chapter 14- phosphorus, magnesium, sulfur

phosphorus- food sources

milk, cheese, meat, bakery products, cereals, bran, eggs, nuts, and fish

phosphorus- absorption

upper small intestine by active transport and diffusion, vitamin D enhances absorption, phytates poorly absorbed, yeast better absorbed, found in bones and teeth in body

phosphorus- deficiency

rare, can contribute to bone loss, decreased growth, and poor tooth development

phosphorus- toxicity

high blood concentrations of phosphorus can cause calcium-phosphorus precipitates to form in body tissues, poor kidney function

magnesium- food sources

found in chlorophyll, plant products, green leafy vegetables, broccoli, squash, beans, nuts

magnesium- deficiency

irregular heartbeat, weakness, muscle spasms, disorientation, nausea, vomiting, seizures, abnormal nerve cell function caused by an impairment of sodium and potassium pumping

magnesium- toxicity

non-food sources only, can occur during kidney failure since kidneys are primary regulator of blood magnesium, symptoms include weakness, nausea, slowed breathing, malaise, coma, and death

sulfur- food sources

able to obtain from protein-contains foods

sulfur- functions

required for synthesis of several sulfur-containing compounds, stabilizes structure of proteins, participates in regulating acid-base balance