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Copper in diet

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Alternative Names   

Diet - copper

Definition    Return to top

Copper is an essential trace mineral present in all body tissues.

Function    Return to top

Copper, along with iron, helps in the formation of red blood cells. It also helps in keeping the blood vessels, nerves, immune system, and bones healthy.

Food Sources    Return to top

Oysters and other shellfish, whole grains, beans, nuts, potatoes, and organ meats (kidneys, liver) are good sources of copper. Dark leafy greens, dried fruits such as prunes, cocoa, black pepper, and yeast are also sources of copper in the diet.

Side Effects    Return to top

Normally people have enough copper in the foods they eat. Menkes disease (kinky hair syndrome) is a very rare disorder of copper metabolism that is present before birth. It occurs in male infants.

Lack of copper may lead to anemia and osteoporosis.

In large amounts, copper is poisonous. A rare inherited disorder, Wilson's disease, causes deposits of copper in the liver, brain, and other organs. The increased copper in these tissues leads to hepatitis, kidney problems, brain disorders, and other problems.

Recommendations    Return to top

The Food and Nutrition Center of the Institute of Medicine has established the following recommended dietary intakes for copper:

Infants

Children

Adolescents and Adults

Pregnant and lactating (milk-producing) women need slightly higher amounts (1000 mcg during pregnancy and 1300 mcg during lactation). Ask your health care provider which amount is best for you.

References    Return to top

Trumbo P, Yates AA, Schlicker S, Poos M. Food and Nutrition Board, Institute of Medicine, The National Academies. Dietary reference intakes: vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. J Am Diet Assoc. 2001 Mar;101(3):294-301.

Update Date: 3/2/2007

Updated by: William McGee, M.D., M.H.A., Assistant Professor of Medicine and Surgery, Tufts University School of Medicine, Boston, MA, and Chairman, Nutrition Committee, Baystate Medical Center, Springfield, MA. and Alice O'Connor, MS, RD, LDN, CNSD, Clinical Dietitian, Baystate Medical Center, Springfield, MA. Review provided by VeriMed Healthcare Network.

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