Zink is an important trace element and is involved in the function of over 300 enzymes and hormones. Zinc is also an important ally in the fight against cancer cells.
Zinc reduces the risk of cancer
researchers of University of Texas/Arlington found that zinc plays an enormously important role in cancer prevention and that cancer risk can reduce, particularly the risk of esophageal cancer.
Zinc can apparently attack cancer cells in a targeted manner, while healthy cells remain completely untouched, the Texas scientists write in the journal Federation of American Societies for Experimental Biology Journal. Cancer cells are recognizable to the immune system by their overactive metabolism, including zinc. The trace element can inhibit this overactive metabolism.
Protection against esophageal cancer
Esophageal cancer is the sixth most malignant form of cancer worldwide National Cancer Institute. The survival rate five years after diagnosis is only 20 percent. About 16,000 people died from esophageal cancer in the United States in 2016 alone.
In Germany, this form of cancer is responsible for 3 percent of all cancer deaths in men and only 1 percent in women. A good supply of zinc could potentially lower these numbers.
Cancer patients often suffer from zinc deficiency
However, zinc has so many positive effects on the immune system that a protective effect can also be assumed for other forms of cancer. This is also indicated by the fact that many cancer patients have a Zinkmangel leiden.
With a zinc deficiency, however, the healthy cell metabolism is impeded. The cell functions slow down dramatically because zinc is involved in the formation of numerous cell enzymes and cell proteins. If zinc is missing, immune cells become weaker and weaker. If a tumor already exists, a zinc deficiency promotes tumor growth.
Zinc is also a component of the body’s own antioxidant enzymes, which without zinc can hardly cope with oxidative stress. However, oxidative stress is one of the most important contributory causes in the development of cancer.
Taste disturbances: Signs of serious illnesses
Of course, zinc deficiency doesn’t just contribute to oxidative stress and cancer. It can also reduce memory and cognitive function – leading to degenerative brain diseases.
Interestingly, zinc deficiency can impair taste – and impaired taste is thought to be a first sign of some diseases, often appearing years before the actual disease is diagnosed, e.g. B. pancreatic cancer or Parkinson’s disease. It may be the zinc deficiency here that, if corrected in time, could stop the disease before it breaks out.(health: dr Mercola is deleting all articles on vitamin D, zinc and Covid after being personally threatened)
Cancer prevention: good supply of zinc
Since zinc deficiency can not only contribute to cancer, but a zinc deficiency usually sets in during the course of cancer, a good supply of zinc is always a good idea – both in the event of illness and for prevention.
The requirement is 7 to 11 mg zinc per day. If you are not sure whether you are getting enough zinc from your diet, you can turn to dietary supplements.
In most cases, taking 15 mg of zinc per day is sufficient to increase the body’s own defenses against infections and to improve the performance of the immune cells.
Zinc is an essential trace element, which means that although it is only necessary in small amounts, it must be ingested regularly with food.
The need for zinc
The zinc requirement is officially (DGE) stated as follows:
- Infants (0 – 1 year): 1.5 – 2.5 mg zinc per day
- Children (1-10 years): 3-6 mg
- Male adolescents (10-19 years): 9-14 mg
- Female adolescents (10-19 years): 8-11 mg
- Men: 11 to 16 mg
- Females: 7 to 10 mg
- Pregnant women in the 1st trimester: 7-11 mg
- Pregnant women in the 2nd trimester: 9-13 mg
- Breastfeeding: 11-14 mg
Babies are usually optimally supplied with zinc through breast milk. Of course, the mother should also be well supplied with zinc (and all other vital substances).
The large ranges for children and young people are of course due to the fact that the older the children and young people get, the more zinc is needed.
The more phytic acid, the more zinc
One should take the more zinc, the more Phytinsäure or phytate is ingested daily through the diet. Phytic acid is a plant substance that is found in grain, seeds, nuts and legumes in particular. The more plant-based food you eat, the more zinc you need, according to the DGE. Because phytic acid inhibits the absorption of zinc.
The DGE then created three groups:
- People who consume little phytic acid (330 mg/day = 0.5 mmol/day) need 11 mg zinc (men) or 7 mg zinc (women).
- People consuming moderate amounts of phytic acid (660 mg/day = 1 mmol/day) need 14 mg zinc (men) or 8 mg zinc (women).
- People who consume a lot of phytic acid (990 mg/day = 1.5 mmol/day) need 16 mg zinc (men) or 10 mg zinc (women).
- How do you know which of the three groups you belong to? The DGE explains the matter as follows:
- Group 1 eats few whole grain products and legumes, but plenty of them animal products.
- Group 2 eats a wholesome diet, possibly even vegetarian or vegan, but when choosing grain products, make sure that they have been germinated or fermented, when choosing legumes that they have been germinated before consumption.
- Group 3 eats unfermented and germinated whole grain products, plenty of legumes and covers their protein requirements primarily with vegetable protein sources such as soy products.
Zinc deficiency can affect anyone
From the above description, one could conclude that vegetarians and vegans are particularly at risk of zinc deficiency. Zinc is therefore often referred to as a “problem element” for vegetarians.
It is said that zinc from animal foods is much easier to absorb than zinc from plant sources. We show that with a vegan and vegetarian diet you do not risk zinc deficiency.
On the contrary. Zinc deficiency can affect anyone – whether they are vegan, vegetarian or mixed.
Are you getting enough zinc?
Zinc is found in many foods. Below are the zinc values of the most important food groups:
- High zinc values are found in meat products and cheese (2 to 5 mg/100g), but also in grain products (2 to 4 mg/100g).
- Legumes provide 2 to 3.5 mg of zinc per 100g.
- However, when it comes to zinc, the front runners are – right after the oysters with 8 to 9 mg per oyster – the oilseeds, e.g. B. Pumpkin seeds (7 mg per 100 g), linseed and poppy seeds. However, since it is easier to eat 100 g of meat, lenses or bread than about 100 g of linseed or even poppy seeds, the high amounts of zinc are put into perspective again.
- Fruits and vegetables, on the other hand, provide relatively small amounts of zinc (0.1 to 1 mg per 100 g). However, larger amounts of fruit and vegetables can easily be consumed, and then also larger amounts of zinc, so that this group of foods is also a very important source of zinc, which unfortunately is all too often underestimated.
So that the zinc also reaches your cells!
Our immune system is the first line of defense against infection. Of the various ways to strengthen the immune system, one of the most fascinating is certainly the supply of sufficient zinc.
We have sensibly combined zinc gluconate with green tea extract and the antioxidants quercetin and EGCG – a triple plus for your health.
- Zinc contributes to a normal acid-base metabolism
- Zinc contributes to normal cognitive function
- Zinc contributes to normal DNA synthesis
- Zinc contributes to a normal metabolism of macronutrients
- Zinc contributes to normal fatty acid metabolism
- Zinc contributes to the maintenance of normal testosterone levels in the blood
- Zinc contributes to the maintenance of normal vision
- Zinc contributes to the normal functioning of the immune system
- Zinc helps protect cells from oxidative stress
- Zinc has a role in cell division
Sources: PublicDomain/zentrum-der-gesundheit.de am 14.01.2022