Nutrition and Biochemistry: Iron and Vitamin D Status
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This paper discusses the association between inadequate consumption of vitamin D and iron and poor health outcomes. Dietary interventions targeting the enhancement of consumption of vitamin C, magnesium, iron, calcium and vitamin D, have been evidenced to yield positive health outcomes.
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Running head: NUTRITION AND BIOCHEMISTRY: IRON AND VITAMIN D STATUS NUTRITION AND BIOCHEMISTRY: IRON AND VITAMIN D STATUS Name of the Student: Name of the University: Author note:
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1NUTRITION AND BIOCHEMISTRY: IRON AND VITAMIN D STATUS Introduction This paper will succinctly discuss, the numerous nutritional and biochemical metabolic, absorptive and storage processes underlying the consumption of Vitamin D and iron and their effect on deficiency disorders, as evident in the scenario of Liz. Content Iron and Vitamin D Liz’s symptoms are reflective of Vitamin D deficiency. Common symptoms which have been evidenced to reflect the same and observed within Liz, include: constant feelings of fatigue and weakness and a subsequent pain across limbs and muscles (Jin et al., 2016). After overcoming systemic circulation, according to Quraishi and Camargo (2012), vitamin D binds itself to a protein known as ‘vitamin D binding protein and later, encounters hydroxylation to the compound 25(OH)D. 25(OH)D. These substances also gets converted to calcitriol with the help of enzymes in the kidney. Calcitriol is known to possess a high potency of vitamin D-related functionsand is the hormonal component of vitaminD. According to Rosanoff and Shapses (2016), this process of conversion in both the kidney and the liver is regulated by enzymes 1-alpha hydroxylase and 25-hydroxylase. Interestingly, the functions of these enzymes as well as the binding between vitamin D protein and vitamin D, are controlled by magnesium. Liz is not consuming foods rich in magnesium, which mainly include: legumes (kidney beans, chickpeas, black beans), green leafy vegetables, nuts and seeds, seafood like fatty fish and numerous fruits (avocado, bananas, raspberries). Thus, it can be implied that Liz’s
2NUTRITION AND BIOCHEMISTRY: IRON AND VITAMIN D STATUS present contribution of vitamin D deficiency is largely caused by deficiency of dietary calcium (Cashman, 2015). According to Scragg et al., (2017), vitamin D has also been evidenced to control the production of cytokines in the body – compounds playing a key role in inflammation due to fatty acid oxidation. Indeed, vitamin D status has been researched to be inversely related to life- threatening cardiovascular conditions like myocardial infarction. Dyslipidemia due to increase adiposity within the endothelial walls leadsto oxidation of low-density lipoproteins– a pathological process which may be heightened in case of Liz, hence increasing her risk of future acquisition of adverse heart disease. Liz’s risk of adiposity is also evident in her vital sign and anthropometricabnormalitiesoftachycardia,hypertensionandobesity.Thismayfurther aggravate her risk of oxidative stress, resultant damage to essential endogenous proteins like vitamin D binding protein, deficiency of vitamin D and cardiovascular diseases (Heidari et al., 2015). Calcitriol also assists in intestinal absorption of calcium. Thus, Liz’s is also suffering from deficiency of calcium, which further aggravates her risk of bone density loss, reduced bone strength, resultant bone conditions like osteoporosis and fatal injuries in the form of fractures (Chonchol & Kendrick, 2018). Liz is suffering from iron deficiency anaemia, considering her symptoms of cracked corners in her mouth, hypoxia and distortion in nails (Camaschella, 2015). Iron undergoes absorption in the duodenum and jejunum resulting in reduction to ferrous iron. This is then transferred via transferrin, across systemic circulation and cellular membranes. Transferrin is also associated with the transport of iron to the storage compound ferritin (Yang et al., 2016). Vitamin C has been researched to increase ferritin expression and cellular uptake of iron. Liz’s
3NUTRITION AND BIOCHEMISTRY: IRON AND VITAMIN D STATUS iron deficiency is due to inadequate consumption of foods rich in vitamin C, such as broccoli, cauliflowers and citrus fruits like oranges and lemons (Lane, Jansson & Richardson, 2016). Also, as researched by Torqui et al., (2014), iron deficiency has been linked to bone resorption across women. Thus, Liz’s low iron intake can aggravate her risk of bone diseases like osteoporosis. Dietary based Interventions Liz’s dietary habits of vegetarianism must be considered. As researched by Haider et al., (2018), vegetarians are more susceptible to iron deficiency. Liz must be increase her intake of foods like beans, leafy greens, whole gain, legumes and foods rich in vitamin C. This is because vegetarian iron-rich foods comprise of iron bound with phytates, tannins and phenols which hinder consumption and which have been found to be enhanced by vitamin C intake (Pawlak, Berger & Hines, 2018). A convenient option according to Wallace, Murray and Zelman (2016), would be chickpeas, which are found to contain magnesium, iron, vitamin C and calcium. Liz must visit outdoors more considering the positive association between sunlight exposure and vitamin D absorption. This can be followed by intake of foods rich in vitamin D rich, supplements and foods fortified with the nutrient like beverages and cereals (Kapil et al., 2017). Further, consuming calcium rich foods like dairy, along with vitamin D rich foods will improve her calcium status. Additionally, Liz must also be advised to increase her intake foods containing magnesium as discussed earlier (Allgrove, 2015). Conclusion Thus,thispaperdemonstratestheassociationbetweeninadequateconsumptionof vitamin D and iron and poor health outcomes. Dietary interventions targeting the enhancement of
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4NUTRITION AND BIOCHEMISTRY: IRON AND VITAMIN D STATUS consumption of vitamin C, magnesium, iron, calcium and vitamin D, have been evidenced to yield positive health outcomes.
