A mineral essential to the body, and has the
chemical symbol-ZN. Zinc is a constituent of many enzymes that permit
chemical reactions
to proceed at normal rates. It is involved in the manufacture of
protein (protein
synthesis) and in cell division. Zinc is also a constituent of
insulin and is concerned
with the sense of smell. According to the National Academy of
Sciences, the Recommended
Dietary Allowances of zinc are 12 milligrams per day for women and 10
milligrams per day
for men. Food sources of zinc include meat including liver, eggs,
seafood, nuts and
cereal.
Deficiency of zinc is associated with short stature, anemia,
increased pigmentation of
skin (hyperpigmentation), enlarged liver and spleen
(hepatosplenomegaly), impaired gonadal
function (hypogonadism), impaired wound healing, and immune
deficiency.
Too much zinc can cause gastrointestinal irritation (upset stomach),
interfere with copper
absorption and cause copper deficiency, and (like too little zinc)
cause immune
deficiency.
For more information about Nutrition & Zinc, see the
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Last Editorial Review: 7/7/2004