Browsing by Subject "Zinc in the body"
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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 Preliminary investigation of the impact of beef consumption on iron, zinc, and selenium status of female college students(Texas Tech University, 1999-08) Chen, Yin-LingCurrent dietary recommendations are changing the public's food choices. To the United States (US) population, a dietary paUem emphasizing low fat and low cholesterol content is being advocated to the general public in an effort to reduce chronic and degenerative diseases (US Department of Agriculture [USDAl/US Department of Health and Human Services [USDHHS], 1995; National Heart, Lung, and Blood Institute, 1993; American Heart Association, 1995). As a consequence, beef consumption is declining due to the concerns about the levels of fat and cholesterol in beef (Lamb and Beshear, 1998). However, beef is an important source of many nutrients, including iron, zinc, and selenium (National Live Stock and Meat Board, 1988; Zhang et al., 1993). As beef consumption decreases, the nutritional impact of changes in beef consumption on mineral status must be documented. Women of child-bearing age are identified as at risk group for iron deficiency (Anonymous, 1998; Valberg et al., 1976; Looker et al., 1997; Miles et al., 1984). Additionally, marginal zinc intakes have been documented for young women Pennington et al., 1989). Furthermore, restrained eating was found not uncommon among college-age females (Radbill and Ross, 1995), possibly due to disturbed body image (Hendricks and Herbold, 1998). Therefore, the purpose of the present study was to investigate and document the relationship between beef consumption and selected mineral status of iron, zinc, and selenium, of women of child-bearing age. A group of female college students formed a sample for this study. Data were collected to test against the following hypotheses: 1. The consumption of beef is positively correlated with iron status; 2. The consumption of beef is positively correlated with zinc status; 3. The consumption of beef is positively correlated with selenium status. Also investigated herein were the contribution of beef to the dietary iron, zinc, and selenium intake, and the relationship between dietary mineral intake and the levels of corresponding biochemical indicators. The design of the present study used two dietary measurement techniques, 3-day food record and frequency questionnaire, to collect dietary information. Consequently, the generalization of the findings was limited by the adequacy of reflecting actual and usual dietary habits by the two techniques. Furthermore, caution needs to be practiced when generalizing the findings to the age-gender cohort represented by the subjects participating in the present study as educational experience was found to be a significant factor determining dietary pattern, including meat consumption level (Georgiou et al., 1997).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 The effect of zinc supplementation on saliva and taste acuity in adult females(Texas Tech University, 1980-05) Buchanan, Debra A.Objectives of this research were to assess normal taste acuity, salivary zinc concentration, and dietary zinc intake of healthy, middle-aged and older females (41 to 78 years of age); to evaluate the sensitivity of salivary zinc concentration to a period of zinc supplementation; and to evaluate the effect of zinc supplementation on taste acuity. During an 8 week supplementation period, groups of randomly assigned subjects received either 0, 15, or 50 mg elemental zinc, in the form of zinc acetate, daily.Item The effects of source of zinc on performance, nutrient utilization, and immune function in ruminants(Texas Tech University, 2002-05) Nunnery, Greg AlanThree experiments were conducted to evaluate the availability of different sources of Zn for ruminants. In the first experiment, lambs were supplemented with no supplemental Zn (control) or 20 mg of Zn/kg from Zn sulfate, Zn methionine, or Zn propionate to determine the effect of source of Zn on Zn absorption and retention in each of two collection periods. The control diet was removed from the analysis of the first collection period because it was contaminated with Zn. In both collection periods, absorption (P < 0.05) and retention (P < 0.05) of Zn was greater by lambs receiving Zn propionate than by lambs in the other treatments. In the second experiment, the effect of supplemental Zn on heifer performance during receiving and finishing phases was evaluated. Treatments were no supplemental Zn (control) or 75 mg of Zn/kg from Zn sulfate, Zn methionine, or Zn propionate. During the receiving phase, control heifers had a higher (P < 0.05) d-35 body weight (BW) and were more efficient (P < 0.05) than heifers in the other three treatments. Heifer morbidity did not differ (P > 0.10) among treatments for the 35-d receiving phase. Dry matter intake and daily gain did not differ (P > 0.05) among treatments for the 168-d finishing period; however, feed efficiency was poorer (P > 0.05) for control heifers than for the average of heifers in the other treatments. Carcass characteristics generally did not differ (P > 0.05) among treatments. The third experiment evaluated the effects of no supplemental Zn (control) or 75 mg of Zn/kg from Zn sulfate, Zn methionine, or Zn propionate on the humoral immune response of heifers injected with ovalbumin (OVA). Specific OVA antibody titers did not differ (P > 0.10) among the four treatments on any of the days measured. Results suggest that Zn propionate seems to be a more available source of Zn based on the data from the lamb trial; however, no major differences between the sources were observed for morbidity, performance, or the humoral immune response of heifers.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.