5NUTRITION AND BIOCHEMISTRY: IRON AND VITAMIN D STATUS References Allgrove, J. (2015). Physiology of calcium, phosphate, magnesium and vitamin D. InCalcium and Bone Disorders in Children and Adolescents(Vol. 28, pp. 7-32). Karger Publishers. Camaschella, C. (2015). Iron-deficiency anemia.New England journal of medicine,372(19), 1832-1843. Cashman, K. D. (2015). Vitamin D: dietary requirements and food fortification as a means of helping achieve adequate vitamin D status.The Journal of steroid biochemistry and molecular biology,148, 19-26. Chonchol, M., & Kendrick, J. (2018). Calcium Homeostasis in Kidney.Endocrine Disorders in Kidney Disease: Diagnosis and Treatment, 199. Haider, L. M., Schwingshackl, L., Hoffmann, G., & Ekmekcioglu, C. (2018). The effect of vegetarian diets on iron status in adults: A systematic review and meta-analysis.Critical reviews in food science and nutrition,58(8), 1359-1374. Heidari, B., Nargesi, A. A., Hafezi-Nejad, N., Sheikhbahaei, S., Pajouhi, A., Nakhjavani, M., & Esteghamati, A. (2015). Assessment of serum 25-hydroxy vitamin D improves coronary heartdiseaseriskstratificationinpatientswithtype2diabetes.Americanheart journal,170(3), 573-579. Jin, X., Jones, G., Cicuttini, F., Wluka, A., Zhu, Z., Han, W., ... & Ding, C. (2016). Effect of vitamin D supplementation on tibial cartilage volume and knee pain among patients with symptomatic knee osteoarthritis: a randomized clinical trial.Jama,315(10), 1005-1013.
6NUTRITION AND BIOCHEMISTRY: IRON AND VITAMIN D STATUS Kapil, U., Pandey, R. M., Goswami, R., Sharma, B., Sharma, N., Ramakrishnan, L., ... & Sofi, N. Y. (2017). Prevalence of Vitamin D deficiency and associated risk factors among children residing at high altitude in Shimla district, Himachal Pradesh, India.Indian journal of endocrinology and metabolism,21(1), 178. Lane, D. J., Jansson, P. J., & Richardson, D. R. (2016). Bonnie and Clyde: Vitamin C and iron are partners in crime in iron deficiency anaemia and its potential role in the elderly.Aging (Albany NY),8(5), 1150. Pawlak, R., Berger, J., & Hines, I. (2018). Iron Status of Vegetarian Adults: A Review of Literature.American journal of lifestyle medicine,12(6), 486-498. Quraishi,S.A.,&CamargoJr,C.A.(2012).VitaminDinacutestressandcritical illness.Current opinion in clinical nutrition and metabolic care,15(6), 625. Rosanoff, A., Dai, Q., & Shapses, S. A. (2016). Essential nutrient interactions: does low or suboptimal magnesium status interact with vitamin D and/or calcium status?.Advances in nutrition,7(1), 25-43. Scragg, R., Stewart, A. W., Waayer, D., Lawes, C. M., Toop, L., Sluyter, J., ... & Camargo, C. A. (2017). Effect of monthly high-dose vitamin D supplementation on cardiovascular diseaseinthevitaminDassessmentstudy:arandomizedclinicaltrial.JAMA cardiology,2(6), 608-616. Toxqui, L., Pérez-Granados, A. M., Blanco-Rojo, R., Wright, I., de la Piedra, C., & Vaquero, M. P. (2014). Low iron status as a factor of increased bone resorption and effects of an iron andvitaminD-fortifiedskimmedmilkonboneremodellinginyoungSpanish women.European journal of nutrition,53(2), 441-448.
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7NUTRITION AND BIOCHEMISTRY: IRON AND VITAMIN D STATUS Wallace, T., Murray, R., & Zelman, K. (2016). The nutritional value and health benefits of chickpeas and hummus.Nutrients,8(12), 766. Yang, G., Hu, R., Zhang, C., Qian, C., Luo, Q. Q., Yung, W. H., ... & Qian, Z. M. (2016). A combination of serum iron, ferritin and transferrin predicts outcome in patients with intracerebral hemorrhage.Scientific reports,6, 21970.