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Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability

Lazarte, Claudia LU ; Carlsson, Nils-Gunnar; Almgren, Annette; Sandberg, Ann-Sofie and Granfeldt, Yvonne LU (2015) In Journal of Food Composition and Analysis 39. p.111-119
Abstract
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... (More)
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. (Less)
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organization
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Contribution to journal
publication status
published
subject
keywords
Phytate, Anti-nutrient, Minerals, Bioavailability, Plant-based diet, Zinc, Iron, Calcium, Food analysis, Food composition, Food frequency, questionnaire, Food composition database, Bolivian food composition, table, Dietary intake
in
Journal of Food Composition and Analysis
volume
39
pages
111 - 119
publisher
Elsevier
external identifiers
  • wos:000350784200015
  • scopus:84922369224
ISSN
0889-1575
DOI
10.1016/j.jfca.2014.11.015
language
English
LU publication?
yes
id
9f92b2fd-886b-4c8f-9411-0ae793eb6b1c (old id 5293987)
date added to LUP
2015-04-24 16:19:58
date last changed
2017-10-29 03:22:22
@article{9f92b2fd-886b-4c8f-9411-0ae793eb6b1c,
  abstract     = {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 &lt; 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.},
  author       = {Lazarte, Claudia and Carlsson, Nils-Gunnar and Almgren, Annette and Sandberg, Ann-Sofie and Granfeldt, Yvonne},
  issn         = {0889-1575},
  keyword      = {Phytate,Anti-nutrient,Minerals,Bioavailability,Plant-based diet,Zinc,Iron,Calcium,Food analysis,Food composition,Food frequency,questionnaire,Food composition database,Bolivian food composition,table,Dietary intake},
  language     = {eng},
  pages        = {111--119},
  publisher    = {Elsevier},
  series       = {Journal of Food Composition and Analysis},
  title        = {Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability},
  url          = {http://dx.doi.org/10.1016/j.jfca.2014.11.015},
  volume       = {39},
  year         = {2015},
}