Chapter 9
Basic Nutritional Considerations
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Introduction Perspective Aging Theories Changing Physiology in the Elderly An Overview of Nutrition with Emphasis on Geriatrics Dietary Requirements Inadequacy of FDA Requirements Nutritional Problems in Later Years Geriatrition: Nutritional Requirements of the Aged Nutritional Status of an Aged Population Geriatric Problems and Common Disorders Obesity in the Elderly Geriatric Protein, Carbohydrate, and Fat Requirements Geriatric Vitamin Requirements The Elements in Geriatric Nutrition The Vital Fluid Tissue and Other Natural Supplements or Additives Nutritional Considerations in Arthritis and Rheumatism The Role of Nucleic Acids in Aging The Nutrient That Fights Cholesterol Lipoprotein Phenotyping Fiber in the Diet Nutrition and Mental Health Specific Nutrition-Related Diseases of the Elderly Special Diets Basics of Therapeutic Nutrition The Nutrition/Infection Relationship Effects of Nutritional Status on Patient Immunity Factors in Trace Element Deficiency and Toxicity Natural Toxicants Found in Food Nutrition During Childhood and Adolescence Nutritional Considerations Underlying Geriatric Counseling
Chapter 9: Basic Nutritional Considerations
Nutrition is more than diet. Case management frequently requires preventive nutrition through dietary control and supplementation as an aid in preventing cellular malnourishment and enhancing recuperative powers. Proper nutritional considerations should therefore consider supplementation, dietetic regimens, balanced quantities of nutrients, adequate ingestion, digestion, absorption, as well as transportation to and utilization by the cells.
General Changes. The basic cellular metabolic rate has decreased, cellular division and growth are limited, and newly forming replacement cells are less efficient.
The most generalized complaints in geriatrics are how easily the elderly tire and how little vitality they seem to have. Less sleep seems needed, yet frequent rest periods are necessary. Arthritis and rheumatism Deafness and other hearing impairments High systolic blood pressure Hypertension Heart conditions Asthma Hay fever Visual impairments Hernia Peptic ulcers Diabetes mellitus Chronic bronchitis Paralysis of the extremities and/or trunk.
It appears that there are many physiologic differences between the aged and youth. But when tests are performed at resting levels, these differences are modest. It is only when the individual is called on to act under stress that differences become apparent. Thus, it seems the aged's inability to respond to physiologic challenges that demonstrates deterioration in the body. Resting heart rate declines at age 25--65. Resting total peripheral resistance increases as aging progresses. Resting systolic blood pressure increases after age 55. Resting diastolic pressure increases at age 25--35 but normally changes little after that. Resting cardiac index declines at the rate of 1% per year as the mature adult ages.
In the vascular system itself, arterial distensibility decreases with age. The large arteries dilate with age, pulse velocity increases with age, and impedance to left ventricular output increases after 60 years. The aortic arch and carotid baroreceptor reflexes become less sensitive with age.
Animal Research. Laboratory studies of the hearts of rats show that duration of contraction, time to peak tension, and relaxation time at maximum tension are prolonged in trabeculae carinae (thick muscular bands attached to the inner walls of the ventricles) of aged rats. Inotropic responsiveness to catecholamines is decreased in the trabeculae carinae of aged rats. Hearts of old rats have reduced ability to respond to elevated arterial pressure by increasing the work of the heart.
Undernutrition is quite common among the elderly afflicted with chronic conditions, and it becomes a prophylactic and therapeutic project for the doctor of chiropractic when viewed clinically. Overnutrition, resulting in obesity, affects a much larger segment of the geriatric population and requires strict adherence to an approved regimen.
Although the basic requirements for satisfactory human nutrition are fundamentally similar throughout life, various described and yet to be described physiologic changes occurring with the passing years call for diet modification. Recognition of and adaptation to these factors can help retard the onset of aging symptoms and establish habit patterns that tend to enhance the pleasure of the prime of maturity. Temperature, pulse, fasting blood sugar, urea, calcium, and many other internal environmental constants are maintained at levels found in childhood or early maturity.
When free of edema, elderly persons usually have about the same blood volume per unit of body weight as those in middle age.
Acid-base balance does not change, even in men 90 years of age.
On augmented protein intake, elderly people are just as able to retain nitrogen as the young.
Although the above examples of body constants tend to imply little functional changes, significant changes do take place in the aging process. The neurologic symptoms of nutritional deficiency are shown in Table 9.1.
After an overview of geriatric nutrition and the nutritional problems involved in latter years, this chapter focuses attention on such specifics as obesity in the elderly; protein, carbohydrate, and fat requirements; vitamin requirements; trace element needs; and tissue and other natural supplements. The chapter includes a description of nutritional considerations in infection, immunity, and toxicity. Although emphasis is on geriatrics, common childhood and adolescent problems are described.
Studies have shown that the changes of senescence are in many respects the consequences of cellular malnourishment. The major objective of this chapter is toward this topic as well as the role nutrition plays in enhancing patient recuperation and speeding convalescence. Nutritional management should be considered from both the preventive aspect and the aspect of shortening convalescence.
INTRODUCTION
Perspective
The number of senior citizens in the United States is constantly changing. Currently, the number is about 16% of our nation's total population. There are about 25,500 nursing homes in the United States with about 1-1/2 million beds. This means that there are more nursing home beds than hospital beds. For these reasons, there is an ever-growing need for the chiropractor to familiarize himself with the inherent problems of the elderly, from both their biochemical and biomechanical aspects.
Nutritional deficiencies may result from inefficient distribution such as in circulatory impairments; accumulation of injurious metabolic debris as in azotemia or uric acid deposition; inadequate nutritional supply such as in dietary deficiencies; or ineffective cellular utilization of nutrients as in hypoinsulinism, asphyxia, and enzyme deficiencies. Thus, malnutrition may be endogenous as well as exogenous. Besides inadequate intake, the role the nervous system plays in maintaining homeostasis by integrating, coordinating,
and quickening anabolic and catabolic activities (and their by-products and side effects) should be held foremost in clinical chiropractic.
Aging Theories
Several theories have been advanced about the aging process. One prominent theory proposes that aging occurs as the result of chromosomal abnormalities in somatic cells. An example of this would be nondisjunction, in which 47 chromosomes go into one of the daughter cells and 45 into the other, instead of the normal split in which 46 of them go into each of the daughter cells. Sometimes even larger chromosomal abnormalities occur. All this may prevent the synthesis of active enzymes and therefore be an important factor in the aging process.
Another widely recognized concept is that cross-linking between protein molecules is involved. This type reaction might lead to the formation of insoluble protein "sludge" in the cells and produce some phenomena of aging.
Both of the above theories can be linked by a third involving molecules with an odd number of electrons corresponding to an unsaturated valence. These free radicals produce a cross-linking between protein molecules as well as genetic mutations. Vitamins C and E, especially, have the power of destroying free radicals because they are chemical-reducing agents.
There are, of course, many other theories and even more questions to be answered such as, "Does aging in vitro bear any relationship to the aging of the whole organism?" "Do studies carried out in cell cultures have any relevance to aging in the whole animal?"
Changing Physiology in the Elderly
Despite the dispute about the exact process of aging, a picture of the altering general, neural, and digestive physiology of geriatric individuals can be observed.
Neural Changes. End-organs degenerate. Nerve cells die and are not replaced with new nerve tissue. Stronger stimuli are needed to elicit response, and reaction time is increased as the body ages. Response to sensory stimuli is slower and less accurate. Tactile receptions are less sensitive, so the older person doesn't perceive pain or injury with the same intensity as in youth. Injuries may go unnoticed or untreated because pain itself may not be recognized or reported.
Digestive-Process Changes. There is a progressive reduction of the gastric juices in older persons. A high incidence of subnormal secretion of hydrochloric acid has been reported. The secretion of pancreatic enzymes, especially of the fat-converting enzyme lipase, and pepsin is also diminished.
According to a U.S. National Health Survey, the following major conditions are listed in order of influence in the aged:
Systemic Changes
The Cardiovascular System
The cardiovascular system is generally the first system examined in the aged. This is logical because heart failure is a common cause of death. There generally are five changes that take place:
The Respiratory System
Associated with and compounding decreased cardiac function are changes in the respiratory system: maximal breathing capacity and vital capacity decline with age. Residual volume and physiologic dead space increase with age. Elastic recoil of the cardiopulmonary system decreases with age. Resistance to air flow in the peripheral airways increase.
The Renal System
Kidney blood flow and glomerular filtration rates decline with age. The maximal capacity to secrete PAH (para-amino-hippuric acid) and to reabsorb glucose decrease with age. The ability to form either concentrated or dilute urine decreases with age.
The Gastrointestinal System
In the gastrointestinal (GI) system, the ability of parietal cells to secrete HCL declines with age and there is a general reduction of secretory ability of the digestive glands. Xylose, used to test the absorptive capabilities of the intestines, is absorbed normally until 80 years of age.
The Nervous System
Motor function declines with age; eg, grip strength. The number of functional motor units declines with age. In rats, it has been shown that the number of muscle fibers declines with age, the speed of contraction of skeletal muscle decreases, and the rate of calcium transport by skeletal muscle sarcoplasmic reticulum increases with age.
The elderly nervous system shows signs of general degeneration. A slowed response to environmental stimuli with age adversely affects performance. In man and other vertebrates, a loss of neurons with age occurs in some but not all areas of the central nervous system. Sense-organ function becomes impaired with age; eg, diminishing visual and auditory activity and a decreasing number of olfactory receptors.
The Endocrine System
Aging and endocrine function present a complicated relationship. Hormones such as the growth hormone, TSH, T4, cortisol, insulin, and glucagon remain constant in the blood even if, for the most part, the response to physiologic stimuli decreases. Gonadotrophin increases in response to decreases of estrogen and testosterone levels in the blood. Hormones such as T3, parathyroid hormone, adrenal androgens, aldosterone, testosterone, and estrogen have decreased blood levels. The ability of the body to secrete insulin decreases, resulting in reduced glucose tolerance, but there does not appear to be a change in receptor sites for insulin itself.
Metabolism
There is a decrease in the maximal oxygen intake per unit of body weight in response to vigorous exercises, and there is a much more vigorous response in the lungs of young subjects to a decrease in alveolar carbon dioxide. These data indicate that older individuals are more susceptible to hypoxia.
AN OVERVIEW OF NUTRITION WITH EMPHASIS ON GERIATRICS
Dietary Requirements
In 1950, 57,654,000 members of a total United States' population of 161,000,000 were over 40 years of age. In 1960, 64,000,000 of a total population of 174,000,000 were over 40 years of age. Now, looking backward from the 1990s, these figures look insignificant. Because of this, more and more chiropractic physicians are turning their attention to increasing their knowledge of the needs of senior citizens --realizing that during the years
from 40 to 60 many aspects involving the future health of the aged are largely determined.
In the battle against many correctable conditions and needless disturbances of "old age," dietary guidance and supplementation afford a significant weapon in chiropractic care and can contribute substantially to making the years after 40 the best years for the doctors' patients.
It has been reported that 60% of the people in the United States change their eating habits after reaching the age of 40. Seven out of ten of these people do so at the advice of their physicians.
Clinical problems in dietetics can be divided into two basic considerations: undernutrition and overnutrition.
If we recognize that growth and general health processes depend largely on the food ingested and assume this growth is counterbalanced by a destructive or aging process, then it is logical to consider nutrition as one of the more important factors in the prolongation of healthful life. Unquestionably, the nutrition of the aging person is of great importance both for his or her prospect of survival and for day-to-day comfort and activity. Although the
elderly body requires the same basic nutrients as the younger person, it usually requires less quantity and higher quality.
Inadequacy of FDA Requirements
Reference to the Food and Drug Administration's (FDA) minimum daily nutritional requirements has been disconcerting and has resulted in physicians commonly referring to the recommended allowances projected by the National Research Council's Food and Nutrition Board. The reason for this is the FDA emphasis on the minimum daily requirements for an "average" person in which any amount less than this level produces demonstrable signs.
While an "average" person is commonly found in textbooks and statistical tables, rarely can one be found in a doctor's office. An "average" person is described as male or female, 25 years old, in perfect physical health, 154 lbs (men) and 128 lbs (women), living in a temperate climate under little or no stress, active physically, and neither sedentary nor engaged in strenuous manual labor.
It is obvious from a clinical viewpoint that FDA requirements (which are insisted to be obtained through a balanced diet of common foods) fail to consider prior nutritional losses in storage, cooking, and serving, nor do they provide for possible incomplete availability or absorption of nutrients and varying requirements in states of febrile illnesses, gastrointestinal disturbances, or hypermetabolic conditions where normal needs may be markedly increased or nutrient absorption impaired.
Chiropractic vs Allopathic Focus
While allopathic attention is rarely given to malnutrition until overt symptoms appear, the chiropractic approach is more concerned with preventive measures. This is undoubtedly due to the emphasis placed on nutrition in chiropractic colleges and state boards while it is rare to find formal nutritional curricula in a medical college.
With emphasis on prevention, doctors of chiropractic are directing increased attention of the influence of altered metabolism on nutritional requirements. It is not uncommon to find that the capacity of a tissue's recuperative powers is strongly influenced by nutritional states and that convalescence can be shortened by a definitive dietary and supplemental program.
Within clinical geriatrics, it must be recognized that proteins, vitamins, electrolytes, and vital fluids, salts, and trace elements may be lost in exudates and bleeding or by gastrointestinal or renal routes. Advisedly, therapy should consider the increased nitrogen losses accompanying severe disease or injury in previously well-nourished individuals as well as the increased metabolic demands resulting from disease or trauma and possible
increased losses of nutrients or faulty use of metabolites. It is not uncommon to find diminished protein synthesis and reduced vitamin utilization following liver stress, systemic insults, infection, injury, or shock. Remember that malnutrition by itself can lead to disrupted metabolism, thus initiating a vicious cycle within nutritional requirements.
Overnutrition and Undernutrition
A prerequisite for geriatric dietary management is knowledge of the patient's food habits and nutritional status. Studies indicate a tendency to overnutrition and obesity and suggest that caloric restriction or increased activity, when feasible, should be important considerations. While obesity is usually a carry over from an earlier age, it may also be the result of a continual high-calorie diet and/or decreased caloric expenditure. An elderly
person also has changes in body compartments that consist of increased muscle mass. These factors tend to contribute to obesity. The bottom-line consideration is that mortality rates for principal diseases among the overweight focus attention on the need for dietary management among the aged.
The two major physiologic changes witnessed clinically in obesity of the elderly are (1) reduction in the body's energy requirements and (2) a decrease in the quantity of digestive juices secreted with a resulting slowed response to food by the digestive tract. The latter situation may involve interference with normal nerve transmission and expression from specific subluxations and/or faulty torso/pelvic biomechanics.
The geriatric patient commonly presents with a body that is diminishing both in height and weight as well as energy expenditure. As caloric requirements are determined largely on expenditure, there is a corresponding decline in need. An individual at age 65 requires only 80% of the calories needed at the age of 25.
Principles of Sound Nutrition in the Aged
The geriatric patient is particularly susceptible to malnutrition and undernutrition. Physical factors such as poor-fitting dentures or loss of teeth often lead to preference of soft foods rich in carbohydrates but low in nutritional value. Limited budgets may prevent the purchase of optimum foods. Emotional states may affect the appetite. And because sight, taste, and smell are less acute in the senior citizen, food may lose much of its subjective
appeal.
Adapting to Adverse Chronic Conditions
About 65% of the population over the age of 45 suffer chronic disorders or diseases. Some of these tend to promote malnutrition by either restricting the choice of foods or by interfering with normal metabolism. Dulled appetites, dysentery, and other conditions may cause inefficient intestinal absorption resulting in inadequate tissue nutrition. In such cases, case management commonly includes food supplements that provide sufficient protein, vitamins, and minerals in an easily digestible form. Cereals, soups, and broths that are
nourishing and easily prepared are also recommended, as are multivitamin preparations. When chewing or swallowing are a problem, blended foods are suggested. As an appetite stimulant and digestive relaxant, the moderate and judicious use of alcoholic beverages is often advised.
Although the principles of nutrition in the aged vary little from those of the general population, the aging process, being one of decreasing reserves, brings with it anatomical and physiologic changes that are modified by factors of disease, trauma, heritage, social adjustment, and economy.
Table 9.1. Neurologic Symptoms of Nutritional Deficiency
Symptom Possible Deficiency Factor(s) Depression B-1, B-2, B-3 pantothenic acid. Insomnia B-3, B-6, folic acid, C, hypoglycemia, food allergies. Irritability B-1, B-3, potassium, magnesium, calcium, hypoglycemia, food allergy. Knee reflex loss B-1, B-12. Memory loss Choline, inositol, lecithin, B-6. Motor weakness B-1, potassium, calcium, magnesium, manganese. Poor concentration B-1, B-12, protein. Sensory loss B-1, potassium, calcium, magnesium, manganese. Vibratory sense loss B-1, B-12
Cellular Considerations
Once growth has ceased, persistent degenerative changes occur that are exhibited by (1) cells losing their ability to exist, (2) alterations in cell membrane, and (3) the cell interior no longer maintaining certain concentrations. Cellular atrophy and degeneration, gradual tissue desiccation, slowing of cell division, cell growth, and tissue repair continue (often in
the absence of any proved disease) until the cells are unable to maintain homeostatic mechanisms and death of the total organism follows.
Of particular concern are the anatomical changes at the cellular level that are reflected in functional disturbances, however subtle and subclinical. For example, although fasting blood sugar may be normal, intravenous glucose tolerance tests in the aged show that the postingestion glucose level tends to return to the resting level much slower. Thus, there is a distinct impairment of glucose tolerance in the senior citizen.
Although nitrogen retention may appear normal in those free of renal pathology, renal plasma flow, glomerular filtration rate, and maximal tubular excretory capacity gradually diminish with advancing age. Several studies show that with increasing age there is a progressive loss of ability of renal tubules to perform osmotic work.
Metabolic Considerations
Other pertinent changes in geriatric function are noted in studies showing there is a gradual diminution of basal oxygen consumption or heat production per unit of surface area as age increases. In addition, aging is accompanied by progressive reduction of lean body mass, which represents an extensive loss of protein and is associated with tissue water depletion. Thus, deficient protein intake may be related to an increase in body fat.
In advancing years, enzymes in the gastrointestinal tract decrease and achlorhydria is common. This may interfere with digestion and absorption of protein. Liver function is altered, serum albumin decreases, and all globulin fractions increase in advancing years. These factors may reflect a deficiency of protein, a decrease in gonadal secretion, or a diminished rate of synthesis from decreasing liver function. Also in later years, there is a lowering of resting cardiac output.
Serum Considerations
Late life shows the B-12 content of serum decreasing and B-12 absorption diminishing. Ascorbic acid and thiamin levels also tend to be lower in the elderly. Inadequate vitamin intake is a major factor; however, age does not seem an important factor in determining vitamin absorption.
Socioeconomic Considerations
In considering the principles of sound nutrition in the aged, there are specific social and economic factors that should be weighed besides the functional change of anatomical structures. Habits, changes in daily routine, the retirement syndrome --all may be obstacles to good nutrition. And the aged do not tolerate well abrupt changes despite wise counsel. Experience has taught them what they can tolerate, and habit confines them to what advice
they will follow. This topic will be continued later in this chapter.
Old-Age Causes and Effects
Etiology
The so-called "normal" aging process makes the elder citizen's joints less flexible, decreases muscle-work capacity and strength, impairs coordination and the sense of balance, brings about mental changes, increases capillary fragility, and causes many other obvious or subtle changes in body structure and function. Nutrition supplementation is useful in such situations.
Examples of Therapy Effects
The prolonged continuous oral administration of niacinamide (alone or in
combination with other vitamins) can frequently effect remarkable changes in body function and structure of an aging population subsisting on a diet adequate in calories and protein. How do the vitamins, in general, act when used in large doses to effect beneficial changes in aging tissues? The consequences are:
A direct effect on cellular metabolism, with improved tissue function resulting.
An indirect effect based on the mass-action principle by reducing the rate of breakdown of certain important vitamin containing enzyme systems;
An indirect effect based on the mass action outcome from the production of greater amounts of certain vitamin-containing enzyme systems, which in turn favor the creation of a more "youthful" function and structure of aging tissues.
It has been clearly demonstrated that vitamin-mineral supplementation can improve joint mobility, muscle-working capacity and strength, disequilibrium, capillary strength, and mental syndromes that are concomitants of aging. For example, 842 ambulatory patients, without exception, taking from 900 to 4,000 milligrams of niacinamide in divided doses per day had a clinically significant measurable improvement in joint mobility, regardless of age. This improvement was maintained for as long as treatment was administered. In capacity and strength, disequilibrium, and certain mental syndromes common to geriatric patients in
about 70% of the patients during the vitamin therapy. When 1500-4000 milligrams of ascorbic acid (divided doses per day) were added to the niacinamide, there was significant improvement in the increased capillary fragility as long as the vitamin C was taken.
These and collateral studies indicate that the aging body can, under professionally supervised vitamin therapy, reconstitute some of its functions. Thus, observations suggest that many commonly accepted signs and symptoms of "old age" may be reversible to a much larger degree than once supposed.
Longevity Patterns and Radiation Effects
Aside from some racial variations, longevity does not appear influenced by geography or socioeconomic factors. Once a person reaches adulthood, a pattern seems to take over that appears predetermined whether the person makes his home in a straw hut or plush surroundings. Reflection of this suggests to several microbiologists that some extraordinary force is being exerted on us and that this force is similar to cosmic radiation.
If this is true, it explains a great deal about how our cells become unable to handle nutrients extracted from the food we eat and, as a result, wither away. The idea that we may change the body's vulnerability to radiation by altering the food we eat may impress some as academic fantasy, but the fact is that we now know enough about intracellular function to suggest that one day this knowledge will have practical application.
Aging bodies appear to be influenced by an internal conflict between two factors acting on a third: (1) the intensity and duration of radiation-like effects, (2) the polyunsaturated lipids upon which they act, and (3) the vitamin E available to protect lipids from excessive destruction. While polyunsaturated fats offer hopeful dietary means of combating atherosclerosis, evidence reveals that these same fats might be a primary source of radicals
within the cell that contribute it to age.
Radiant energy can penetrate the entire body and enter every cell. When radiation strikes a polyunsaturated lipid that is present as a nutrient, one of two things can happen. First, if enough vitamin E is present, the radiation will have little effect. However, if there is intracellular deficiency of vitamin E, the rays will strike a lipid molecule and dislodge a hydrogen atom, which typically initiates the peroxidation of polyunsaturated lipid.
Peroxidation involves the direct reaction of oxygen and lipid to form free radical intermediates that fly about in the cell with terrific force but without pattern to movement until they strike other molecules and cause damage. Lipid peroxidation is, therefore, widely regarded as the mainspring in the aging process. And it should be kept in mind that free radical damage isn't just an isolated incident; it occurs all the time in the body.
Such events take place at the most fundamental level of cellular physiology because they begin with molecular reactions involving vital cell constituents. As structural damage to cell parts increases, it is followed by malfunction of the chemical mechanism in the cell that controls normal physiology and disposes of its damaged parts. Thus the aging process.
Polyunsaturated lipids are necessary to meet the body's normal requirement for essential fatty acids. They supply the nutrients from which most of the membranous structures of the cells are constructed and are particularly useful in forming endoplasmic reticulum and mitochondria, which are the principal energy sources of the cell.
The polyunsaturates compose about 17% of the total lipids in the American diet. Because of the likely relationship of lipid intake to atherosclerosis, most nutritionists agree that we should eat more polyunsaturated fats, keeping in mind that an increase in polyunsaturates necessitates an increased need for vitamin E because this vitamin offers primary biochemical protection against the excessive oxidation of cellular lipids.
Pure proteins exposed to the bombardment of free radicals released by lipid peroxidation undergo cross-linking that caused them to polymerize and be transformed into entirely new proteins --the like of which nature never intended. The normal precision arrangement of cellular constituents and enzymes is deformed and biologic activity is grossly distorted or completely lost as a result. When lipid peroxidation occurs and mitochondria are attacked, they swell, disintegrate, and then dissolve. Because mitochondria are the power-houses of the cell, effective lipid peroxidation destroys the energy-generating apparatus of electron transport and phosphorylation.
Equally vulnerable are the lysosomes. These are small sacks that seem to have the normal obligation of digesting nutrients and dissolving of cellular waste products, which is accomplished by acidic hydrolytic enzymes. From what we know about radiobiology, the lethality of the lysosomal enzymes and their ability to compound the damage resulting from peroxidation set the patterns that we observe in gross pathology and impede the tissue catabolism associated with old age.
Major Biologic Antioxidants
Increasing attention is given to the role of biologic antioxidants in the search to slow the aging process. The animal body, with its polyunsaturated lipids and sulfhydryl enzymes, which seem defenseless against peroxidation, could not exist without the protection of major antioxidants. The three major antioxidants are (1) vitamin E, (2) lipid antioxidants, and (3) water-soluble antioxidants and free radical scavengers.
The controversy about the essentiality of vitamin E is obviously because
critics are seeking evidence of gross pathology while it appears that vitamin
E inadequacy is manifested in subtle and more diffuse ways, the most serious
being the increased destruction of lipid peroxidation.
Vitamin C is another nutritional component that may be involved in aging
because large amounts are needed in the diet owing to the vitamin's prominent
role in enzymic functions (eg, in the hydroxylation of proline in collagen
biosynthesis). Vitamin C also reacts with glutathione; and through antioxidant
synergism, it markedly increases the effectiveness of the protective role of
vitamin C itself. Its ability to act as a synergist to vitamin E and
simultaneously behave as an aqueous free radical trap suggest that a
nutritionally optimum amount of vitamin C is also important in slowing the
process of cellular aging.
Selenium is another useful antioxidant because it acts in a manner quite
similar to vitamin E and is both a lipid antioxidant and a water-soluble free
radical scavenger. Besides selenium, combined glutathione, cysteine, and
sulfhydryl proteins constitute a pool of reducing compounds that act as
important aqueous antioxidants and free radical scavengers. They are
maintained at physiologic levels by adequate protein intake and absorption and
may be effective in slowing the aging process.
Dietary Management
In any nutritional management or dietary regimen, consideration should be
given to what people like to eat as well as what they should eat. The
prescribing doctor should be cognizant of and adapt his thinking to include
known social, religious, racial, ethnic, and psychologic factors involved in
individual life-styles.
Maintaining cellular homeostasis or biochemical equilibrium by supplying
proper nutrients is the purpose of nutrition and a basis of good health.
Yet, it has been said by a number of authorities that Americans are the most
overfed and malnourished people in the world. Dietary management is often
necessary to see that a patient's diet contains balanced meals composed of
adequate proteins, carbohydrates, and fats and the micronutrients necessary
for their proper metabolism.
The clinical fundamentals considered by those planning meals for the aged
are:
1 . Protein, iron, and calcium are the elements most likely to be inadequate in spontaneously selected diets among the aged.
2. Anemia is more significant in later than early years. In the presence of any circulatory handicap, the quality of the circulating medium assumes a role of major importance. Optimum hemoglobin concentration rather than an average concentration should be the objective.
3. The importance of adequate fluid intake should not be forgotten.
4. Aged persons are unique individuals, and personal variations increase with advancing years. Many variables such as digestive and circulatory efficiency, diet habits, dentures, etc, affect the prescription of a healthy diet in the elderly.
5. Moderation is imperative. Excesses are as undesirable as deficiencies. Both may cause malnutrition. Older persons should eat small quantities frequently rather than a few large meals.
Life-Style and Nutrition in the Elderly
Only a small number of the elderly are institutionalized. The majority are
either living alone, with a spouse, or residing with family or friends. These
aged individuals must rely on themselves or the people they live with for
their meals.
A pertinent survey was taken in Tennessee in 1973:
More than half the group lived alone. Two-thirds rented, and 44% lived in apartments. All participants had food preparation facilities: 40% shopped once a week, 36% from two to four times a week.
Money spent for food daily varied from $5.00 or less (9% of subjects) to a range of $5.00--$10.00 (48% of subjects). [Note that food prices have increased greatly since this study was made.]
