TWC

Zinc is vital for many biological functions and plays a crucial role in more than 300 enzymes in the human body.
Zinc is found in all parts of the body: it is in organs, tissues, bones, fluids and cells. Muscles and bones contain most
of the body’s zinc (90%). Particularly high concentrations of zinc are in the prostate gland and semen. zinc shows the
strongest effect on our all-important immune system. Zinc plays a unique role in the T-cells. Low zinc levels lead to
reduced and weakened T-cells which are not able to recognize and fight off certain infections. An increase of the zinc
level has proven effective in fighting pneumonia and diarrhea and other infections. Zinc can also reduce the
duration and severity of a common cold.

We get zinc primarily from our food. The major sources of zinc are (red) meat
meat, poultry, fish and seafood, whole cereals and dairy products. Zinc is most
available to the body from meat. The bioavailability of plant-based foods is
generally lower due to dietary fibre and phytic acid which inhibit the absorption
of zinc.

The tolerable upper limit for zinc was set at 40 mg per day for adults over 19. Doses
up to 30 mg per day are generally well tolerated. Higher doses may cause
gastrointestinal reactions including nausea, vomiting, cramps and discomfort. Other
adverse reactions include a metallic taste in the mouth, headache and drowsiness.
High doses of zinc might also impair the status of other nutrients especially copper,
calcium and iron.