The body's mineral needs differ at each age

Minerals are inorganic substances that the body needs in small amounts for many different functions, including: bone and tooth formation; essential component of fluids and tissues in the body; It is a component of the enzyme system and helps in normal nerve function.
Some minerals are needed in greater amounts than others, for example: calcium, phosphorus, magnesium, sodium, potassium and chloride. Others are required in smaller amounts and are sometimes called trace minerals, for example: iron, zinc, iodine, fluoride, selenium and copper. Although required in smaller amounts, trace minerals are no less important than other minerals.
Minerals are often absorbed more efficiently by the body through the diet than in supplement form. Also, a diet lacking in one mineral may also be low in another, and so the first step to addressing this issue is to review and improve the overall diet. A varied diet will help ensure adequate intake of most minerals for a healthy person.
UK National Nutrition and Dietetic Survey (NDNS) has revealed that, some subgroups of the population have low intakes of certain minerals, for example potassium, magnesium, zinc in men and For women iron, calcium, copper and iodine. Young British adults, especially young women, have particularly poor diets, which are likely to jeopardize their future health unless the condition improves.
Most people show no signs of deficiency but this does not mean their intake or nutritional status is adequate. For example, adolescent girls, women of childbearing age, and some vegetarians/vegans are more susceptible to iron deficiency because their diets may not be suitable for their needs and because These subjects are at risk of iron-deficiency anemia.

The body needs different amounts of each mineral because each mineral has a different function. These mineral requirements vary with age, sex and physiological state (eg, pregnancy). This need may also be affected by health status. The Department of Health has published recommendations in the form of Nutritional Reference Values ​​(DRVs) for minerals for different groups of healthy people. The Reference Nutrient Intake is the amount of a nutrient that would meet the actual needs of the entire population (ie 97.5%); in other words, it is not usually necessary to exceed the RNI. Lower Reference Nutrient Intakes (LRNI) have also been established. This is rated as enough for only 2.5% of the population, others will ask for more. So, say, if 10% of the population ingests a nutrient below the LRNI for some nutrient, chances are that the majority of these people are not meeting their needs.
But certain groups of people may have higher requirements for specific minerals, for example, menstruating women especially need extra iron, and doctors sometimes recommend it. calcium (and vitamin D) for women at high risk of osteoporosis. In such cases, supplements can be helpful but should not replace a varied and healthy diet.
Bioavailability and absorption of minerals
The bioavailability of a mineral (i.e. how easily the body can absorb and use the substance) can be affected by many factors. Bioavailability will depend on the mineral's chemical form, other substances present in the diet, and (for nutrients such as iron) individual needs as determined by the amount of stored nutrient. stored in the body. This is because the body has sensitive mechanisms to prevent the storage of potentially harmful excess nutrients (as is the case with iron).
For example, the bioavailability of iron from plant sources (non-haem iron) is relatively poor compared with iron from meat (haem iron), but this absorption is increased when vitamin C is absorbed at the same meal. food, because vitamin C has the effect of converting iron into many bioavailable chemical forms.
Some dietary components reduce bioavailability. For example, phytates found in whole grain products (especially unleavened breads such as chapattis) can bind to minerals and thereby reduce the absorption of calcium, iron, and zinc. Iodine absorption can be hindered by nitrates. Similarly, the oxalates found in spinach and rhubarb leaves bind to any calcium present in the body, making it impossible for the body to absorb calcium from these foods. In addition, excess of one mineral can interfere with absorption of another by competing mechanisms for the same intestinal transport system, e.g. excess iron reduces absorption of zinc.
Unlike some vitamins, minerals are fairly stable under normal food processing and storage conditions.

