PubAg

Main content area

Mineral bioavailability in rats from intrinsically labeled whole wheat flour of various phytate levels

Author:
Saha, P.R., Weaver, C.M., Mason, A.C.
Source:
Journal of agricultural and food chemistry 1994 v.42 no.11 pp. 2531-2535
ISSN:
0021-8561
Subject:
wheat flour, food composition, dietary minerals, bioavailability, calcium, iron, zinc, selenium
Abstract:
The bioavailability of calcium, iron, zinc, and selenium from hydroponically grown wheat flour containing low (0.19%), medium (0.67%), medium-high (1.64%), or high (1.85%) phytate levels fed to rats was determined. Mineral loads in the test meals were 639 microgram of calcium, 132 microgram of iron, 24 microgram of zinc, and 1 microgram of selenium. The percent of 45Ca absorption from high-phytate wheat (85.7 +/- 5.2) test meals was significantly (P < 0.01) less than from test meals containing low (92.8 +/- 4.8) and medium-high-phytate (91.9 +/- 5.0) wheat. The percent of 59Fe absorbed by rats was significantly different (P < 0.01) at 81.47 +/- 6.8, 73.38 +/- 6.9, and 66.05 +/- 7.7 for low-, medium-high-, and high-phytate flour. The percent absorption of 65Zn from medium- (91.55 +/- 3.0), medium-high- (89.36 +/- 1.7), and high- (88.91 +/- 1.6) phytate wheat flour was significantly lower than that from low-phytate (94.55 +/- 1.8) flour (P < 0.05). Absorption of 75Se in rats from medium-high- (81.52 +/- 2.0) and high(81.08 +/- 1.8) phytate wheat flour was significantly lower than that from low-phytate (84.49 +/- 1.8) flour (P < 0.05). Absorption of all minerals decreased with increasing phytate but was high at all concentrations due to low mineral density in wheat.
Agid:
1368617