Most Americans get enough copper from food sources and deficiencies are rare. Though we need trace amounts of copper in the body for red blood cells, collagen, to make use of energy, for nerves to signal, to utilize iron, and to promote immunity, our knowledge about this important mineral is lacking.
Copper is widely available in foods with liver, oysters, crab, cashews, dark chocolate, firm tofu and chickpeas being excellent sources. Our bodies regulate absorption of this essential mineral. When the diet contains little, more is absorbed. If we take in more copper than needed, less is absorbed.
Copper
has been implicated in Alzheimer’s disease but its role is unclear. Some
studies showed elevated levels of copper lowered the risk, while other studies
showed higher levels of copper promoted the disease. Research is limited at
this time.