The participants were asked to evaluate their physical health through their own feelings, through what their physicians had told them, their dental condition, and whether they used any prescribed medication or took vitamin-mineral supplements.
More than 50% of the males claimed to feel healthy. Only 30% of the females made the same claim. None of the black males felt overweight, but 10% of the black females wished to lose weight. In general, women complained of more ailments than men. Diabetes mellitus, heart disease, hypertension, and arthritis were the most common complaints. Only 10% of the total group were dentureless, with 16% complaining of chewing problems.
The survey asked participants about their diet over an entire week. This was then analyzed and compared to the seven essential nutrients: protein, calcium, iron, vitamins A and C, thiamine, and riboflavin. This, in turn, was compared against the Recommended Dietary Allowance (RDA) of the National Research Council, which was used as a guide and not as an absolute nutritional requirement. Of the entire group, 66% or more of each group was classified as "satisfactory."
Protein. More than 80% of males (black and white) and white females received satisfactory ratings. Only 70% of the black females received a similar score.
Calcium. Two-thirds of the participants were rated satisfactory, with slightly fewer black females so rated.
Iron. 78% of all males were satisfactory, with 48% white and 37% black females receiving satisfactory iron.
Vitamin A. Total males received 46% satisfactory amounts. Only 43% of all females were rated satisfactory.
Thiamin. Greater than half the total were below satisfactory levels, with Blacks (males and females) being the lowest (33% and 23%, respectively).
Riboflavin. In general, this was the lowest rating for all groups (37% males and females).
Vitamin C. Except for Black males, all groups were rated at least two-thirds satisfactory. Black males received 57% satisfactory amounts.
Generally, the better educated the subject (high school or college level),
the better the ratings received. Most subjects felt that vegetables were good
for health, with only a small percentage feeling that all foods were "good for
health." The study showed that size of portion rather than choice was a major
factor in determining nutritional intake.
One out of every 12 people in the United States is 65 years of age or
over, and the aged and aging comprise from 60% to 77% of the average doctor's
practice. The management of these patients requires not only for more years
added to life but also for more vitality added to the years.
Basic Considerations
Caloric Considerations. Both overweightness and underweightness should be
avoided by the elderly. Statistical reports show that overweightness of 25% or
more increases the mortality rate by 74% above the norm. Of the two,
underweightness is to be preferred because obesity is more likely to be
accompanied by diabetes, hypertension, and degenerative vascular disease. In
planning a weight-reduction program for older people, the intake of fat and
carbohydrate should be limited with no change (or an increase) in protein
intake. Adequate nutrition must be assured, and it may be advisable to fortify
the special diet with vitamin-mineral supplements.
1. The intake of several nutrients was low for many of the subjects
studied. This could be corrected by changes in diet and for some subjects by
food supplements, mostly multivitamin preparations.
There are over 40 million people in the United States who are dangerously
overweight. These people are most likely to develop certain degenerative
diseases and risk a shortened life span as a result. Two out of three
individuals afflicted are over the age of 40. Some authorities say that
nearly half the ordinary ailments that become clinically recognized arise from
dietary indiscretions, notably from overindulgence.
1. A person will gain less weight if he eats several small meals rather
than one or two large meals a day, provided the total calories are the same.
For example, if a person takes 1500 calories spread over six meals, he will
not gain as much weight as he would if he took the 1500 calories in three
meals.
Protein supplements can be used as meat substitution for vegetarians or in
addition to normal meat courses. Egg is considered the highest quality protein
available. However, in recent years, egg consumption has been reduced because
of its naturally high cholesterol content. A low-cholesterol egg product can
be obtained in most supermarkets.
Table foods should contain enough micronutrients (vitamins and minerals)
for their normal metabolism and enough bulk elements for the maintenance of
electrolytic balance, both extracellular and intracellular. There are usually
enough bulk elements in foods. Calcium is best supplied through dairy
products.
Overview of Vitamin Function, Sources, Deficiency, and Toxicity
Function: constituent of visual pigments and adrenocortical cells;
maintenance of epithelial tissue, growth, reproduction, and resistance to
infection; important to the integrity of bones, eyes (especially visual
purple), skin, soft tissues, hair, and teeth.
Function: coenzyme for 24 carbohydrate enzyme systems; synthesis for
5-carbon sugars for deoxyribonucleic acid (DNA) and ribonucleic acid (RNA).
Thiamine is an important ingredient for the integrity of the nervous system,
ears, eyes, heart, and hair. It plays an important role in blood building,
gastric hydrochloric acid production, learning capacity, maintenance of smooth
muscle tone, energy, and growth.
Function: flavoprotein enzymes; intracellular functions for protein,
carbohydrate, and fat. Riboflavin is necessary for healthy eyes, nails, skin,
hair, and soft tissues. It plays a role in antibody and red blood cell
formation, cellular respiration, and the metabolism of carbohydrates, fats,
and proteins.
Function: nicotinamide enzymes; release of energy from protein,
carbohydrate, and fat. It is necessary for healthy nerve tissue, tongue, skin,
soft tissues, and hair, and plays an important role in circulation, blood
cholesterol level control, growth, gastric hydrochloric acid and sex hormone
production, and the metabolism of carbohydrates, fats, and proteins.
Function: amino acid metabolism; coenzymes for transaminases,
decarboxylases, and for two enzyme systems involved in the metabolism of
sulfur-containing amino acids. Pyridoxine is necessary for healthy blood,
muscle, nerves, and skin. It plays an important role in antibody formation,
gastric hydrochloric acid production, fat and protein utilization, and the
maintenance of sodium/potassium balance in nerves.
Sources: blackstrap molasses, brewer's yeast, wheat germ, whole grains,
desiccated beef liver, meat (especially organs), prunes, whole grains, brown
rice, peas, root and green leafy vegetables. It is found in a large variety of
foods.
Function: intracellular coenzymes for red blood cell maturation and the
synthesis of DNA; thus an important constituent in blood and nerves. It also
plays an important role in cellular longevity and the metabolism of
carbohydrates, fats, and proteins.
Function: coenzymes for synthesis of DNA, RNA, methionine, serine, and for
utilization of histidine. It is an important ingredient for healthy red blood
cell formation, gland function, and liver tissue. It plays a role in body
growth, reproduction tissues, gastric hydrochloric acid production, and in the
metabolism of protein.
Function: constituent of coenzyme-A; synthesis of amino acids, fats,
sterols, porphyrins, and hormones; metabolism of protein, carbohydrate, and
fat. Important factor in healthy adrenal glands, digestive tract, nerves, and
skin. It serves an important role in antibody formation, growth stimulation,
vitamin utilization, and in converting (energy) carbohydrates, fats, and
proteins. Pantothenic acid prevents graying hair in rats but not reportedly in
man.
Function: The nutrient biotin acts as a coenzyme for fatty acid synthesis
and is necessary for healthy muscle, skin, and hair. It also plays a role in
cell growth, vitamin B utilization, and in the metabolism of carbohydrates,
fats, and proteins. Choline aids the formation of collagen, metabolism of
tyrosine, and regulation of the respiratory cycle of cells. It is necessary
for healthy kidneys, liver, thymus gland, and hair. Inositol is an important
factor in healthy nerve, heart, kidney, liver, muscle, and hair tissue. It
serves an important role in retarding arteriosclerosis, checking blood
cholesterol limits, lecithin formation, hair growth, and the metabolism of
cholesterol and fats. Biotin --depression, gray-dry skin, fatigue, insomnia, and myalgia,
anorexia. Choline --bleeding stomach ulcers, intolerance to fats, heart symptoms,
high blood pressure, impaired liver and kidney function, and growth problems. Inositol --high blood-cholesterol level, eczema, constipation, visual
disturbances, and hair loss.
Toxicity: Normal or toxic levels have not been established. Typical
recommendations of authorities are 300--500 mcg for biotin, 100--1000 mg for
choline, and 100--1000 mg for inositol.
Function: formation of collagen; metabolism of tyrosine; regulation of the
respiratory cycle of cells. It is necessary for healthy adrenals, blood
capillary walls, and the connective tissue of skin, ligaments, and bone. It
serves an important role in tooth and bone formation, collagen production,
iodine conservation, digestion, red blood cell development, burn and wound
healing, resistance to infection, vitamin protection (oxidation), and
diminishing the adverse effects of shock.
Function: utilization of calcium and phosphorus; conversion to organic and
inorganic phosphorus, and serves an important role in cardiopulmonary
function, nervous system function, and normal blood clotting. Vitamin D is
necessary for healthy bone, heart, nerve, skin, tooth, and thyroid gland
tissue.
Function: antioxidant; maintains structural integrity of cell membrane.
Vitamin E serves as an aging retardant, anticlotting factor, blood cholesterol
reducer, vessel wall strengthener, and lung protector against air pollution.
It also plays a role in female fertility, male potency, and maintaining the
integrity of healthy pituitary gland, muscle, nerve, and skin tissue.
Function: essential in blood coagulation; important to liver integrity.
It is often used therapeutically in obstructive jaundice, and hemorrhagic
states of the intestines or liver.
The major features of hypervitamin toxicosis are shown in Table 9.5.
Studies on the amounts of vitamin C, thiamine, riboflavin, and niacin in
vegetables show that there are large losses after freezing or canning. As much
as 62% of vitamin C can be lost by cooking or freezing. Storage for a year
results in about 85% loss; canning produces about 90% loss. Half the B
vitamins are lost in cooking frozen vegetables; up to 84% is lost in canning.
Carotene is generally stable.
Vitamin A. Vitamin A is sensitive to irradiation. Its intake is weakened
or rendered ineffective by alcohol, coffee, cortisone, mineral oil, excessive
iron, and vitamin D deficiency. Thiamine (B-1). Thiamine is partly destroyed by blanching with sulfite,
brine grading, dehydration, cooking, baking (bread), roasting (meat),
evaporation (milk), and curing with nitrites and irradiation (meat).
Antifactors are alcohol, coffee, raw clams, excessive sugar, tobacco, fever,
prolonged stress, and surgery. Riboflavin (B-2). While water-soluble riboflavin is relatively stable in
food processing, it is destroyed by light. Other antifactors are alcohol,
coffee, tobacco, and an excessive sugar intake. Niacin (B-3). Niacin is generally stable in food processing as compared
to riboflavin or thiamine. However, known antifactors are alcohol, coffee,
antibiotics, corn, and excessive intake of sugar and starches.
Pyridoxine (B-6). Pyridoxine is water soluble. In meat and vegetables,
it is partly destroyed by cooking, irradiation, canning, and light. Other
antifactors are alcohol, coffee, tobacco, birth control pills, and exposure to
radiation. Cobalamin (B-12). Water soluble Vitamin B-12 is much stronger to the
effects of food processing than other vitamins, but its function is greatly
reduced when the use of alcohol, coffee, tobacco, and laxatives is associated. Pangamic Acid (B-15). Because pangamic acid is water soluble,
circulating supplies are lost when alcohol, coffee, or other diuretics are
used. Biotin. The effectiveness of water soluble biotin is greatly diminished
when it is associated with the ingestion of alcohol, coffee, and raw egg
white. Choline. The function of choline is reduced when large amounts of sugar
are consumed. Because it is water soluble, alcohol, coffee, and other
diuretics are antifactors. Folic Acid. Boiling for 5 minutes destroys the folacin (water soluble)
of milk as do traces of copper (common in dairy equipment). Other antifactors
are alcohol, coffee, tobacco, and prolonged stress. Inositol. Body supplies of water soluble inositol are diminished when
alcohol, coffee, and other diuretics are used. Pantothenic Acid. Blanching partly degrades pantothenic acid. Other
antifactors of this water-soluble vitamin are alcohol, coffee, and other
diuretics. Para-aminobenzoic Acid (PABA). The effectiveness of PABA is destroyed in
the presence of sulfa drugs. Body supplies of this water-soluble vitamin are
lost when alcohol, coffee, or other diuretics are used.
Vitamin C. Water-soluble vitamin C is unstable in storage, freezing,
drying, heating, canning, cooking, blanching, dehydration, brine grading, and
in the presence of alkalies, traces of copper, or oxygen. Antifactors include
the presence of antibiotics, aspirin, and cortisone; states of high fever or
prolonged stress; and the use of tobacco.
Calcium. Calcium stores are depleted when adequate exercise is diminished
or in states of prolonged overstress.
Basic Mineral Requirements
Potassium is the most prevalent electrolyte in the cells, both of the
blood and tissues in general, but particularly in the cells of cartilage and
muscle. Studies reveal that potassium is essential for normal heart rhythm,
other muscle contraction, normal nerve activity, glycogen formation, and
normal pituitary function.
Sodium
An adequate intake of sodium is essential for the maintenance of osmotic
equilibrium in body fluids. Strong homeostatic mechanisms in the kidney,
colon, and sweat glands conserve sodium and magnesium when dietary
deficiencies exist.
Other Bulk Elements
Adequate intake of magnesium and potassium are necessary for intracellular
balance and energy exchange. Both magnesium and potassium are mainly
intracellular cations, while sodium is largely extracellular in action.
Magnesium serves as a cofactor for almost all enzymes concerned with phosphate
energy exchanges. Under average conditions, there are ample magnesium, sulfur,
chloride, potassium, and sodium in table foods and drinking water to
meet body requirements adequately. Decreased parathyroid activity, Low calcium intake, Imbalance between bone resorption and bone synthesis induced by
menopausal hormone imbalance Loss of calcium from bone as a result of inactivity, Low intake of vitamin D, and Low intake of bone hardening trace elements such as fluorine, strontium,
vanadium, or molybdenum.
Osteomalacia (Adult Rickets) Delayed sexual maturity
Loss of taste and anorexia
Fatigue
Prostatic gland malfunction
Reproductive organ growth and development
Sterility
Indolent ulcers of the legs
Myocardial infarction
Active TB
Alcoholic cirrhosis of the liver and other hepatic disorders
Pulmonary infections
Indigestion
Uremia
Pregnancy
Women taking oral contraceptives
It has been reported, but not firmly confirmed, that products made from
soy may cause a zinc deficiency and atherosclerosis.
Role in Healing. Studies at the University of Rochester indicate that
during tissue healing, zinc moves into the wound site in elevated
concentrations, yet moves out after healing. Postoperative ulcer patients
excrete twice as much zinc in the urine as do nonoperative ulcer patients.
Zinc requirements appear to rise sharply in trauma.
Mercury. Mercury is commonly found in fish from polluted waters. It is
absorbed and deposited as methyl mercury in fat and nerve tissues. Symptoms of
heavy metal toxicosis arise but are frequently misdiagnosed. Inorganic
mercury, however, is rapidly excreted in urine if ingested.
Water must be considered the most nutritional substance. All physiologic
functions of life occur in a milieu of water, and the type of food ingested
influences water requirements. For example, carbohydrate yields water when
burned and therefore lessen water intake requirements. Fat, which does not
yield water during its metabolism, increases requirements. Protein, on the
other hand, produces urea, and each gram requires about 20 grams of water for
its excretion. Thus, the need for water increases with increased protein
intake. Note: Although "calorie counters" show that alcoholic beverages have a
high caloric content, such beverages by themselves do not increase body fat.
The liver does not convert ethanol into fat. Assimilated alcohol is converted
into energy that cannot be stored. However, if calorie-rich food is consumed
with alcohol beverages, less energy is required by the food source and the
result is greater storage.
Thymus Gland Supplements
Wounds. Studies in both this country and Canada show good use from topical
vitamin E ointment in conjunction with oral administration whenever practical.
Open wounds so handled, whether traumatic or ascribable to prolonged
decubitus, heal faster with less scar tissue contraction, have a subcutaneous
layer that is more pliable, and exhibit a less tender surface covering than do
wounds treated in more conventional ways.
The intercostal areas are tender, and the pain is aggravated by coughing,
twisting, or even deep breathing, indicating intercostal involvement. It is
frequently misdiagnosed and often labeled status anginosus. Other labels
include intercostal neuritis, spondylitis, and even spinal arthritis. After
corrective adjustments are made, vitamin E ointment gently rubbed into the
paravertebral skin for 10 minutes, followed by mild superficial heat for 10
minutes, will usually relieve the pain in 1--3 days. Thiamin is also a
valuable adjunct in such conditions.
Trends In 1967, there was an estimated 11.5 million geriatric people tormented
by arthritis and rheumatism, representing an increase of 14% from 1960. By
1970, the annual incidence of these crippling diseases was over 12 million. By
1975, the number approached 13 million geriatric age sufferers. The incidence
is more than those with cancer, tuberculosis, and heart disease combined. The total forecasts, which are conservative, for geriatric patients
receiving professional health care among all primary health providers may well
exceed 12 million by 1985 and may approximate more than 30 million visits
according to some estimates. A study conducted in 1960 suggested that one out of every 15 people
suffered from arthritis; one out of six, in the over 45-age bracket. While only
two cases per 100 appear in the population under 25, 28 cases per 100 arise in
the population 75 or older.
Because of the influence of Medicaid and Medicare programs, these
visitation projections are undoubtedly conservative as such programs will have
greater effect on patients 45 and older, particularly those 65 and older. The
older the patients, the more arthritic or rheumatic severity, and the more the
need for professional attention.
Several reports conclude that massive and continuing doses of niacin have
eased stiffening joints and strengthened weakening resulted in every case
reporting increased flexibility of joints, with 70% reporting restored tone
and strength in previously weakened muscles. The 70% group also reported great
improvement in reduction of mental depression and dizziness. The exact
mechanism of the activity of niacin and niacinamide in arthritic and rheumatic
conditions is not completely understood, but it has been linked to reduction
of blood cholesterol, niacin's ability to combine with glycine, and an
improvement of intracellular oxidative respiration.
The Biologically Active Isomers of Glycyrrhetic Acid
Research and clinical trials on substances derived from licorice in
arthritis, GI conditions, respiratory conditions (eg, asthma), and a host of
other conditions shows promising results. Licorice has long been used as a
demulcent and sweetening agent. For years, it has been observed to have a
value in the treatment of stomach ulcers and to have a deoxycortone-like
action of value in treating Addison's disease.
Vitamin B-6
Vitamin B-6 exists in nature in three forms: pyridoxine, pyridoxal, and
pyridoxamine. It is believed that once taken into the body these three forms
combine with phosphate to form a coenzyme known as pyridoxal phosphate, which
speeds and stimulates necessary biochemical reactions in human metabolism.
The nucleic acids DNA and RNA are the cellular components controlling
heredity and the subsequent ability of the body to keep reproducing its
genetic patterns. These strands of acid within the cell nucleus govern all
life processes in health and disease. Several studies report excellent results
by using a dietary regimen rich in nucleic acids.
Many nutritionists believe that dietary cholesterol in the diet should not
be feared if the diet is lecithin rich. Cholesterol is a natural source of
energy. Like other foods, it only becomes a problem in dietary imbalance.
Imbalance implies not only an overabundance of cholesterol but also a lack of
cholesterol's main assistant, lecithin.
Over 60% of deaths in this country can be attributed to cardiovascular
diseases, and this figure includes all deaths from disease, accidents, or
felonious actions. The most common cardiovascular condition is
atherosclerosis, which is associated with or attributed to elevated fats of
lipoproteins in the blood such as cholesterol and triglycerides. Note: The five types of hyperlipoproteinemia will be described later in
this chapter under the topic Therapeutic Nutrition, Dietetic Modifications,
Lipoprotein Modification.
Besides other biochemical information, the laboratory report includes the
patient's phenotype: the most common is Type IV, which is predominantly a
triglyceride and carbohydrate problem. Several nutritionists and biochemists
believe that primary health providers will soon consider routine diagnostic
phenotyping for every patient over the age of 20 years, despite overt signs of
cardiac involvement or hyperlipoproteinemia.
It is only in the last 100--150 years that civilized society has radically
changed its diet. Because of processing and packaging, many nutrients have
been lost. Additives have been added as "fortifications," preservatives, or
chemicals to enhance the food' s taste, appearance, or shelf life. But one
loss that has not been adequately compensated is that of bulk. The typical
American eats only a small portion of the bulk our forefathers did. Several
conditions have been attributed to this dietary deficiency. No patients under the age of 40 years had diverticuli
18.5% between age 40 and 59 had diverticuli
29.2% between age 60 and 79 had diverticuli
42.0% of those 80 years of age or more had diverticuli.
It has long been the practice to restrict the fiber of patients with this
problem in the hope the lack of fiber would reduce irritation of the
diverticuli. But, in an international study, it was found that societies with
high fiber in their diet, even when taking genetics into account, had
consistently fewer cases of diverticulitis per population.
1. The first and simplest theory is that there are carcinogenic substances
in certain foods (eg, simple sugar, refined cereals). The longer these
substances remain in the intestine, the greater the chance of cancer.
Micronutrient Influences on Neurophysiology
Niacin. Niacin, but not niacinamide, leads to vasodilation, and deficiency
leads to such conditions as the psychoses of pellagra and schizophrenia,
periods of depression and apprehension, increased irritability, insomnia,
headaches, dizziness, and weakness. Niacin is often recommended as a
preventive for senile psychoses.
The amino acid glutamic acid is often used in the treatment of petit mal
epilepsy. Excellent results have also been reported in cases of minor mental
retardation and in situations where the goal is improvement in personality
behavior and intelligence. Is one's I.Q. static? No, improvement in 5--20 I.Q.
points have been reported from the use of glutamic acid supplementation. Note: It has been reported that some people may show cerebrospinal
concentrations grossly low in micronutrients, yet present normal
concentrations in the blood and lymph, resulting in localized cerebral
deficiency diseases.
In mental health, the minerals calcium, phosphorus, magnesium, and iron
play the most important roles. Calcium is essential for proper control of nerve center excitability.
Deficiency is associated with irritability and instability of the nervous
system. Phosphorus, which is especially abundant in nerve tissue within
phospholipids, serves in nerve tissue metabolism. Magnesium functions in nerve conduction and muscle activity. Adenosine
triphosphate, which governs nerve impulse transmission, depends greatly on
the presence of magnesium. A deficiency of magnesium is marked by
hyperirritability such as seen in tremors and tics and by mental states of
confusion and an increased tendency to fantasize. Iron deficiency anemia can lead to symptoms of apathy, lassitude,
irritability and anxiety.
Osteoporosis Lack of exercise is one of the main contributing factors of
osteoporosis. As the patient ages, there is a tendency to decrease physical
activity. This adds to other inimical factors involved. Protein deficiency is not a major factor in the United States. Problems
with calcium and phosphorus are by far more common in osteoporosis. Severe vitamin C deficiency, or scurvy, is a documented cause of
osteoporosis. Except in rare instances of Blacks or Orientals who are
shut-ins, it is an uncommon problem. Relatively small amounts of the vitamin
will correct the problem, even in advanced circumstances. Abnormal absorption of vitamin D in cases of complete or partial
gastrectomy is common. This results in steatorrhea and a dumping syndrome,
causing vitamin D and calcium to be lost. These losses should be countered
with dietary supplements. In addition, liver disease or substances such as
phenobarbitone or diphosphonate may produce vitamin D metabolic abnormalities.
Calcium Shortage. Calcium deficiency almost never results in rickets in
this country. Assuming adequate vitamin D is present, enough calcium can be
obtained from the diet and tap water to prevent this extreme situation. After
analyzing many thousands of fecal and urinary excretion for calcium, the
conclusion is that almost all citizens live most of their lives with a
negative calcium balance. However, dietary insufficiency can be a contributing
cause of osteoporosis in the elderly and younger age groups with a related
absorption or metabolic problem.
It is not within the province of this chapter to consider diets for older
citizens suffering from specific ailments. They are detailed in standard texts
on clinical nutrition. However, the doctor should be impressed that it is not
uncommon that the basic nutritional requirements of the patient may be
inadvertently neglected when the physician and/or nutritionist focuses
attention pointedly on a specific problem. Such "blinders" in rationale have
resulted in the famous "Sippy" ulcer diet, which is moderately deficient
calorically and supplies only half the adequate amount of protein. Disorders of magnesium, calcium, and phosphate metabolism, which
contribute to osteoporosis and result from chronic negative calcium balance.
Such an imbalance may be the effect of physical inactivity, hormonal
imbalance, and/or a nutritional disorder, or some combination of these. Disorders of folacin deficiency leading to megaloblastic anemia. Disorders of caloric overnutrition leading to obesity, which can result
in diabetes mellitus, hypertension, hepatic cirrhosis, atherosclerosis, and
gallstones. Such manifestations are feasibly the result of excess
carbohydrates grossly deficient in necessary micronutrients over a long
duration. Disorders of glucose and lipid metabolism leading to atherosclerosis.
Rare is the American that is unaffected. The cause is undoubtedly from
chromium and lecithin deficiency as a result of extensive use of refined
sugars and flours, and of excessive animal fats. Disorders of the liver, especially cirrhosis, resulting from long-term
overutilization of ethanol and refined carbohydrates, both of which are highly
deficient in the essential micronutrients that prevent fatty degeneration. Disorders of vascular homeostasis leading to vasoconstriction, which
results in local ischemia and arterial hypertension. This is probably caused
in the most part by excess cadmium begging for dietary zinc. Disorders of inadequate renal function as a consequence of normal aging,
degenerative vascular disease, or other kidney disease. This leads to demoted
nitrogen and electrolyte tolerance.
Overview
Liquid Diets. A liquid diet consisting of broth, gelatin, weak tea, and
some carbonated beverage as ginger ale can only be prescribed for a short time
because it is nutritionally inadequate. However, with careful planning, a
fluid diet can be used for a longer period by approximating nutritional
requirements by including vegetable juices, purees, specially prepared liquid
formulas (eg, Ensure Plus), and using supplementation.
Sodium. Sodium is abundant in many commercial foods. It is commonly
restricted to control edema and other forms of water retention, particularly
in hypertensive states or heart disorders. Normal intake of sodium is from
2000 to 7000 mg/day. Mild restriction would be from 2500 to 4500 mg/day, with
severe restriction from 250 to 2500 mg/day. In sodium restricted diets, the
use of table salt, cooking salt, and the sodium content of foods must be
considered. A palatable salt substitute is of value. Commercial NoSalt, for
example, is almost indistinguishable from common table salt and leaves no
after-taste. Rarely is supplemental sodium required, even for athletes in hot
weather (See Schafer RC: Chiropractic Management of Sports and Recreational
Injuries, ed 2. Baltimore, Williams & Wilkins, 1986).
Genetic and Other Special Factors
Cystinuria. In cystinuria, the transfer of the amino acid cystine across
renal tubules is hindered. The result is the formation of stones. This genetic
renal defect requires alkaline foods to alkalize the urine and reduce the
tendency toward building renal calculi (nephrolithiasis). Increased water
intake (especially distilled) is also commonly prescribed.
Other conditions not necessarily inborn may require the restriction of
certain foods such as in lactose intolerance, allergy, and sprue. Some patients may have an intolerance to milk because of a lack of the
enzyme that hydrolyzes lactose to glucose and galactose. A soy milk or
meat-base formula may be a necessary substitute for infants and children with
this type of malabsorption syndrome. With some patients, such foods as eggs, milk, chocolate, malt, fruits,
tomatoes, or nuts may cause an allergic reaction. Typical responses are
diarrhea or a wet (vesicular) rash. The protein gluten is within rye, wheat, barley, and oats and is
sometimes related to destruction of the intestinal mucosa, thereby reducing
absorption (celiac disease). In this nontropical sprue, the appropriate grains
must be eliminated from the diet until the condition is under control, if
ever.
Energy Modifications Steatorrhea is the result of low bile production failing to aid
absorption of the long-chain triglycerides, inducing fat in the stool. Considerable evidence links high fat consumption, especially that of the
saturated fats, and increased blood levels of certain lipoproteins with
coronary artery disease. Gallstones may hinder bile flow, which then impedes fat digestion. Both
gallbladder and liver disease (eg, hepatitis) indicate liberal unrefined
carbohydrates and protein ingestion and restricted fat intake.
Note: Some "diet specialists" fail to consider the caloric consumption in
the metabolism of food. That is, the potential caloric content of a food is
no more important than the number of calories necessary to metabolize it.
Sugars and refined carbohydrates require proportionately few calories for
their metabolism. Protein requires proportionally more. Fat is almost neutral.
Lipoprotein Modification
1. Chylomicrons (low density). This class has the highest lipid content.
The major lipid sources are dietary triglycerides with a small amount derived
from protein.
