Why is molybdenum necessary?
The main known function of molybdenum in humans is to act as a catalyst for enzymes and to help facilitate the breakdown of certain amino acids in the body. Molybdenum combines with sulfite oxidase to catalyze sulfur-containing amino acids that are crucial for human health. Although cases of molybdenum deficiency are rare, signs of deficiency include defects in uric acid production as well as decreased metabolism of sulfur-containing amino acids.
Epidemiologic evidence also suggests that populations living in areas where the soil has little molybdenum are at a greater risk of esophageal cancers. The only confirmed, documented cases of molybdenum deficiency come from studies of people with inborn errors of metabolism involving sulfite oxidase. Two forms of sulfite oxidase deficiency are known: isolated sulfite oxidase deficiency and molybdenum cofactor deficiency. Both types result in neurologic damage and are extremely rare.
How do you get enough molybdenum from foods?
The amount of molybdenum found in foods depends on both the food type and upon the soil in which the food (or fodder) grows. Legumes such as beans, lentils and peas as well as cereals and leafy vegetables are considered good sources of molybdenum. Liver is also a good source of molybdenum, but animal products are generally poor sources of the element. In general, the typical America diet contains molybdenum levels well above the Recommended Daily Allowance (RDA).
Are there any risks associated with consuming too much?
Although molybdenum does not have a known toxicity level in humans, taking high concentrations of molybdenum supplements may have adverse effects on copper levels by interfering with its absorption.
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