Chloride , (Cl), is an essential mineral widely distributed throughout the body as an anion form of chlorine-a very poisonous gas. It forms an important negative ion for the extracellular fluid and its negative charge balances the positive charges of sodium ions to bring about electrolyte balance.

Chloride helps to maintain pressure that allows fluids to enter or exit cell membranes until concentration of dissolved particles have reached equilibrium on both sides of the cell membranes

Chloride is a component of hydrochloric acid that it is produced by the stomach and a part of the immune defense when white cells attack foreign cells. It helps in the removal of toxic waste such as carbon dioxide by way of air exhaled by the lungs.

It also aids the preservation of joint shape and quality of tendons and helps the distribution of hormones. Highest concentrations of chloride in the body are found in the gastrointestinal tract secretions and cerebrospinal fluid.

Chloride is provided almost exclusively in the diet from sodium chloride or salt added in food preparation. Foods that are naturally good sources of chloride are ripe olives, rye, seaweed, and some fruit and vegetables.

Chloride is almost completely absorbed in the small intestine and colon and excreted through the kidneys, skin and gastrointestinal tract. The minimum requirement of chloride for health is 700 mg per day. A deficiency is unlikely as intake of salt is usually too high.

Chloride, essential mineral Chloride, Cl

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Dietary Mineral Chloride (Cl) is a post from: Health Issues - Health Solutions

Zinc, (Zn), is an essential trace mineral found in the body in larger amounts than any other trace mineral, 1.8 grams, except iron, 5 grams. It has been recognized as essential to humans in 1960s when deficiency cases were first recognized. The mineral is absorbed throughout the small intestine mostly in the jejunum and absorption is influenced by the type of foods ingested. Absorption is more likely to be high if animal proteins are consumed, when body needs are higher and when dietary intake is low.

When absorption take place into intestinal cells a protein, metallothionein, binds zinc in similar way that ferritin binds iron and partly regulates its absorption. The largest stores of this trace mineral in the body are found in the pancreas, liver, voluntary muscles, and bones. It is also found in the eyes, skin, prostate gland, hair nails, and white blood cells. However, the absorbed amounts of the mineral in the body are classified as functional zinc and amounts held in storage are very small.

Zinc intakes are generally low worldwide. While insufficient dietary intake may be the cause of poor zinc status in some cases the most likely causative factor in depleted zinc status are inhibitors of its absorption. A high intake of phytic acid found in grains and high intake of calcium both decease absorption of this mineral. Some milk proteins have been shown to inhibit its absorption. Finally zinc competes with copper and iron in the body for absorption.

Zinc is present in every cell in the body and has many and diverse biological functions. More than 100 require zinc for optimal activity. The mineral supports many body functions such as: Protein metabolism, immune function, general growth, wound healing and burns, synthesis and function of nucleic acid, development of sexual organs, insulin function cell membranes structure and function and behavioral development in infants.
Severe deficiency is not common but marginal deficiency of zinc is and it is difficult to diagnose.

The signs and symptoms of deficiency are nonspecific and can include increased fatigue, decreased alertness, and inadequate growth, declined immune function, acne, delayed wound healing, decreased production of lymphocytes and decreased B and T lymphocyte responses. A high intake of this mineral interferes with copper and iron metabolism and increases the need for vitamin A intake.

The RDA for zinc is 11 mg/day for men and 8 mg/day for women and the upper level is 40 mg/day. In general protein rich diets are rich in zinc also. Foods with high content are oysters shrimp, beef, turkey, legumes. Nuts, whole grains, wheat germ and pumpkin seeds can provide substantial amounts. While food sources for zinc are the preferred sources, zinc supplements shown to be effective to maintain zinc status in those at risk of deficiency.

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The mineral Iron , (Fe), is found in every living cell. There is a total content of 5g in the body or about 50 mg/kg of body weight. This mineral exists in the body in combination with protein and its importance for health has been recognized for centuries. Its major function is to form hemoglobin (it gives cells their red color) by combining with protein and copper. Hemoglobin transports oxygen in the blood from the lungs to the rest of the body. Iron is also necessary for the formation of myoglobin found in muscle tissue; supplies oxygen to muscle cells to be used in reactions for muscle contraction.

Several mechanisms to absorb iron are used by the body and either ferric or the naturally occurring ferrous iron are utilized. Once acted on by acid in the stomach absorption occurs primarily in the duodenum and upper jejunum. In foods the mineral occurs in several forms and differ in absorption. For example heme iron; part (40%) of hemoglobin and myoglobin molecules in animal flesh, is absorbed twice as fast as nonheme iron or elemental form. Nonheme iron is also present in animal flesh, eggs, milk, whole grains and in vegetables.