Several blood lipid abnormalities have been identified by paper
electrophoresis, and these major classes serve as the basis for dietary
modification:
Type 1 Hyperlipoproteinemia. The blood picture shows increased
chylomicrons due to elevated triglycerides. Dietary modifications include
decreasing the level of dietary fat to 30 grams of saturated fats, or the use
of polyunsaturated fats, and increased carbohydrates for energy requirements.
The nutrition/infection interaction has important implications in
infection morbidity and mortality, especially in the malnourished as seen in
poverty areas, the disadvantaged elderly, and in hospitalized patients. The
consequences of any infection will be more severe in the nutritionally
compromised patient. Alteration of proteins, lipids, carbohydrates, vitamin metabolism, and
mineral metabolism are examples of direct effects. Indirect effects of infection include such situations as decreased or
altered food intake as in anorexia or a swollen throat making chewing and
swallowing difficult.
1. Protein digestion and absorption are decreased
Increased Protein Catabolism
Nutritional status affects host resistance through specific (humoral
and cellular immunity) and nonspecific immune mechanisms such as tissue
integrity, phagocytic activity, and cell products (eg, interferon and
properdin) that offer resistance against invading organisms and foreign
substances. The humoral component of the immune response can be simply stated as
follows:
An antigen or foreign substance enters the body. It is seized and
processed by a macrophage. The processed antigen may then be embraced by a
B-lymphocyte (derived from gut-associated lymphoid tissue) that, upon
proliferating, produces a line of lymphoid cells capable of synthesizing
and secreting antibodies into the blood circulation that can combine with
and destroy the antigen.
The cellular component of the immune response can be simply stated as
follows:
A processed antigen is seized by a group of thymus-dependent lymphocytes
(T-lymphocytes) that produce specific mediators, instead of secreting
antibodies, which facilitate destruction of the antigen.
Specific types of infection determine whether the immune response will be
principally humoral or cellular. For example, acute bacterial infections and
some invading viruses cause a predominantly humoral response, while cellular
immunity is paramount in fungal infections, protozoal infections, and in some
types of bacterial and viral infections.
Trace elements should be considered from the position of various levels of
intake: Low supply: a deficiency state does not permit normal function to be
maintained for health. Moderate supply: At a dose somewhat higher than a deficiency state,
trace elements function in the biologic system as necessary components of
certain enzyme reactions or biologic complexes. High supply: At a dose higher than moderate, a trace element may have
pharmacologically active properties (eg, zinc in wound healing) or it may
interfere with the function of another trace element (eg, molybdenum
interfering with copper metabolism). Excessive supply: Extremely high concentrations may produce toxic
symptoms and possibly death.
The range of concentration between a trace element's essential and toxic
character may be very large or very small (eg, fluorine). Toxic levels are
often difficult to define because individual needs and tolerances vary
considerably.
Deficiency States. Specific individual needs (eg, pregnancy, periods of rapid growth) may require heightened amounts not usually required. Improper
cooking procedure may cause trace minerals to be lost through boiling; or
unsuitable cooking vessels may react with trace elements to render them
unavailable. Due to depleted soil producing crop deficiency, the diet may lack
sufficient quantity; or due to an unbalanced diet, available sources may not
be ingested.
Iron is necessary for the transport and exchange of blood oxygen. It is an
integral part of hemoglobin and myoglobin, and involved in oxidation reduction
reactions for important enzymes. Therapeutic application is usually indicated
in alcoholism, anemia, overstress, lowered resistance to disease, colitis, and
menstrual problems. Primary natural sources are eggs, fish, organ meats (esp.
liver), poultry, wheat germ, and blackstrap molasses. The RDA is 10 mg/day for
males; 18 mg/daily for females.
Zinc is an important factor in many enzymes (eg, carbonic anhydrase,
carboxypeptidase, several dehydrogenases) and plays a role in leukocyte
function and insulin function and storage. Therapeutic application is usually
indicated in alcoholism, prostate troubles, atherosclerosis, certain types of
baldness, diabetes, internal and external wounds, cholesterol deposits, and
infertility. Primary natural sources are brewer's yeast, liver, seafood,
soybeans, spinach, mushrooms, and sunflower seeds. The RDA is 15 mg daily.
Both copper and iron are essential for normal hemoglobin and red blood
cell formation. Copper is also a necessary component of several key enzymes,
most of which function as oxidases (eg, cytochrome, ceruloplasmin, dopamine B
hydroxylase, and monamine oxidase). It serves a role in bone formation, hair
and skin color, and healing processes. Therapeutic application is usually
indicated in anemia and some types of baldness. Primary natural sources are
legumes, nuts, organ meats, seafood, soybeans, raisins, molasses, and bone
meal. The RDA is 2 mg daily.
Iodine is an important part of thyroid hormones thyroxine and
triiodothyronine that are necessary for proper growth and mental development,
and involved in several metabolic activities, most of which concern the
regulation of the cellular oxidation rates, and the metabolism of fat.
Therapeutic application is usually indicated in atherosclerosis, hair
problems, goiter, and hyperthyroidism. Primary natural sources are iodized
salt, seafood, and kelp (tablets). The RDA is 130 mg daily.
Fluorine is used in the hydroxyapatite mineral of bones and teeth,
offering a natural protection against caries and playing a role in the
maintenance of normal bone structure. The RDA is undetermined.
Chromium plays an important role in normal carbohydrate metabolism as part
of the glucose tolerance factor (GTF), which combines with insulin to
facilitate glucose uptake at the cellular level and resembles a hormone in its
action. Chromium is believed to have a role in the reduction of elevated blood
cholesterol and triglycerides. Some authorities believe it is helpful in the
prevention of atherosclerosis. Therapeutic application is usually indicated in
diabetes and hypoglycemia. Primary natural sources are brewer's yeast, clams,
corn oil, and whole grains. The RDA is not stated.
Selenium is an important component of the enzyme glutathione peroxidase,
which serves in normal peroxide metabolism to prevent the accumulation of free
radicles that are destructive to the biological system. Some evidence
indicates that selenium plays a role in inhibiting tumor formation and
controlling alcoholic addiction. The RDA is undetermined.
Manganese is a vital cofactor in the enzyme pyruvate carboxylase, which
catalyzes the conversion of pyruvate into oxalacetate (an important
intermediate in the Krebs cycle). Manganese is also a factor in glycoprotein
and mucopolysaccharide synthesis. Therapeutic applications are beneficial in
some cases of allergies, asthma, diabetes, and fatigue. Primary natural
sources are bananas, bran, celery, cereals, egg yolks, green leafy vegetables,
legumes, liver, nuts, pineapple, and whole grains. The RDA is not stated.
Magnesium, not always considered a trace mineral, plays an important role
in healthy arteries, bones, heart, muscle, nerves, and teeth. It aids in such
body functions as the acid/alkaline balance, blood sugar metabolism, and the
metabolism of calcium and vitamin C. Therapeutic applications are often
beneficial in alcoholism, high cholesterol levels, depression, heart
conditions, kidney stones, nervousness, prostate disorders, sensitivity to
noise, stomach acidity, tooth decay, and obesity. Primary natural sources are
bran, honey, green vegetables, nuts, seafood, bone meal, and kelp (tablets).
The RDA is 350 mg daily.
Sulphur, not always considered a trace element, is an important component
of hair, nails, nerves, and skin. It aids such body functions as collagen
synthesis and tissue formation. Deficiency symptoms and toxic levels are
unknown. Primary natural sources are bran, cheese, clams, eggs, nuts, fish,
and wheat germ. The RDA is undetermined.
Cobalt serves as a vital ingredient of vitamin B-12, necessary for normal
erythropoiesis. In humans, deficiency is commonly associated with pernicious
anemia. Symptoms and signs of toxicity are those of polycythemia. The RDA is
unknown.
Molybdenum is a part of the enzyme xanthine oxidase, which catalyzes the
formation of uric acid during the breakdown of purines. It is a component of
liver aldehyde oxidase, which catalyzes the oxidation of aldehydes into
carboxylic acid. The RDA is undetermined.
Many toxicants occur naturally in food and are avoided through trial and
error over the years. Polar bear liver, avoided by Eskimos, contains about ten
times the amount of vitamin A as does beef or pork liver. Those that are added to food for purposes of marketability,
preservation, restoration, enrichment, and fortification. Those that accompany ingested foods such as toxic substances transmitted
through feed grains, various microbial toxins, metals, and radionuclide
fallout. Those that occur naturally in foods and are potentially toxic if
consumed in large quantities.
Toxic substances occurring naturally in foods may be classified as: Substances necessary in some amounts but are toxic in larger amounts
such as certain minerals and vitamins A and D. Substances that interfere with vitamin or mineral utilization. These
particularly affect individuals with borderline intakes of specific vitamins
or minerals. Poisonous substances found in plants such as quick-acting mushrooms or
slow-acting lathyrogens where an accumulation of toxicity builds up over a
long period to produce harmful effects. Substances that are toxic only under special circumstances.
Goitrogens are substances having antithyroid properties that interfere
with iodine utilization and are probably the best known group of mineral
antagonists. The most potent goitrogens are found in broccoli, Brussels
sprouts, cabbage, kale, kohlrabi, rape, rutabaga, and turnips. Less potent
sources are raw nuts and fruits, milk, raisins, lettuce, celery, radishes, and
green pepper. Cooking has a strong tendency to destroy the goitrogenic quality
of most plants.
Oxalates
Oxalates interfere with calcium absorption. The most potent natural
sources are such plants as beet tops, lamb's quarters, poke, purslane,
rhubarb, spinach, and Swiss chard.
Phytates
Phytates are substances having a high-binding quality for zinc, calcium,
and other minerals. They also inhibit the intestinal absorption of divalent
cations such as iron, calcium, and zinc. Phytates normally occur in wheat,
sesame seed, and soybean. Leavening destroys much of the phytate in food.
Heavy Metals
Toxic manifestations of heavy metals (eg, lead, mercury) may result from
pica or environmental contamination. Because of the high affinity of their
interactions, toxic effects usually involve the proteins of blood carriers and
enzymes. Calcium lack of or excessive exercise Copper high zinc intake Iron coffee, excess phosphorus, tea, excessive zinc intake Manganese excessive calcium and phosphorus intake Phosphorus aluminum, iron, excessive magnesium, excessive intake of
refined sugar products Potassium alcohol, coffee, cortisone, diuretics, laxatives, excessive
salt or sugar intake, overstress Sodium lack of sodium or potassium Zinc high intake of calcium or alcohol, lack of phosphorus
Examples of antagonists interfering with vitamin absorption or enhancing
the destruction of vitamins in the gut are citral, linetin, thiaminase,
dicoumarin, avidin, and mineral oil. Citral. Citral is a vitamin A antagonist that can cause eye disorders.
Large consumption of orange peel such as in marmalade can lead to vitamin A
deficiency. Linetin. Linetin, a growth inhibitor, is a pyridoxine antagonist found
in linseed meal. Thiaminase. Thiaminase has a strong thiamin destroying characteristic.
Sources with high concentrations of thiaminase are blackberries, black
currants, Brussels sprouts, red beets, red cabbage, and raw seafood. Dicoumarin. Dicoumarin is a vitamin D antagonist (used medically as an
anticoagulant) found in sweet clover and some other plants. Avidin. Avidin, known to bind biotin, is found in raw egg white. Mineral oil. Mineral oil, often used as a laxative, interferes with the
absorption of fat-soluble vitamins. Vitamin A alcohol, coffee, cortisone, excessive iron, and vitamin D
deficiency B-complex alcohol, birth control pills, coffee, infections, sleeping
pills, overstress, excessive sugar intake, sulfa drugs; thiamine --alcohol,
coffee, fever, raw clams, excessive sugar, stress, severe trauma, tobacco;
riboflavin --alcohol, coffee, excessive sugar, tobacco; pyridoxine --alcohol,
birth control pills, coffee, radiation exposure, tobacco; cobalamin --alcohol,
coffee, laxatives, tobacco. Vitamin C antibiotics, aspirin, cortisone, high fever, overstress,
tobacco Vitamin D mineral oil Vitamin E birth control pills, chlorine, rancid fat and oils Vitamin F radiation Vitamin K aspirin, excessive antibiotics, radiation, rancid fats Vitamin P antibiotics, aspirin, cortisone, high fever, overstress,
tobacco Biotin alcohol, coffee Choline alcohol, coffee, excessive sugar Folic acid alcohol, coffee, overstress, tobacco Inositol alcohol, coffee Niacin alcohol, antibiotics, coffee, corn, excessive sugars or
starches Pantothenic acid alcohol, coffee Para-aminobenzoic acid alcohol, coffee, sulfa drugs Pangamic acid alcohol, coffee Ergotism is produced by rust fungi that infect cereal grains. Alkaloid
poisoning occurs from consuming large quantities of infected rye products and
is characterized essentially by CNS and autonomic symptoms. Aflatoxins, from the mold Aspergillus, contaminate many foods,
especially peanuts and grains. They produce enteritis, liver damage, and
encourage hepatic carcinoma, along with other disorders. The toxins of mushrooms produce symptoms of vomiting, abdominal cramps,
salivation, sweating, myositis, diarrhea, and collapse. There are two types in
the United States; one where symptoms appear from 1 to 2 hours after
ingestion, and another slow-acting type with a higher mortality where symptoms
do not appear until 6--16 hours after ingestion. Lathyrism, endemic in India and Africa, is a crippling disease of the
spinal cord caused by a neurotoxin ingested by eating large quantities of
lathyrus seeds. The palm-like tree Cycad, common in Guam, contains large amounts of
toxic substances. Its nut flour, leaves, and husk can cause neurologic
disturbances when eaten in large quantities. Ragort, which contains an alkaloid that damages the liver, is consumed
in Jamaica, Africa, and parts of Asia as a tea and herbal remedy. Excessive
consumption can lead to venous-occlusive hepatic disease resembling cirrhosis. The body can tolerate small amounts of many substances at the same time,
but only a minute quantity of any one substance. The total quantity of toxic
substances is far less important than the quantity of each separate substance. With few exceptions, the natural toxic substances in most foods are
continually being detoxified and not cumulative. When consumed in small
quantities, the healthy individual can readily eliminate or metabolize most
toxic substances in food compounds through biologic mechanisms. Because toxic concentrations of most food substances are quite low, a
varied diet will offer the body an opportunity to detoxify the substances
unless heavy reliance is made on one or only a few foods. Variety is the
safeguard.
There is little relationship between toxic compounds found in the food
supply and the practical effects of food's natural hazards. For example, in
the amounts found in food, neither arsenic or goitrogens are harmful to
healthy individuals. However, to the large segment of the population suffering
from diabetes or hypercholesterolemia, high-sucrose and high-cholesterol foods
are respectively potentially harmful.
Additional amounts of nutrients are needed during rapid periods of growth.
Fairly steady growth rates are seen in late childhood that are preceded by
the more rapid growth rates of infancy and early childhood. Puberty triggers
adolescent growth and development in both height and weight. During
adolescence, demands are increased for iron and energy nutrients because of
increased physical activity, lean muscle mass in boys, and menstruation in
girls. In adolescent females, fat deposition approaches its stabilization
point near 18%--20%; while body fat in males stabilizes near 10%--15%.
A survey conducted several years ago revealed that chiropractic is not
being used nearly enough by the older patient. There are probably many reasons
for this such as physical incapacity preventing their travel to chiropractic
offices, disorders considered by the patient not to be amenable to
chiropractic care, economic difficulties related to retirement and other
financial hardship, poor appreciation or understanding of the chiropractic
role, and possibly a failure of chiropractic to have demonstrated its
effectiveness in caring for the aged. Whatever the reason, there is a distinct
need for the chiropractic profession to develop a rational program for the
elderly. The removal of interference to the normal function of the nervous system
is a basic premise of chiropractic principles. This removal is most commonly
and easily accomplished by the practice of adjustment of the vertebral column. Normal function and repair of tissue depends on two fundamental needs:
(1) proper and adequate control by the nervous system and (2) availability of
essential nutrients for the metabolism and repair of used or altered cellular
and tissue elements. The nervous system must possess a high level of biochemical integrity
within itself to activate dependent tissues adequately and properly. Neural control depends on the ability of a nerve impulse to travel along
a nerve axon and cross a synapse or neural end-plate. These latter areas must
also possess biochemical integrity. Normal activity of the nervous system is a physiologic process that is
part of the body's totality; the totality being the entire environment of the
individual. The environment is all intrinsic or extrinsic activities
influencing the biologic awareness of the individual and which, in part,
consist of perfectly constituted food.
As can be gathered from these five statements, it is assumed that before a
mechanical change in the spine can result in a visceral response, the nervous
system has to enjoy a special type of integrity. Failing this, the clinical
results of the mechanical change will be incomplete, temporary, or only
reactive. Regardless, the desired result will not occur. It is the opinion of
many that the older patient is a major victim of this problem. It is also
speculated that the aging process is accelerated by this concept. Further,
similar nutritional demands are placed on the aged as are for the developing
young, although for different reasons. Poverty. Many people are just too poor to purchase enough food, let
alone wholesome food. It has been claimed that some pensioners exist largely
on dog and cat foods. Ignorance. This is no respecter of social class. It is a problem of
basic education and beyond the reach of the aged. Lack of incentive and isolation. People living alone and particularly
those suffering from chronic disease tend to eat food that needs little
preparation. Isolation from the mainstream of life leads to poor eating
habits, listlessness, apathy, and desolation. Food Taboos, Habits, and Fads. Food taboos tend to be religiously based and although all taboos are not bad, many are without logical foundation. They
are not a major problem in Western Society. Habits are linked to life-styles.. They continue after the ability to pay
for them has left. A need to re-educate the patient about food substitutions
exists. Fads are related to social trends, which are frequently short lived and
ill conceived. Fads are closely related to food bias. Food Refinement, Storage, Precooking, and Other Preparation.. This entire
area is too broad to deal with effectively in this chapter. It relates to
nutrition education as much as to poverty and other reasons. The amount of
money spent on advertising treated food products would best be put into the
food products themselves. There is a phenomenal loss of nutrients in all
convenience foods. The geriatric patient should always be encouraged to
prepare meals from raw food items. It is not only less expensive but safer and
more nutritious. In addition, the creative person will receive satisfaction
from the personal involvement.
Aberrant Physiology. A particular interest is a lack of gastric and
intestinal enzymes to digest carbohydrates, fats, and proteins adequately.
Reduced gastric acidity represents this aberration. The older patient is the
most likely to have several teeth missing, have poorly fitting dentures, or
have advanced dental problems. This problem cannot be ignored. Many instances
of malnutrition can be traced to this mechanical problem.
The pathologic state is of extreme importance in considering the
nutritional requirements of the patient. It should also be recognized that
there is a danger of conflict with the patient's medical practitioner if the
DC attempts to overrule or change advice given by the MD. This points to the
need for more interdisciplinary cooperation to prevent having the patient in
the middle and being the eventual victim.
Nutritional assessment should be a part of the total health assessment of
the patient. Although an interrogation technique must be developed to meet
this need, the actual investigation becomes part of the systems review. Once a
nutritional component is identified, it should be pursued just as a
neurologic, musculoskeletal, or other component is stalked.
In questioning the patient in search of nutritional disturbances, it's
necessary to follow a plan. Following is one approach.
The following two case histories from an article in Nutrition Today
further emphasize the foregoing:
Hemoglobin and Hematocrit. Hypochromia may indicate an iron shortage.
Creatinine. The level of creatinine excretion is related to muscle mass.
Consistency of excretion makes this a convenient reference unit for expression
of urinary excretion values. The ratio of creatinine to centimeters of height
may serve as an index of musculature. The creatinine/creatine ratio is useful
in detecting vitamin E deficiency in which creatinuria occurs.
BIBLIOGRAPHY
Anderson F: Preventive Aspects of Geriatric Medicine. Post Graduate Medicine,
July 1972.
Breakfast was eaten by over 90% of the group with a third saying it was
their favorite meal, and 90% of the subjects felt that their diet was good.
Over 50% did not economize by reducing food expenditures, but, when it was
reduced, meat was the first item economized. Between meals, snacks were eaten
regularly by 37% of the participants. Protein-rich foods such as dairy snacks
were the most common.
NUTRITIONAL PROBLEMS IN LATER YEARS
The level of nutrients stored in the body during youth and middle age may
be insufficient in later years, thus bringing on the development of
nutritional deficiencies in the aged. For example, stores of calcium and iron
are particularly important: insufficient supplies in the body can initiate
disorders such as osteoporosis and anemia.
Typical complaints of malnourished patients are listed in Table 9.2, and
typical findings in malnourished patients are shown in Table 9.3.
Table 9.2. Typical Complaints of Malnourished PatientsChildren
Abnormal discharge of tears Hyperkinesia
Anorexia Pain on standing and sitting
Aversion to normal play Photophobia
Backwardness in school Poor posture
Bloating Poor sleeping habits
Chronic diarrhea Repeated respiratory infections
Failure to gain weight steadily Sores at angles of the mouth
Adults
Abnormal discharge of tears Lack of mental application
Anorexia Lassitude
Burning or prickling skin Loss of strength
Burning or twitching eyes Loss of weight
Chronic diarrhea Muscle and joint pains
Chronic fatigue Muscle cramps and spasms
Depression Nervousness
Gaseous bloating Photophobia
History of sore mouth or tongue Sore and bleeding gums
Irritability Sores at the corners of the mouth
Table 9.3. Typical Physical Findings in Malnourished PatientsChildren
Abdominal distention Red tongue
Cheilosis Red, greasy nasal area
Corneal and conjunctival changes Rib beading
Easily bruised skin Rough (toad-like) skin
Enlarged wrists Serious dental abnormalities
Lack of subcutaneous fat Square head
Nasal blackheads and whiteheads Tachycardia
Pallor Thrush
Poor muscle tone Vincent's angina Wrinkling of skin on stroking
Poor posture
Adults
Abnormal deep tendon reflexes (+/-) Nasolabial sebaceous plugs
Anemia not responding to iron Nonspecific vaginitis
Bilateral symmetrical dermatitis Papillary atrophy of the tongue
Changes in tongue texture/color Perineal dermatitis
Cheilosis Poor muscle tone
Conjunctival changes Purpura
Early fatigue of ocular accommoda- Rachitic chest deformity
tion Scrotal or vulval dermatitis
Extremity muscle tenderness Spongy and bleeding gums
Facial butterfly rash Stomatitis
Follicular hyperkeratosis of skin Swollen and red lingual papillae
especially at extensor surfaces Thickening and pigmentation of
of the extremities skin at pressure points
Glossitis Vascularization of cornea
Hyperesthesia Vincent's angina
Loss of vibratory sensation
The most common deficiencies found in geriatrics are of vitamin C, vitamin
B-12, folic acid, vitamin E, calcium, and iron. Folic acid deficiency appears
to be the result of dark green vegetables not playing much of a role in the
diet of the elderly. Many believe lack of calcium can result in or contribute
to osteoporosis, which is more common in older women who were child bearing.
It can also result in predisposition to fractures and spinal decalcification.
The latter condition seems principally due to a lack of calcium, often for
many years, as well as a lack of vitamin D and a hormonal imbalance. Dietary
surveys show that the calcium intake of older people is lower than the RDA.
Attention should be given to developing inexpensive, nutrient-rich diets
for the elderly. Vitamin and mineral supplements should be considered for
those who are chronically malnourished or those having problems with
absorption or storage. Aging in any species is a complex biologic process
related to a reduction in the capacity for self-maintenance. Frequently in
later life, the everyday repair of body cells is no longer as efficient; viz,
there is a failure of cellular homeostasis.
Geriatrition: Nutritional Requirements of the Aged
A report from the National Institutes of Health states that nutritional
problems exist in advantaged as well as disadvantaged elderly and that vitamin
supplementation may be a reasonable means of overcoming such deficiencies.
Mental Health
A study carried out at Duke University's Center for the Study of Aging
concluded that half the psychiatric patients over the age of 65 had
"borderline" or worse nutritional status in at least one major nutrient for
the body and brain to function normally. According to Dr. Alan D. Whanger of
Duke's Medical Center, "Studies reveal a substantial incidence of vitamin
deficiencies, often multiple, in the elderly poor and ill." Less-severe
deficiencies that might cause mild mental and physical problems were found
extraordinarily difficult to diagnose.
At the Center, psychiatric patients are "almost routinely" treated with
vitamin-mineral supplements. Up to 40% of the Center's elderly patients showed
some nutritional deficiency, and fully half of a group of severely ill
hospitalized psychiatric patients over age 65 had only borderline levels of
some important nutrient. Marked mental improvement was noted when the patients
were served better meals and received inexpensive food supplements.
Physical Health
Several studies have shown that proper attention to the diet of the aged
and aging can improve health and prevent emaciation commonly ascribed to the
physiologic aging process but which results primarily from prolonged dietary
defects.
The changes in the declining years are essentially degeneration,
dehydration, and a wasting of tissue that is either not replaced or replaced
with inferior tissue. Before this event, however, functional disturbances may
have developed. In dealing with both changes, proper nutrition (a diet rich in
protein, vitamins, and minerals) is of fundamental importance. Glandular and
other secretions of the body may be reduced to the point of affecting
digestion and the efficient utilization of food.
Protein Considerations. Fatigue, anemia, edema, senile pruritus, bed
sores, chronic eczematous dermatoses, and lowered resistance may be related to
protein deficiency. Protein is not stored, thus adequate daily consumption is
necessary. Older people frequently have difficulty in increasing protein
intake; and in such cases, amino-acid supplementation should be considered.
Vitamin-Mineral Considerations. Deficiencies of vitamins A, C, B-complex,
and E are particularly common among the elderly. Iron and calcium are likely
the minerals most needed. Use of a multivitamin-mineral food supplement
containing these factors and other essential nutrients offers deficiency
prevention.
Digestion Considerations. There is a progressive reduction of the gastric
juices in older people. Subnormal secretion of hydrochloric acid has been
reported in a significant segment of the aged from 23.9% to 65% --depending on
age. Secretion of the pancreatic enzymes (especially the fat-converting enzyme,
lipase) and pepsin is also diminished.
Nutritional Status of an Aged Population
Many sophisticated studies have been conducted on the nutritional status
of senior citizens. Although it is difficult to generalize from such studies,
some conclusions may have clinical importance:
2. It was found that nutrient intake is influenced by many social and
economic factors and by the methods of food procurement, preparation, and
storage.
3. Nutritional status as measured by height, weight, radiographs of the
brachium, bone density, and blood pressure was not correlated with nutrition
intake. The subjects studied tended to be heavier than what is considered
desirable.
4. Many subjects had reduced their usual intake of milk, eggs, meat and
fish, usually because of changed circumstances of living relating to aging.
Geriatric Problems and Common Disorders
With the development of modern science and technology, more and more
people spend an increasingly larger portion of their life within the geriatric
group. Paradoxically, this apparent improvement in life span is offset by an
increase in the number of years during which the individual may be disabled by
chronic disease or confined to bed. Although chronic illness is not limited to
those in the middle and later years of life, both the incidence and the degree
of disability from it increase markedly after age 45.
A survey taken by the Furgeson Health Center over 20 years showed that the
most obvious cause of ill health in the elderly was obesity. When patients
were more than 25% overweight, blood pressure rose and the mortality rate rose
as well. The most common geriatric disorders were osteoarthrosis, anemia,
chronic bronchitis, fibrositis, and coronary artery disease. Sixty percent of
the patients was also treated for foot disorders. Accident prevention assumed
a primary role. Mental disorders were common to those with or without physical
disease, and emotional disturbances were found to accompany physical illness
about one-third of the time.
Because so little is known about many metabolic processes in the elderly,
investigations have been commonly aimed at reviewing the value of added
vitamin-mineral preparations to a balanced diet. The decreased morbidity and
improved physical and mental status of patients receiving special
supplementations have been so outstanding that many authorities believe that
all elderly patients should include supplemental vitamins and minerals in
their nutritional regimen --not as a cure for aging but as metabolic
supplementation. However, vitamin-mineral preparations are not all the same,
and the most highly advertised or the most expensive are not necessarily the
best to recommend or prescribe.
