Ma51n(!!;i11m /,fagne. ~ium i~ invoh·ed in numcrou. s cm;ymc. systems and energy rnct1,lx,l h1rn prordn ~-ynthe. L, and fot m<!Wbo Hsm. fl also help build s1 rnng bone. ~ ;, nr J 1cc1 h :,11,j regul;i11: h:anl>ea L Magne<;ium source..-. ; ar<. : S<. :ufoods, wbolr, ~rain. ~, le:gu rm:!. :. nd n111. Dt'fici~ncr 'iti,t~ have rccr::ntly been associated Ylith hypencnsir,n. i.,d1tmic lv:;,n disea. "'-', arrhythmia, precelamps-i,'. 11 and :i_<;thma. To;,cicity m,1y h E: as. '>oci;,1,~d wirh intah, af magm!Sium-cont. aini ng ant. acids, laxatives and other mtdic:sti on. ~. Sodwm Sodium is the main catir)n in the extracellular fluid compartment or the bo<ly. Sc,diurn b!!lp, main Lain th,;2cicl-ba. 'i#: balanc:e Mthe br. Jdy anti is important in mu. '>Clc cintrac1 i,,n :me r..!,r. ·,; transrn. 1. !i'ii'ln, The major diet. an· source of sodium is u. ble ~alt anrl prr J<.-..=<. v . ;:f for..<l5. ~,t:ral fr:...-,d~ including ~-c~et,,bl<.-s. mra L mill and milk pmduc:ts cont a in Y,m.-: . :mr;unt., of s,;,. lium. C,,:1dim<:nt:S lilt!: fish and sr JY sauces, monosodium g. lu1;,mat!! OY... ln1n:t: tn s;;it intake am,,ng man:, Asian coootries. Too much int. ikc ()( s,. x:fiurn !Il2} cau:;. e h:--penerui. on v:hich c::an It-ad tr) cardi O'-'ascular and kidnt. "Y d Lc;ea.,;es_ Pm~<:fum Po:zs~-n is the m::jo-r ~tir,n in the intra~Uular oompartment and als,, ph,ys a maj,,r rc!E ir: i::v . i:nair:mz fluid a,~d ~1=:...,.,J,"te balance and cell integrity. Best wu rces cl P'l"~~-T. !>P: :. 7:'. !:-. :r.,-~ lih-m!dnns. · ban. an. a. milk. baked potatoes and fish, l. n-;s (Jf ;x:'~~:r. ir: ca:;s·-uab. = can be fal21 because it. affects rate of heart. beat. Pali. ems on -=· L '· i-'"" ri:. 7"ki ~= intake of po-..zss:ium from foods. Excess potassium intake ~.. ;;5"'. J ~ d2-gert)C£ U> h:~lth-0-Jr;-,:,:::q mci Si!1fu:, c.-. ;,:r::~ ts t:e ::=. ;n ~ of th'!: e. _=cellula. component in the body. It is found ~ ~.,.-r. =... at:...-,:: ·,. j:;:i ~ tnsi..1<> ~ cell it is in association ·with potassium.. it is f. ::::_;,,:-:. <. :::-e. '....:. r J :n ;:,.-h:1aiaing 2:cid--base.-nd e!ectrol)1. e balance and is part of the :::,--i. _...-..,-J-j;zi,::,_,. :.,; b Ge $mn2d1.. lts. source is mainly from table salt and natm:ally CY----~ i:: :ood::_ 5::i:-. :-:. s b!p:):um: b h. dp'. ng protein strands assume a particular shape. It is also fu=. d b :f. :ir, &Ir znd :l. 2fu. Trace Minerals Trori [nm :s ci Tl es--a:,ti;;I ~':Dt needed in the synthesis of hemoglobin. The primary foor-rico m L"mog!ob:n is to c:2:ny o>:;,gen to the tissues and carbon dioxide from the celli. iro::i oo. :n'::5 in l:',,o forms: heme iron which is found in red meat, and organ m. ":Z..; l1r;er. ~!sen. ki<l. ne,. · heart) and is \:ell absorbed in the body. Non-heme irou, 0:1 th<: other ~nd, o:,mt:S from plant sources such as legumes, cereals, dark green leafy ,·ege:12b:e::s and grains an. dis poorty absorbed by the body. To improve absorption of =-heme iroo, ·,it:amin C-rich foods and meat should be eat. en together ·with i L Iron dclicienc.-y anemia is the most,,idespread micronutrient deficiency globally and affects a JJ peop1e but the most vulnerable groups are infants, preschool children, adolescent girls, pregnant and lactating women and elderly. It is characte. riz. ed by small. pa Je red blood c. e. l. ls. lron i. s !>tared in the liver and excess intakes can lead to iron O\"erload.. For e. umple, some. African tnl>es.,..'ho use i. ron cooking pots suffer from hemosiderosis due to hi~ intake of iron from these pots. 332 