Just because you’re eating regularly doesn’t mean you’re getting all the nutrients you need. Accredited nutritionist Caitlin Reid reveals the four common nutrient deficiencies and how to stop them happening to you.
1. Calcium
Calcium is essential for strong bones and teeth and plays a vital role in blood clotting, muscle contraction and nerve impulses. Yet consumer research shows only 10 percent of Australians are getting enough. Inadequate dietary calcium means the level of calcium in our bloodstream is maintained at the expense of our bones. If calcium is continually leached from the bones, they become weak and have an increased risk of fracture. In fact, inadequate calcium is one of the reasons why every 5-6 minutes someone is admitted to hospital with an osteoporotic fracture.
Up your intake: Eat three serves of reduced-fat dairy products (or calcium-fortified soy alternatives) daily and you’ll get over 300mg of calcium with each serve. Tinned salmon and sardines are also great sources of calcium.
2. Iron
Iron deficiency is the most common nutritional deficiency worldwide. According to Australian research, 36 percent of females aged 18-35 suffer some degree of iron deficiency, while one in three Australian toddlers suffer from low iron levels. Athletes and people with chronic inflammatory conditions such as obesity and arthritis are also at risk. As iron plays an important role in transporting oxygen throughout the body, inadequate iron can lead to fatigue, lethargy and reduced work capacity. If allowed to persist, a reduced immune function and impaired cognitive function may result.
Up your intake: Include 3-4 serves of lean red meat weekly and include other iron-rich foods such as oysters, eggs and seafood. Boost iron absorption in the body by adding vitamin C-rich foods to your meals — berries to your iron-fortified breakfast cereal and capsicum to your stir-fry.
3. Iodine
Iodine is essential for brain and nervous system development yet reports dating back to 2001 show Australian’s aren’t getting enough. Children with low iodine levels may have their hearing, coordination and alertness affected, while mild iodine deficiency can impair development and cause subtle deficits in intelligence. These conditions are reversible in very young children, so it’s important to ensure they’re getting enough. In a bid to raise iodine levels in Australians, all bread bakers are required to use iodised salt in their products. Salt-free breads and organic breads are exempt from these food regulations.
Up your intake: Six oysters will give you 144µg of iodine, while a 100g sushi roll (containing seaweed) and two eggs provide you with 92µg and 18µg respectively. Iodised salt also contributes iodine to the diet, but adding extra salt isn’t the solution seeing we already eat too much. Instead replace non-iodised salt with iodised salt, wherever possible.
4. Vitamin D
While the exact prevalence of vitamin D deficiency is unknown, it has been detected in up to 80 percent of dark-skinned, veiled or unveiled women during pregnancy, up to 76 percent of elderly people in nursing homes 9 and 23 percent of younger adults. Vitamin D maintains blood calcium levels, increases calcium and phosphorus absorption, and strengthens the skeleton. New research is showing vitamin D may also be important for a healthy immune system, heart and mind.
Up your intake: While there are some dietary sources of vitamin D (oily fish, eggs, vitamin D-fortified margarine and vitamin-D fortified milks), the best source is ultraviolet (UV) rays from the sun, which helps our skin synthesis vitamin D. For most people, 5-15 minutes of daily sunlight exposure to the face and upper limbs can prevent vitamin D deficiency. Just remember to be sun smart and avoid going out in the sun without protection during the hottest part of the day.
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