Biologic Reactions to Stress and Nutritional Needs
According to Hans Selye's theory, all stress is mediated through the
pituitary gland. This produces somatotropic hormone, which in turn results in
inflammation, so necessary for healing. Simultaneously, the inflammation is
normally kept in check by ACTH from the adrenals. Selye divides the body's
reaction to stress into three distinct phases: (1) alarm reaction, (2)
resistance reaction, and (3) exhaustion.
A chart developed by Paul Eck shows how stress makes great demands on
nutritional needs. It shows the stages of the resistance reactions as (1)
protein breakdown, (2) blood pressure increase, (3) salt retention, (4)
mineral depletion, (5) fluid retention, and (6) fat mobilization. During these
six stages, nutritional needs expand greatly.
The third reaction to overstress, exhaustion, exhibits symptoms of various
pathologies such as arthritis, bursitis, colitis, nephritis, allergies, etc.
If the overstress is not removed, these symptoms can persist and become the
clinical entity.
Protein Requirements in the Aged
Changes occur in aging that alter protein requirements. First, there is a
reapportionment of body protein synthesis from the skeletal muscles to the
organs. This results in wasting or decrease in skeletal muscle bulk and a
subsequent decrease in cell mass. Second, there is a decrease in peptic HCL
secretion and a resulting decrease of protein digestion capacity.
There is no accurate means of evaluating total body protein. The best that
can be arrived at is the measurement of excreted nitrogen in urine for protein
balance. As an individual progresses through life, the body/nitrogen ratio
changes from a high in infancy of 19 grams/kilogram of body weight through
adulthood with a ratio of 18 to a low of 15 in the elderly (65--70 years).
Because of the change in cell mass, however, this is not an indication of
protein need.
Protein synthesis in the body diminishes in the elderly from that of the
young adult so that the aged are only synthesizing about 60%--70% of the level
once held. Since there is a decrease in cell mass, this is compensated to some
extent.
In some studies using specific essential amino acids, requirements
increased in the aged. Yet in other studies, the reverse was found. This
confusion is probably a result of different test methods and poor subject
selection.
In studies using free amino acid in the blood plasma as an indicator for
protein balance, it was found that the requirement for the aged is only
two-thirds of that of the young adult. These studies, however, have been
limited to females. More research must be done before firm conclusions can be
reached.
By taking into account the body's excretion of nitrogen (feces, urine, and
respiration), an estimate of total protein can be attained. It is recommended
that 20%--30% above this figure be used to compensate for stressful situations
that increase protein requirement, especially in the aged. Infection, trauma,
and emotional factors must be recognized and accounted for in the clinical
plan.
Some authorities recommend that 0.42 grams of protein per kilogram of body
weight per day would be safe for elderly people. Other authorities recommend
0.57 g/kg/day for healthy young men and 0.52 g/kg/day for healthy young women.
Periodontal Disease in the Aged
It is important to study periodontal disease in the elderly for two
reasons. The first is nutrition. With the loss of teeth and the subsequent use
of poorly fitted dentures, the patient tends to eat more soft carbohydrate-rich
foods. Second, the etiology of periodontal disease seems similar to
osteoporosis. It has been observed that vertebrae and alveolar bone of the
mandible typically become osteoporotic long before the long bones are
involved.
In experiments where subjects were given a gram of calcium each day for 12
months, marked changes were seen. A similar group receiving a placebo showed
no change.
OBESITY IN THE ELDERLY
Besides subjecting body organs to inordinate and unnecessary stress and
strain, obesity is a definite hazard to individuals in the later years,
particularly after the age of 50. For men 20% or more overweight, the
mortality rate from diabetes is 133% greater; that from liver and GI
disorders, 68%; that from cerebral hemorrhage, 53%; that from heart disease,
43%; and that from malignant neoplasms, 16%. For women, increases in mortality
rates are respectively, 84%, 39%, 29%, 51%, and 13%. In addition, obese people
are likely to have dyspnea on minor exertion, cardiac hypertrophy,
hypertension, elevated serum cholesterol levels, and impaired carbohydrate
tolerance leading to eventual diabetes mellitus and atherosclerosis.
Incidence
Obesity is an excess accumulation of fat that is said to exist when 20% or
more of body weight is fatty tissue. In the aging, increased weight occurs at
a time when activities are beginning to wane and food intake remains at the
level of more active earlier years. This is primarily the age bracket of
40--59 years. Fortunately, few new cases of obesity arise after the age of 60.
The typical obese subject gradually declines in weight during senescence.
However, many senior citizens suffer from the manifold illnesses associated
with being overweight.
Etiology
Causes of obesity include: (1) an age-linked decrease in resting metabolic
weight, (2) a natural decrease in physical activity, (3) maintenance of
previous dietary habits, (4) increased intake as an emotional escape
mechanism, (5) excessive intake from familial habits, (6) hypothyroidism or
adrenal cortical malfunction, the latter giving rise to central obesity,
hypertension, low concentration of sodium in sweat, and in women, a history of
menstrual irregularities. In addition, heredity can be an extenuating
circumstance. Generally, obesity results from many factors that include an
intake of calories greater than the output of energy.
Calories
With advancing years, body size diminishes both in height and weight, with
a corresponding decline in energy expenditure. Because caloric requirements
are determined primarily by these expenditures, there is a resulting decline
in need. At age 65, a person requires only 80% of the calories necessary at
age 25. For men 65 years old or over, 2400--2600 calories daily are
recommended as compared with 2900--3200 for younger men. For women 65 and
over, a 1600--1800 calorie daily diet is advocated as compared with 2100--2300
calories for earlier years. Studies suggest that the majority of the elderly
has diets greatly exceeding their caloric requirements.
The metabolic energy needed by an adult is the amount necessary to
maintain normal body weight. The easiest method of measuring caloric balance
is the regular use of the bathroom scale. When intake equals output, weight
remains constant. When intake exceeds output, fat will be deposited and weight
will increase, and vice versa.
Treatment
Within the medical community, the use of metabolic stimulants (such as
thyroid hormone), sedatives, tranquilizers, cathartics, and diuretics have
often been used to extremes. The doctor of chiropractic should be aware of
the signs and symptoms of such overutilization in patients previously or
simultaneously under medical care and consider their effect within the
prognosis. Conversely, some nutrients adversely affect certain medications.
See Table 9.4.
Table 9.4. Effects of Some Nutrients on Certain MedicationsNutrient Antagonistic to:
C* Methyldopa, oral contraceptives
Calcium Tetracyclines
E Oral coagulants
Folic acid Anticonvulsants, fluorouracil, levodopa, methotrexate
Iron Tetracyclines
K Anticoagulants
Magnesium Tetracyclines
Pyridoxine (B-6) Levodopa, penicillamine
Zinc Tetracyclines
____________________________________________
* Greater than 1000 mg/day.
Obesity is a problem of considerable complexity and requires a certain
rapport between doctor and patient if effective management is to be attained.
Office counseling, planned dietetic therapy, and corrective adjustments, in
combination, are the mainstays of treatment. Geriatric weight reduction may
also require a qualitative change to assure adequate intake of protein,
vitamins, and minerals.
Protein Concentrates in Weight Control
Three basic considerations should be given attention in weight reduction:
2. It is better to eat more vegetable fat and less carbohydrate for the
same caloric intake.
3. It is better to increase protein intake. Protein has been found helpful
in appetite satisfaction and contributes to the metabolism of fat.
GERIATRIC PROTEIN, CARBOHYDRATE, AND FAT REQUIREMENTS
The major carbohydrate sources of calories often are refined, partitioned,
or processed such as in wheat, corn, rice, and sugar products. These processes
remove most of the vitamins and trace elements essential for health, with the
result that the products are poor in quality but have no loss of caloric
energy.
In typical processing, at least seven vitamins are removed from wheat to
the extent of 50% to 86% of that of whole grain, and six essential trace
elements are diminished to 40%--88%. Four are added to "enrich" flour, and
only traces of elements remain in refined sugar and no vitamins. Many
authorities agree that until refined and processed foods come to the table
fortified with those vitamins and elements that are removed or lost in
processing such as vitamin B-6, folic acid, tocopherol, zinc, chromium, and
manganese, and perhaps others, the elderly should be encouraged to take
supplements to avoid deficiencies.
Protein Requirements
The protein needs of adults have been set at a gram per kilogram of body
weight per day. Quality protein should be provided at every meal in such forms
as meat, fish, poultry, milk, cheese, and eggs. If caloric intake is adequate,
protein tends to be spared. While protein starvation is rare, mild clinical
deficiency is exhibited by habitual fatigue, slow healing of wounds, and
lessened resistance to infections --all common in the elderly.
The primary function of protein in foods is to supply eight amino acids
essential for health and to supply nitrogen for the synthesis of 12 or more
others os that normal nitrogen balance can be maintained. Inadequate protein
intake results in a reduction of hemoglobin, plasma vitamin A, plasma albumin,
and protein in liver and bone. Cereal and vegetable proteins are generally low
in certain essential amino acids such as lysine, tryptophane, and methionine.
Because of this, supplementation is needed by the vegetarian. It's essential
that protein catabolism be provided enough dietary protein to meet the demands
of protein anabolism. Proteins are not used for energy when other caloric
sources are readily available.
Amino Acids
During any severe disease, the body does not split protein adequately and
thus is deprived of the means to adequately regenerate itself. This is as true
in the wasting diseases (eg, tuberculosis) as it is in the common cold and the
aging process. In such circumstances, amino acids tend to aid in the
assimilation of ingested protein.
Amino acids from meat can apparently make available factors such as
nucleic acids and other unknown fractions that tend to normalize thyroid
function. Some authorities feel these effects may be due to the distribution
of thyroid hormones in tissues related to the digestive tract, lymphatic
system, and female reproductive system. Amino acid preparations of this type
would be prepared from mixed meat tissues, including both organ and muscle
meat as distributed throughout the body. This could include brain, pituitary,
heart, lung, liver, testis, ovary, mammary, adrenal, thyroid, and so forth.
Some authorities believe that amino acid solutions offer free amino acids
that can split either way, depending on whether the stomach is acid or
alkaline. It is felt that this may be used to advantage in tuberculosis,
poliomyelitis, rheumatic fever damage, the knitting of bones, and in cases
involving the correction of blood globulins.
In alcoholism and other causes of liver damage, amino acids tend to
correct impairment produced by antibiotics. Such antibiotics are not only
those taken when an infection exists but also that ingested daily through meat
and other food products that have been treated with antibiotics before they
reach the food stores. In addition, amino acids seem to correct damage within
the blood stream from molds such as penicillin and streptomycin.
Research also supports evidence indicating the role of amino acids in
pregnancy, heart disease, and GI disorders. In pregnancy, results show an
easier delivery and stronger children. In heart disease, amino acids tend to
raise low blood pressure, restore elasticity of the vessels causing high blood
pressure, strengthen heart muscle, and aid kidney function as a result of
Bowman capsules being stimulated by natural tryptophane. Stomach and
intestinal disorders such as bloating, diarrhea, and colitis (all which cause
nitrogen loss) are benefitted by restoring nitrogen balance. There is also
evidence that amino acids provide a nutritional adjunct in deficiencies
associated with hormone imbalance, hypertension, neurasthenia, ulcers,
indigestion, low resistance to infection, bone development, and "burn-out"
syndromes, as well as in the aging process.
Carbohydrate Requirements
The population derives more than half its energy requirements from plant
carbohydrates. They are the most varied and plentiful foods on the globe, easy
to grow, inexpensive, palatable, and can be stored for long periods without
excessive deterioration. They contain adequate amounts of micronutrients and
trace elements necessary for their metabolism and that of small amounts of
protein. Prime examples are potatoes, grains, and root vegetables.
Unfortunately, habits of milling deprive wheat, corn, and rice of most of
their micronutrients and trace elements.
Fat Requirements
Fat serves as a source of essential fatty acids: linoleic and arachidonic
acids. Fat also serves as a carrier of fat-soluble vitamins. Essential for
mammals, arachidonic acid can be formed within the body from linoleic acid by
a vitamin B-dependent reaction. Linoleic acid is readily found in both
vegetable and animal fats. Elderly people probably need small amounts to
maintain health. Food fat accounts for about 41% of total available calories
in this country of which, on average, 66% comes from animal fat and 34% from
vegetable sources.
While fat often improves palatability and increases satiety, it is likely
that a high intake of animal fat is not necessary for humans and may be
harmful because of the effect on cholesterol and lipid homeostasis. However,
some authorities describe the noncaloric functions of fat in the diet, a fact
overlooked when considering human needs. Fat is considered a high caloric food
and whenever calories are reduced, fat is restricted. However, one must
question the idea of drastic fat limitation.
Besides acting as vitamin carriers and sources of essential fatty acids,
explained earlier, (1) fats are necessary for producing better growth, (2)
endurance is increased when fat is used as a source of energy for work, (3)
fats act as protein savers, and (4) fats exhibit a vitamin-sparing action,
especially on the B vitamins. With these functions in mind, some fat should be
regarded as obligatory in a balanced diet.
GERIATRIC VITAMIN REQUIREMENTS
Vitamin A
Sources: liver, meat, fish liver oils, eggs, fats, tomatoes, green and
yellow fruits and vegetables, and dairy products. The provitamins (carotene)
are found in yellow and green vegetables and in fruits.
Deficiency: Manifestations include night blindness, xerophthalmia,
allergies, itchy burning eyes, loss of smell, anorexia, dental caries, dry
skin, and hyperkeratosis. Conditions such as hepatic cirrhosis may impair the
ability to store vitamin A compounds. Diabetes and hypothyroidism may hamper
ability to convert carotene. Absorption of vitamin A may be impaired by lack
of dietary fat, inadequate bile secretion, gallbladder removal, overuse of
laxatives (in particular, mineral oil), pancreatic insufficiency, the presence
of sprue or ulcerative colitis, the use of antibiotics, and protein
malnutrition. Resistance to infection is reduced.
Toxicity: Large doses of carotene can result in yellowing of the skin.
Extremely large doses of vitamin A, 20--30 times RDA, are definitely toxic;
100,000 units for 6 weeks result in severe hepatic fatty degeneration, skin
lesions, bone decalcification, and increased intracranial pressure. The RDA is
5000 IU. The toxicity level is reported as 10 times or more over the RDA.
Vitamin B-1 (Thiamine)
Sources: blackstrap molasses, wheat germ, brewer's yeast, red meat
(especially organs), fish, poultry, whole grains, brown rice, nuts, sunflower
seeds, and green vegetables.
Deficiency: "dry" beriberi with ascending symmetric polyneuritis.
Wernicke's disease generally represents deficiencies of multiple nutrients,
but the ophthalmoplegia usually responds to thiamine. Deficiencies occur when
thiamine requirements increase because of febrile conditions, malignant
disease, high carbohydrate intake, or parenteral glucose. Diuretics tend to
increase the rate of excretion of the vitamin. Deficiency symptoms also
include digit numbness, dyspnea, substernal chest pains, digestive
disturbances, fatigue, nervousness and irritability, hypersensitivity to
noise, and anorexia.
Toxicity: Toxicity level is unknown; very few toxic effects have been
reported. Thiamine in 100 mg daily doses is partly excreted by the skin,
imparting a yeasty odor that acts as a mosquito repellant. The RDA is 1.5 mg.
Vitamin B-2 (Riboflavin)
Sources: milk, eggs, and meat.
Deficiency: marked by cheilosis, glossitis, seborrheic dermatitis of the
nose and scrotum, cataracts, corneal neovascularization, itchy burning eyes,
indigestion, and retarded growth. In elderly citizens, decreased tissue levels
are found in some organs and altered intestinal flora. Requirements increase
during tissue repair and testosterone therapy. A deficiency of this vitamin
alone is unusual.
Toxicity: Little toxicity effects have been reported. Riboflavin is often
used in large amounts pharmacologically to reduce serum cholesterol. The RDA
is 1.7 mg.
Vitamin B-3 (Niacin, Niacinamide, Nicotinic Acid, Nicotinamide)
Sources: brewer's yeast, rhubarb, liver, lean meat, seafood, poultry,
dairy products, peanuts and legumes. Dietary tryptophan can be converted into
niacin.
Deficiency: Dermatitis, diarrhea, and dementia are the "3 Ds" of the
typical deficiency syndrome, along with pellagra, which are associated with
diets consisting mainly of corn, malabsorption states, alcoholism, and food
faddishness. Deficiency may be manifested only by intestinal hypermotility.
Niacin levels in tissue are somewhat decreased in the elderly. Besides the
deficiency signs described above, nervous disorders, canker sores, depression,
halitosis, headaches, indigestion, insomnia, fatigue and weakness, anorexia,
and nausea are commonly associated.
Toxicity: The RDA is 18 mg. The toxic level (rare) is given as 5 grams or
more daily, resulting in hypertension and liver damage.
Vitamin B-6 (Pyridoxine)
Deficiency: Because it is found in many sources, overt deficiency is rare.
When it occurs, clinical symptoms resemble those of riboflavin and niacin
deficiency. People with pyridoxine deficiency have frequent urinary tract
infections. Common deficiency features include anemia, arthritis, weakness,
infant convulsions, depression, dizziness, irritability, learning
disabilities, acne, and hair loss.
Vitamin B metabolism is altered in the elderly, but the consequences are
vague. Sluggish or deficient antibody formation has been reported. Deficiency
is age-linked with gastric achlorhydria.
Toxicity: 50 mg per day for a year have been given without toxic effects
reported. The RDA is 1.8 mg. The toxic level is given as 500 or more md daily.
Vitamin B-12 (Cyanocobalamin)
Sources: "Cobalamin" is the generic term for several related compounds
found almost entirely in animal products, especially liver, kidney, and
oysters. It is produced in large quantities by some intestinal bacteria. Other
sources are dairy products, fish, and eggs.
Deficiency: Pernicious anemia is the classic deficiency. Some studies link
low levels with psychiatric disorders in the elderly. Conflicting evidence
suggests a decrease in serum B-12 levels in elderly people that could reflect
impaired absorption owing to a decrease of an intrinsic factor (gastric
atrophy) or abnormal bacterial growth in the small intestine. Poor or
vegetarian diets may deplete vitamin B-12 stores. Achlorhydria is associated
with poor absorption, and people having partial gastrectomies, ileal
resections, blind loops, small-bowel diverticula, sprue, or other
malabsorption syndromes are subject to vitamin B-12 and folacin deficiencies,
as B-12 is absorbed by the terminal ileum. Deficiency symptoms are obscure
such as in general weakness, nervousness, and walking and speaking
difficulties.
Toxicity: Little toxicity effects have been reported. When body stores are
satisfied, excesses are excreted. The RDA is 3--6 micrograms.
Folic Acid (Folacin)
Sources: "Folacin" is the generic name for folic acid and related
compounds originally designated as vitamins Bc, B-10, B-11, and M. It is found
in liver and other organ meats, oysters, salmon, tuna, whole grains, brewer's
yeast, milk products, dates, and green leafy vegetables.
Deficiency: Megaloblastic anemia, glossitis, and diarrhea occur in severe
deficiency states; sometimes digestive disturbances, premature graying of
hair, and growth problems manifest. Vitamin B-12 and iron deficiencies
interfere with the utilization of folacin. Depletion states occur frequently
in the elderly and are probably largely attributable to inadequate dietary
intake, destruction of folacin in cooking, and increased tissue demands.
Toxicity: Toxicity is unknown. Folacin in doses of more than 0.1 mg per
day or about 1.5 times RDA may prevent the development of pernicious anemia
signs without preventing neurologic degeneration. Its use is thus occasionally
dangerous, and larger doses are not recommended by several authorities. The
RDA is 400 mcg.
Pantothenic Acid
Sources: This coenzyme is widely distributed in most foodstuffs, and there
is no known deficiency syndrome. Major sources are brewer's yeast, raw
elderberries, wheat germ, liver and other organ meats, salmon, whole grains,
mushrooms (cooked), and fresh orange juice.
Deficiency: A deficiency syndrome is unreported except that for men
deficient in both pantothenic acid and pyridoxine. Deficiency in either
appears to produce sluggish antibody formation; for men deficient in both,
antibody formation completely fails. Some authorities cite associated
diarrhea, duodenal ulcers, eczema, hypoglycemia, renal dysfunction, hair loss,
premature aging, cramps, restlessness, frequent respiratory infection,
paresthesia, sore feet, and vomiting.
Toxicity: nontoxic; excesses are removed in urine. The RDA is 10 mg.
Biotin, Choline, and Inositol
Sources: brewer's yeast, wheat germ, whole grains, organ meats, nuts,
vegetables, bean sprouts (esp. biotin), soybeans (esp. choline), and
grapefruit (esp. inositol).
Deficiency: officially undetermined in man. Several authorities list two
or more of the following:
Vitamin C (Ascorbic acid)
Sources: found in fruits, vegetables, and liver. It is highly vulnerable
to heat and processing.
Deficiency: Marked deficiency damages most body tissues. The classic
deficiency state is scurvy. Low vitamin C levels are likely to be found in the
elderly or chronically ill people living alone. Levels in tissue, blood, and
cerebrospinal fluid tend to decrease with age, and the ability of tissue to
retain the vitamin may decline. Some studies show a relationship of smoking
with low levels. The overt features usually associated with deficiency include
anemia, capillary rupture, bleeding gums, nose bleeds, indigestion, and dental
caries.
Toxicity: Although excess vitamin C is readily excreted in urine, some
studies report toxic effects at 4,000--15,000 mg levels. The RDA is 45 mg, but
many authorities recommend 250--5,000 mg daily.
Vitamin D
Sources: There are several steroids with vitamin D activity found in milk,
butter, egg yolk, and fish liver oils. Other major sources include bone meal,
beef liver, salmon, and tuna. Provitamins in the skin are converted into
active vitamins by ultraviolet light.
Deficiency: Deficiency causes rickets in the young and osteomalacia in
adults. Reliable information about vitamin D metabolism in the aged is meager,
but large doses have an osteolytic effect. Adults who do not drink milk and
are rarely exposed to sunlight are subject to deficiency. There is no official
RDA, but an intake of 400 IU daily is generally recommended. Most reports
state that this amount is adequate to prevent osteoporosis. Prior to
radiographic signs of rickets or osteomalacia, burnings sensations in the
mouth and throat, nervousness, insomnia, diarrhea, and myopia often manifest.
Toxicity: Excessive intake of vitamin D, as once employed for treating
arthritis, has caused hypercalcemia and metastatic calcification and even
renal insufficiency from calcium deposits. Intakes above 2000 to 3000 units a
day are not usually recommended, but supplements of the RDA dose of 400 units
are considered safe by all authorities. The toxicity level is given as
25,000--50,000 IU for adults.
Vitamin E
Sources: The richest sources of tocopherols comprising the vitamin E group
are various vegetable oils, egg yolk, liver and other organs, fish, and milk.
Other major sources are wheat germ, dark green vegetables, tomatoes, and
peanuts.
Deficiency: While relatively little is known about the role of vitamin E,
there is sufficient evidence of its part as an antioxidant and the possibility
of slowing the aging process. Increased amounts of dietary polyunsaturates
increase the need for tocopherols. Absorption may be impaired by biliary and
pancreatic disease and by the ingestion of mineral oil. Only in premature
infants has a definite human deficiency syndrome been described. As explained
earlier, most deficiencies offer an intracellular condition rather than a
macroscopic picture. Several authorities report two or more of the following
associated with deficiency: dry or falling hair, enlarged prostate gland,
heart disease, gastrointestinal disease, impotency, sterility, miscarriage,
and wasting.
Toxicity: Reports conclude that vitamin E is not toxic at 800 units per
kilogram of body weight for 5 months. The RDA is about 15 IU, but some
authorities recommend 50--600 IU. The toxic point is vaguely given as
2,000--30,000 IU.
Vitamin K
Sources: Several analogues of the vitamin K group are found in all green
leafy vegetables and are produced by intestinal bacteria. It occurs naturally
in safflower oil, yogurt, cabbage juice, blackstrap molasses, oatmeal,
alfalfa, and egg yolk.
Deficiency: Deficiency causes a drop in the prothrombin level. Aging per
se is not associated with a deficiency, but conditions predisposing to it are
more common in the older age group: liver disease, biliary insufficiency,
gallbladder removal, chronic use of antibiotics or salicylates, alterations of
intestinal flora, uremia, and internal use of mineral oil. Ecchymosis of the
forearms should alert one to a possible deficiency. Deficiency is also
associated with diarrhea and an increased tendency to nosebleeds, hemorrhage,
and miscarriage.
Toxicity: One form of vitamin K, menadione, is toxic and is prohibited in
over-the-counter supplements, whereas vitamin K from plants, phylloquinone, is
not. Only microgram amounts are required by man, and any tendency toward
clotting of the blood in the elderly is reason to avoid using vitamin K as a
routine supplement. Human requirements have not been established, but some
authorities recommend 300--500 mcg daily.
NOTE: Table 9.5 is too complex for this format
Overview of Nutrient Sensitivity
Few people realize what they eat when they eat. While meat is the common
source of protein, for example, it is commonly ingested with an array of
antibiotics, artificial sex hormones, and a round of additives to preserve,
age, cure, tenderize, color, flavor, season, and scent to satisfy producers'
profit motives. Fruits and vegetables commonly contain a degree of pesticide
residue.
Food Supply Logistics
All natural foods contain the micronutrients necessary for their
metabolism but seldom have their original spectrum of vitamins when they
reach the table. While caloric values and the quantity and quality of protein,
carbohydrate, and fat are relatively unchanged, at least six vitamins can be
lost or partly destroyed by steaming, frying, boiling, roasting, processing,
freezing, drying, storage, and/or irradiation. Essential elements are usually
lost only through boiling. Industrialized food processing often results in
deficiency in vitamins and elements necessary for metabolism. Thus dietary
supplementation is the price we must pay for wide distribution of purified,
stored, and processed foods. Without supplementation, we run the risk of
unbalancing the diet in micronutrients.
It has been explained that at least seven vitamins are removed in typical
processing from wheat to the extent of 50% to 86% of that of whole grain, and
six essential trace elements are diminished to 40%--88%. Four are added to
"enrich" flour. Only traces of elements remain in refined sugar and no
vitamins. It is likely that many people have marginal intake of those vitamins
and trace elements not replaced when they depend on refined carbohydrates for
calories. Furthermore, the processing, canning, partitioning, storage, and
cooking of foods necessary for widespread distribution in our society remove
some trace elements and partly destroy some vitamins necessary for proper
metabolism. Most of these trace elements are not replaced except by
supplementation.
Raw unprocessed foods naturally contain the necessary micronutrients and
trace elements necessary for their metabolism. It is unfortunate from a
nutritional standpoint that almost all foods are cooked or superheated,
refined, processed in many ways, preserved with additives, or irradiated
--which have little effect on protein, carbohydrate, or fat content but
adversely affect certain micronutrients and trace elements necessary for
proper metabolism.
Those vitamins and minerals that are heat labile can be partly destroyed
or volatilized. Particularly sensitive are thiamine, pyridoxal, pyridoxamine,
ascorbic acid, pantothenic acid, folacin, and selenium.
The separation of food into its components can separate micronutrients
necessary for metabolism. For example, when whole milk is separated into
butter and skim milk, the butter contains substantial quantities of calcium
and phosphorus, but much of the vitamin D necessary for its absorption remains
in the skim milk.
Water soluble micronutrients can be partly removed from the food during
boiling; thus, they remain in the water that is normally discarded. This loss
is neither a small amount nor only a few nutrients.
Note the following water-soluble micronutrients:
Ascorbic acid Niacin
Bioflavonoids Pangamic acid
Biotin Pantothenic
Choline Para-aminobenzoic acid
Cobalamin Pyridoxine
Copper Riboflavin
Folic acid Thiamine
Inositol Zinc
Magnesium
Vitamin Specifics
B-Complex. The natural effects of ingesting the B-complex group are
partially or wholly nullified by alcohol, coffee, infection, overstress,
sleeping pills, sulfa drugs, birth control pills, and sugar in large
quantities.
Vitamin D. The most common antifactor of this fat-soluble vitamin is the
ingestion of mineral oil as when habitually used as a bowel-lubricating
cathartic.
