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.

Auteur
Connor Reilly is Emeritus Professor of Public Health at the Queenland University of Technology, Brisbane, Australia, and is also Visiting Professor of Nutrition at Oxford Brookes University, Oxford, UK.

Résumé
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.

Contenu
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 metals.

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.&lt...