TRACE ELEMENTS

Because trace metals are ubiquitous in our environment,

they are found in all of the foods we eat. Trace minerals
may also originate from food processing and handling
equipment, food packaging materials, and food additives.

Cobalt
Cobalt is an integral part of the only metal containing
vitamin B12. The level of cobalt in foods varies widely,
from as little as 0.01 ppm (in corn and cereals) to 1 ppm
(in some legumes). The human requirement is very small
and deficiencies do not occur.

Copper
Copper is present in foods as part of several copper-
containing enzymes, including the polyphenolases.
Copper is a very powerful prooxidant and catalyzes the
oxidation of unsaturated fats and oils as well as ascorbic
acid. The normal daily diet contains from 2 to 5 mg of
copper, more than ample to cover the daily requirement
of 0.6 to 2 mg.

Iron
Iron is a component of the heme pigments and of some
enzymes. In spite of the fact that some foods have high
iron levels, much of the population has frequently been
found to be deficient in this element. Animal food
products may have high levels that are well absorbed;
liver may contain several thousand ppm of iron. The iron
from other foods such as vegetables and eggs is more
poorly absorbed. In the case of eggs the uptake is poor
because the ferric iron is closely bound to the phosphate
of the yolk phosphoproteins. Iron is used as a food
additive to enrich flour and cereal products. The form of
iron used significantly determines how well it will be
taken up by the body. Ferrous sulfate is very well
absorbed, but will easily discolor or oxidize the food to
which it is added. Elemental iron is also well absorbed
and is less likely to change the food. For these reasons, it
is the preferred form of iron for the enrichment of flour.

Zinc
Zinc is the second most important of the essential trace
elements for humans. It is a constituent of some enzymes,
such as carbonic anhydrase. Zinc is sufficiently abundant
that deficiencies of zinc are unknown. The highest levels
of zinc are found in shellfish, which may contain 400
ppm. The level of zinc in cereal grains is 30 to 40 ppm.
When acid foods such as fruit juices are stored in
galvanized containers, sufficient zinc may be dissolved
to cause zinc poisoning. The zinc in meat is tightly
bound to the myofibrils and has been speculated to
influence meat's water-binding capacity (Hamm 1972).

Reference:
Principles of Food Chemistry
John M. deMan, PhD
Third Edition

Research By:
Noor Al-Deen M. Al-Khanati