Vitamin E (Tocopherol). Fat-soluble vitamin E is degraded in storage
whether cold, frozen, or at room temperature. Alphatocopheral is readily
oxidized and deteriorates on exposure to light. Much of it is lost in
processing, freezing, and storage; and it is rapidly decomposed by ultraviolet
light or by traces of iron or lead. Other antifactors are birth control pills,
chlorine (found in most municipal tap water), mineral oil, and rancid fats and
oils.
Vitamin F (Unsaturated Fatty Acids). This fat-soluble group is adversely
affected only by radiation, especially x rays.
Vitamin K. Aspirin, prolonged use of antibiotics or mineral oil, rancid
fats, and x-radiation greatly diminish the effectiveness of menadione supplies
in the body.
Vitamin P (Bioflavonoids). The function of the water-soluble bioflavonoids
is severely hampered by the antifactors to vitamin C.
Mineral Specifics
Chromium, iodine, magnesium, and sulfur have no known antifactors. Copper
is only adversely affected by a high intake of zinc; sodium, by a lack of
chlorine and potassium.
Iron. Coffee, tea, and excessive phosphorus or zinc intake diminishes
iron reserves or utilization.
Manganese. Excessive calcium or phosphorus intake are antifactors to
manganese.
Phosphorus. The major antifactors to phosphorus utilization are an
excessive intake of aluminum, iron, magnesium, or white sugar.
Potassium. Potassium utilization is hampered by cortisone, excessive sugar
or salt, and prolonged stress; and reserves are depleted by using laxatives,
alcohol, coffee, and other diuretics.
Zinc. The utilization of zinc is thwarted by alcohol, a high intake of
calcium, and phosphorus deficiency.
Special Considerations in the Aging Process
Vitamin E
Studies conducted at the University of California by biochemist A. L.
Tappel indicate that the major role of vitamin E is to prevent or slow
oxidation. Free oxygen is poisonous to cells. It combines with other chemicals
in the membrane or cytoplasm of cells to cause that part to lose its
viability. In effect, the cell then becomes aged, and the process continues
with time in all cells.
Other studies by Tappel reveal that the vitamin may ward off air-pollution
hazards. Further clinical research at Ross Laboratories (Columbus, Ohio) show
that the prophylactic use of vitamin E can reduce the possibility of chronic
obstructive lung diseases caused by air pollution in urban areas. Vitamin E
deficiency has been found to cause pulmonary edema and respiratory failure in
experimental animals.
Although the role of vitamin E in sexual potency is controversial, several
authorities agree it does play an important part in general energy. Vitamin E
enhances the efficiency of other vitamins. Both vitamins C and E influence the
absorption and utilization of iron and play an important role in maintaining
normal blood hemoglobin. Both vitamins show their highest tissue concentration
in the adrenal gland, so important for energy. Vitamin E also plays a part in
the utilization of vitamin A and protein, a nutritional energy source.
Studies at the Tulane School of Medicine report that high blood levels of
"dienes," which lead to the formation of high-oxidized fats in the blood,
decrease with vitamin E supplementation and return high when supplementation
is removed. The University of Illinois reports vitamin E deficiency to include
increased fragility of the red blood cells and peptic ulcers. After studying
many phases of human heart action with an electrocardiograph, the findings of
Dr. G. S. Goria of Italy revealed that vitamin E improves the function of the
heart and aids circulatory and metabolic processes.
The range of conditions that Dr. Wilfrid Shute of Canada has found to
respond to vitamin E therapy is amazingly wide and varied. Although many of
Shute's claims are considered controversial, he has shown clinical evidence on
30,000 cardiovascular patients that controlled doses of alphatocopheral can
eliminate thrombosis and related conditions. Shute claims evidence to support
his findings that vitamin E is helpful in cases of angina pectoris, arterial
thrombosis, rheumatic heart disease, congenital heart disease, coronary
occlusion, diabetes, hypertension, rheumatic fever, thrombophlebitis, varicose
veins, peripheral vascular disease, burns, renal disorders, indolent ulcers,
and many other conditions where oxygen-sparing and anticlotting actions are
effective.
As previously explained, vitamin E is a promising antiaging agent. Several
years ago Denham Harman of the University of Nebraska School of Medicine gave
vitamin E to animals because it is a free radical inhibitor and he believed
that free radical reactions, which are ubiquitous in living systems, might be
a cause of aging. Sure enough, vitamin E extended the lives of the animals by
30% (Science News, 3/18/72, p 188).
Further insight into how vitamin E may retard aging was reported by Harman
at the 6th Annual Meeting of the American Aging Association. Since the immune
system declines in effectiveness with age, Harman theorized that the decline
might be due to the deleterious changes produced as a result of free radical
reactions, and that vitamin E might therefore retard the aging of the immune
system. When he gave vitamin E to old mice, it indeed improved their immune
systems.
Vitamin C
One phase of aging is the stiffening of joints, and this is likely because
collagen production takes place more readily in the young than in the old.
Since ascorbic acid is essential for the building of healthy collagen, it
seems probable that an abundant supply of this vitamin would tend to slow the
form of deterioration that accompanies impaired collagen production. Ascorbic
acid, as vitamin E, also may delay old age because of its strong antioxidant
properties. Vitamin C has been found to alter the blood in a way to decrease
atherosclerosis. In old age, human tissues and body fluids are often very low
in ascorbic acid.
Conclusions About Vitamins E and C
While many details are still unclear and evidence is controversial,
providing plenty of vitamin E and vitamin C, both antioxidants, is indicated
as a possible means of preventing premature aging, especially if one's diet is
rich in polyunsaturated fats. The greatest hope for increasing life spans can
be offered if nutrition, from the time of prenatal development to old age, is
continuously of high quality.
Rational Supplementation
Recommended Daily Allowances (RDA) are extremely confusing. For example,
RDA's vary from country to country and organization to organization. The RDA
for vitamin A varies from 2,000 IU in Japan to 5,500 in the Netherlands.
Thiamine varies from 0.9 in Canada to 2 mg in Russia. Niacin varies from 21.1
mg in the World Health Organization to 9 mg in Canada. Riboflavin, from 2.5 mg
in Russia to 1.5 mg in several countries; and ascorbic acid from 75 mg in West
Germany to 20 mg in Great Britain.
While there is little evidence that excess vitamin intake has a beneficial
effect on health and well being other than as a micronutrient for organisms
that feed on sewage, there is strong evidence that marginal intakes can
result in a state of poor health without causing overt symptoms of deficiency.
Roger J. Williams, professor of biochemistry at the University of Texas
and discoverer of pantothenic acid, after enumerating various changes
characteristic of aging (impaired vision, hearing, memory, strength,
endurance; insomnia; loss of libido and appetite; aches and pains; increased
tendency toward constipation, arthritis, diabetes, atherosclerosis,
osteoporosis, senility, etc), stated: "I want to call attention to the idea
that every one of these signs of old age probably is connected with failure of
cells and tissues somewhere in the body to perform their functions properly;
and also that every one of these failures is related to cell and tissue
nutrition .... The longer cells are furnished with the necessities of life,
including good nutrition, the longer they continue to remain in good working
order."
Nourishment of the various cells of the body presents a formidable problem
in logistics. The right food has to be consumed, it has to be absorbed, and it
has to be distributed equitably. Since circulation patterns are vastly
different in individuals, there is no assurance that every cell and tissue
always gets exactly what it needs.
The problem is further complicated by different cells of the body not
having the same nutritional requirements. For example, glutamine is not an
essential amino acid because the body can get along without an exterior
supply. While it is an absolute necessity for several types of human cells,
other cells provide glutamine in excess by intercellular symbiosis. However,
should anything be wrong with the glutaminic-producing apparatus, an
unessential amino acid suddenly becomes necessary. Several other cellular
nutrients such as inositol, asparagine, and lipoic acid are probably involved
in the same type of symbiosis.
If this were not problem enough in attempting to determine adequate
nutritional levels in people, there is also the question of adequacy for
humans. Animal requirements, on which most experiments are based, are not
necessarily human requirements. Individual variations in requirements can be
exasperatingly large --even without any distinguishable pathology. Needs are
quite different from one person to another, and they are so for the aged.
Though certain nutrients occur widely in foods, this does not mean that
deficiencies will not occur. That depends upon storage, processing, vagaries
of diet, absorption rates, distribution rates, metabolism, clinical and
subclinical disease processes, and all the other peculiarities of individuals
and their requirements. Then add the vagaries of emotional and physical
stress.
Many authorities believe that some individuals are benefitted by a
generous supply of supplements, presumably because their individual needs are
out of line with average needs. Unfortunately, there is no means curently to
gauge what individual requirements might be. For this reason, many biochemists
recommend that perfectly safe, nontoxic nutrients can and should be taken in
excess of the average need as insurance against possible deficiency.
There are few in-depth studies of the effects of vitamin supplementation.
One of the best was a controlled 2-year study of 80 chronically ill
hospitalized elderly patients, conducted in England. Of the 80 patients, 95%
showed some sign of nutritional deficiency and 90% had low levels of thiamine
or ascorbic acid. Significant improvement in both physical and mental
condition occurred with supplementation and deficiency signs reappeared when
supplementation was ceased, even while the patients were eating the regular
"controlled" hospital diet.
Classic vitamin deficiency syndromes are infrequently seen in this country
today. Subclinical deficiency is often hard to prove or disprove. RDA's, as
mentioned earlier, are a matter of opinion or individual clinical judgment. To
suggest that vitamin deficiencies cause most depletion states in the elderly
would be unscientific at this point, but to discard the fact they do cause
some and contribute to others would be unwise. A rational approach to the use
of supplementation for the elderly must take into account their special
problems and needs --sociologic, physiologic.
THE ELEMENTS IN GERIATRIC NUTRITION
Mineral requirements are not diminished with age. Iron and calcium are
most apt to be deficient. An increasing incidence of achlorhydria is often
associated with chronic iron-deficiency anemia The need for calcium appears to
be greater in the aging person than in the mature adult. While it was once
believed that low calcium intake resulted in the high incidence of
osteoporosis and fractures in the elderly, osteoporosis is now believed to be
the result of faulty metabolism of the protein-rich bone matrix rather than of
calcium metabolism. While senior citizens tend to lose body calcium, this can
be prevented with high intake of calcium-rich foods such as milk, cheese, ice
cream, green vegetables, and legumes.
The Bulk Elements
The bulk elements make up 3.39% of body weight. In a 70-kg person, there
are 18 grams of silicon, 20 of magnesium, 100 of chlorine, 110 of sodium, 140
of potassium, 160 of sulphur, 840 of phosphorus, and 1 kg of calcium.
Potassium
Potassium deficiencies are common after the use of ACTH, cortisone, and
diuretics. Symptoms of potassium deficiency include malaise, muscular
weakness, vague muscle and abdominal aches and pains, tachycardia,
hypertension, rapid respiration, dry mouth, low gastric acidity, GI
hypertoxicity, spastic sphincters, constipation, and dehydration.
Except in severe renal disease, negative renal balances seldom occur.
Elderly citizens on strict low sodium diets, however, may experience muscle
cramps from sodium depletion after severe sweating.
Diuretics increase loss of sodium, potassium, and magnesium and can lead
to insufficiency. It is well to remember that, clinically, the aged kidney is
half a kidney; ie, half as active in electrolyte homeostasis as the young
kidney.
Osteoporosis
The cause of osteoporosis is not completely understood. It is more common
in women than men, and more common in Caucasians than Blacks. Hip fracture in
senior women with underlying osteoporosis is not uncommon. Treatment is slow
and often discouraging, and it often includes increased intake of calcium and
vitamin D.
Several factors appear to contribute to osteoporosis:
This condition is rare in this country, but it is occasionally seen in
patients who have low calcium intake, rarely are exposed to the sun, or have
poor absorption rates. It is a deficiency disease resulting in inadequate
vitamin D, phosphorus, and calcium. Treatment, naturally, is to correct the
deficiency of these elements and vitamin.
Trace Elements
The ten trace elements essential for human metabolism are chromium, iron,
cobalt, copper, zinc, selenium, molybdenum, fluorine, and iodine. At least
five of these have been determined essential for mammalian life: zinc, copper,
iron, manganese, and cobalt (B-12); and five have been determined essential
for good health: selenium for reproduction, chromium for fat and glucose
metabolism, and molybdenum and fluorine for bone and teeth hardness. Although
all trace elements are toxic at high levels, only selenium (volatile) is toxic
at low levels. All trace elements are found in plants in varying quantities,
providing amounts necessary for metabolism.
While excesses are toxic, deficiencies produce disease in both animals and
plants. Elements are more important in the biologic cycle than vitamins that
are synthesized by bacteria or plants. Before trace elements can be food, they
must first be in the soil, be present within a narrow range of concentration,
and be absorbed within the body in fairly exact amounts.
Fortunately, excellent homeostatic mechanisms have evolved within mammals
to prevent over accumulation and to conserve stores in cases of lack of
supply. Over accumulation is often prevented by urinary excretion, intestinal
rejection, and biliary excretion to maintain homeostasis. Elements absorbed
from water and foods must equal losses in urine, feces, sweat, nails, hair,
and skin. Relatively large amounts are lost in perspiration.
Just as processing, refining, and storage of natural carbohydrates result
in vitamin loss, so do such actions result in losses of trace elements.
Heating, boiling, canning, and partitioning take their toll, often separating
the trace elements that are necessary cofactors for many enzymes concerned
with metabolism.
Principal Functions of the Essential Element
In regard to the bulk elements, calcium functions in body structure and
activates a few enzymes. Sodium plays a role in extracellular electrolyte
balance. Potassium functions as an intracellular cation in electrolyte balance
and as an enzyme activator. Magnesium activates phosphate transferases and
many decarboxylases, serves as an intracellular cation, and functions in the
metabolism of fats, proteins, and carbohydrates.
Of the five trace elements essential for life, manganese activates the
phosphate transferases and decarboxylases, acts as a cofactor of two flavin
enzymes, and functions in the metabolism of protein. Iron activates oxidases,
is a constituent of flavin and porphyrin enzymes, serves as an oxygen carrier,
serves as a cofactor of three enzymes, and functions in the metabolism of fat,
protein, and carbohydrate. Cobalt is a constituent of cobalamin and cobamide
in four enzymes and serves in the maturation of red blood cells. Copper is a
constituent of cytochrome oxidase and serves as a cofactor of three flavin and
ten other enzymes. And zinc is a cofactor of eight enzymes, serves in protein
synthesis, increases wound healing and vasodilation, and functions in the
metabolism of bicarbonates, protein, lactic acid, and ethanol.
Of the five trace elements necessary for health, chromium serves in
glucose and cholesterol homeostasis and in glucose and fat metabolism.
Molybdenum is a constituent of aldehyde and xanthine oxidases (flavin
enzymes). Fluorine functions in the structure of apatite and bone hardening.
Iodine serves as a constituent of thyroxine. The function of selenium has not
been officially determined except its role as an antioxidant.
Zinc Deficiency
The need for zinc is world wide and its deficiency is considered only
secondary to nitrogen deficiency among soil fertility problems. Thirty-two
states of the nation show zinc-deficient soils, being most prevalent in
neutral to alkaline soils that contain lime, in acidic leached soils, and in
very acidic peat soil. All soils are apt to produce zinc deficiency during
periods of high production. The great use of commercial fertilizers since
World War II has increased the deficiency.
Function
Pancreatic juice and bile contain zinc. It is also part of several
important enzymes and carbonic anhydrase, serves with the enzyme that converts
carbon dioxide to carbonic acid in cells and plasma and releases carbonic acid
in the lungs. Carboxypeptidase contains an atom of zinc per molecule and
brings about certain types of protein digestion. Zinc is in pancreatic juices,
in at least four dehydrogenases, and in alkaline phosphatase. It plays an
important role in vitamin B-1, phosphorus, and protein metabolism. The highest
concentrations of zinc are found in the sperm, prostate gland, skin, hair,
nails, lens, retina, cornea and iris. It is also present in the liver,
muscles, and bones.
Zinc is the most abundant intracellular element. Normally, 2.3 grams are
in the body. Among the metals, only iron is present in greater amounts, but
iron predominates in the circulating blood rather than in the tissues.
Nutritional Concerns
All tissues contain some zinc. Zinc's relationships and interactions with
other metabolic functions and substances appear to be manifold. As zinc and
copper are biologic antagonists, plentiful copper (eg, from copper plumbing)
seems to displace zinc in sites normally occupied by zinc rather than copper,
and vice versa, thus possibly resulting in changes in enzyme activity to
trigger various biochemical effects.
When calcium levels increase, there is a greater demand for zinc
requirements. On the other hand, when zinc levels increase, there is a larger
need for vitamin A.
Sources
Major food sources of zinc are brewer's yeast, wheat germ, whole grains,
bran, fish, oysters, liver, eggs, sunflower seeds, nuts, spinach, mushrooms,
and sunflower and legume seeds. The lowest sources of zinc are in white sugar
and citrus fruit.
Deficiency
Zinc deficiency, as manifested by low plasma-zinc concentrations, has been
found in human patients with the following status:
Therapeutic Applications
Reports show zinc supplementation effective in posttrauma and postsurgical
healing, alcoholism, hepatic cirrhosis, atherosclerosis (lessens cholesterol
deposits), nonhereditary balding, infertility, and impotency.
Young individuals presenting severe malabsorption problems exhibit
dwarfing and sexual underdevelopment. The primary low-zinc symptoms in
geriatrics include poor healing rates, loss of taste and smell, and poor
appetite --all which respond well to zinc therapy. Clinical abnormalities
attributed to zinc metabolism bear witness to the likelihood of a larger
population of subclinical zinc-deficient or marginally adequate people.
Oral zinc supplements have increased wound healing by 50% and have been
found of value in cirrhosis. In partial arterial obstruction and Raynaud's
disease, probably induced by cadmium, excess zinc appears to oppose the
vasoconstriction beyond the obstruction; results are often dramatic. Zinc
supplementation has been of value in major burns, serious intestinal fistula,
pilonidal sinus (postoperative), dermatitis, disruption of estrous cycles,
diabetes, and upper respiratory infections.
In cases of inoperable vascular disease, both Wright-Paterson Air Force
Base and the University of Rochester have seen excellent results with zinc
therapy. All patients showed improved exercise tolerance and leg warmth, and
more than half regained peripheral pulses. The rationale of zinc therapy for
vascular disease is based on studies showing body zinc levels are about 30% of
normal in proved atherosclerosis. The existence of blood vessel conditions in
zinc-deficiency patients such as aneurysms, occlusions, and stenosis has been
verified by x-ray and surgical techniques. Correcting zinc deficiency has also
improved mental processes.
Adjunctive Therapy in Rheumatoid Arthritis. RA is characterized by
swelling of the joints, severe pain, and crippling. More effective and safe
therapy is desperately needed. A pilot study conducted by Peter A. Simkin, a
rheumatologist at the University of Washington in Seattle, suggested that zinc
supplements may alleviate many symptoms of rheumatoid arthritis and without
adverse side effects.
Since 1971 there has been increasing evidence that rheumatoid arthritis
patients have far less zinc in their blood than do healthy persons. These
results suggest that a zinc deficiency in fluids surrounding joints may be a
cause or a serious aggravator of the disease. So Simkin conducted a
preliminary trial to see whether oral zinc supplements might help patients.
Zinc sulfate (220 milligrams three times daily) or placebo capsules were
added to the existing therapy of 24 rheumatoid arthritis patients for 12
weeks. This double-blind trial was followed by an open 12-week period when all
subjects took zinc. During the double blind phase, zinc treated patients fared
better than controls with regard to joint swelling, morning stiffness, walking
time, and the patient's impression of overall disease activity. The
indices and joint tenderness also improved with zinc treatment in both groups
of subjects during the second 12 week period. "These encouraging results,"
Simkin concludes in the September 11, 1976, issue of Lancet, "indicate that
oral zinc sulfate deserves further study in patients with active rheumatoid
arthritis."
Chromium Deficiency
Chromium deficiency, as determined by tissue analysis, is prevalent in the
United States but few other countries. Deficiency is related to
atherosclerosis and is characterized by deposition of lipid in the aorta, a
rise in serum cholesterol, mild diabetes mellitus, and intolerance to glucose.
When dark brown sugar was experimentally substituted for white sugar, the
syndrome was prevented, and both blood glucose and cholesterol levels returned
to normal. This syndrome is common in senior citizens. The chromium level
appears to decline with age in tissue and is even found absent in many
geriatric studies.
It is interesting that supplemental chromium seems to decrease a "craving
for sweets" in overweight patients.
Iron Deficiency
It is unwise for senior citizens to take supplemental iron preparations
and tonics without the advice of their doctor because they may mask an anemia
resulting from chronic low-grade bleeding caused by gastrointestinal
malignancy. Elderly men and postmenopausal women require little iron unless
blood is chronically lost. Iron-enriched foods aid little, as about 80% of the
added iron is not absorbed, being in the form of ferric orthophosphate.
Abnormal Trace Elements
Nickel. While food nickel is undoubtedly harmless, nickel accumulations in
the lungs from polluted air may be harmful. Nickel carbonyl is a known
carcinogen. Large amounts of nickel are found in sweat if it's present in the
system.
Lead. While ingested lead paints are a problem in pediatrics, poisonous
lead in geriatrics mainly comes from automobile exhaust fumes using leaded
gasoline. It can be absorbed directly into the lungs or from the fumes
contaminating food grown near a highway. Sweat contains large excretions of
this lead.
Cadmium. There is evidence that abnormal cadmium intake can result in
arterial hypertension.
Tin. Tin is slightly toxic. Large losses are evident in perspiration when
circulating levels rise.
THE VITAL FLUID
Salt in food will also affect water requirements, as renal function
(particularly its concentrating ability) has a conserving effect on the need
for water. The salt content of food is not the only consideration. When
chlorine is added to the municipal water supply or abundant in food intake,
food sodium is readily converted to salt during the digestive process.
For any total kidney output, an adequate quantity of water is necessary.
Water must be supplied in sufficient volume to provide for both perspiratory
and urinary excretion of waste products. Water requirements increase during
illness or after injury with increased nitrogen excretion. Fever increases
requirements, as do large fluid losses from severe vomiting, diarrhea, heavy
sweating, and the polyuria associated with uncontrolled diabetes.
In the aged, because of failing renal tubular work against osmolarity, the
minimal excretory volume for concentrating power is higher than in a younger
person. It is advisable to increase water intake when necessary so that the
urine output is at least 1,500 cc per 24 hours.
Thirst in healthy individuals is usually sufficient to provide normal
intake. However, in sick or injured persons and often in the obese, the desire
for fluids may be weakened or depressed to such an extent that fluid intake
becomes inadequate. In such cases, fluid requirements should be determined
daily for each patient, recording intake and fluid losses through urinary
excretion. A normal adult at rest and not sweating heavily requires about
1800--2500 ml of water per day, plus extra amounts for abnormal fluid losses
from vomiting, diarrhea, polyuria, etc. Input is considered too low if urine
output is under 500 ml per day in afebrile patients, less than 1000 ml per day
in feverish patients, and/or if a 24-hour collection indicates a specific
gravity of over 1.025, and/or if there is evidence of dehydration.
Media
As water per se may not be too well received in some situations, it is
often wise to incorporate into the intake of water other forms of liquid such
as mild tea or coffee, soups, broths, fruit juices, milkshakes, ginger ale,
and sometimes even beer, wine, or other alcoholic beverages. Food with a high
content of water should also be considered such as melons, celery, tomatoes,
cabbage, and fresh fruits.
Beverage Alcohol
Moderate amounts of alcohol taken with or before meals or at bedtime are a
solace to many elderly people and probably not harmful if taken in moderation
and if adequate micronutrients are supplied. Water soluble vitamins and
minerals must be provided as distilled liquors contain almost no essential
micronutrients and fermented drinks are deficient. Alcohol is a strong
diuretic.
Drinks containing alcohol provide a rapid source of energy. With regard to
the metabolism of ethyl alcohol, it is converted to acetaldehyde in the liver
by alcohol dehydrogenase, a zinc dependent enzyme. Acetaldehyde is then
converted to acetylcoenzyme-A (containing pantothenic acid) that is
metabolized, with almost no ethanol carbon incorporated into fat or glycogen.
TISSUE AND OTHER NATURAL SUPPLEMENTS OR ADDITIVES
Studies at the University of Texas showed that a key hormone produced by
the thymus is directly related to the aging process. Blood levels of thymosin
appear to decrease dramatically with age and are a major factor in the aging
process by retarding the body's natural defense (immunological) system to
combat disease. Thymosin levels decrease significantly between the ages of 25
to 45, and thymosin seems to be the controlling agent of that part of the
immune system concerned with what is called "cell mediated immunity," the
resistance to viral and fungal infections, organ transplants, and cancer.
The Texas study showed that patients with Hodgkin's disease, chronic
leukemia, and cancer had low blood levels of thymosin and indicated thymosin's
role in many autoimmune diseases where the body's defense system, specifically
the white blood cells processed by the thymus gland, fails to recognize its
own tissue and tries to destroy it as though the tissue were a foreign
invader.
Pancreas Supplements
Pancreatic supplements are often found beneficial as enzyme aids. Several
studies have found pancreatic enzymes beneficial in conditions associated with
the elastic elements of connective tissue, poor fat absorption, cystic
fibrosis, absorption of B-12, fat embolism, and low serum lipase levels.
Studies at John Hopkins revealed marked stool improvement, and other
researchers offer evidence that it is an aid in treating chronic pancreatitis,
malabsorption syndromes, steatorrhea due to enzymatic insufficiency,
pancreatic azotorrhea, reduced fecal fat and nitrogen losses, pancreatic
fibrosis, and other digestive disturbances.
Duodenal Supplements
Studies of the use of natural raw duodenal substances suggest that these
preparations are at least as good as the currently popular antacids and
antispasmodics and have no toxic or side effects. A series of studies revealed
that concentrates prepared from animal duodenum affected gastric secretions
and motility and are useful in the treatment of peptic ulcers by neutralizing
gastric acidity and increasing mucosal resistance to irritation. Relief is
often prompt, with repair and healing demonstrable by radiography. When used
in cases of duodenal ulcer, symptom recurrence has been greatly reduced even
in patients showing a high-frequency of exacerbations. Duodenal supplements
have also proven effective in cases of ulcerative colitis, nonspecific
colitis, and nonspecific diarrhea. Not a drug, such preparations have no side
effects; and patients report better appetite, weight gain, and vitality.
Liver Supplements
Uncooked liver supplementation has proved itself effective in chiropractic
and medical communities for several years. Many years ago, about 6 ounces of
raw liver taken orally was found to be a control of pernicious anemia. In more
recent years, injected liver extract has been more acceptable. Although the
Journal of the American Medical Association (92:1332, 94:1811) reported that
raw liver could be used to control diabetes, little attention to the fact is
made within medical circles "because taking 6 ounces of raw liver daily is
unpalatable and the injection of insulin is simpler."
Supplement companies have now developed a process to convert raw wet
glands into defatted, dehydrated powders without causing any change in their
biologic value. All enzymes normally found in raw liver are present, and it
has iron, vitamin B-complex, B-12, C, and all the unidentified nutritional
factors existing in raw liver. Various studies indicate raw liver effective in
the treatment of chronic lymphatic leukemia but not the acute form. Dramatic
results are reported in the treatment of the rare disease amyloidosis.
Wheat Germ Oil
Dr. T. K. Cureton's "The Physiological Effects of Wheat Germ Oil on Humans
in Exercise" (Thomas) lists 42 separate experiments on 894 persons. Cureton's
results show statistically significant effects on several types of endurance
performances, total body reaction times, precordial T waves of the EKG,
brachial pulse waves, pulse rate tests, pre-ejection intervals, BMR, flicker
fusion frequency, oxygen intake tests, and oxygen debt.
Improved physical fitness was attributed to wheat germ oil apart and
separately from the effects of physical training. The positive effects of
wheat germ oil appeared more apparent on the central nervous system than on
metabolism, but there was some effect on the speed of recovery from oxygen
debt. Studies also found quicker reaction time, reduced heart stress, and
improved endurance and stamina in nonathletic senior citizens.
