[Trace elements in the human diet]
1982
Hulshof, K.F.A.M. (Centraal Instituut voor Voedingsonderzoek TNO, Zeist (Netherlands))
Without any knowledge of trace elements the ancient Greeks already recognized the beneficial effects of iron and iodine on human health. In the last century new analytical procedures have been developed; at the moment we think that there are at least fourteen essential trace elements. Most of these elements participate in metabolic reactions in the body as metalloproteins or as cofactor for enzymes. Although adequacy of trace elements is influenced by many dietary interactions, there are reasonably well defined safe and adequate intakes for iron, zinc and iodine. Since 1980 ranges have been established for fluoride, chromium, manganese, copper, selenium and molybdenum by the Committee on Recommended Dietary Allowances. In the future the dietician will undoubtedly be engaged in implementation of these guidelines, in curative as well as preventive health care.
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