Mineral deficiencies and excesses
Iron deficiency anemia is the most common nutritional deficiency in the world, often affecting women and young children. Iodine deficiency is also common worldwide.
On the other hand, too much mineral intake is sometimes worrisome (for example, sodium, one of the risk factors associated with high blood pressure). In general, overabsorption of a wide range of minerals has been reported to have effects ranging from no effect (eg, no adverse effects have been reported for excessive absorption). iodine up to 2mg iodine/day) to severe (eg excess fluoride can cause bone fluorosis). However, more studies are needed on the effects of excess intake of many essential minerals and trace elements.

Magnesium
Magnesium is an essential mineral found in all human tissues, especially in bones. It has both physiological and biochemical functions and has an important interrelationship with calcium, potassium and sodium. Magnesium is required for the activation of many enzymes (e.g. those involved in DNA replication and RNA synthesis) and for the secretion of parathyroid hormone, which is involved in bone metabolism. In addition, magnesium is also necessary for muscle and nerve function.
Magnesium is present in both plant and animal cells and is a mineral in chlorophyll, the green pigment in plants, and is therefore commonly used. Magnesium sources include green leafy vegetables, nuts, bread, fish, meat and dairy products.
Sodium
Sodium is responsible for regulating water content in the body and electrolyte balance. Control of blood sodium levels depends on a balance between renal sodium excretion and absorption, which is regulated by nerves and hormones. Sodium is also needed for the absorption of certain nutrients and water from the intestines. Sodium is a component of common salt, called sodium chloride (NaCl).
Most raw foods contain very small amounts of sodium chloride (salt). But salt is often added during processing, preparation, storage, and during eating.

Potassium
Potassium is necessary for water and electrolyte balance and the normal functioning of cells, including nerves. Increasing dietary potassium can lead to a decrease in blood pressure, as it promotes urinary excretion of sodium. It is thought that increasing potassium intake may offset the effects of some dietary sodium, thereby helping to protect heart health.
Potassium is found in most foods but fruits (especially bananas), vegetables, meat, fish, shellfish, nuts, seeds, beans, and milk.
Iron
Iron is necessary for the formation of hemoglobin in red blood cells; hemoglobin binds to oxygen and transports oxygen throughout the body. Iron is also an essential component in many enzymatic reactions and has an important role in the immune system. In addition, iron is necessary for energy metabolism and the metabolism of drugs and foreign substances that need to be eliminated from the body.
Dietary iron is found in two basic forms. It can be either heme iron (from animal sources) or non-heme iron (from plant sources). Heme iron is the most bioavailable form of iron. However, the predominant form of iron in all diets is non-heme iron, which is found in grains, vegetables, beans, legumes, nuts, and fruits. The absorption of non-haem iron is affected by various factors in food. Phytate (in grains and beans), fiber, tannins (in tea) and calcium can all bind to non-haem iron in the intestines, reducing its absorption by the body. However, vitamin C, found in fruits and vegetables, aids in the absorption of non-heme iron when eaten together, similar to meat.
Liver, red meat, beans, nuts, eggs, dried fruit, poultry, fish, whole grains and dark green leafy vegetables are all common sources of iron.

For children to be healthy and develop well, it is necessary to have a nutritious diet in terms of quantity and quality balance. If children are not provided with adequate and balanced nutrients, it will lead to diseases of excess or lack of nutrients, which adversely affect the comprehensive development of children in terms of physical, mental and motor skills.
Children who do not eat properly are at risk of micro-mineral deficiency causing anorexia, growth retardation, malabsorption,... If they notice the above signs, parents should supplement their children with products. The supplement contains lysine, essential micro-minerals and vitamins such as zinc, chromium, selenium, and B vitamins to help fully meet the nutritional needs of children. At the same time, these essential vitamins also support digestion, enhance nutrient absorption, help improve anorexia, and help children eat well.
Parents can learn more:
Signs of zinc deficiency in children
Micronutrient deficiency and failure to gain weight in children
Please regularly visit Vinmec.com website and update useful information to take care of your child. Take care of the baby and the whole family.

Reference source: nutrition.org.uk