Question submitted by Jay:
Is there any way to quantify the effects of vitamin c (or any other vitamin) on the human body without scientific equipment?
Response by Julia Mills:
On the whole, the chemicals we call vitamins are classified as such because they are involved in human metabolic processes that are impaired by a deficiency of the vitamin.
Because these agents act on normal human metabolism, the effects of the absence, presence or toxicity of the vitamin can usually be seen clinically. This means that there are signs and symptoms of deficiency, adequacy and toxicity that can be found by a person that knows what they are looking for. The scientific method is applied as the main tool to determine the general quantity of vitamin C in a person using the data collected by a clinician using their senses to detect abnormalities in the subject by history or on physical exam. In this sense, the clinician can quantify the presence of vitamin C as inadequate, adequate or toxic (or in other words “too little”, “enough” or “too much). Beyond the “too little”, “enough” or “too much” a scientist cannot detect a person’s vitamin C levels without chemical analysis. The actual concentration in terms of moles or grams of the agent in a sample (blood, urine, tissue) will require a chemical analysis using laboratory equipment (for vitamin C it is either through titration with a chemical reducing agent or via high performance liquid chromatography).
Specifically for vitamin C, deficiency leads to problems with collagen production and the development of scurvy with visible changes to the skin and gums. This would result in such things as: spongy gums, bleeding from mucosal surfaces (surfaces that line cavities in the body), skin spots and eventually open wounds and tooth loss. The relationship was discovered by Dr. James Lind in 1749. Vitamin C toxicity is harder to detect as the vitamin is not stored, is easily excreted and large doses are well tolerated. However very large doses can cause nausea and diarrhea. Large doses can also acidify the urine and change its colour.
Other vitamin deficiencies/toxicities are also detectable clinically through history and physical exam. Here are a few examples:
1) Seizures in pyridoxine deficiency and neuropathy in toxicity
2) Anemia and cardiac and neural tube defects in children of moms who were folate deficient at conception and during early pregnancy, anemia and cognitive dysfunction in B12 deficiency (which is rare due to recycling of the cobalamin portion of the vitamin and long-term storage)
3) Rickets (boney prominences at growth plates in children) in vitamin D deficiency and nausea, anorexia, vomiting,
polyuria, weakness, psychologic changes and eventual renal failure in vitamin D toxicity
4) Various vision and skin effects from Vitamin A deficiency and toxicity.
Hope this helps,
Julia
Ask a Scientist: Chocolate
Question:
In what food group does chocolate classify as?
Response by Richard Hughson:
This is an excellent question! Chocolate is yummy and makes such a nice treat occasionally. But, because it’s high in fat and sugar, it isn’t part of any food group in Canada’s Food Guide. The Food Guide recommends to eat less often the foods and beverages high in calories, fat, sugars or salt such as cakes and pastries, chocolates and candies, cookies and ice cream, potato chips, soft drinks etc… . These foods are less healthy choices.
When you eat different foods from the Vegetables and Fruit, Grain Products, Milk and Alternatives, and Meat and Alternatives food groups it helps give you lots of energy to play! Eating different foods within each food group help you get all the vitamins and minerals you need. So, enjoy chocolate sometimes, and follow Canada’s Food Guide to help you stay healthy and strong!
If you want to know more about the Food Guide, I encourage you to visit the following website with your family: http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php