Browsing by Subject "Zinc -- Metabolism"
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Item Effects of zinc supplementation on the zinc content of plasma, erythrocytes, hair, serum copper, and hematocrit values in adult females(Texas Tech University, 1980-08) King, Jennifer JillThe objectives of this study were to assess the effects of zinc supplementation on the zinc content of plasma, erythrocytes, and hair, and on serum copper and hematocrit values. Thirty-one female subjects (41-78 years of age) were randomly assigned to one of three levels of zinc supplementation: 0 (control), 15, and 50 mg of zinc as zinc acetate. The experimental phase of zinc supplementation was 2 months in length with a one month follow-up. Diet histories and health information were collected by personal interview prior to the study. Hair samples and plasma, serum and erythrocytes were wet-ashed and analyzed for zinc and/or copper content using atomic absorption spectrophotometry. Data indicated no significant correlation between zinc supplementation and zinc content of plasma, erythrocytes or hair. No significant differences were seen between zinc-supplemented groups and erythrocyte zinc, hair zinc, serum copper or hematrocrit levels. A significant increase (p<.05) was noted in plasma zinc at the eighth week of supplementation for the 50 mg group. A significant difference (p<.01) was noted in mean plasma zinc (for the 50 mg group) over the supplemental period.Item Taste Acuity and Hair Zinc Concentrations in an Elderly Sample of Lubbock, Texas(Texas Tech University, 1978-05) Collette, Carolyn AObjectives of this research were to evaluate and compare taste perception, hair zinc concentrations and dietary zinc intakes in elderly and young adults. Modified triangle tests were conducted on thirty-one elderly and thirty-one young adult volunteers to determine sweet, salty and bitter taste thresholds. Hair samples, diet histories and health information were collected during each personal interview. Hair samples were analyzed for zinc content using atomic absorption spectophotometry. Statistical treatment involved factorial analysis of variance and Spearman correlation coefficients. Data indicated significant differences in tasting abilities between old and young subjects for sucrose (p<.01), sodium chloride (p < .005) and urea (p< .005). Increasing inability to recognize sucrose was demonstrated with advancing old age (p < .05). Dentures affected the elderly's ability to recognize urea (p< .05). Tobacco was insignificant for both groups. Hair zinc concentrations were lower for the elderly participants (p < .005), and were correlated with taste acuity (rho < .05). Seven per cent of the older sample were calculated to consume the 15 mg. RDA for zinc. Recommendations implicated for the elderly are: consumption of a wide variety of foods and seasonings for increased palatability and zinc intakes, cautious use of low zinc meat alternates in institutional settings and an increased awareness by health professionals to the signs and symptoms of zinc deficiency.Item Taste acuity response to zinc supplementation in hemodialysis patients(Texas Tech University, 1980-05) Ryan-Crowe, Virginia CassNot availableItem The effect of magnesium on zinc absorption(Texas Tech University, 1980-12) Brown, Toni DianaMultiple dietary components have been demonstrated to influence zinc absorption. The inhibition of zinc absorption by phytate is reportedly augmented by a concurrent high calcium intake. It has been known for some time that calcium and magnesium are mutual biochemical antagonists. This study was designed to test the effect of magnesium on zinc absorption. The study was performed on ten (five male, five female) healthy subjects (x" age - 26 years). Oral doses of zinc and magnesium were 25 mg of zinc (as 110 mg of ZnSO4•7H2O) and 25, 50, and 75 mg of magnesium (as 253.5, 507, and 760.5 mg of MgSO^'7H20), representing Mg/Zn ratios of 1:1, 2:1, and 3:1, respectively. The rate of rise or inhibition in plasma zinc was used as the index of zinc absorption and was assessed at 1/2-, 1-, 2-, and 3-hour intervals post-ingestion. Mean baseline plasma zinc and magnesium values were 88 ug/dl and 2.21 mg/dl, respectively. A significant (P < 0.001) rise in plasma zinc was observed, regardless of the magnesium dosage concomitantly ingested. At the end of 3 hours, the mean rise in plasma zinc for the 1:1, 2:1, and 3:1 ratios of magnesium was 141.3, 125.4, and 140.5 ug/dl, and represented increases of 165%, 147%, and 149% over baseline levels, respectively. Plasma magnesium levels remained relatively constant throughout the 3-hour period. No significant relationships were noted between either the age or sex of the subjects and responses to zinc and magnesium ingestion over time. Magnesium did not appear to influence the absorption of zinc, at least for the three ratios studied.Item Zinc adequacy of meals prepared for a Title VII nutrition program in Lubbock, Texas(Texas Tech University, 1978-05) Mays, Mary HelenTo determine 1) the zinc adequacy of the Lubbock Congregate Meal Program (SPOT) and 2) the effect(s) of time and temperature variables on the zinc" stability of foods prepared in quantity, duplicate samples were taken from meals chosen at random from the program in the following forms: 1) raw state, 2) cooked state (approximately 1 hour after cooking processes were begun) and, 3) served form. Results of atomic absorption spectrophotometry indicate that zinc is a stable mineral which is positively affected by the length of cooking time. There is a "pseudo-increase" in the zinc content of food due to a concentration of the zinc within the food particle as moisture is lost through evaporation. Temperature was determined not to be a factor affecting zinc stability of foods prepared in quantity. The meals tested for zinc adequacy of the Title VII program indicate that the program is not meeting the mandated 1/3 of the RDA for zinc (5 mg). Yet it is felt that the meals tested do not reflect the zinc intake of the participants over an extended time period due to the menu composition of the Lubbock Title VII program. Several foods were tested which have not been previously researched and these new food values are reported.