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Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability
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- Lazarte, Claudia E. (author)
- Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH,Universidad Mayor de San Simon,Universidad Mayor de San Simón,University of San Simón
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- Carlsson, Nils-Gunnar, 1951 (author)
- Chalmers University of Technology,Chalmers tekniska högskola
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- Almgren, Annette, 1953 (author)
- Chalmers University of Technology,Chalmers tekniska högskola
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- (creator_code:org_t)
- Elsevier BV, 2015
- 2015
- English 9 s.
- In: Journal of Food Composition and Analysis. - : Elsevier BV. - 0889-1575 .- 1096-0481. ; 39, s. 111-119
- Journal article (peer-reviewed)
Abstract
Subject headings
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- The content of zinc, iron, calcium and phytate in the 16 most consumed foods from 5 villages in a tropical rural area of Bolivia was analyzed. The fooditems were selected according to a completed food frequency questionnaire. Minerals were analyzed by atomic absorption and phytates by HPIC chromatography. The molar ratios of phytate:mineral are presented as indication of the mineral bioavailability. Within the analyzed food, quinoa is a potential source of minerals: zinc 3.65, iron 5.40 and calcium 176 mg/100 g; however, it also has the highest content of phytate 2060 mg/100 g. Cereals and legumes showed high concentration of phytates (from 142 to 2070 mg/100 g), roots and tubers have lower concentrations (from 77 to 427 mg/100 g). In general, both phytate contents and molar ratios Phy:Zn (phytate:zinc), Phy:Fe (phytate:iron) and Phy:Ca (phytate:calcium) in most of the analyzed foods were at levels likely to inhibit the absorption of these minerals. Significant positive associations (p < 0.01) were found between the level of phytate and minerals in food, for zinc (r = 0.714), iron (r = 0.650) and calcium (r = 0.415). The results compared to data from USA or from Bolivia showed some discrepancies, confirming the need for more reliable data for dietary evaluations and interventions. (c) 2015 Elsevier Inc. All rights reserved.
Subject headings
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Näringslära (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Nutrition and Dietetics (hsv//eng)
Keyword
- Anti-nutrient
- Bioavailability
- Bolivian food composition table
- Calcium
- Dietary intake
- Food analysis
- Food composition
- Food composition database
- Food frequency questionnaire
- Iron
- Minerals
- Phytate
- Plant-based diet
- Zinc
- Phytate
Publication and Content Type
- art (subject category)
- ref (subject category)
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