MAIN MENU
QUICK LINKS
CONNECT WITH US

Button
Coronavirus (COVID-19) updates, visitor restrictions and resources →
Now offering telemedicine through our Virtual Visit online program for primary care and specialty care visits → Virtual Visit appointments are available for new and existing UF Health patients. Check the FAQ section and Request an Appointment section below for more information.

Call (904) 383-1052 to make an appointment or call your physician’s office if you have questions specific to your health needs.

Copper in diet

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

  • Alternative Names
    • Diet - copper

  • Function
    • Copper works with iron to help the body form red blood cells. It also helps keep the blood vessels, nerves, immune system, and bones healthy. Copper also aids in iron absorption.

  • Food Sources
    • 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
    • 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
    • The Food and Nutrition Board at the Institute of Medicine recommends the following dietary intake for copper:

      Infants

      • 0 to 6 months: 200 micrograms per day (mcg/day)*
      • 7 to 12 months: 220 mcg/day*

      *AI or Adequate Intake

      Children

      • 1 to 3 years: 340 mcg/day
      • 4 to 8 years: 440 mcg/day
      • 9 to 13 years: 700 mcg/day

      Adolescents and Adults

      • Males and females age 14 to 18 years: 890 mcg/day
      • Males and females age 19 and older: 900 mcg/day
      • Pregnant females: 1,000 mcg/day
      • Lactating females: 1,300 mcg/day

      The best way to get the daily requirement of essential vitamins is to eat a balanced diet that contains a variety of foods from the food guide plate.

      Specific recommendations depend on age, gender, and other factors (such as pregnancy). Women who are pregnant or producing breast milk (lactating) need higher amounts. Ask your health care provider which amount is best for you.

  • References
    • Institute of Medicine, Food and Nutrition Board. Dietary Reference Intakes: Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron Manganese, Molybdenium, Nickel, Silicon, Vanadium, and Zinc. National Academy Press. Washington, DC, 2001. PMID: 25057538 www.ncbi.nlm.nih.gov/pubmed/25057538.

      Mason JB. Vitamins, trace minerals, and other micronutrients. In: Goldman L, Schafer AI, eds. Goldman's Cecil Medicine. 24th ed. Philadelphia, PA: Elsevier Saunders; 2011:chap 225.