- required to produce enzymes necessary for
- cell division, growth, and repair (healing)
- helps immune system function properly
- plays role in acuity of taste and smell
- wounds slow to heal
- loss of taste/appetite
- stunted growth and sexual development in children
- beef, chicken
- milk and dairy products
- whole grains
- legumes, peas
Turkey, dark meat, roasted
Beef, ground round steak
- wheat germ
- fortified cereals
Recommended Daily Allowances (RDA)
- Males (11 yrs. and older)
- Females (11 yrs. and older)
- Pregnant females
- Lactating females
- Varied values reflect different references
Tolerable Upper Intake Levels (UL)
Intakes above UL may lead to negative health consequences.
- Not generally recommended
- except by a doctor for few people who have low zinc levels.
- Zinc compounds are used as an active ingredient in nasal
spray and throat lozenges to decrease the duration and severity
of the common cold.
- Excessive zinc (50 mg / day or more) interferes with copper absorption
- Zinc lozenges for prolonged periods (>6-8 weeks) is likely
to result in copper deficiency.
- High dosages of Iron supplements
(38-65 mg/day) but not dietary levels of iron may decrease zinc
- When taken with food, supplemental iron does not appear to
inhibit zinc absorption.
- Iron-fortified foods have no effect on zinc absorption
- Zinc is primarily (95%) found in muscle, bone, skin, and
- Only 5% is labile and accessible in liver and plasma.
- Plasma zinc is 99% bound
- albumin (80%), a-2 macroglobulin (15%), and other low-molecular-weight
- Metallothioneins (type of intracellular monomeric polypeptides)
- bind zinc and act as homeostatic modulators of zinc availability
- Serum concentrations of zinc decrease sharply in inflammation.