560
stored in bones and teeth. It also protects bones from mineral loss, as in osteoporosis. Fluoride hardens dental enamel and thus reduces the risk of cavities. Daily
intake of high amounts of fluoride has been associated with fluorosis, a discoloration and mottling of the teeth during development. Drinking water, mouthwash,
toothpaste, poultry, processed cereals, seafood, and seaweed are important sources
of fluoride (Gibney et al. 2009; Marcus 2013).
Chloride Chloride is a negatively charged electrolyte outside the cells where it
associates with sodium. Chloride helps in keeping fluids balance as Na
+
is present
outside the cells while K
+
remains inside the cell. Apart fluid balance, chloride is
required for the maintenance of the acid–base balance in the body. It is essential for
digestion of protein in stomach as it is part of hydrochloric acid that is required for
digestion of protein. Its deficiency is caused by diarrhea, diuretics, excessive sweating or vomiting which may lead to apathy, appetite loss, growth deficiency in children or muscle cramps (Gibney et al. 2009; Marcus 2013). It is mainly present in
table salt as sodium chloride, condiments, processed foods and naturally in various
vegetables like celery, lettuce, olive, tomatoes and seaweed.
Iodine Iodine plays an essential role in thyroid hormones that regulate growth,
reproduction, temperature and metabolism of cells in the human body. These hormones are also essential for protein synthesis, tissue growth, and reproduction. The
best natural sources of iodine are seafood and plants grown near the ocean. Goiter
(a swollen thyroid gland) is caused by iodine deficiency which reduced the production of thyroid hormones. This condition may cause injury to the thyroid gland,
coupled with weariness and weight gain. Another severe deficiency known as cretinism causes mental and physical retardation. Diets that exclude iodized salt, fish,
seafood or seaweed may be deficient in iodine. Use of non–iodized salts in commercial food production and cooking and the replacement of iodine–based salts
with bromine salts in baking, iodine status has however, become a subject of public
health concern (Gibney et al. 2009; Rinzler 2011; Marcus 2013).
25.2.2.2 Vitamins
Vitamins are required in appropriate amounts in our daily diet to carry out various
important biochemical activities in the body. These are essential in our body for
growth, development, disease prevention and to improve immune system. Vitamins
are routinely taken along with the diet to sustain all the barriers of the immune system like skin, cell–mediated and humoral immune system responses (Aslam et al.
2017; Ibrahim and El–Sayed 2016). Some major vitamins (A, B, C, D, and E) have
been reported to boost up the immune system by strengthening the activity of
immune cells during any pathogen attack or intrusion of some toxic materials either
inhaled from air or present in the foods (Aslam et al. 2017; Ravisankar et al. 2015).
Vitamins are classified as fat–soluble (vitamin A, D, E, and K) and water–soluble
(vitamins B complex and C). Different dietary sources, deficiencies, and physiological functions of different vitamins is tabulated in Table 25.3.
K. Sharma et al.
stored in bones and teeth. It also protects bones from mineral loss, as in osteoporosis. Fluoride hardens dental enamel and thus reduces the risk of cavities. Daily
intake of high amounts of fluoride has been associated with fluorosis, a discoloration and mottling of the teeth during development. Drinking water, mouthwash,
toothpaste, poultry, processed cereals, seafood, and seaweed are important sources
of fluoride (Gibney et al. 2009; Marcus 2013).
Chloride Chloride is a negatively charged electrolyte outside the cells where it
associates with sodium. Chloride helps in keeping fluids balance as Na
+
is present
outside the cells while K
+
remains inside the cell. Apart fluid balance, chloride is
required for the maintenance of the acid–base balance in the body. It is essential for
digestion of protein in stomach as it is part of hydrochloric acid that is required for
digestion of protein. Its deficiency is caused by diarrhea, diuretics, excessive sweating or vomiting which may lead to apathy, appetite loss, growth deficiency in children or muscle cramps (Gibney et al. 2009; Marcus 2013). It is mainly present in
table salt as sodium chloride, condiments, processed foods and naturally in various
vegetables like celery, lettuce, olive, tomatoes and seaweed.
Iodine Iodine plays an essential role in thyroid hormones that regulate growth,
reproduction, temperature and metabolism of cells in the human body. These hormones are also essential for protein synthesis, tissue growth, and reproduction. The
best natural sources of iodine are seafood and plants grown near the ocean. Goiter
(a swollen thyroid gland) is caused by iodine deficiency which reduced the production of thyroid hormones. This condition may cause injury to the thyroid gland,
coupled with weariness and weight gain. Another severe deficiency known as cretinism causes mental and physical retardation. Diets that exclude iodized salt, fish,
seafood or seaweed may be deficient in iodine. Use of non–iodized salts in commercial food production and cooking and the replacement of iodine–based salts
with bromine salts in baking, iodine status has however, become a subject of public
health concern (Gibney et al. 2009; Rinzler 2011; Marcus 2013).
25.2.2.2 Vitamins
Vitamins are required in appropriate amounts in our daily diet to carry out various
important biochemical activities in the body. These are essential in our body for
growth, development, disease prevention and to improve immune system. Vitamins
are routinely taken along with the diet to sustain all the barriers of the immune system like skin, cell–mediated and humoral immune system responses (Aslam et al.
2017; Ibrahim and El–Sayed 2016). Some major vitamins (A, B, C, D, and E) have
been reported to boost up the immune system by strengthening the activity of
immune cells during any pathogen attack or intrusion of some toxic materials either
inhaled from air or present in the foods (Aslam et al. 2017; Ravisankar et al. 2015).
Vitamins are classified as fat–soluble (vitamin A, D, E, and K) and water–soluble
(vitamins B complex and C). Different dietary sources, deficiencies, and physiological functions of different vitamins is tabulated in Table 25.3.
K. Sharma et al.