A "neuromuscular fraction" is contained within wheat germ oil that has the
potential of stimulating the repair of neurons, even in the brain where such
repair is supposed to be impossible. In studies of brain-injured children, the
oil may offer an opportunity for greater response when used with B-complex,
which is rich in inositol. One study holds promise for this fraction in many
of the myoneuropathies such as cerebral palsy, multiple sclerosis, myasthenia
gravis, amyotonia congenita, and rheumatism in geriatrics. In muscular
dystrophy, both the progressive and the menopausal types, wheat germ oil has
been significantly beneficial. The factor in wheat germ oil that is active for
these diseases is not vitamin E. The same factor sharply stimulates the BMR in
animals. In humans, dermatomyositis has also responded significantly.
Pollen Supplements in Prostate Disorders
According to a study reported in the Swedish Medical Journal (59:3296
1962), 90% of the patients suffering from prostate infections became symptom
free after receiving pollen supplements. Both treated and placeboed patients
received periodic digital massage to remove secretions that might be infected.
however, only 50% of the placeboed patients showed improvement.
The major nutrient content of prostate fluid are albumin, lecithin,
vitamins C and A, and unusually high concentrations of magnesium and zinc,
among other substances. The chemical composition of pollen extract supplements
contain many essential nutrients such as essential amino acids, water soluble
vitamins, high concentrations of nucleic acid derivatives, and high
concentrations of zinc for plant material.
Pollenization is the mechanism in flowering plants by which they are
fertilized and made capable of producing seeds. The seeds, in turn, contain
all the elements necessary to sustain new plant life. Many believe that
pollens are helpful by their high concentration of zinc, which serves the
needs of zinc hungry prostate cells. While it is unknown how zinc maintains
prostate health, it is known that zinc deficiency leads to unhealthy changes
in the size and structure of the prostate.
Vitamin E Ointment
Some studies indicate that vitamin E ointment has been beneficial in
relieving the itching associated with striae gravidarum, pruritus ani, and
irritation of keloids. Other studies report benefit in Peyronie's disease. And
still other studies indicate the ointment beneficial in improving the
circulation in limbs showing small areas of gangrene (eg, diabetics). The
viable tissues just proximal to the dead cells can, by the usual process of
capillary budding and phagocytosis of dead cells with liquefaction, separate
necrotic from living tissue at the zone of separation. When the gangrenous
patches detach themselves, healing of the raw subgangrenous areas can be
accelerated by the local use of the ointment.
Burns. The usefulness of alpha tocopherol ointment in burns, whether from
heat or radiation, has also been demonstrated. In thermal burns, necrosis is
limited if application is prompt. First-degree burns may disappear in 1 or 2
days with freedom from infection, toxemia, and contracture, and frequently
make skin grafting unnecessary in deeper burns. The ointment appears to be
just as effective in small household burns and sunburn.
Arthritis. In joint conditions, studies have found that the alpha
tocopherol in the ointment is absorbed by the tissues under the skin as far
as the periosteum.
Musculoskeletal Complaints. Cases of fibrositis, myositis, and even
rheumatic arthritis have been reported indicating reduced swelling and pain in
joints. It is often helpful when the ointment is rubbed on fingers showing
rheumatoid arthritis, however, not all cases respond and evidence is limited.
Intercostal Neuralgia. In intercostal conditions, ointment is usually
applied on the skin over the nerve roots involved for 10 minutes, and then
followed for another 10 minutes by heat. In lumbago and other spinal
conditions, after corrective adjustments have been made, ointment applied to
the area followed by mild superficial heat often results in dramatic results.
Idiopathic Costalgia. It is not uncommon to find right-handed people
complaining of left chest pain that is noncardiac in origin. Such pain is
usually felt in the area of the 4th or 5th interspace, accompanied by
tenderness on pressure between the ribs that may extend around to a point just
lateral to the spinous process. This pain can closely simulate angina
pectoris, since exertion and heavy breathing may irritate the lesion and
produce pain. It can usually be differentiated from true angina as it begins
with sitting in a very soft chair or from lying on an extremely soft mattress.
Coronary artery narrowing and resulting myocardial anoxia may be suspected
if referred pain from thoracic or abdominal organs have been excluded and
having excluded intercostal nerve pain. Presumably, pain occurring in the
chest on exertion or excitement is a sign of coronary involvement, especially
if it occurs just after a heavy meal or soon after the heart muscle's oxygen
reserve has been reduced during sleep or after exertion just before the pain
is felt.
NUTRITIONAL CONSIDERATIONS IN ARTHRITIS AND RHEUMATISM
Arthritis, one of mankind's oldest afflictions, results in agony on
movement or touch to over 12 million Americans, 80% of which are over 45 years
of age. Following are some old statistics, but the point they make is valid
today.
Economic Considerations
Economically, arthritis is important for two reasons: the high incidence
and disability, and the huge sums spent annually on care. Although arthritis
is of long duration and shows a comparatively low death rate, the condition is
prevalent throughout the population and occurs in every age bracket. Its
incidence is twice as high in farmers as compared to other occupations.
From the viewpoint of our national economy, arthritis, especially
rheumatoid arthritis, has a profound effect. At least three million of its
victims are forced into less productive work each year. Arthritis and
rheumatism accounts for approximately 238 million days of restricted activity
per year in those who have spasmodic attacks. The average arthritic misses an
average of 15 work days a year; with one-fourth or 60 million bed disability
days.
Nutritional Considerations
Vitamin B-6
An important constituent of licorice is glycyrrhizin, a glycoside the
aglycone of which is glycyrrhetic acid. The structure shows some resemblance
to cortisone. Glycyrrhetic acid has proved in experiments to have a distinct
anti-inflammatory property without causing depletion of liver glycogen. Unlike
hydrocortisone, prolonged administration of glycyrrhetic acid does not appear
to cause adrenal atrophy.
In one classic study, pyridoxine was given orally, for the most part 50
mg once daily, to hundreds of patients with rheumatic complaints. Painful
interphalangeal joints were relieved to some extent within 3 weeks and
substantially improved at the conclusion of 6 weeks (the evaluation cut-off
date).
In hands where there was no deformity, the relief of finger pain was more
complete for both men and women. Heberden's nodes became less painful and
often smaller. Finger edema was greatly reduced. Stiffness of fingers
improved; fingers became more pliable both actively and passively.
Coordination of finger movements improved. Grip strength improved to an
exceptional degree. The so-called "trigger finger" locking of joints
disappeared in several patients, and index-finger flexion was clearly
relieved.
In addition, shoulder pain, either unilaterally or bilaterally, responded
well. Elbow pains, hip pains, and nocturnal muscle cramps were relieved, as
were knee pains. In addition, sleep improved. Paresthesia and nocturnal
paralysis of the arms responded especially well. Sadly, rheumatoid arthritis
was not improved by pyridoxine.
It is well to remember that B-6 is water soluble and destroyed by heat at
245*F. Thus, adequate supplies in food are greatly depleted by the time the
vitamin source is ingested. Studies show that there is no reason to fear toxic
accumulation of taking pyridoxine 50--100 mg daily for many years. It is
likely that any ingested excess is excreted by the kidneys within 8 hours.
THE ROLE OF NUCLEIC ACIDS IN AGING
In one study, the basic ingredient of the oral formula was RNA (from
yeast), amino acids, B-complex vitamins, minerals, and metabolic sugars and
lipids. While dosage varied, it was usually 3.5 grains of RNA daily for 5
days. In this study, changes noticed during the first week were first
recognized in the skin of older patients. Facial skin appeared healthier,
rosier, and smoother without any change in lines or wrinkles. After 1 or 2
months, there was increased smoothness and wrinkles began to diminish. The
wrinkles in the forehead were often first to decrease in depth. The lines
about the eyes decreased much slower. Skin appeared tighter, with increased
moistness. Skin roughness disappeared around the joints, especially the knees,
and callosities on the feet vanished or were remarkably slight.
One standard test of skin aging is the return of pinched skin of the back
of the hand to normal. The treatment produced a quicker return to normal in
most patients after 3 or 4 months of therapy. Other antiaging effects observed
in the skin included, in most of the older patients, a gradual decrease in
size and pigmentation of lentigos and senile keratoses after 2 to 4 months of
therapy. Areas often became smaller and/or lighter in color. In control
subjects, ranging from 40 to 70 years of age who received B-complex without
the RNA factor, virtually no skin changes were found after 3 months of
treatment.
Overall improvement in several degenerative conditions was noted. In
older patients with coronary heart disease and congestive heart failure, heart
function was clearly improved as demonstrated by increased exercise tolerance
and ECG tracings. In patients with abnormal liver function manifested by
abnormal cephalin flocculation, thymol turbidity, and transaminase levels,
liver function normalized after several months of therapy. Also in geriatric
cases, mental acuity sharpened and memory especially improved. Because of the
benefits seen in extracerebral circulation, there was reason to assume that
cerebral circulation was benefitted.
Foods rich in nucleic acids are yeast, organ meats, and seafood.
Especially abundant are sardines, herring roe, and thymus gland.
THE NUTRIENT THAT FIGHTS CHOLESTEROL
Once within the digestive tract, cholesterol readily leaves the intestines
as its internal surface allows the free passage of even relatively large
molecules into the blood stream. As cholesterol does not mix with blood any
better than oil with water, it must be emulsified before it can pass through
blood vessel walls and into tissue cells. Unless emulsified, cholesterol
remains within the system, unable to pass from capillary to tissue cells
because of the size of its large molecules. Once trapped within the
circulatory system with no avenue of escape, the body eventually stores the
cholesterol in the only available place --the walls of the arteries
themselves. With cholesterol accumulating, the arterial lumen narrows, becomes
rigid, and blood flow is restricted with resulting tissue undernourishment.
Lecithin
Lecithin (a phosphatide or phospholipid) is known to have soap-like
characteristics that act as a powerful emulsifying agent on cholesterol,
tending to dissolve and actually reduce the size of the lipid within the
bloodstream. While some lecithin is synthesized in the body, much can be found
in ordinary foods such as nuts, vegetable oils, egg yolks, liver, seeds, whole
grains, wheat germ, beef hearts, soybean oil, and unrefined foods containing
vegetable oils. Certain vitamins and minerals must also be in the system to
fully activate lecithin in its work on cholesterol. The more important
micronutrients are the B vitamins inositol and choline and the mineral
magnesium.
The question arises again: If lecithin is readily available in many foods,
why do so many people have a cholesterol problem? And again the answer appears
to be the sensitivity of lecithin to food processing, partitioning, storage,
and preparation that reduce or eliminate adequate quantities.
Fortunately, a mildly flavored granular form of lecithin derived from
soybeans is available for supplementation. In the healthy individual, about 2
tablespoons of vegetable oil or 1 teaspoon of the granular form is enough to
maintain a normal cholesterol/lecithin balance and keep the arteries free of
cholesterol deposits. To ingest high quantities of cholesterol-rich foods
continually without corresponding supplies of lecithin-producing foods or
supplements seems extremely unwise.
LIPOPROTEIN PHENOTYPING
Cholesterol vs Triglyceride Levels in the Blood
For many years, it was commonly thought that all atheroscleroses were
associated with hypercholesterolemia. Current studies, however, conclude that
this belief is in error because most related problems are associated with
elevated triglyceride levels rather than those of cholesterol.
As explained previously, an overabundance of blood cholesterol is often
associated with a deficiency in lecithin. In addition, it has been proved
untrue that elevated blood cholesterol levels are associated solely with the
intake of cholesterol-rich foods such as meat, eggs, and butter. It is now
known that any foodstuff, especially carbohydrate, can be synthesized into
cholesterol by faulty liver action.
In many cases, atherosclerosis has often been effectively controlled
through chiropractic treatment and dietary management. Spinal involvement
affecting the sympathetic nervous system, particularly nerve supplies to the
thyroid gland, liver, and pancreas via the celiac ganglion are known factors
associated with the cause of hyperlipoproteinemia. Naturally, objective
controls are necessary. These are found in lipoprotein phenotyping, which
offers a quick method of detection and classification.
Typing
Lipoprotein phenotyping includes the measurement of the elevation of
cholesterol, triglycerides, beta, prebeta, and chylomicron. It's accomplished
by electrophoresis of lipoproteins into their major components. In the
determination of the phenotype, a laboratory can supply the doctor with
information of the percentage and elevation of the different lipoproteins in
the blood sample and instruct the doctor in the proper procedures for
preparing the blood specimen for phenotyping as well as patient instruction
before sample withdrawal.
Dietary management should consider supplementation that includes use of
vitamins A, B-complex, C, E, along with magnesium and amino acids (especially
lecithin).
In beginning treatment, it is recommended that patients classified as
positive phenotypes should have two additional tests to establish an average
or baseline, run about a month apart. Treatment and testing frequency can be
reduced as the patient approaches normal blood-fat levels and thus leaves the
probable area of cardiovascular or coronary disease involvement. Once found
positive, routine phenotyping should be made at least once a year to assure
control.
The U.S. Printing Office has introductory information on this subject that
is available at no cost to physicians for distribution to patients. Separate
diet books for each of the five phenotypes are also available. Phenotyping is
described later in this chapter.
FIBER IN THE DIET
Constipation
In cultures where bulk has not been removed from the diet, the average
passage time of the stool is 30 hours. In Western cultures, this time is
increased to 80 hours. There is also a reduction in the daily weight of feces
from 452 to 113 grams. Since a function of the large intestine is to remove
water from feces, this seems only natural as a direct function of time. This
of course, leads to the problem of constipation, which has been corrected in
many instances by adding fiber to the diet.
Diverticular Disease
Diverticular disease is a common problem of the aged. In a random study,
it was found that:
One theory that seems plausible is that diverticuli are formed when
intestinal intralumen pressure is increased. This occurs when fiber is lacking
in the diet and constipation occurs. As people age, the muscular layer of the
colon decreases in tone and diverticuli may form because of the increased
pressure. This would explain why there is a higher incidence of diverticuli
with increasing age.
Carcinoma of the Colon
The incidence of colon cancer is several times higher in western nations than
in underdeveloped countries. This difference cannot be attributed to racial or
genetic causes. When people change residency and alter their diet from a
high-fiber to a low-fiber intake the incidence of colon cancer increases. In
comparison with studies in various Western countries, the only dietary
correlation found of any significance was that of diet fiber.
There are three main theories to explain this effect:
2. The second theory states that bacterial end-products of metabolism are
carcinogenic. The more quickly these are removed, the less probability of
intestinal cancer.
3. The third theory states that bacterial by-products or bile acids in the
intestines are carcinogenic. Fiber absorbs the bile acid like a blotter so the
bacteria cannot get at it, and this helps speed it on its way. This hypothesis
has been substantiated by using a species of clostridium and bile acids in
vitro. Three of the four metabolites were shown to be carcinogenic, as is bile
acid to a slight degree.
Cholelithiasis
It has been shown that the formation of gallstones is not a function of
cholesterol but of bile acids and/or phospholipids. The site for their
formation is not the gallbladder. It's the liver's parenchymal cells.
A deficiency in fiber leads to a reduction of bile salts and an
over-saturation of cholesterol. The result is the formation of gallstones.
Subjects having a diet rich in bran have mitigated or corrected the
abnormalities in the biliary lipids.
Hiatus Hernia, Hemorrhoids, and Appendicitis
These three conditions appear to be related to increases in intestinal
intralumen pressure. Hiatus hernia may result from straining during
constipation. Increased muscular tension increases pressure in the hemorrhoid
veins, thus increasing the tendency for hemorrhoids. Increased abdominal
cavity pressure also stresses the gut, thus increasing the chance of
appendicitis. The reduction of fiber also increases the probability that feces
will lodge in the appendix.
NUTRITION AND MENTAL HEALTH
As a rule, appetite does not wane with diminishing mental activity. In
fact, overnutrition is often the rule. The result is gastric distress, which,
in turn, increases mental stress.
Mental health depends largely on proper nerve function, which has its own
nutritional requirements --as do all tissues. But no other system seems more
involved with all phases of nutrition than the nervous system. Just as
nutritional factors are important in brain metabolism, malnutrition of the
spinal cord and peripheral nervous system may be both a cause and an effect of
deranged metabolism in other tissues.
The brain is only 2% of total body weight, yet its metabolism accounts for
approximately 20%--25% of the total oxygen consumption in the body and for
about 15%--25% of the resting cardiac output.
For some unknown reason, despite its extraordinary metabolic activity, the
rate of entry of many substances from the blood into nerve tissue is much
slower than in other tissues. It's a fact that changes in the concentration in
the brain of any substance normally present affects mental function.
Vitamin A has numerous metabolic roles in the central and peripheral
nervous systems. The B-complex vitamins are required in a variety of highly
complicated enzyme systems that govern and control neural energy. Thiamin
deficiency causes neurologic changes of polyneuritis, Wernicke's
encephalopathy, Korsakow's syndrome, beriberi, and other neuropathies. The
vital role of vitamin E as an antioxidant has been described earlier.
Carbohydrate metabolism is highly essential as the principal source of
glucose, which is so necessary in brain metabolism.
Folacin. Folic acid plays an important role in the synthesis of purine and
pyridoxamine compounds used in the formation of nucleoproteins and
transmethylation processes. Folacin deficiency is often related to
developmental anomalies in the brain such as hydrocephalus, severe mental
retardation, and dilation of the lateral ventricles.
Vitamin B-12 and Folic Acid. Cobalamin appears involved in the activities
of folic acid coenzyme processes. B-12, like folic acid, is also involved in
coenzyme form in the metabolism of purines and pyridoxamines and appears to
play an integral part in the metabolism of nerve tissue. Folic acid and B-12,
especially, are important to oxygen provision. Subacute combined degeneration
of the cord is associated with B-12 deficiency.
Vitamin C. Vitamin C seems to play an important role in mental health.
Deficiency is noted in both depression and schizophrenia and can be found by
low serum ascorbic acid concentrations. Some authorities relate this to high
vitamin C utilization during these conditions rather than to low intake.
Amino Acids. Protein provides the amino acids the brain needs for the
synthesis of protein and phospholipids. It appears that many amino acids not
deemed of vital importance to the body as a whole are required by the brain.
These vital amino acids are obtainable only in appropriate quantities when the
liver and kidney carry out their synthetic processes normally, thus the
attention so often given to liver function in chiropractic care of mental
health.
In general, mental conditions usually associated with physical disease
result from low concentrations in the brain of either one or more important
nutrient. The most common offenders in deficiency states are thiamin, niacin,
pyridoxine, B-12, biotin, and folic and ascorbic acids. Both behavior and
mental function can be influenced by changes in concentration in the brain of
any substance normally present --with glutamic acid, uric acid, and
y-aminobutyric acid heading the list in importance.
It is well to recall that mental and behavioral symptoms are usually
observed long before any overt physical symptoms appear of avitaminosis. This
is likely because the brain is more sensitive to precise concentrations than
are other tissues and organs.
Mental Illness and Blood Chemistry
The concept that many forms of mental illness may be physiologic in origin
is gaining wide acceptance in spite of the resistance of Freudian
psychiatrists. The swing from the psychologic to the physiologic cause of
mental disease is increasingly noted in current literature. This trend from
the functional to the organic has been initiated by recently perfected tools
and techniques for the study of brain chemistry --especially the lipids and
proteins, which are basic substance of brain tissue. The biochemical approach
is a rather new approach to mental disorders in that science is now looking
for a chemical change inside the cell and in such cells that are not directly
involved in nerve function.
Some authorities deplore the fact that so little attention has been given
to correlating enzyme activity with mental disease because enzyme activity
governs cell activity. Other authorities believe that mental disturbances and
diseases might be traced to hereditary molecular abnormalities. Schizophrenia,
for example, is cited as an example of a quantitative rather than a
qualitative biochemical abnormality.
Are Some Mental Illnesses Allergies?
It has been shown that epilepsy and schizophrenia feature a greater mean
blood histamine level that do healthy people. If these conclusions hold true,
the effect will have considerable influence on the theories relating to
overstress and histamine metabolism to the etiology of mental disease.
Evidence is growing favoring the relationship between tissue anoxia,
mental illness, and histamine release. It has been pointed out that changes in
the peripheral capillary vascular system have been observed to coincide with
the mental state of patients. Thus, the mechanisms causing allergy and chronic
mental disease may be related.
SPECIFIC NUTRITION-RELATED DISEASES OF THE ELDERLY
Patient's with osteoporosis are commonly seen in the chiropractor's
office. One-third of women over 60 years, and many men, are plagued by this
disorder. The age of onset seems to be lowering, and the disorder may be one
of the more common problems of the future.
An osteoporotic patient is symptomatically with pain and disability
resulting from fractures, generally of the femoral neck or one or more
vertebra. The disorder is also characterized by bone loss and as such can be
classified by degree. It may be graded via an x-ray film and the Singh Index.
Singh's Trabecular Grading Patterns range from normal (Grade 7) to severe
(Grade 1). Grades 1--3 are usually symptomatic, with Grade 4 marginal.
Remember that symptomatic and asymptomatic situations are not only the
result of the amount of weakening but also the amount of stress placed on the
bone. Morphologically, there is a decrease in the number of trabeculae in
spongy bone and a tendency of cortical bone to become porotic. Stress on bone
(eg, muscle contraction) tends to limit the extent of osteoporosis that occurs
because activity increases normal calcification. It is the amount of
trabeculation that determines what bones become porotic. The osteoblasts and
osteoclasts that help form the trabeculae are the most sensitive to hormonal
influences (eg, estrogen, parathyroid hormone, and calcitonin).
Other Bone Disorders
A distinction must be made between osteoporosis and osteomalacia.
Osteoporosis is a result of insufficient calcium after the bone is formed.
Osteomalacia is the result of a poor matrix. This may be caused by
insufficient protein in the diet, not enough vitamin C (resulting in starved
connective tissue), or some problem with the osteoblasts.
Bone Density. The concept has developed that bone density decreases with
age. This may be generally true. But in longitudinal studies conducted over 11
years, a significant number of people did not demonstrate this. Presumably,
these people had sufficient calcium in their diet. In those that consume high
amounts of animal flesh, there is a general decrease in bone density.
Vegetarians who eat eggs and milk but avoid meat (a high-phosphorus food) have
greater bone density. Omnivores fall between. In populations where the
calcium-to-phosphorus ratio is near 1:1, there is better bone density. In
general, the amount of phosphorus-rich food and phosphorus-containing foods
(eg, additives and soft prunes with orthophosphates for acidification) has
increased more than 200% in the last 40 years.
Phosphorus. Excessive phosphorus exaggerates bone loss in animals. In
humans, it is almost impossible to increase the calcium-phosphorus ratio
beyond 1:1 by diet alone. Dairy products have only a slightly greater ratio
(processed cheeses have even less calcium) and vegetables (except for leafy
types) are rich in phosphorus. Only a few more unusual foods such as sesame
seeds, molasses, and seaweed have large amounts of calcium with little
phosphorus.
Fluorides. An excessive intake of fluoride can produce osteomalacia.
Fluorides stimulate osteoblasts and result in new bone formation. But if
insufficient calcium is present, it will be removed from existing bone and
cause osteomalacia.
Fluoride Plus Calcium. These minerals ingested together have
experimentally prevented osteomalacia and decreased osteoporosis. It has been
shown that 50 mg of sodium floride and 1 gram of calcium per day taken orally
is an effective combination. In this study, vitamin D in units of 50,000 was
also given twice a week. It is not known if this is the optimal dose for
vitamin D. Radiographs showed coarsening of trabeculae and an increase in
bone density. Only one case of exostosis (a possible side effect) was
observed at the site of a bone biopsy. The two most frequent complaints were
joint discomfort and gastric pain. Removal of the floride or reduction of the
dose eliminated the former, and giving the floride during meals eliminated the
latter complaint. The long-range effects of this type of treatment are not
known. Excessive vitamin D is the most toxic vitamin.
SPECIAL DIETS
In any special diet, the objective is to retard the progression of
diet-induced chronic disease, to maintain normal weight, and to prevent
dietary excesses or deficiencies. In general, the nonfebrile patient requires
fewer carbohydrates, more protein, less fat, and sufficient vitamins,
minerals, and trace elements to correct deficiencies and meet individual
requirements.
There are many diet-induced chronic conditions discovered in clinical
practice. Following are some common examples:
BASICS OF THERAPEUTIC NUTRITION
Nutritional therapeutics is that treatment mode in patient management
which tempers and enhances the patient's diet to meet the conditions imposed
by the physiologic stress or abnormal tone of the illness. During almost any
sickness, changes in nutrient intake, metabolism, and utilization affect
nutrient requirements and status. It is obvious that the diet then must be
modified to meet the body's needs and demands.
To approach diet therapy clinically, several problems must be isolated and
goals defined. Priority needs must be recognized. The characteristics of the
dietary modifications used in the treatment of various disorders must be
known, taking into consideration individual errors in metabolism, allergy,
lactose intolerance, malabsorption, chronic disease processes, and individual
habits and life-style.
Goal of Diet Therapy
The central objective of nutritional therapeutics is to provide optimal
nutritional needs of every patient. Such health-care service is primarily
based on the normal diet of the patient with modifications to meet the needs
of the patient as indicated by the specific pathophysiologic state of the
patient. With a few intake starvation exceptions (eg, overt scurvy, pellagra,
pernicious anemia), dietetic services are not provided as the major means of
treatment. Rather, they are used in support of or in conjunction with other
methods of treatment. Holistic therapy must consider neurologic insults that
may adversely affect digestion, absorption, and assimilation.
There are several ways by which nutritional status is affected during
illness, which may be considered as primary or secondary factors. For
instance, if a patient cannot consume adequate food because of anorexia,
vomiting, distress, poorly fitted dentures, sore mouth or throat, etc, then
nutrient availability is jeopardized. This primary nutritional deficiency may
result from a variety of causes such as effects of treatment, severe injury,
or gastrointestinal and psychologic problems. The inability of the body to
absorb and/or use nutrients is called a secondary nutritional deficiency.
Secondary deficiencies occur particularly in problems such as the
malabsorption syndrome, diarrhea, and various enzyme deficiencies. Secondary
deficiencies also result from excessive excretion and/or nutrient catabolism.
Underlying any of these malfunctions may be a subluxation complex. The
modification of diet for therapeutic purposes during illness and convalescence
is therefore an essential part of total patient care.
Nutritional support is often crucial for promoting rapid recovery and
restoring normal body function. The need for nutrients is holistically
increased during the stress of dysfunction or disease. In addition, an
accompanying primary and/or secondary deficiency further predisposes a patient
to dysfunction because of the deteriorated nutritional status. Thus, it is
clinically important to counteract the condition and promote recovery
processes by professionally guided nutritional support. To provide the patient
with an optimal internal and external environment for recovery as rapid as
possible is an essential part of total patient care.
Office Records
A brief description of any diet or supplementation advised by the doctor
should be recorded in the patient's office visit records. The diet may then be
adjusted and modified according to patient needs and progress. Whether the
formulation of the diet is made by the dietitian, the doctor, or on a printed
form, the physician assumes ultimate responsibility for the diet order or
prescription.
Reference Sources
There are many diet manuals available that provide guidelines for routine
and therapeutic diets used for various disorders. These manuals describe the
rationale of the diet recommended, list foods allowed or not allowed, often
provide a sample menu, and serve as a general reference for the physician
prescribing the diet. However, all should be modified to meet the needs of the
specific patient and circumstances at hand. Specific diets vary with the
patient's condition, and personalization of the diet must be based on the
patient's food habits, preferences, and the pathophysiology involved to assure
patient adherence to accomplish the necessary objectives.
Goals of Nutritional Assessment
Nutritional evaluation is a complex, scientifically constructed procedure.
It consists of many facets; eg, health history, family history, diet history,
dietary evaluation, vitamin evaluation, mineral evaluation, dietary analysis,
complete physical examination, anthropometry, activity profile, nutrition
behavior profile, biomechanical evaluation, including blood and urine
profiles, neurologic and orthopedic work-ups, and often radiography and other
tests.
Dietetic Modifications
The patient's average diet must be modified in several aspects for
therapeutic purposes such as in considerations of consistency, fiber, residue,
flavor, mineral content, acid or alkaline ash, frequency, energy requirements,
and possibly exclusions of specific foods, beverages, or unfavorable habits
(eg, excessive use of tobacco, coffee, tea, "junk" foods). With many patients,
vitamin and mineral supplementation may be necessary according to the adequacy
of the diet and the needs of the patient for a particular malady.