Iron plays an important role in health of the body and especially those of the immune function, temperature regulation and energy metabolism. The stores in the body influence iron absorption. When it is needed is mobilized from body stores such as liver and spleen and enters the blood. Deficiency of vitamin A may impair its release from stores. Almost 70% is found in the red blood cells. If diet or body stores can not supply sufficient amount then synthesis of hemoglobin and numbers of red blood cells falls and as a result oxygen carried in the blood is decreased.

Deficiency of iron, in which the amount of hemoglobin in red cells is reduced and therefore the carrying capacity of oxygen, results in pale skin, fatigue, difficulty with breathing, constipation, weakness and brittle nails. The most common deficiency is iron-deficiency anemia with symptoms such as fatigue, low resistance to disease and paleness.

The RDA for iron is 8 mg/day for adult men and 18 mg for adult women. The upper level is 45 mg/day. While iron is a very important mineral for health and overload is not as common as iron deficiency it can lead to toxic symptoms. A single large dose such us the upper level for iron can be life threatening to an infant.

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Magnesium, (Mg), is an essential mineral that accounts only for 0.05 percent of the body’s total weight. Approximately 70 percent of the mineral is located in the bones and the rest in soft tissues such as muscles and in body fluids. Magnesium, like calcium is a cation (divalent). It is heavily involved in many metabolic processes and it is widely distributed in foods especially green leafy vegetables. It’s an essential element of chlorophyll

Approximately 50 percent of the magnesium from dietary sources is absorbed in the small intestine through passive and active absorption. The rate of absorption is influenced by the parathyroid hormones and the amount of calcium, phosphate and lactose in the body. High magnesium intake reduces the rate of absorption and low intake increases the rate. Aldosterone a hormone produced by the kidneys regulates the rate of magnesium loss through kidneys. Diuretics and alcohol increase magnesium loss in the urine.

Magnesium plays an extensive and vital role in many biological and physiological processes. It is responsible for more than 300 enzymatic reactions in the body and its presence is required in many energy-yielding compounds in cells, ATP. It also contributes to the DNA and RNA synthesis, in bone structure by abiding calcium and potassium metabolism, nerve and heart function, insulin release from pancreas, decreasing blood pressure and prevention with heart rhythm abnormalities.

Magnesium also helps to promote the absorption of other minerals such as phosphorus, calcium, potassium and sodium and the utilization of the B-complex vitamins and C and E. The conversion of blood sugar in to energy it needs sufficient amounts of magnesium and for the regulation of body temperature. High cholesterol levels and high intake of proteins increases the need for this mineral. Magnesium also helps to prevent accumulation of calcium and phosphorus deposits in the urinary tract by keeping them soluble.

Approximately 50 percent of dietary magnesium comes from green leafy and other vegetables, fruit and grains and 30 percent from milk and its products, eggs and chocolate. The Recommended Daily Allowance is 310 mg/ day for adult women and 400 mg/day for men. Magnesium deficiency develops very slowly. The need of magnesium increases slightly with some individuals over the age of 30.

Toxicity it is not a problem in healthy people with a typical diet. However, large amounts can lead to diarrhea and toxicity can occur from not food source magnesium in older individuals, in the event of kidney failure or if kidney functions is compromised.

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Sodium , (Na), is a positive ionic mineral (cation) in the extracellular fluid and a key factor in fluid retention. Together with potassium contribute in the regulation of fluid volume in the intracellular and extracellular cell compartments.
As both minerals shift across the cell membranes create electrical potential charges that allows for nerve impulses and muscle contraction. It is also a participant in the absorption of glucose in the small intestine.

Approximately half of the amount of Dietary Sodium Na consumed is added during cooking or as a table salt and the rest during food manufacturing. A low salt diet together with excessive perspiration and persistent loses of bodily fluids (vomiting and/or diarrhea) can lead to sodium depletion.

It’s depletion in turn can lead to nausea, dizziness, muscular cramps, shock and even coma. However the likelihood of this happening is very slim as people generally eat too much salt. Only when weight lose from perspiration exceeds 2 to 3% or 2 to 3 kg of total body weight sodium losses can be a concern.

Sodium is an essential element for animal life. It is classified as a “dietary inorganic macro-mineral. The daily need of sodium is about 100 mg a day. Food labelling rules under FDA for daily volume is 2400mg. Almost all foods naturally contain some salt. According to American Heart association adults consume 4 to 7 g a day two or more times that of the recommended amount.

There is little doubt that an adequate intake of salt is required to maintain good health and most humans adapt to various amounts of sodium intake. However, it can contribute to high blood pressure in some people and high intake of this element can be toxic if kidneys can not excrete excess in the urine.

There is not an upper level for sodium. The common salt or NaCl (Sodium Chloride) is composed of the minerals sodium and chloride.

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Dietary Sodium (Na) Intake and Its Relation to Human Health is a post from: Health Issues - Health Solutions