Introduction to the Trace Minerals
In addition to the major minerals, the human body takes in many of the other elements in the periodic table. Many of these minerals are known to be essential in the diet for life and health. As time passes, more of these minerals are being found to have important roles. Deficiencies of two of the most important trace minerals, iron and iodine, are responsible for widespread disease. Certain trace minerals, such as lead and mercury, are most noted for their toxicity.
Food processing and cooking can remove significant quantities of trace minerals. The production of white flour from whole wheat results in large losses of many trace minerals. Although iron is added back to the white flour, many of the other trace minerals are not. Cooking, especially boiling, causes leaching of trace minerals into water that may be thrown out. Zinc, copper, and chromium are often found in low amounts in typical American diets.
Absorption of dietary trace minerals varies considerably. Only about one percent of dietary chromium is absorbed and only about 10 percent of dietary iron is absorbed. In contrast, almost all of dietary cobalt, molybdenum, and iodine can be absorbed. Many of the metallic trace minerals are bound to transferrin for transport in blood plasma. Iron, manganese, and chromium use transferrin for transport.
Albumin, another plasma protein, is used to transport fluoride, zinc, and cobalt. Excesses of most of these trace minerals are eliminated by the kidneys. However, iron, zinc, copper, and molybdenum are eliminated in the bile. Perfect health is not possible without the correct amounts of these trace minerals.
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