Besides its use in cookware and plumbing, copper is also widely distributed in foods.
Food source include almonds, avocadoes, barley, beans, beets, blackstrap molasses, broccoli, garlic, liver, mushrooms, nuts, oats, oranges, pecans, radishes, raisins, salmons, seafood, soybeans and groom leafy vegetables.
The level of copper in the body is related to the levels of zinc and vitamin C. Copper levels are reduced if large amounts of zinc or vitamin C are consumed.
If copper intake is too high, levels of vitamin C and zinc drop.
The consumption of high amount of fructose (fruit sugar) can make a copper deficiency significantly worse.
In one study, people who obtained 20 percent of their daily calories from fructose showed decreased levels of red blood cell superoxide dismutase, a copper dependent enzymes critical to antioxidant protection within the red blood cells.Excessive copper in the body can promote destruction of eye tissue though oxidation. Persons with eye problems should be especially careful to balance their intake of copper with that of iron, zinc and calcium.
Copper in Food and Human Body
