Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability
(2019) In Food Science and Nutrition 7(9). p.2854-2865- Abstract
There is a scarcity of information on mineral and phytate content in plant-based foods in Bolivia. This study aimed to analyze iron, zinc, calcium, and phytate content and estimate the mineral bioavailability of foods consumed in Chapare, Bolivia. Minerals and phytate were analyzed, and bioavailability was estimated in 17 food samples. Leafy vegetables and green legumes had the highest mineral content, followed by pseudocereals. Estimated mineral bioavailability was low for cereals, dry legumes, pseudocereals, and flaxseeds foods mainly due to phytate content. But estimated zinc bioavailability for black cornmeal, yellow corn, and dry peas was moderate. Strong correlations (p < 0.01) were found between the three minerals, while... (More)
There is a scarcity of information on mineral and phytate content in plant-based foods in Bolivia. This study aimed to analyze iron, zinc, calcium, and phytate content and estimate the mineral bioavailability of foods consumed in Chapare, Bolivia. Minerals and phytate were analyzed, and bioavailability was estimated in 17 food samples. Leafy vegetables and green legumes had the highest mineral content, followed by pseudocereals. Estimated mineral bioavailability was low for cereals, dry legumes, pseudocereals, and flaxseeds foods mainly due to phytate content. But estimated zinc bioavailability for black cornmeal, yellow corn, and dry peas was moderate. Strong correlations (p < 0.01) were found between the three minerals, while phytate correlated negatively to iron, zinc, and calcium. To get an overview of the estimated mineral bioavailability of plant-based diets, we have included foods, from the same area, analyzed in a previous study where the evaluated diet covers 80% of RNI for iron and zinc, but <40% of calcium. In conclusion, leafy vegetables and green legumes had the highest contents of minerals and the lowest phytate content of the foods analyzed in the study. The usage of processing strategies and dietary diversification to reduce phytate content would significantly improve estimated mineral bioavailability in plant-based diets.
(Less)
- author
- Castro-Alba, Vanesa LU ; Lazarte, Claudia Eliana LU ; Bergenståhl, Björn LU and Granfeldt, Yvonne LU
- organization
- publishing date
- 2019
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- calcium, estimated bioavailability, iron, phytate, plant-based diet, zinc
- in
- Food Science and Nutrition
- volume
- 7
- issue
- 9
- pages
- 12 pages
- publisher
- Wiley-Blackwell
- external identifiers
-
- pmid:31572579
- scopus:85073765614
- ISSN
- 2048-7177
- DOI
- 10.1002/fsn3.1127
- language
- English
- LU publication?
- yes
- id
- faa5f425-08fa-49cf-9899-d242e33f6b4f
- date added to LUP
- 2019-11-05 08:59:25
- date last changed
- 2024-04-02 20:32:57
@article{faa5f425-08fa-49cf-9899-d242e33f6b4f,
abstract = {{<p>There is a scarcity of information on mineral and phytate content in plant-based foods in Bolivia. This study aimed to analyze iron, zinc, calcium, and phytate content and estimate the mineral bioavailability of foods consumed in Chapare, Bolivia. Minerals and phytate were analyzed, and bioavailability was estimated in 17 food samples. Leafy vegetables and green legumes had the highest mineral content, followed by pseudocereals. Estimated mineral bioavailability was low for cereals, dry legumes, pseudocereals, and flaxseeds foods mainly due to phytate content. But estimated zinc bioavailability for black cornmeal, yellow corn, and dry peas was moderate. Strong correlations (p < 0.01) were found between the three minerals, while phytate correlated negatively to iron, zinc, and calcium. To get an overview of the estimated mineral bioavailability of plant-based diets, we have included foods, from the same area, analyzed in a previous study where the evaluated diet covers 80% of RNI for iron and zinc, but <40% of calcium. In conclusion, leafy vegetables and green legumes had the highest contents of minerals and the lowest phytate content of the foods analyzed in the study. The usage of processing strategies and dietary diversification to reduce phytate content would significantly improve estimated mineral bioavailability in plant-based diets.</p>}},
author = {{Castro-Alba, Vanesa and Lazarte, Claudia Eliana and Bergenståhl, Björn and Granfeldt, Yvonne}},
issn = {{2048-7177}},
keywords = {{calcium; estimated bioavailability; iron; phytate; plant-based diet; zinc}},
language = {{eng}},
number = {{9}},
pages = {{2854--2865}},
publisher = {{Wiley-Blackwell}},
series = {{Food Science and Nutrition}},
title = {{Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability}},
url = {{http://dx.doi.org/10.1002/fsn3.1127}},
doi = {{10.1002/fsn3.1127}},
volume = {{7}},
year = {{2019}},
}