Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/5293987
- author
- Lazarte, Claudia E. LU ; Carlsson, Nils Gunnar ; Almgren, Annette ; Sandberg, Ann Sofie and Granfeldt, Yvonne LU
- organization
- publishing date
- 2015
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Anti-nutrient, Bioavailability, Bolivian food composition table, Calcium, Dietary intake, Food analysis, Food composition, Food composition database, Food frequency questionnaire, Iron, Minerals, Phytate, Plant-based diet, Zinc
- in
- Journal of Food Composition and Analysis
- volume
- 39
- pages
- 9 pages
- 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
- 2016-04-01 11:10:59
- date last changed
- 2023-11-10 14:15:09
@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 < 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 E. and Carlsson, Nils Gunnar and Almgren, Annette and Sandberg, Ann Sofie and Granfeldt, Yvonne}},
issn = {{0889-1575}},
keywords = {{Anti-nutrient; Bioavailability; Bolivian food composition table; Calcium; Dietary intake; Food analysis; Food composition; Food composition database; Food frequency questionnaire; Iron; Minerals; Phytate; Plant-based diet; Zinc}},
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}},
doi = {{10.1016/j.jfca.2014.11.015}},
volume = {{39}},
year = {{2015}},
}