University of Rajasthan, India
*Corresponding Author: Anjana Kuldeep, University of Rajasthan, India.
Received: May 23, 2017; Published: July 23, 2017
Citation: Anjana Kuldeep. “Trace Elements and Nutrition”. Acta Scientific Nutritional Health 1.3 (2018).
Nutrition and food science have enhanced the development of an abundant, nutritious, safe food supply. A healthy diet should contain all of the required nutrients and sufficient calories to balance energy expenditure and provide for growth and maintenance throughout the life cycle. Importantly, dietary factors are associated with the leading causes of death, including coronary heart disease, certain types of cancer, stroke, non-insulin dependent diabetes mellitus and atherosclerosis.
Trace elements required for the body in very small amounts. Trace elements such as iron, iodine, fluoride, copper, zinc, chromium, selenium, manganese and molybdenum are vital for maintaining health. In the body, these are part of enzymes, hormones and cells in the body. Insufficient intake of trace minerals can cause symptoms of nutritional deficiency. However, needs for these are easily met by eating a variety of foods from the different foods.
Copyright: © 2018 Anjana Kuldeep. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.