VITAMINS

Health (MAPEH)

The vitamins are natural and essential nutrients, required in small quantities and play a major role in growth and development,
repair and healing wounds, maintaining healthy bones and tissues, for the proper functioning of an immune system, and other
biological functions. These essential organic compounds have diverse biochemical functions.
There are thirteen different types of vitamins and all are required for the metabolic processes. The discovery of the vitamins was
begun in the year 1912 by a Polish American biochemist Casimir Funk. Based on his research and discoveries on vitamins, their
sources, functions and deficiency disorders, he is considered as the father of vitamins and vitamin therapy. Similar to minerals,
vitamins cannot be synthesized by our body. Therefore, we need to get them from the food we consume or in extreme cases
supplements to keep ourselves healthy. (byjus.com)

- POTASSIUM
- MAGNESIUM
Potassium is a mineral in your cells. It helps your nerves
and muscles work as they should. The right balance of
potassium also keeps your heart beating at a steady rate.
Many of the foods that you already eat contain
potassium, A potassium level that is too high or too low can be
dangerous. If your levels are high or low, you may need to
change the way you eat. (www.uofmhealth.org)

Low- Medium- High- Very high-

potassium potassium potassium potassium
foods foods foods foods
Less than 101-200 mg 201-300 mg Over 300 mg
100 mg

You can control the amount of potassium you get in your

diet by being aware of which foods are low or high in
potassium. When you choose foods from lists like the one
below, note the serving size. Otherwise, it can be easy to
get too much or too little potassium.

Food (no table salt Serving size Potassium (mg)

added)

Apricots 2 raw or 5 200

dry

Artichoke 1 medium 345

Banana 1 425

Beans (lima, baked ½ cup 280

navy)

Beef, ground 3 oz 270

Beets, raw or cooked ½ cup 260

Broccoli ½ cup 230

Brussels sprouts ½ cup 250

Cantaloupe ½ cup 215

Clams, canned 3 oz 535

Dates 5 270

Dried beans and peas ½ cup 300–475

Fish (haddock, perch, 3 oz 300

salmon)

French fries 3 oz 470

Lentils ½ cup 365

Milk (fat-free, low-fat, 1 cup 350–380

whole, buttermilk)

Nectarine 1 fruit 275

Nuts (almonds, 1 oz 200

cashew, hazelnuts,
peanuts)

Orange 1 fruit 240

Orange juice ½ cup 235

Parsnip ½ cup 280

Potato, baked 1 potato 925

Potato chips, plain, 1 oz 465

salted

Prunes 5 305

Pumpkin, canned ½ cup 250

Raisins, seedless ¼ cup 270

Seeds (sunflower, 1 oz 240

pumpkin)

Spinach ½ cup 420

Sweet potato, baked 1 potato 450

 Tomatoes, canned ½ cup 200–300

Tomato, fresh 1 fruit 290

Turkey 3 oz 250

Vegetable juice ½ cup 275

Winter squash ½ cup 250

Yogurt, plain 6 oz 260

Zucchini ½ cup 220

REFERENCES CITATIONS:
1. U.S. Department of Agriculture, et al. (2015). USDA
National Nutrient Database for Standard Reference,
release 28. U.S. Department of Agriculture. http://ww
w.ars.usda.gov/ba/bhnrc/ndl. Accessed October 12,
2015.
2. American Dietetic Association (2015). Potassium
content of foods. Nutrition Care Manual.
https://www.nutritioncaremanual.org/client_ed.cfm?n
cm_client_ed_id=153&actionxm=ViewAll.
Accessed September 10, 2015.

Hypokalemia is a metabolic imbalance

characterized by extremely low potassium levels
in the blood. It is a symptom of another disease
or condition, or a side effect of diuretic drugs.
The body needs potassium for the contraction of
muscles (including the heart), and for the function-
ing of many complicated proteins (enzymes).
Potassium is found primarily in the skeletal
muscle and bone, and participates with sodium to
contribute to the normal flow of body fluids
between the cells in the body. The normal
concentration of potassium in the body is
regulated by the kidneys through the excretion
of urine. When the kidneys are functioning
normally, the amount of potassium in the diet is
sufficient for use by the body and the excess is
usually excreted through urine and sweat.
Body chemicals and hormones such as
aldosterone also regulate potassium balance.
Secretion of the hormone insulin, which is
normally stimulated by food, prevents a temporary
diet-induced Hypokalemia by increasing cell
absorption of potassium. Most often, hypokalemia is
asymptomatic, with no obvious signs of the disorder.
However, symptoms of hypokalemia may include
attacks of severe muscle weakness, eventually leading
to paralysis and possibly respiratory failure.
Hypokalemia always occurs as a result of excessive
loss of potassium through the urine, sweat or stool.
It is always a symptom of another disorder, rather than
a disease that occurs by itself. Hypokalemia may
affect both males and females. However, it occurs more
commonly in females.
(rarediseases.org)
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Hyperkalemia, or a high potassium level, is a dangerous
condition that affects several organs in the body. Too much
potassium in the blood can also cause nerve and muscle
problems leading to difficulty breathing, weakness, tingling,
numbness and paralysis, according to the University of
Maryland Medical Center. If you experience these
symptoms while on potassium therapy, you should be
examined by a doctor immediately. Severe hyperkalemia
can cause you to stop breathing. Your doctor will most likely
admit you to the hospital and place you on a respirator,
which is a machine that will help you breathe, until your
condition stabilizes. The most common cause of hyperkalemia
is pseudohyperkalemia, which is not reflective of the true serum
potassium levels. Pseudohyperkalemia is most commonly due to
hemolysis of the sample causing intracellular potassium to be
measured in the serum.  Hemolysis is more common when a
syringe is used as compared to a vacuum device. The use of
tourniquets and excessive fist-pumping during blood draw also
increases the risk. Specimens drawn from patients with
leukocytosis or thrombocytosis are also frequently associated
with falsely elevated potassium concentrations. Increased
potassium intake from food is a very uncommon cause of
hyperkalemia in adult patients with normal renal function but can
be an important cause in those with kidney disease. Foods with
very high potassium content include dried fruits, seaweed, nuts,
molasses, avocados, and Lima beans. Many vegetables that are
also high in potassium include spinach, potatoes, tomatoes,
broccoli, beets, carrots, and squash. High-potassium-containing
fruits include kiwis, mangoes, oranges, bananas, and cantaloupe.
Red meats are also rich in potassium. While generally safe to
consume even in large quantities by patients with normal
potassium homeostasis, these foods should be avoided in patients
with severe renal disease or other underlying conditions or
medications that predispose them to hyperkalemia. Intravenous
intake through high potassium-containing fluids, particularly
total parenteral nutrition, medications with high potassium
content, and massive blood transfusions can significantly elevate
serum potassium levels. Hyperkalemia is unusual in the general
population, reported in less than 5% of the population, worldwide,
but may affect up to 10% of all hospitalized patients. Most cases
in hospitalized patients are due to medications and renal
insufficiency. Diabetes, malignancy, extremes of age, and
acidosis are other important causes in inpatients. Hyperkalemia
is rare in children but may occur in up to 50% of premature
infants. Hyperkalemia is more commonly reported in men than
women perhaps due to increased muscle mass and higher rates of
rhabdomyolysis and increased prevalence of neuromuscular
disease. Today there is a risk that empirical use of ACE inhibitors
may cause hyperkalemia, which can be of concern in high-risk
populations like diabetics, and those with heart failure, and
peripheral vascular disease. (www.ncbi.nlm.nih.gov)