Calcium, iron and zinc availability from weaning meals
Calcium, iron and zinc availability from weaning meals
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DOI：
10.1080/08035250213213
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发表时间：
2002-01-01
期刊：
影响因子：
3.8
通讯作者：
Deelstra, H
中科院分区：
文献类型：
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作者：
Bosscher, D;Van Cauwenbergh, R;Deelstra, H
在断奶期间，在饮食中引入固体食物来补充母乳或婴儿配方奶粉。因此，由于不适当的喂养和营养的生物利用度低，很容易出现边际缺陷。这项研究的目的是确定断奶食品中钙、铁和锌的利用率，这些食物含有各种成分，但膳食纤维含量几乎相同，并描述影响线性物质利用率的饮食因素。8种膳食的利用度通过连续流动透析系统和初步腔内消化进行了体外测量。用火焰原子吸收光谱分析钙、铁和锌；抗坏血酸的含量来自食品成分表；常量营养素和矿物质的含量来自制造商。水果钙利用率(平均+/-SD，39.2%+/-4.1%)高于蔬菜(31.7%+/-5.8%)(p<或等于0.001)。蔬菜的铁利用率(13.0+/-4.7%)略高于水果(10.2+/-1.6%)(p=0.027)。锌在水果中的利用率(52.3+/-22.3%)高于蔬菜(22.1+/-5.6%)(p<0。结论：由多元回归确定的钙利用率差异的主要部分(47.8%)可以由蛋白质来解释(p=0.058，β=-0.691)。营养素中铁利用率的主要预测因子是膳食中的铁含量(p=0.014，β=-0。碳水化合物(p=0.044，β=-0.610)和膳食纤维(p=0.235，β=-0.285)。锌的利用率仅受膳食中蛋白质(p=0.010，β=-0.876)和脂肪含量(p=0.295，β=0.255)的影响。
During the weaning period, solid foods are introduced in the diet to complement human milk or infant formula. Consequently, marginal deficiencies may easily develop because of inappropriate feeding and low bioavailability of nutrients. The objective of this study was to determine calcium, iron and zinc availability from weaning foods that contained a variety of ingredients but almost the same dietary fibre content, and to describe dietary factors that influence availability in a linear matter. Availability measurements from eight meals were made in vitro by a continuous-flow dialysis system with preliminary intraluminal digestion. Calcium, iron and zinc were analysed by flame atomic absorption spectrometry; ascorbic acid content was taken from food-composition tables; and macronutrient and mineral contents were obtained from the manufacturer. Calcium availability was higher in fruits (mean +/- SD, 39.2 +/- 4.1%) than vegetables (31.7 +/- 5.8%) (p less than or equal to 0.001). Iron availability was marginally significant higher in vegetables (13.0 +/- 4.7%) than fruits (10.2 +/- 1.6%) (p = 0.027). Zinc availability showed higher availability in fruits (52.3 +/- 22.3%) than vegetables (22.1 +/- 5.6%) (p less than or equal to 0. 001).Conclusion: A major portion (47.8%) of the variance in calcium availability, as determined by multiple regression, could be explained by protein (p = 0.058, beta = -0.691). Major predictors of iron availability among the nutrients were iron content of the meal (p = 0.014, beta = -0. 838), carbohydrates ( p = 0.044, beta = -0.610) and dietary fibre (p = 0.235, beta = -0.285). Zinc availability was merely influenced by the protein (p = 0.010, beta = -0.876) and fat content of the meals ( p = 0.295, beta = 0.255) in relation to other nutrients.