TY - JOUR
T1 - Effect of meal composition and phytate content on zinc absorption in humans from an extruded bran product
AU - Kivistö, Barbro
AU - Cederblad, Åke
AU - Davidsson, Lena
AU - Sandberg, Ann Sofi
AU - Sandström, Brittmarie
PY - 1989/1/1
Y1 - 1989/1/1
N2 - The effect of extrusion cooking of a high fibre cereal product on zinc absorption was studied using radioisotopic labelling of single meals and measurement of whole-body retention. Thirty-three subjects participated in the study. Three extruded products were tested containing 10 % gluten, 20 or 30 % wheat bran and 60 or 70 % starch and compared to the corresponding non-extruded ingredients. One additional product was extruded after reduction of the phytate content. The test products were served with a cooked meal or with milk as the main ingredient of a breakfast. When served with a cooked high protein meal there was no difference in Zn absorption from an extruded product or corresponding raw materials, 36·6±2·0% and 31·8±3·1% respectively. Zn absorption from a breakfast including 150 g of an extruded product was only 6·2±0·6%. However, Zn absorption was greatly improved when the extrusion was performed after reduction of the phytate content.
AB - The effect of extrusion cooking of a high fibre cereal product on zinc absorption was studied using radioisotopic labelling of single meals and measurement of whole-body retention. Thirty-three subjects participated in the study. Three extruded products were tested containing 10 % gluten, 20 or 30 % wheat bran and 60 or 70 % starch and compared to the corresponding non-extruded ingredients. One additional product was extruded after reduction of the phytate content. The test products were served with a cooked meal or with milk as the main ingredient of a breakfast. When served with a cooked high protein meal there was no difference in Zn absorption from an extruded product or corresponding raw materials, 36·6±2·0% and 31·8±3·1% respectively. Zn absorption from a breakfast including 150 g of an extruded product was only 6·2±0·6%. However, Zn absorption was greatly improved when the extrusion was performed after reduction of the phytate content.
KW - high performance liquid chromatography
KW - HPLC
UR - http://www.scopus.com/inward/record.url?scp=0001161336&partnerID=8YFLogxK
U2 - 10.1016/S0733-5210(89)80048-7
DO - 10.1016/S0733-5210(89)80048-7
M3 - Article
AN - SCOPUS:0001161336
VL - 10
SP - 189
EP - 197
JO - Journal of Cereal Science
JF - Journal of Cereal Science
SN - 0733-5210
IS - 3
ER -