The effects of breads containing similar amounts of phytate but different amounts of wheat bran on calcium, zinc and iron balance in man
The effects of breads containing similar amounts of phytate but different amounts of wheat bran on calcium, zinc and iron balance in man
复制标题
含有相似量植酸但不同量麦麸的面包对人体钙、锌和铁平衡的影响
DOI：
10.1079/bjn19830121
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发表时间：
1983
影响因子：
3.6
通讯作者：
J. Cummings
中科院分区：
文献类型：
--
作者：
H. Andersson;B. Nävert;S. Bingham;H. Englyst;J. Cummings
1.通过人体代谢平衡研究，研究了小麦麸皮对矿物质吸收的损害能力与其植酸含量无关。2.在白面粉中添加不同量的麸皮，制成三种面包，分别相当于白面包、棕色面包和全麦面包。在面包中加入钙、铁、锌和植酸钠，以使所有面包中的钙、铁、锌和植酸钠的含量相等。3.研究人员对6名健康志愿者进行了连续三个24天的研究，在此期间，他们吃了英国人通常吃的控制饮食，但每天只吃200克面包。只有面包的类型在每个饮食阶段之间不同。4.烘烤后每片200g面包的植酸含量(Mmol)分别为：白色2.3、棕色2.1和全麦2.2，非淀粉多糖含量(9)分别为白色3.3、棕色10.9和全麦18.75。面包中麸皮含量的增加能按预期的方式增加粪便产量，但对钙、锌、铁的平衡没有影响。这些矿物质的血液水平保持不变。6.我们得出的结论是，小麦麸皮，特别是麸皮的细胞壁多糖，不太可能对人的矿物质吸收产生显著影响，与麸皮中存在的植酸盐的影响无关。
1. The capacity of wheat bran to impair mineral absorption independent of its phytate content was studied by metabolic balance studies in man. 2. Three breads were prepared, equivalent to white, brown and wholemeal, by adding bran in different quantities to white flour. Calcium, iron, zinc and sodium phytate were added to the loaves to make the amounts equal in all breads. 3. Six healthy volunteers were studied for three consecutive 24-d-periods during which they ate a controlled diet, typical of that normally consumed in the UK but with 200 g bread/d. Only the type of bread changed between each dietary period. 4. The phytate contents (mmol) of 200 g of each of the breads after baking were: white 2·3, brown 2·1 and wholemeal 2·2; non-starch polysaccharide contents (9) were: white 3·3, brown 10·9 and wholemeal 18·7 5 . The increased amount of bran in the breads increased stool output in the expected way but no change was seen in Ca, Zn and Fe balance. Blood levels of these minerals remained unchanged. 6. It is concluded that wheat bran and, in particular, the cell-wall polysaccharides of bran, are unlikely to exert a significant effect on mineral absorption in man, in amounts customarily eaten, independently of the effect of phytate present in the bran.