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Title: Zinc absorption in humans from meals based on rye, barley, oatmeal, triticale and whole wheat

Abstract

The absorption of zinc from meals based on 60 g of rye, barley, oatmeal, triticale or whole wheat was studied by use of extrinsic labelling with /sup 65/Zn and measurement of the whole-body retention of the radionuclide. The cereals were prepared in the form of bread or porridge and were served with 200 mL of milk. The oatmeal flakes were also served without further preparation. The absorption of zinc was negatively correlated to the phytic acid content of the meal with the highest absorption, 26.8 +/- 7.4%, from the rye bread meal containing 100 mumol of phytic acid and the lowest, 8.4 +/- 1.0%, from oatmeal porridge with a phytic acid content of 600 mumol. It is concluded that food preparation that decreases the phytic acid content improves zinc absorption.

Authors:
; ; ;
Publication Date:
Research Org.:
Univ. of Gothenburg, Sweden
OSTI Identifier:
5516722
Resource Type:
Journal Article
Journal Name:
J. Nutr.; (United States)
Additional Journal Information:
Journal Volume: 117:11
Country of Publication:
United States
Language:
English
Subject:
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.; 59 BASIC BIOLOGICAL SCIENCES; ZINC; INTESTINAL ABSORPTION; METABOLISM; BARLEY; CEREALS; DIALYSIS; PHYTIC ACID; RYE; TRACER TECHNIQUES; WHEAT; ZINC 65; ABSORPTION; BETA DECAY RADIOISOTOPES; BETA-PLUS DECAY RADIOISOTOPES; DAYS LIVING RADIOISOTOPES; ELECTRON CAPTURE RADIOISOTOPES; ELEMENTS; ESTERS; EVEN-ODD NUCLEI; GRASS; INTERMEDIATE MASS NUCLEI; ISOTOPE APPLICATIONS; ISOTOPES; METALS; NUCLEI; ORGANIC ACIDS; ORGANIC COMPOUNDS; ORGANIC PHOSPHORUS COMPOUNDS; PHOSPHORIC ACID ESTERS; PLANTS; RADIOISOTOPES; SEPARATION PROCESSES; UPTAKE; ZINC ISOTOPES; 560300* - Chemicals Metabolism & Toxicology; 550501 - Metabolism- Tracer Techniques

Citation Formats

Sandstroem, B A, Almgren, A, Kivistoe, B C, and Cederblad, A. Zinc absorption in humans from meals based on rye, barley, oatmeal, triticale and whole wheat. United States: N. p., 1987. Web.
Sandstroem, B A, Almgren, A, Kivistoe, B C, & Cederblad, A. Zinc absorption in humans from meals based on rye, barley, oatmeal, triticale and whole wheat. United States.
Sandstroem, B A, Almgren, A, Kivistoe, B C, and Cederblad, A. Sun . "Zinc absorption in humans from meals based on rye, barley, oatmeal, triticale and whole wheat". United States.
@article{osti_5516722,
title = {Zinc absorption in humans from meals based on rye, barley, oatmeal, triticale and whole wheat},
author = {Sandstroem, B A and Almgren, A and Kivistoe, B C and Cederblad, A},
abstractNote = {The absorption of zinc from meals based on 60 g of rye, barley, oatmeal, triticale or whole wheat was studied by use of extrinsic labelling with /sup 65/Zn and measurement of the whole-body retention of the radionuclide. The cereals were prepared in the form of bread or porridge and were served with 200 mL of milk. The oatmeal flakes were also served without further preparation. The absorption of zinc was negatively correlated to the phytic acid content of the meal with the highest absorption, 26.8 +/- 7.4%, from the rye bread meal containing 100 mumol of phytic acid and the lowest, 8.4 +/- 1.0%, from oatmeal porridge with a phytic acid content of 600 mumol. It is concluded that food preparation that decreases the phytic acid content improves zinc absorption.},
doi = {},
journal = {J. Nutr.; (United States)},
number = ,
volume = 117:11,
place = {United States},
year = {1987},
month = {11}
}