Mikronutrient

Mikronutrient refers to dietary elements required in small amounts for normal growth, development, and maintenance of health. In nutrition science, the term micronutrient is used interchangeably with mikronutrient and contrasts with macronutrients, which are needed in much larger quantities. Micronutrients are divided into vitamins (organic compounds) and minerals (inorganic elements).

Vitamins include fat-soluble A, D, E, K and water-soluble C and the B vitamins; minerals include iron, iodine, zinc, selenium, copper, manganese, fluoride, chromium, molybdenum, among others. They serve as coenzymes or components of enzymes, support energy metabolism, immune function, hormone activity, bone health, and antioxidant defense.

Requirements are small and are expressed as micrograms or milligrams per day; values vary by age, sex, and life stage and are summarized in dietary reference intakes. Foods such as fruits and vegetables, grains, dairy, meat, fish, and fortified products are sources; some micronutrients are added to foods through fortification and supplementation policies.

Deficiency or in some cases excess can cause disease. Iron deficiency anemia, iodine deficiency disorders, vitamin A deficiency leading to night blindness, rickets or osteomalacia from vitamin D deficiency, and scurvy from vitamin C are classic examples. Toxicity risk exists for certain micronutrients, especially fat-soluble vitamins (A, D, E, K) and some minerals; upper intake levels are established in many guidelines.

Absorption and utilization depend on dietary context; substances such as phytates or oxalates can reduce absorption, while vitamin C can enhance iron uptake. Interactions among minerals and vitamins influence overall status.

Historically, the concept of essential micronutrients arose in the 20th century with advances in nutrition science. Today, maintaining adequate micronutrient status through a balanced diet is preferred; supplements may be recommended for specific populations or conditions.