It's important to keep in mind that the patient's typical diet and the
majority of those printed in standard nontherapeutic references are not
applicable in illness because the standards are derived from a healthy
population rather than during illness that requires individualized dietary
considerations.
Consistency Modifications
Diets modified in consistency are usually prescribed in circumstances
requiring foods that are easily digested, are free of chemical or mechanical
irritants, and/or are easy to chew and swallow. Common examples are the liquid
diet and soft diet. These diets are often used in conditions of vomiting,
diarrhea, infections, and GI problems.
Soft-Food Diets. Soft foods are generally used for patients who have
difficulty chewing or swallowing. This diet has a smooth consistency, is low
in fiber, has a mild in flavor, and allows cooked vegetables, eggs, tender
meats, and puddings. As with a liquid diet, it is used only for a short time.
Ice cream and frozen yogurt may be helpful in some conditions (eg, peptic
ulcers) but counterproductive in phlegm-producing illnesses.
Note: Transition from a liquid diet to a soft diet to a standard diet
should be made slowly with monitored modifications.
Gastrointestinal Adjustments
In frank disorders of the GI tract, modifications are made in accordance
with lesion location such as (1) in the duodenum, stomach, or esophagus, or
(2) disorders of the small or large intestine.
In disorders of the upper GI tract, diets are generally used that modify
gastric motility or influence gastric acidity. Gastric motility is changed by
increasing or decreasing the amount of fiber from indigestible plant
carbohydrates. When GI irritation is a concern, a decrease in fiber is
indicated. Typical high-fiber foods are salads, whole grains, bran, and raw
vegetables.
Gastric acidity is influenced by dietary adjustments as in a peptic ulcer
where the presence of digestive acids and enzymes may irritate a lesion.
Protein foods buffer acidity, while fats inhibit gastric secretions and slow
emptying time of the stomach. Thus, fat and meats are used in GI disorders
where gastric acidity is a concern. On the other hand, coffee, tea, alcohol,
and meat extracts generally stimulate acid flow, and should be avoided in
conditions of abnormal gastric acidity.
Flavor modification, as in a bland diet, is often used to preclude gastric
irritation and avoid stimulating acidic secretions. Fiber is usually, but not
always, restricted in GI hyperacidity states.
In disorders of the small and large intestines, dietary modification is
used to control residue content, especially if motility or rest of intestinal
tissues is indicated. Note that fiber and residue are not synonymous terms.
Fiber is indigestible carbohydrate from plant foods, especially the cell wall
and other structural components of plant food. The term residue, a broader
term, refers to the form of food when it reaches the large intestine or to the
remaining contents after digestion. Roughage, an archaic word, refers to both
fiber and residue.
All food has some degree of residue, but not necessarily fiber. For
example, fat, milk, and dairy products have a moderate residue but are
fiberless. Since all plant fiber is relatively indigestible, it is present in
this form in the large intestine after digestion and has a high residue. Any
inflammatory process of the intestine or colon would indicate a low-residue
diet.
Cardiorenal Modifications
Dietary management in disease of the heart or kidneys requires many
considerations beyond the scope of this section. The two most important
factors, however, are sodium and potassium restriction.
Potassium. Potassium is widely distributed in foods. It is usually
restricted in conditions of advanced diabetes mellitus and renal
insufficiency. Normal intake is from 2000 to 6000 mg/day. Restricted levels
are usually from 1500 to 2000 mg/day. Besides sodium and potassium, protein
must be restricted in some kidney diseases (eg, glomerulonephritis). If a
nonpotassium-saving diuretic is necessary in case management (eg,
hypertension) potassium should be supplemented to avoid sodium-potassium
imbalance. Severe imbalance will usually manifest as a heart attack.
Genetic defects producing errors of metabolism may require special
management. The two most common conditions seen in practice are cystinuria and
phenylketonuria:
Phenylketonuria. This disorder is characterized by a lack of enzymatic
conversion of phenylalanine, an essential amino acid, to tryosine and an
accumulation of deleterious by-products of phenylalanine that may cause brain
damage.
Many disorders require modification of carbohydrate, protein, or fat
intake as a major aspect of dietary management. In conditions of obesity, the
reduction in total caloric intake is usually the primary consideration. The
specific amount of total calories produced by fat depends on the specific
condition of the patient. In situations of underweight and the catabolism of
infection, intake of carbohydrate must be considered as well as that of
protein and fat.
Modification of fat content (quantity and type) in the diet is often
necessary in malabsorption problems, atherosclerosis, hyperlipoproteinemia,
and with disturbances of the liver and gallbladder.
The lipoproteins, which are produced in the intestinal wall and liver, are
the primary means of transport for lipids. The major classes of lipoproteins
and their lipid content are:
2. Prebeta lipoprotein (very low density). This class has a large lipid
content that includes 20% cholesterol.
3. Beta lipoproteins (low density). This class has less lipid content and
two-thirds or more of total plasma cholesterol.
4. Alpha lipoproteins (high density). This class represents the lowest
total lipid of any lipoprotein and the highest protein content.
Type 2 Hyperlipoproteinemia. The blood picture shows increased beta
lipoproteins and increased cholesterol to 300--600 mg/100 ml. Dietary
modifications include decreasing cholesterol intake and substituting
polyunsaturated fats for saturated fats.
Type 3 Hyperlipoproteinemia. The blood picture shows increased prebeta
lipoproteins, increased beta lipoproteins, and increased cholesterol. Dietary
modification is the same as for Type 2; viz, decreasing cholesterol and
substituting polyunsaturated fats for saturated fats.
Type 4 Hyperlipoproteinemia. The blood picture shows increased
triglycerides, increased prebeta lipoproteins that are usually induced by
carbohydrates and accompanying obesity, and normal or increased cholesterol.
Dietary modifications include restricted carbohydrate and cholesterol intake
and reduction in body weight.
Type 5 Hyperlipoproteinemia. The blood picture shows increased
chylomicrons, increased triglycerides, and increased prebeta lipoproteins
accompanying obesity. Dietary modifications include restricted carbohydrate
and fat intake and reduction in body weight.
THE NUTRITION/INFECTION RELATIONSHIP
The Cyclic Relationship Between Nutrition and Infection
A deficient nutritional status enhances infectious disease, and, in turn,
infection creates abnormal nutritional demands that further deplete
nutritional reserves. In addition, the nutritional/infection interaction
creates synergistic effects for the host that are significantly worse than
would be anticipated from the combination of these two factors if each were
acting separately.
In rare cases of highly severe malnutrition, the nutrition/infection
interaction might produce an antagonistic relationship where the malnourished
host provides such a poor environment that the infectious agent is unable to
complete its life cycle. To break the cycle between malnutrition and
infection, optimal nutritional status must first be achieved before infections
can be effectively treated.
The infectious process may change the nutritional status of the host
either directly or indirectly.
Direct Effects of Infection and Infestation on the Nutritional Status
The word nutriture refers to the status of the body relative to its
nutrition. During an infectious process, nutriture is altered in six ways:
2. Protein catabolism is increased
3. Plasma amino acid levels are altered
4. Lipid and carbohydrate metabolism are altered
5. Vitamin nutriture is altered
6. Mineral stores are adversely affected
While both anabolic and catabolic changes occur in protein metabolism,
catabolism predominates. The increased synthesis of immunoglobulins is one
example of anabolic change produced by infection.
During certain bacterial and viral infections, increased protein
catabolism creates a negative nitrogen balance because (1) increased
adrenocortical activity leads to mobilization of amino acids from skeletal
muscle, (2) the amino acids from muscle are transported to the liver for use
in gluconeogenesis, and (3) the nitrogen released by liver deamination is
excreted in the urine. Because infectious processes deplete the host's protein
stores, it is important for the patient to obtain high-quality dietary protein
to replenish tissue amino acids.
Decreased Plasma Amino Acids
During infection, the concentration of both total amino acids and
individual plasma amino acids decrease because (1) there is an increase uptake
of amino acids by the liver in response to increased energy needs, and (2)
infectious organisms have varying requirements for host amino acids and,
consequently, the level of individual blood amino acids of the host may be
altered according to their utilization by the host. Uncommonly, increased
concentrations of plasma amino acids may be seen during the early stages of
infection.
Decreased Protein Digestion and Absorption
Protein nutriture is changed during infection as a result of decreased
protein digestion and absorption. Parasitic infections are also well known to
alter protein absorption: eg, roundworm inhibits the action of pepsin and
trypsin in vitro. Parasites also shorten the transit time in the GI tract,
resulting in decreased protein digestion and absorption.
Altered Lipid and Carbohydrate Metabolism
During the increased energy requirement of the infectious process, fat
stores are mobilized for conversion into energy and lipid levels decrease
early in the process. Carbohydrate metabolism during infection produces a
decrease in blood glucose levels. During the chronic stage, plasma levels
increase as the host becomes unable to convert lipids into energy.
Altered Vitamin Nutriture
Vitamin nutriture of the host may be so altered during infection to
produce specific deficiencies. For example in a patient whose stores of
vitamin A are already low, infection may precipitate overt signs and symptoms
of xerophthalmia and keratomalacia. The host's requirements for thiamin,
riboflavin, folic acid, and vitamins C and B-12 are known to increase during
infection. In addition, fish tapeworm may so utilize the host's B-12 supply
that a megaloblastic anemia develops. Intestinal roundworms can interfere with
vitamin A absorption.
Altered Mineral Stores
Infection has a distinct adverse effect on the host's mineral stores. The
catabolism accompanying fever, and proportional to its severity, causes
excessive excretion of potassium, magnesium, zinc, phosphorus, and sulphur.
When losses are severe, negative mineral balances are produced. Excessive
losses of sodium, chloride, potassium, and phosphorus are seen in diarrheal
diseases. It is believed that liver iron is sequestered during acute infection
making the iron unavailable, which leads to decreases in plasma iron. In
addition, hookworm infection is known to introduce an iron-deficiency anemia
from blood loss.
Indirect Effects of Infection on Nutritional Status
The indirect effects of infection may be quantitative changes in diet (eg,
decreased food intake) or qualitative changes in diet (eg, increased
carbohydrates and fluids, and decreased protein and other essential
nutrients).
Infection is often accompanied by anorexia or an intolerance to certain
foods, resulting in reduced food intake. Emotional factors may motivate the
patient to eat foods that are less nutritious than normally eaten but which
provide a certain sense of security or comfort.
Dietary alterations during infection may also be the result of cultural or
familial factors. For instance, the habit of increasing fluids and
carbohydrates at the expense of protein and other nutrients is without
scientific basis. The use of antibiotics and purgatives in the treatment of
infection may further decrease digestion and absorption of vital nutrients.
EFFECTS OF NUTRITIONAL STATUS ON PATIENT IMMUNITY
Specific immunity is characterized by the host's ability to distinguish
itself from the invading organism, producing a specific response that becomes
imbedded within one's immunological memory. Antigens producing a specific
immunologic response are by definition capable of reacting with antibodies
composed of serum protein immunoglobulins produced in response to an antigen
and can bind specifically with an antigen. The five classes of immunoglobulins
are represented as IgG, IgA, IgD, IgM, and IgE.
Humoral Immunity in Malnutrition
Evidence is contradictory regarding the extent of the impairing effects of
malnutrition on the humoral response. In cases of severe malnutrition, normal
antibody responses are produced in measles, poliomyelitis, and smallpox. On
the other hand, responses during severe malnutrition to typhoid, influenza,
yellow fever, and diphtheria are depressed, but the antibody response
normalizes when adequate protein is provided. The functioning capacity of the
humoral immune response is usually determined by relating blood serum levels
with established norms.
Several nutrients besides protein are required for normal antibody
production. Studies show that the formation of specific antibodies are
impaired in severe vitamin deficiencies of folic acid, A, C, D, thiamin, B-12,
niacin, pyridoxine, and pantothenic acid. Pyridoxine (B-6) and pantothenic
acid deficiencies have shown to distinctly decrease antibody synthesis.
Cellular Immunity in Malnutrition
Although some authorities question the significance of malnutrition on
humoral immunity, there appears little doubt that malnutrition greatly
depresses cellular immunity. Clinically, the functioning capacity of the
cellular immune response is determined primarily by lymphocyte count.
In malnourished patients, depressed cellular immunity can be related to
atrophy of lymphoid tissue; eg, the small thymus and/or atrophied tonsils and
lymph nodes so typical with malnourished children. The thymus is a critical
regulator of cellular immunity. For this reason, many DCs incorporate thymus
supplementation in their clinical plan of immunity-depressed patients.
Malnourished patients often exhibit a false negative skin sensitivity
test: eg, a negative patch test in a known tubercular patient. In addition,
malnourished patients may have low total lymphocyte counts and abnormal in
vitro assays such as lymphocyte transformation.
In specific nutritional deficiencies, protein deficiency seems the
major factor in impairing T-lymphocyte function and cellular immunity. The
greater the protein deficiency, the greater the impairment of cellular
immunity. Inadequate calories may also decrease optimal cellular immunity. It
has also been shown to be distinctly impaired in deficiencies of pyridoxine,
A, C, and iron.
Nonspecific Resistance Factors in Malnutrition
Susceptibility to infection may be increased in malnutrition by impairment
of the host's nonspecific resistance factors such as tissue integrity,
phagocytic activity, alterations of the GI flora, and impairment of properdin
and interferon. When nutritional needs are being ideally met, the skin, GI
mucosa, and respiratory epithelium, which serve as the body's first line of
defense, help guard the host against invasion by foreign organisms. The
integrity of these tissues, however, are greatly reduced when specific
deficiencies occur.
The nutrients primarily involved in maintaining tissue integrity are
vitamins A, B-12, C, and protein. This may be witnessed in situations of
bleeding gums in vitamin C deficiency, the keratomalacia and xerophthalmia in
vitamin A deficiency, the cheilosis and angular stomatitis in vitamin B-12 and
other B deficiencies, and the "flaky paint" skin lesions in severe protein
deficiency.
Malnutrition decreases phagocytic activity (macrophages and
polymorphonuclear leukocytes). The nutrient primarily involved in reduced
phagocytic activity is protein; however, studies have shown where deficiencies
in vitamins A, C, thiamin, zinc, and riboflavin decrease macrophagic function.
Malnutrition also alters the GI flora, and it has been shown that normally
harmless bacteria within the intestinal tract may become pathogenic in the
malnourished.
Properdin and interferon serve as unspecific immunity substances within
body fluids. Properdin, a plasma euglobulin with bactericidal characteristics,
is impaired when magnesium is deficient. The synthesis of interferon, an
important protective mechanism against superinfecting viruses, is impaired in
severe protein deficiency.
It is the responsibility of the attending doctor to see that the
nutritionally deprived patient receives adequate treatment and counsel to
improve both the specific and nonspecific factors of the immune system to
defend optimally against infectious agents. Proper case management should
begin immediately after a diagnosis of undernutrition is made by both physical
and laboratory means.
FACTORS IN TRACE ELEMENT DEFICIENCY AND TOXICITY
Internal and External Factors
Several endogenous factors may be involved that can lead to improper
utilization of trace elements. There may be ingestion of a substance (eg,
phytate, goitrogens, pica, certain drugs) that interfere with normal
utilization. In malabsorption syndromes, a poorly functioning intestinal tract
may be unable to absorb the trace element. The trace element may be ingested
in a form in which the body cannot use the element. In protein malnourishment,
necessary blood protein may be too deficient to transport the trace element. A
genetic defect may be present that interferes with proper metabolism of the
element.
Several exogenous factors may be involved that can lead to a state of
deficiency or toxicity.
Human error can also account for toxic states from overingestion. Examples
are contamination, deliberate (suicidal) overdose, over supplementation, food
ingested grown on soils with toxic concentrations, or pollution during food
preparation, processing, cooking, or storage.
Toxic States. Infrequently, (1) a genetic defect in metabolism may permit
an abundance of the element to accumulate in the body or (2) a disease process
may cause tissue breakdown to such an extent that large amounts of the
elements are released into the blood.
Trace Element Function, Deficiency, and Toxicity
The most common trace elements considered are iron, zinc, copper, iodine,
fluorine, chromium, selenium, manganese, magnesium, sulphur, cobalt, and
molybdenum.
Iron
Common Causes of Excessive Loss. Blood loss from infection, bleeding
ulcers, intestinal parasites, during peak periods of growth (adolescence,
pregnancy, lactation), malignancy, and menstruation are common causes of adult
iron deficiency. Iron deficiency in infants typically results in depleted
stores from naturally excreting larger amounts than adults and
hyperutilization during periods of rapid growth.
Clinical Features of Deficiency. Deficiency symptoms and signs include
anorexia, brittle nails, constipation, fatigue, depressed growth, breathing
difficulties, pale skin and tongue, decreased resistance to infection,
koilonychia, and listlessness. Blood signs include hypochromic anemia, high
total iron-binding capacity, low serum iron, and low percent transferrin
saturation.
Hemosiderosis. As the body has a limited capacity to excrete iron,
excessive amounts can accumulate in the body. This buildup (hemosiderosis) can
be caused by excessive red blood cell destruction (eg, hemolytic anemia,
infection), inability of the body to regulate iron balance, and iron
overingestion. Hemosiderosis is often related to hepatic disease or chronic
pancreatic disease. A potential feature is hemochromatosis, the bronzing
pigmentation of skin from excessive body iron as seen in diabetes and hepatic
cirrhosis. Toxic levels are given as intakes exceeding 100 mg daily.
Zinc
Common Causes of Deficiency. Due to soil depletion, zinc deficiency is be
coming quite widespread in the United States. Zinc content of food usually
parallels protein content; thus patients on low-protein diets risk zinc
deficiency. A diet high in grains may also result in zinc deficiency because
the phytate in plant seeds binds zinc and other trace minerals to render them
unavailable to the body. Serum zinc decreases in numerous bacterial and viral
infections, in acute inflammatory diseases, in myocardial infarction, and
following severe trauma. During pregnancy and rapid periods of growth, zinc
may become depleted.
Clinical Features of Deficiency. Deficiency symptoms and signs include
anorexia, fatigue, loss of taste and smell sense, slow wound healing, growth
retardation, delayed sexual maturity, delayed reproductive development and
impaired function, possible sterility, and skin lesions. Blood signs include a
lowered level of retinol-binding protein in the blood.
Toxic States. Specifically defined syndromes of zinc toxicity have not
yet been isolated, but it is known that heavy ingestion of zinc compounds can
cause nausea, vomiting, fever, and diarrhea. An industrial hazard is "metal
fume fever," resulting from excessive inhalation of zinc. It is characterized
by fever, chills, pulmonary problems, and gastroenteritis. Zinc toxicity often
results from storage of acidic foods in galvanized containers.
Copper
Deficiency. Because many foods contain copper and copper plumbing is
common in the United States, deficiency is rare. Deficiency is seen in
nephrosis with marked proteinuria, infants with diarrhea or malabsorption
problems, kwashiorkor, and diets high in grains (phytate). Deficiency symptoms
and signs as those of anemia, general weakness, impaired respiration, Menke's
kinky hair syndrome, and skin sores.
Toxicity. The two most common causes of copper toxicity are overingestion
and Wilson's disease. Excessive ingestion leading to toxicity is usually the
result of interaction between acidic liquids and copper cooking vessels or
copper plumbing. An intentional dose (suicidal) of copper sulfate greater than
10 grams results in vomiting, gastritis, shock, liver necrosis, hemolysis,
renal toxicity, coma, and death. Low molybdenum or sulphate levels encourage
copper toxicity. The toxic level is at 40 or more mg/daily.
Wilson's disease, a genetic disorder, features deposits of excessive
copper in various organs such as liver, brain, and kidneys. It is associated
with low serum copper and ceruloplasmin, neurologic abnormalities, liver
damage, renal dysfunction, and a corneal rusty-brown ring.
Iodine
Deficiency. Iodized salt is usually the major dietary source of iodine in
iodine deficient (goitrous) areas. Besides goiter, deficiency symptoms and
signs include mental sluggishness, cold hands and feet, dry hair, obesity,
irritability, nervousness, and cretinism.
Toxicity. There is a large range of safety between amounts normally
ingested and toxic levels (unknown). Prolonged doses of iodine markedly reduce
the thyroid's ability to embrace iodine and can yield goiter as a result.
Fluorine
Deficiency. Inadequate intake is known to increase susceptibility to
dental decay, reduce bone density, and contribute to osteoporosis.
Toxicity. Excessive intake causes fluorosis, characterized by mottled
tooth enamel and weakened bone crystal.
Chromium
Deficiency. Deficiency is becoming quite widespread in the United States
but how to cope with the problem is controversial (eg, adding it to municipal
water supply). Serum concentrations decline in the elderly, in patients with
diets high in refined sugar, and during pregnancy. Prolonged deficiency
impairs glucose tolerance and contributes to both diabetes mellitus and
atherosclerosis.
Toxicity. Toxicity syndromes are undefined. Excessive amounts
experimentally suggest liver damage, kidney damage, and growth depression.
Selenium
Deficiency. Selenium concentrations parallel dietary protein content, thus
deficiencies are related to low-protein diets. Deficiency is commonly found in
kwashiorkor.
Toxicity. Toxicity syndromes have not been identified, but excessive
amounts experimentally suggest anemia, bruxism, emaciation, heart atrophy,
ataxia, and death from suffocation. Poisoning results from eating plants grown
on toxic soils.
Manganese
Deficiency. Overt deficiencies of manganese are almost unknown in humans.
Several authorities list ataxia, dizziness, tinnitus, and loss of hearing.
Toxicity. Toxicity is extremely rare, and exact levels are not reported.
Chronic inhalation by manganese miners causes a toxic condition characterized
by permanent psychiatric and neurologic symptoms resembling parkinsonism; eg,
ataxia, dizziness, tinnitus, and loss of hearing.
Magnesium
Deficiency. Deficiency symptoms and signs include confusion, nervousness,
disorientation, easily aroused anger, rapid pulse, and tremors.
Toxicity. The toxic level is given as intake of 30,000 mg or more daily.
Features are not specific.
Sulphur
Cobalt
Molybdenum
Deficiency. Features of deficiency have not been defined.
Toxicity. Toxicity is uncommon to humans. When present, it is involved in
the ratio of molybdenum to copper. The higher the copper concentrations, the
less toxic are the molybdenum concentrations. Copper deficient patients
exhibit molybdenum toxicity at low levels.
NATURAL TOXICANTS FOUND IN FOOD
Natural foods contain a great variety of natural poisons. The simple
potato contains at least 150 different chemical substances such as solanin,
oxalate, arsenic, tannin, and nitrate. The average American consumes about 120
pounds of potatoes a year, which contain enough solanin (10,000 mg) to kill a
horse if given in a single dose. A year's supply of lima beans (1.85 lbs)
contains 40 mg of cyanide. Because we consume some toxic substances each day
in the typical diet, the body's detoxification mechanisms must be efficient.
The toxic chemical substances commonly ingested may be classed into three
major categories:
Mineral Antagonists
Common examples of specific antagonists that interfere with normal mineral
utilization at some point in metabolism are goitrogens, oxalates, phytates,
heavy metals, and other substances and actions.
Goitrogens
Other Mineral Antagonistic Substances and Actions
Vitamin Antagonists
Major Vitamin Antifactors
Other Antagonistic Substances and Actions
Substances Toxic Under Special Circumstances
Certain substances are toxic only under special circumstances such as
those of genetic predisposition, sensitivity to a protein, or an interaction
of food substances with certain drugs. Primary examples are monosodium
glutamate, tyramine, and wheat gluten.
Monosodium Glutamate
In patients with a particularly low threshold of sensitivity to monosodium
glutamate, MSG causes the "Chinese Restaurant Syndrome." It is characterized
by chest pain, flushing, burning sensations, visual changes, headache, and
hypertension. Most of these clinical features are short term, but some
patients develop permanent retinal damage.
Tyramine
Tyramine is normally metabolized through action of the monoamine oxidase
system. However, tyramine, formed by decarboxylation from tyrosine, is a
potent vasopressor substance in the presence of monoamine oxidase inhibitors
(a drug class). When a patient is taking the inhibitor, the tyramine from
cheese, cheap wine, sherry, and beer can act on blood vessels to produce
severe hypertension and possible death.
Wheat Gluten
Wheat gluten, a wheat component, is safely consumed except in patients
with celiac disease. Such people are hypersensitive to wheat gluten and do not
absorb it.
Noxious Foreign Substances
Kuru, akee, and favism are also substances toxic under special
circumstances, but it is highly doubtful whether their effects will be
witnessed clinically in the United States. Kuru is a slow-acting virus that
produces CNS changes caused by eating infected brains in cannibalistic
populations. Akee is a fruit that is poisonous until ripe, which is eaten by
the poor in Jamaica. Favism is an inherited metabolic disturbance that causes
hemolytic anemia when sensitive individuals eat fava beans, most commonly used
in Taiwan and the Mediterranean region.
Fungal Toxins
The most common toxins produced by fungi are ergotism, aflatoxins, and the
toxins of mushrooms:
Toxic Foods of Animal and Plant Origin
Toxic foods of animal origin are mainly of fish from tropical waters and
shellfish. Eating large quantities of toxic animals, or animals who consume
toxic plants, leads to a toxic condition not well understood.
Toxicity of plant origin is rarely seen in the United States and mention
here is made only to be especially alert if a patient has recently been
outside the country.
Parasite Infestation
Ingestion of parasite-infected animal products is also a source of
food-borne poisoning. For example, an unsanitary water supply is associated
with amoebic dysentery, and improperly cooked pork products and bear meat are
a common source of trichinosis.
Microbial Food Poisoning
Besides inherent food-related toxins, ingested bacterial toxins can cause
food poisoning. These bacteria usually enter the food supply under conditions
of poor sanitation that encourages their culture in food media. In recent
years, food vehicles are increasingly found in Chinese-type, Mexican-type, and
Italian-type foods.
Homes and food-service establishments are the most common places where
foods are mishandled to an extent to cause contamination. Food-processing
establishments are rarely involved because of greater sanitation controls. But
despite location, poor personal hygiene by infected workers is the most
significant source of food-borne contamination.
Staphylococcal Toxicosis
The most common form of food-borne poisoning in the United States is
staphylococcal enterotoxicosis. The most likely source of the bacteria is
partly cooked pork products such as ham, bacon, pressed meats, salami,
sausages, etc. Holding the meats at room temperature for several hours during
slicing, mixing, and other preparation encourages the growth of the
contaminating staphylococci.
Salmonella Poisoning
About 200 types of salmonella, which live in the human intestine, are
pathogenic. Improper cleaning of the hands after use of the toilet is a common
source of this feces-derived organism. Outbreaks tend to involve groups who
have eaten infected food at the same picnic or restaurant. The primary sources
of infection are unsanitary containers or food handlers, contaminated
ingredients, inadequate protection of food, and insects. Meat and poultry are
frequently the food vehicles for the bacteria.
While salmonella species are heat-labile, contamination of previously
heated food readily overcomes this advantage. Typical symptoms are headache,
abdominal cramps, nausea, vomiting, diarrhea, and fever. After ingestion, a
latent period follows from several hours to 3 days that is followed by an
acute attack in 1 or 2 days. It varies in severity and is rarely fatal.
Botulism
The potent toxic substance in botulism is already preformed in the food
supply by the bacterium. Its spores are particularly heat resistant and grow
under anaerobic conditions in a medium with a pH of less than 4.1. The
protective measure of boiling canned low-acid food for 15 minutes or more
inactivates the toxin. Home-canned foods are suspicious of poor protective
measures.
Ingestion of minute quantities can produce symptoms of headache, nausea,
difficulty in swallowing and speaking, blindness, and ascending paralysis. The
antitoxin is only effective when small quantities have been ingested.
Concepts About Toxic Substances in Food Supply
Much is left to be learned about the chemical substances in our food
supply. The unknown toxicants of food are likely more dangerous than the known
chemical additives and pesticides. The safety margins of food additives and
pesticides are monitored much more closely than the chemicals occurring
naturally in foods, yet the largest number of food-related disorders in humans
is caused by naturally-occurring food components and microorganism toxins.
A chemical substance has the same action biologically whether it occurs in
a food naturally or has been synthesized in a laboratory and put in food as an
additive. Likewise, the same physiologic mechanisms that allow the body to
metabolize natural toxicants safely also apply to foods that contain
additives (natural or synthetic).
