Zinc deficiency
Zinc deficiency: Excerpt from Professional Guide to Diseases (Eighth Edition)
Zinc, an essential trace element that’s present in the bones, teeth, hair, skin, testes, liver, and muscles, is also a vital component of many enzymes. Zinc promotes synthesis of deoxyribonucleic acid, ribonucleic acid and, ultimately, protein, and maintains normal blood concentrations of vitamin A by mobilizing it from the liver. The prognosis is good with correction of the deficiency.
Causes and incidence
Zinc deficiency usually results from excessive intake of foods (containing iron, calcium, vitamin D, and the fiber and phytates in cereals) that bind zinc to form insoluble chelates that prevent its absorption. Occasionally, it results from blood loss due to parasitism and low intake of foods containing zinc. Alcohol and corticosteroids increase renal excretion of zinc.
Zinc deficiency is most common in people from underdeveloped countries, especially in the Middle East. Children are most susceptible to this deficiency during periods of rapid growth.
Signs and symptoms
Zinc deficiency produces hepatosplenomegaly, sparse hair growth, soft and misshapen nails, poor wound healing, anorexia, hypogeusesthesia (decreased taste acuity), dysgeusia (unpleasant taste), hyposmia (decreased odor acuity), dysosmia (unpleasant odor in nasopharynx), severe iron deficiency anemia, bone deformities and, when chronic, hypogonadism, dwarfism, and hyperpigmentation.
Diagnosis
Confirming diagnosis Fasting serum zinc levels below 70 mcg/dl confirm zinc deficiency and indicate altered phosphate metabolism, imbalance between aerobic and anaerobic metabolism, and decreased pancreatic enzyme levels.
Treatment
Treatment consists of correcting the deficiency’s underlying cause and administering zinc supplements, as necessary.
Special considerations
❑ Advise the patient to take zinc supplements with milk or meals to prevent gastric distress and vomiting.
❑ To prevent zinc deficiency, encourage a balanced diet that includes seafood, oatmeal, bran, meat, eggs, nuts, and dry yeast and the correct use of calcium and iron supplements.
Book Source Details
- Book Title: Professional Guide to Diseases (Eighth Edition)
- Author(s): Springhouse
- Year of Publication: 2005
- Copyright Details: Professional Guide to Diseases (Eighth Edition), Copyright © 2005 Lippincott Williams & Wilkins.
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Copyright notice for book excerpts: Copyright © 2008 Lippincott Williams & Wilkins. All rights reserved.
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