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ARS Home » Plains Area » Grand Forks, North Dakota » Grand Forks Human Nutrition Research Center » Healthy Body Weight Research » Research » Publications at this Location » Publication #201723
Title: Dietary fatty acids and minerals

Author
item DROKE, ELIZABETH - SOUTH DAKOTA STATE UNIV.
item Lukaski, Henry

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 6/1/2007
Publication Date: 7/1/2008
Citation: Droke, E.A, Lukaski, H.C. 2008. Dietary fatty acids and minerals. In: Chow, C.K., editor. Fatty Acids In Foods and their Health Implications. 3rd edition. Boca Raton, FL: CRC Press. p 631-650.

Interpretive Summary: Accumulating evidence in animals and humans shows that dietary fatty acids influence the absorption and utilization of certain mineral elements. Fat intake exceeding 10% of energy intake reduces calcium uptake and use by the body, and this effect is more pronounced with saturated compared to unsaturated fatty acids. Essential fatty acids, which are consumed in modest amounts, boost calcium absorption indirectly by reducing the production and release of compounds that affect inflammation. Magnesium does not appear to be affected by type of fat unless large amounts are ingested. Medium-chain fatty acids, however, promote magnesium uptake in premature infants. Diets high in polyunsaturated fatty acids reduce absorption of copper, iron and zinc. Saturated fatty acids, particularly stearate and palmitate, facilitate iron absorption and utilization. Adverse effects of some fatty acids appear to be related to the formation of soaps in the intestine and excretion in the feces. Other mechanisms include impaired uptake at cellular membranes. This information will be useful to dietiticans who develop menus for individuals potentially at risk of reduced mineral nutritional status.

Technical Abstract: Accumulating evidence in animals and humans shows that dietary fatty acids influence the absorption and utilization of certain mineral elements. Fat intake exceeding 10% of energy intake reduces calcium uptake and use by the body, and this effect is more pronounced with saturated compared to unsaturated fatty acids. Essential fatty acids, which are consumed in modest amounts, boost calcium absorption indirectly by reducing the production and release of compounds that affect inflammation. Magnesium does not appear to be affected by type of fat unless large amounts are ingested. Medium-chain fatty acids, however, promote magnesium uptake in premature infants. Diets high in polyunsaturated fatty acids reduce absorption of copper, iron and zinc. Saturated fatty acids, particularly stearate and palmitate, facilitate iron absorption and utilization. Adverse effects of some fatty acids appear to be related to the formation of soaps in the intestine and excretion in the feces. Other mechanisms include impaired uptake at cellular membranes. This information will be useful to dietiticans who develop menus for individuals potentially at risk of reduced mineral nutritional status.