free fatty acids, Depressed respiratory quotient Abnormalities in nitrogen metabolism. All symptoms alleviated by chromium supplementation
- 56. CHROMIUM TOXICITY Toxicitynot seen with excess intake of trivalent chromium. Hexavalent chromium is much more toxic than the trivalent form oral administration of 50 μg/g diet has been found to induce growth depression together with liver and kidney damage in experimental animals Not seen in humans so far
- 57. ROLE IN ORALHEALTH AND DISEASES delayed wound healing, suppurative periodontitis, various oral fungal infections, premature periodontal diseases, and hyposalivation
- 58. CONCLUSION Human bodyrequires certain essential elements in small quantities and their absence or excess may result in severe malfunctioning of the body and even death in extreme cases. Essential trace elements directly influence the metabolic and physiologic processes of the organism. Needs for these trace elements are easily met by eating a variety of foods from the different food groups.
- 59. REFERENCES Textbook ofbiochemistry-DM VASUDEVAN third edition Essentials of biochemistry- U Satyanarayana Nutritional Aspects of Essential Trace Elements in Oral Health and Disease: An Extensive Review
Editor's Notes
- #7 UTE: HAVE BEEN DEFIND AS THE ELEMENT WITH ESTIMATED DIATERY IN TAKE LESS THAM 1 MICEO GR /DL
- #9 IRON CONTENT IN BODYs iron which is important in the transportation of oxygen from the lungs by way of the blood stream to the tissues. It is present in the red blood cell protein, hemoglobin. A similar protein in muscle, myoglobin, also contains iron and stores oxygen for use during muscle contraction. Iron is found in the portion of the cell involved in energy production and as a cofactor for several enzymes. BODYs iron which is important in the transportation of oxygen from the lungs by way of the blood stream to the tissues. It is present in the red blood cell protein, hemoglobin. A similar protein in muscle, myoglobin, also contains iron and stores oxygen for use during muscle contraction. Iron is found in the portion of the cell involved in energy production and as a cofactor for several enzymes.
- #10 Two forms of dietary iron: Heme and Nonheme most dietary iron is nonheme iron that are bound to some other organic constituent of the food. Cooking tends to break these interactions and increase iron availability.
- #11 Iron is important constituent of body protein… hemoglobin gives ability to carry O2 from lung to all tissues assists in the transport of CO2 back to lungs for expiration myoglobin provides Oxygen to skeletal and heart muscle Acts as a cofactor for many biological reactions Acts as a cofactor for many biological reactions Cytochrome: in Electron transport chain helps transport electron to molecular O2 Cytochrome P-450: Oxidative degradation of drugs Mitochondria: helps conversion of citrate to isocitrate, the first step of energy production in the body Functions of iron...(cofactor) works with other enzymes to synthesize collagen, neurotransmitters(dopamine,epinephrine,nonepinephrine, serotonin)
- #12 Vitamin C enhances absorption
- #20 Hereditary hemochromatosis (he-moe-kroe-muh-TOE-sis) causes your body to absorb too much iron from the food you eat. Excess iron is stored in your organs, especially your liver, heart and pancreas. Too much iron can lead to life-threatening conditions, such as liver disease, heart problems and diabetes. Diabetes mellitus Irregular heart beat or heart attack Arthritis (osteoarthritis, osteoporosis) Cirrhosis of the liver or liver cancer Gall bladder disease Depression Impotence Infertility Hypothyroidism Hypogonadism Some cancers
- #25 Mcg micro gram per decilittr
- #30 Idodine eficency having effect on all age group
- #51 There may be osteoporosis and occipital horn formation due to functional impairment of copper-requiring enzymes such as ascorbate oxidase and lysyl oxidase in case of copper deficiency Bone abnormalities and pain: bone changes in copper deficiency include a loss of trabecular formation with thinning of the cortex. There may be osteoporosis and occipital horn formation due to functional impairment of copper-requiring enzymes such as ascorbate oxidase and lysyl oxidase in case of copper deficiency
- #53 Wilson's disease is a rare inherited disorder that causes copper to accumulate in your liver, brain and other vital organsWilson's disease is present at birth, but signs and symptoms don't appear until the copper builds up in the brain, liver or other organ. Signs and symptoms vary depending on the parts of your body affected by the disease. They can include: Fatigue, lack of appetite or abdominal pain A yellowing of the skin and the whites of the eye (jaundice) Golden-brown eye discoloration (Kayser-Fleischer rings) Fluid buildup in the legs or abdomen Problems with speech, swallowing or physical coordination Uncontrolled movements or muscle stiffness
- #55 Protien energy malnutrition