Because of stringent FDA guidelines, many chemical substances with adverse
properties occurring naturally in food would never be allowed on the market as
food additives today. For example, synthetic diethylstilbestrol (DES) was
banned by the FDA because its carcinogenicity was quantified to be one case of
cancer in the United States every 2,500 years. However, wheat germ, a
substance many Americans consume, has 2,000 times the estrogenic potential of
beef liver of cattle treated with DES.
Are "health foods" purely healthy? Although food has many potentially
toxic substances, there is no evidence that a balanced diet consumed by a
healthy person presents any hazard for several reasons.
Some substances may bother certain individuals and not others. Even with
normal dietary consumption, a patient with hemochromatosis may be harmed by
the quantity of iron ingested. An individual's quality of function of the
degradative mechanisms operating in the liver and other organs may result in
individual variations of response. Many people with allergic sensitivities
display symptoms that closely mimic toxic reactions.
NUTRITION DURING CHILDHOOD AND ADOLESCENCE
Nutritional Requirements During Childhood
The transition from infancy to early childhood is accompanied by a slowed
growth rate that escalates in late childhood. The principal physical changes
observed during early childhood are (1) the increased mineralization in
skeleton growth, (2) increased muscle mass, and (3) the loss of baby fat.
These changes continue during late childhood and are accompanied by an
increase in skeletal length. Nutrients must be provided to fit these growth
needs. And even during periods of apparently slow growth, nutrient needs
remain high to accommodate skeletal remodeling and other structural and
metabolic changes.
Vitamin needs during this period are relative to the rate of growth.
Energy needs require adjustment to those vitamins involved in energy
metabolism such as thiamin and niacin. Requirements for vitamin D remain the
same from birth throughout adulthood and must be maintained during growth for
proper bone formation and tooth development.
During growth, accompanied changes occur in the vascular system to
satisfy increased blood formation for nutrient and oxygen transport. Folic
acid and cobalamin are especially important for proper red blood cell
formation. Calcium, phosphorus, and iron require particular attention during
childhood. Their need is high when vitamin D intake is adequate.
From 1 to 3 years of age, the daily requisite for protein is about 23
grams. Protein requirements vary with the rate of growth and are necessary
for increased muscle mass and other tissue characteristics during this period.
Needs are met by providing from 1.5 to 2.0 grams of protein per kilogram (2.2
lbs) of body weight.
A typical child at 1.3 years of age requires about 1300 kcal daily. In
comparison to infancy, growth rate slows during early childhood with a
corresponding decrease in appetite and caloric intake. Energy needs are
essentially those for metabolism, growth, activity, and storage. The young
child requires fewer calories for growth than the infant but more calories for
activity. From 4 to 6 years of age, about 1800 kcal and 30 grams of protein
are required.
During late childhood (7--11 years), growth slows and is accompanied by a
relative decrease in nutrient needs per unit of body weight, but storage
continues in preparation for adolescent needs. Energy needs increase from 2400
kcal at age 7 to 2800 kcal at age 11. Protein requirements increase from 36
grams at age 7 to 44 grams at age 11. For both sexes, vitamin and mineral
demands increase by age 11 as compared to those at age 7.
Childhood Ingestion Problems
The most common nutriture problems confronted during childhood are those
of allergy, overnutrition, vegetarian-related problems, and pica. Nutritional
therapeutics must consider eating habits as well as caloric needs.
Food Allergies
Various foods may contain an allergen (usually a protein) that combines
with certain antibodies within an individual prompting a histamine release
that causes various tissues to swell. Such swelling within intestinal walls
leads to gastric distress, diarrhea, and other digestive problems. The most
common sources for food allergens are found in wheat, eggs, and milk. Fruit
and vegetables rarely cause severe allergic reactions.
Overnutrition
An excessive caloric intake can cause overnutrition manifesting as
obesity. The cause can usually be traced to overfeeding familial habits, using
food as a reward, lack of nutritional knowledge, and/or inadequate exercise.
Overfeeding during the early years increases the number of body fat cells
that predisposes susceptibility to obesity in adulthood. There may also be a
genetic influencing factor involved in childhood obesity.
Vegetarian-Related Problems
In vegetarian diets, special care must be taken that enough B-12,
essential amino acids, calcium, and iron are provided to sustain proper
growth. Good sources are cultured yeasts, supplements, dark green leafy
vegetables, and dairy products. The lacto-ovo vegetarian diet, which provides
protein from milk and eggs, can meet nutritional needs without much
difficulty. The strict "vegan" vegetarian diet, however, is often deficient in
calcium, B-12, folacin, and possibly other nutrients. Statistics indicate that
vegetarian children are smaller in stature than nonvegetarian children.
Pica
Pre-schoolers put most anything in their mouths and often eat such nonfood
substances as paint, plaster, dirt, ice, and sticks. Such pica (craving for
unusual substances) is often associated with malnutrition. Pregnant women,
requiring calcium, are sometimes known to strongly desire plaster.
When nonfood items are ingested, normal appetite is usually reduced and
the ingestion of nutritious food is missed. Anemia, constipation, and
poisoning are frequently associated, depending on the degree and selection of
the pica-related substance.
Nutritional Requirements During Adolescence
Adolescence is characterized by a period of change in physique, sexual
development, and personality patterns. It is initiated by rapid growth and
development, starting near age 10 in females and age 12 in males. A growth
"spurt" occurs in late adolescence, which is associated with changes in
structural growth and metabolic rate. These processes require an increased
intake of essential nutrients to maintain proper hormonal levels and
metabolism necessary for growth and development.
Since adolescent nutritional needs come earlier for girls than for boys,
dietary management must vary accordingly. In the female, only pregnancy and
lactation surpasses the nutritional needs of female adolescence. In both
sexes, inadequate nutrition during adolescence will delay structural (skeletal
and muscular) growth and suspend the onset of normal endocrine changes that
may be irreversible.
The daily protein requirements are the same for both sexes (44 g) during
early adolescence. By late adolescence, needs increase to 48 grams for girls
and 54 grams for boys to meet the need of increased muscle and glandular
development.
During early male adolescence, the energy requirement is 2800 kcal; in
late adolescence, this increases to 3000 kcal. While energy intake depends on
activity level, boys generally require a higher allowance to meet needs for a
higher metabolic rate, body size, and composition as compared to girls. During
early female adolescence, the energy requirement is 2400 kcal; in late
adolescence, this decreases to 2100 kcal.
Increased energy requires an increased need for the water-soluble vitamins
involved in energy metabolism, especially the B vitamins. A daily intake of
vitamin D of 400 IU, 45 mg/d of vitamin C, and 1200 mg/d for both calcium and
phosphorus seems adequate to meet growth and development needs. During early
adolescence, iron requirements rise to 18 mg for girls to meet menacme needs,
and rise to this point in late adolescence for boys to meet the needs of
increased muscle mass. A somewhat high level of iodine is required during
adolescence for both sexes to maintain optimal thyroid activity.
Nutritional Problems During Adolescence
Irregular meal patterns, physical concerns, and family influences
frequently govern whether optimal nutritional standards are maintained.
Adolescents who have strained relationships with their parents tend to have
unbalanced diets as compared to those who have strong relationships.
Preoccupation with weight, complexion, and general physical appearance may
influence quantity and quality of intake.
Adolescents, as a group, have a tendency to skip regular meals frequently
and substitute snacks. This leads to deficiency in vital nutrients and an
overabundance of empty calories and salt. Peer pressure by example are strong
motivations during this age. Social changes that influence eating behavior
such as fast-food restaurants serving as teen meeting places, advertising
eating "on the run," food machines, etc, have an impact on nutrient intake in
children and adolescents than can lead to overt nutritional inadequacies.
Obesity, goiter, and iron-deficiency anemia are the three most common
nutritional problems encountered during adolescence. In girls, decreased
activity coupled with a metabolic rate lower than that for boys often
contributes some degree of obesity, but psychologic factors may also be
involved.
Paradoxically, both obesity and anorexia nervosa are prevalent during
adolescence. An obesity problem in either sex during adolescence has a
tendency to predispose diabetes and hypertension in later life. Because iodine
requirements are higher in adolescence, goiter is not uncommon at this age.
Prenatal nutritional care is extremely important during adolescent
pregnancy because requirements are high for both the mother's and the child's
maintenance, growth, and development.
NUTRITIONAL CONSIDERATIONS UNDERLYING GERIATRIC COUNSELING
There are many complications in prescribing an adequate diet for older
people that do not exist among the younger population. Such problems as
economics, physical handicaps, health problems, ignorance, social and
religious taboos, etc, must be understood or the best laid plans will suffer.
The need for optimum nutrition in the health of people has never received
the level of importance that it deserves. Lengthy arguments could be developed
to convince even the most doubting person satisfactorily that the health
professions have and are continuing to fail the populace at large in this
respect. It is necessary to incriminate chiropractic as well as other health
professions in this area, although in all fairness, not to the same degree.
There are, however, those in chiropractic who, for ideologic reasons, negate
the entire field of nutrition as not within the scope of clinical
chiropractic. A growing number of practitioners considers this unfortunate
because for many sociologic, economic, humanitarian, moral, and professional
reasons chiropractic should be the judge advocate of the healing power of
nature --the Vix Medicatrix Naturae.
Chiropractic should and must become the defender of natural
health-related processes that are beneficial to humanity. And of course, this
includes much more than spinal adjusting and reflex technics acting on the
nervous system, though the nervous system becomes the final pathway for
beneficial effects to be realized.
In this context, several environmental problems are brought to mind that
deserve our concern and support --air and water pollution, noise pollution,
inadequate sewage control, poorly controlled additives to water, industrial
safety standards, food processing, and questionable agricultural policies, to
name a few. It is necessary that consideration be given to these today for the
health and welfare of all tomorrow.
Following are five postulates that were emphasized by Dr. H. J. Vear in
nutrition classes at Canadian Memorial Chiropractic College. While some may
question the absolute validity of Dr. Vear's opinions, these postulates will
serve to stimulate thought among the chiropractic profession in general:
Common Causes of Geriatric Nutritional Deficiency
The elderly patient must always be recognized as a less than flexible
creature, conditioned in habit, opinionated according to moral, social, and
educational codes, and resistant to change, particularly of self. If this were
all, it would be bad enough, but, unfortunately, a host of other environmental
and physiologic problems must be dealt with as well. To minimize the problem,
we shall describe nutritional deficiency in the elderly under two major
headings: (1) socioeconomic considerations, and (2) pathophysiologic
considerations.
Socioeconomic Considerations
This area is of particular importance in treating the elderly patient. It
is significant to remember that our knowledge base of nutrition is relatively
recent to scientific investigation and poorly understood by the average
citizen -- and even more so by the senior citizen.
Pathophysiologic Concerns
The effectiveness of the physiologic process declines with age, and the
advent of disease increases. The transition from one to the other is subtle
and often unexplained. That the older patient has more health problems than
the younger individual is clearly established. The questions of concern here
are twofold: first, what aberrant physiologic processes interfere with patient
utilization of food; and secondly, what major disease states create special
concerns for the chiropractor in treating the geriatric patient.
Physical Activity. Age also reduces activity primarily because of changing
life style. The appetite is not stimulated and food intake tends to be reduced
to less than adequate levels. Moderate activity should be encouraged.
Allergy. Food allergies are common and often related to autonomic
imbalance.
Anorexia. Poor appetite is a frequent complaint in the elderly. Although
often of organic origin, the most common causes are related to lonely living,
listlessness, and boredom or depression related to a feeling of being
unwanted. This problem is closely linked to socialization between people where
food becomes the vehicle for social interchange, a substitute for love, and
even an enhancer of the latter. Dysphagia should be considered in this context
as well.
Neurogenic Factors. These are of the utmost importance to the chiropractic
physician. The lines between genetic-induced nutritional deficiency and
neurogenic metabolic failure are not always clear. However, it is safe to say
that in every failure of GI absorption there is a neurologic component. This
is particularly obvious in old age. Every stage of digestion and assimilation
is related to nerve activity. Awareness of the function of the autonomic
nervous system in the digestion, absorption, and assimilation of food is the
responsibility of every DC.
Pathologic States. These states present such a broad area that only a
cursory survey is possible under several headings. See Table 9.6.
Table 9.6. General Factors Involved in Vitamin and Mineral DeficienciesBasic Process Primary Suspect Disorders
Decreased absorption Congenital biliary atresia Laxatives
Cystic fibrosis Mineral oil
Dysentery Regional ileitis
Intestinal cancer Ulcerative colitis
Decreased intake Anorexia Mouth/neck trauma
Coma Oral/denture problems
Dysphagia Starvation
Increased loss Alcoholism Polyuria (eg, diabetes)
Dialysis Sweating (chronic)
Diarrhea (chronic) Tobacco
Hemorrhage Vomiting (chronic)
Increased utilization Cancer Liver disease
Cardiac disease Pregnancy
Diabetes Pulmonary disease
Hyperthyroidism Pyrexia
Kidney disease
Chiropractors should, of necessity, become objectively alert to the
inherent danger of iatrogenic disease. Chiropractic failures can be expected
to be linked more and more with third-party prescribed drug use and the
consequent inability of the nervous system to react.
Diagnosis of Geriatric Nutritional Problems and Corrective Procedures
Recognition of a nutritional problem in a busy practice is a diagnostic
problem that is more frequently missed than recognized. The problem goes much
deeper than this, however, in that far too many health practitioners have had
little or no training in nutritional disorders, despite the fact that
nutrition is one of the original fields of therapeutics.
Historically, it is reasonable to understand why nutrition has not gained
general acceptance from the healing arts. Certainly the definitive deficiency
syndromes such as scurvy, beriberi, and rickets are appreciated and cared for,
but the more insidious subclinical nutritional disturbances that are
increasing are being neglected by the vast majority of practitioners. Medical
practitioners are using the tranquilizers and chiropractors the adjustment to
resolve what in many instances are true deficiency states. These patients
become the old chronics, the neurotics, the malcontents, and the failures.
Many chiropractors are practicing today who began their career before
modern nutrition was reasonably accepted. In their battle to gain recognition
for basic chiropractic principles, they had little time and no desire to
promote other fields. Allopaths have traditionally rejected nutrition because
it does not fit into their basic pharmaceutical philosophy. Also, 30 or more
years ago, the food situation was not as critical as it is today. The average
North American was still able to obtain good, wholesome, natural food so that
nutritional problems were only common in large urban areas.
Since World War II, the progressive and insidious march of lower food
qualities, refinement, soil deterioration, insecticides, pollution, and a host
of other detrimental items has led to a serious reduction of value in food
units compared to the same food unit 30 or more years ago. Suddenly, however,
we find ourselves faced with a problem not well understood, not enough people
experienced to handle the situation, and yet, a desperate need to do
something.
As most DCs are aware, contemporary explorers in nutrition are looking
into both homeopathy and the megavitamin field for dealing with
conditions previously considered not amenable to any form of treatment. The
trend will continue, and it is predicted that in time nutritional therapy,
including scientific applications of herbology, will surpass the fondest hopes
of its advocates.
There has been a great deal of mysticism in diagnosing nutritional
problems, as well as many inconsistencies. Regardless, an attempt to give some
guidance will be made in later sections of this chapter. It is suggested at
the onset that all patients with other than traumatic problems should be
considered as having a nutritional component to their problem as well as a
neurologic element. This principle is particularly true for the elderly
patient and refers back to the previous topic concerning socioeconomic
concerns.
Nutritional Interrogation
Identify the patient's chief complaints; then interrogate the patient in a
system review with reference to these complaints. If a complaint is systemic,
if the patient complains of many problems, or if the patient is obviously not
at ease and symptoms are out of proportion to the complaint, then these other
irregularities should be sought. Try to identify a nutritional component.
If the patient has a long history of illness that has not responded to
conventional medical or chiropractic care, another search for a nutritional
component should be made. The important thing is to be flexible enough to
change the usual line of questioning. Again, experience suggests and reaffirms
that a large percentage of elderly people has nutritional problems
complicating their current problems.
The Interviewing Approach
Have the Patient Discuss the Typical Daily Diet. This may be accomplished
by using a questionnaire or interrogation by a trained assistant. The patient
should attempt to identify his intake of various food classes such as fruits,
vegetables, meats, cereals, and dairy products. How many meals a day are
eaten? Marital status and life-style are also important (see socioeconomic
concerns), as is special inquiry into intake of refined carbohydrate. This
includes all foods prepared with sugar and white flour. Explain to the patient
what is meant by refined. Surprisingly, most people assume all sugar is
natural.
Record medications and nutritional supplements used by the patient.
Determine what specific foods the patient does not like, finds disagreeable,
or avoids for whatever reason (eg, a loss of taste for meat). Seek signs of
assimilation problems related to GI disease or abdominal surgery (gastrectomy,
cholecystectomy, etc).
Look to the Whole Patient. At this point, the total experience of the
doctor comes into play. In the course of consultation and examination, the
doctor's awareness of the patient in nonchiropractic terms is necessary. The
whole person is affected by his food, not just a part (eg, the spine).
One characteristic of the aging process is the progressive increase in
clinical signs and symptoms. What starts as seemingly unrelated manifestations
in early life becomes organized into complexes identified as a syndrome or
disease in later life. The desirable point at which to interrupt the pattern
is early during the amorphous period. Evidence suggests that the course of
many degenerative diseases can be significantly altered by even minor changes
in dietary habits.
Summary Points: (1) Nutritional deficiency may alter the behavior of the
patient. (2) Nutritional deficiencies usually occur in clusters (involving
several nutrients). (3) A disease unrelated to nutrition can affect the
nutriture of the patient. (4) Nutritional deficiency signs and symptoms are
more frequently covert that overt. (5) Do not wait for obvious deficiencies to
manifest themselves before becoming concerned. (6) Every patient deserves
nutritional guidance to avoid malnutrition as a contributing factor in
disease. Do not assume that the educated patient is well informed about proper
nutrition.
Food for Thought
"Two cases with which we are acquainted come to mind. In both of these,
well-trained physicians overlooked the possibility of nutritional disease that
could easily have been treated. One case occurred under extraordinary
circumstances; the other might have been encountered in any daily practice.
"The first example happened last summer when a well-known American
adventurer and his wife, bound across the North Atlantic in their 40-foot
yawl, sailed into port on the northern coast of Iceland, and the woman went to
see a local doctor. She complained of tiredness and lassitude. Her shoes
seemed too tight and her teeth ached. The physician apparently did not think
women should be making such ocean passages, and quickly concluded there was
nothing really wrong that couldn't be cured if she only would go home where
housewives belong. While this advice might have seemed sensible, it was not
very helpful. However, the sportswoman accepted the conclusion that she was
not really sick and sailed on around the island to the capital, Reykjavik. By
the time they got there, she was obviously quite ill. In fact, what alarmed
her most was that her gums were bleeding. She immediately sought a dentist
instead of a physician. The dentist took one look at her mouth and exclaimed,
'Scurvy!.' Two weeks ashore with plenty of fresh foods and fruit juices and
she was cured.
"The setting of the second case is more prosaic. It might therefore be
considered more pertinent to daily practice in the United States. A middle
aged banker told his physician of vague, transient pain, especially in his
extremities. He had lost weight; he was fatigued; he had frequent headaches.
The only physical signs were a rash on his forearms, perifollicular
hemorrhages, and ecchymoses over pressure areas. His teeth had been removed
and his gums were unremarkable. Because of his complaints, the man had been
referred to a surgeon, who found no reason for surgery; and then to a
neurologist who, after a battery of tests, was just as perplexed about the
illness as he had been before.
"Here was the man's history: His wife had died the year before. Now he
lived alone. Her passing had been very difficult for the lonely man to accept,
and he seemed to still suffer from grief when he first sought physicians'
assistance. One of the doctors had written 'psychosomatic' on his record.
"Closer questioning about the man's diet revealed that, in his loneliness,
he had subsisted on a glass of milk for breakfast, coffee at midmorning, a
sandwich (usually a hamburger) for lunch, and for dinner a steak, preceded
usually by two or more martinis. He disliked onions, considered potatoes
'fattening,' did not enjoy vegetables, and had no interest in fruits. When
finally one of his doctors realized that here was an almost classic picture of
scurvy, laboratory studies quickly confirmed the diagnosis.
"This patient was presented at the grand rounds of a famous medical
school, and not a few of the attending physicians were surprised at the
diagnosis. During the presentation they, like their colleagues who had
actually seen the patient, paid little attention to the significant points in
the man's dietary history. They had not even considered the possibility of
nutritional disease. Rather, most physicians said later, they suspected a
collagen vascular disease with a hemorrhagic diathesis. They were all misled
by the fact that the man was a banker and 'bankers shouldn't have scurvy.'
"There is a lesson worth remembering in these two examples. We think
physicians missed the diagnosis in both cases for one or more reasons: First,
both these patients were very well off financially. Physicians, like most
other people, think only the poor suffer nutritional disorders. Second, the
doctors who saw the banker viewed him solely within the well-defined
limitations of their own specialties. Third, overlooking malnutrition, and
having confined their search to diseases they knew well, the physicians had
neglected to see the patient as a whole."
The elderly patient, in an effort to offset loneliness, depression,
and even his bitterness, may try to seek pleasures in other ways such as
purchasing an expensive color television, liquor, tobacco, etc, all at the
expense of the food budget with which these things compete. Thus, in dealing
with the geriatric, it must be kept in mind that malnutrition is an integral
part of today's environment.
The consultation and history are the first step in the four sequential
paths to follow; the other three being physical examination, necessary
laboratory procedures, and therapeutic trial. It is not always necessary that
the entire diagnostic process be pursued if the information gathered points
clearly to the problem.
Physical Signs of Nutritional Deficiency
The human body can react only in a limited number of ways to signs and
symptoms produced by any given irritant. In other words, physical signs are
not prima facie evidence that a deficiency exists or, for that matter, that a
specific nutrient is absent. Any number of irritants may cause the same
physical manifestation.
The World Health Organization has attempted to identify signs
significantly associated with nutritional deficiency. Table 9.7 is the outcome
of that attempt.
Table 9.7. Signs Known to Be of Value in Nutritional SurveysEyes Angular palpebritis Corneal xerosis
Bitot's spots Keratomalacia
Conjunctival xerosis Pale conjunctiva
Face Diffuse pigmentatio Nasolabial dyssebacia
Moon-face
Glands Parotid enlargement Thyroid enlargement
Gums Spongy bleeding gums
Hair Dyspigmentation Lack of luster
Easy pluckability Straightness
Flag sign Thinness and sparseness
Internal Calf tenderness Mental confusion
Systems Cardiac enlargement Motor weakness
Hepatomegaly Psychomotor changes
Loss of ankle and knee jerks Sensory loss
Loss of position sense Tachycardia
Loss of vibratory sense
Lips Angular scars Cheilosis
Angular stomatitis
Muscular Beading of ribs Frontal and parietal bossing0
and skeletal Certain deformities of thorax Knock-knees or bow legs
systems Craniotabes Muscle wasting
Diffuse or local skeletal Musculoskeletal hemorrhages
deformities Persistently open anterior
fontanelle
Epiphyseal enlargement (tender
or painless)
Nails Koilonychia
Skin Flaky-paint dermatosis Petechiae
Follicular hypertosis Scrotal and vulval dermatosis
Pellagrous dermatosis Xerosis
Subcutaneous Amount of subcutaneous fat Edema
tissue
Teeth Mottled enamel
Tongue Atrophic papillae Magenta tongue
Edema Scarlet or raw tongue
Laboratory Signs of Nutritional Deficiency
The laboratory adds the sophisticated element to the diagnostic process. A
great deal of empiricism has been recorded in this area that has received
questionable acceptance from the health community at large. Muscle testing as
a basis for nutritional supplementation is one method in question. There may
or may not be validity to this procedure once sufficient research has been
made of the hypothesis. Meanwhile, it is wise to stay close to accepted
procedures as a guide to diagnosis.
Standardized tests can be made to support a suspicion that a nutritional
deficiency exists. The objectives are to decide if intake levels are
satisfactory or if adequate absorption occurs. Most of these tests are not
competently performed in the small practice unless the practitioner is
specially trained and currently knowledgeable of acceptable laboratory
procedures. A considerable investment in equipment is also necessary.
It is important to realize that no test is specific for a particular type
of malnutrition. Blood and urine (infrequently feces or hair) offer the only
suitable media for analyses and even these can be nondefinitive because the
range of values for their constituents in healthy individuals varies widely.
Variables are also introduced by the conditions of collection, storage,
preparation, and technique of analysis. We also know that blood levels do not
always parallel tissue levels.
Blood and Serum Tests
The following tests are used to a greater or lesser degree to support
a diagnosis of malnutrition. The glucose tolerance test is not listed, but it
is of such importance that each practitioner should be fully familiar with its
use and interpretation.
Red Blood Cell Count and Hematocrit. Macrocytosis may indicate lack of
B-12, folate, and possibly vitamin E. Microcytosis may reflect a deficiency of
iron or vitamin B-6.
Serum Iron. Iron may decrease below 60 micrograms/100 ml serum after
stores are depleted. Levels are high in liver disease and hemochromatosis, and
low in anemia of infection (due to decrease in iron-binding capacity). The
normal adult range is 50--175 mcg/dL.
Serum Iron-Binding Capacity (IBC). Serum IBC is increased in iron
deficiency unless protein synthesis is depressed. Normal IBC is 250--410
mcg/dL serum. It is decreased in saturation to less than 18% in iron
deficiency (normal range is 20%--55%).
Serum Albumin. Serum albumin is reduced if protein consumption and
utilization are low or if there are abnormal exogenous losses, but it is not
an early indicator of deficiency. Values below 3.5 g/100 ml serum are
subnormal and indicate protein deficiency.
Serum Vitamin A. Vitamin A values in serum are decreased if intake of
green and yellow vegetables have been low, sources of preformed vitamin A have
been inadequate, or a malabsorption state exists. Values below 20
micrograms/100 ml serum are low. A level below 10 micrograms/100 ml indicates
severe depletion.
Serum Beta Carotene. The significance here is similar to that of vitamin
A. Inadequate intake of green and yellow vegetables are indicated by values
in adults of less than 80 micrograms/100 ml serum. In deficiency states, this
falls to 30 micrograms/100 ml. Values may be high in myxedema, hyperlipemia,
and carotenemia.
Plasma Vitamin E. Deficiency of vitamin E can result in creatinuria
associated with plasma levels below 0.4 mg/100 ml. Low values are encountered
in malabsorption states.
Serum Vitamin C. Serum levels reflect current intake of vitamin C. Serum
values below 0.3 mg/100 ml indicate far inadequate intake; values below 0.01
mg/ml are consistent with a diagnosis of scurvy.
Serum Vitamin B-12. Serum B-12 values are decreased in pernicious anemia,
malabsorption syndromes, and when intake is low (vegans). Normally, values are
more than 70 millimicrograms/ml serum.
Serum Folic Acid. Values of serum folic acid are decreased in
malabsorption syndromes and dietary deficiency. Serum levels reflects recent
intake. Levels below 7 millimicrograms/ml reflect subnormal intake; 3.0
millimicrograms or less, overt deficiency. Red cell folate decreases in
prolonged deficiency.
Alkaline Phosphates. Alkaline phosphatase values are elevated in rickets
and osteomalacia. Values reflect osteoblastic activity, thus suggesting
failure of bone calcification. Normal: 2--5 Bodansky units/100 ml.
Excretory Tests
Iodine. Excretion reflects intake. Values below 50 micrograms/g of
creatinine suggest inadequate iodine intake.
N-Methylnicotinamide. Excretion decreases when intake of niacin (and
tryptophan) has been inadequate. Values of less than 1.6 mg/g creatinine are
encountered in inadequately nourished subjects.
Riboflavin. Excretion is decreased when intake of riboflavin is
insufficient. Levels below 80 micrograms/g of creatinine in adults indicate
low or deficient intake. In children under 6 years of age, levels below 300
micrograms/g of creatinine are subnormal.
Thiamine. Excretion decreases rapidly with lowered intake. For adults,
values below 66 micrograms/g of creatine indicate low or deficient intake; for
children under 6 years of age, 120 micrograms/g of creatinine.
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