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

Journal Article · Sun Nov 01 00:00:00 EST 1987 · J. Nutr.; (United States)

OSTI ID:5516722

Sandstroem, B A; Almgren, A; Kivistoe, B C; Cederblad, A

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.

• Research Organization: Univ. of Gothenburg, Sweden
• OSTI ID: 5516722
• Journal Information: J. Nutr.; (United States), Vol. 117:11
• Country of Publication: United States
• Language: English

Related Subjects

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