[Phytate][calcium]/[zinc] ratios in Asian immigrant lacto-ovo vegetarian diets and their relationship to zinc nutriture

Lacto-ovo vegetarians often have low zinc intakes coupled with concomitant high intakes of dietary fiber, phytate and calcium. The latter two dietary components appear to exert a synergistic inhibitory effect on zinc absorption. In this study 30 1-day diet composites were prepared for analysis from 3-day weighed diet records completed by 112 Asian immigrants consuming predominantly lacto-ovo vegetarian diets and compared with 30 omniverous diet composites. Analysed mean (±S.D.) daily intakes were: energy (kcal) 1892±445, calcium (mg) 1093±467, zinc (mg) 8.5±4.5, phytate (mg) 1487±791, neutral detergent fiber (g) 26.8±13.2. Median phytate: Zn molar ratio for Punjabi diets was 17.7 (range=5-50) and median [phytate][Ca]/[Zn] molar ratio was 475.4 (range=48-1150) compared with median values of 8.3 and 130.9 respectively for omniverous diets. Thirty-seven percent of the Punjabi diets had phytate:Zn ratios>20 and 80% had [phytate][Ca]/[Zn] ratios>200, levels shown to jeopardize zinc status in man. Thirty-two percent of the Punjabi subjects had low serum zinc levels (ie<70 g/dl) which may be associated with the unusually high dietary [phytate][Ca]/[Zn] ratios. The latter are attributed to high intakes of unleavened wholemeal chapatti bread, dairy products, and low intakes of flesh foods.     

Adaptation in human zinc absorption as influenced by dietary zinc and bioavailability

BACKGROUND: An understanding of the relations among dietary zinc intake, bioavailability, and absorption is necessary for making dietary intake recommendations. OBJECTIVES: We aimed to assess adaptation in human zinc absorption to controlled differences in zinc and phytate intakes and to apply the results to predictive models. DESIGN: In 3 experiments, radiotracers were used to assess zinc absorption by healthy adults (n = 109) from controlled diets, before and after 4 or 8 wk of dietary equilibration. Subjects consumed 4-29 mg Zn/d from 1 of 10 diets, 5 with molar ratios of phytate to zinc from 2 to 7 and 5 with ratios from 15 to 23. RESULTS: Absorptive efficiency was inversely related to dietary zinc from both low- and high-phytate diets. In response to low zinc intakes (<11 mg/d) for 4-8 wk, zinc absorption was up-regulated to as high as 92%, but only if the diets were low in phytate. The results help validate and refine a published saturable transport model that predicts zinc absorption from dietary zinc and phytate. Possible biomarkers of impaired zinc status, including erythrocyte osmotic fragility, in vitro erythrocyte (65)Zn uptake, and leukocyte expression of the zinc transport proteins Zip1 and ZnT1, were unresponsive to dietary zinc content. CONCLUSIONS: Humans absorbed zinc more efficiently from low-zinc diets and adapted to further increase zinc absorption after consuming low-zinc, low-phytate diets for several weeks. Such adaptation did not occur with higher phytate diets. Zinc absorption can be predicted from dietary zinc and phytate after allowing for dietary equilibration.     

Place of Dairy Products in the Chinese-American Family Food System

Chinese Americans have a high risk of osteoporosis and their calcium intake is substantially below the daily recommendation. However, little has been done to reduce the risk of this hard-to-reach population. This theory-based qualitative study explored how first-generation Chinese American couples with children view dairy products, how they use them in their family food system, and how these uses influence their dietary behavior or intake. Twenty couples, recruited from weekend Chinese schools at three locations in Pennsylvania, were interviewed. Taste, texture, and use of additives and growth hormones appeared to be more important influences on dairy choice than lactose intolerance. In these families, parental use of food rules and power to influence food patterns affected family flexibility about dairy use. Father's power, his views of dairy products, and his preference for Chinese-based dinners had a greater influence than those of his wife or children on the use of dairy-based dinner dishes. In contrast, choices at breakfast or lunch and for snacks were more flexible and could include dairy products. Nutrition educators can encourage introduction of dairy products into the traditional dietary pattern of Chinese Americans by offering opportunities to taste unfamiliar dairy products, demonstrating use of dairy products to prepare familiar foods, including both parents in any intervention or at least in tasting recipes, and providing information on importance of calcium to bone health and amount of calcium needed from reputable sources.     

Iron and Zinc Nutrition in the Economically-Developed World: A Review

This review compares iron and zinc food sources, dietary intakes, dietary recommendations, nutritional status, bioavailability and interactions, with a focus on adults in economically-developed countries. The main sources of iron and zinc are cereals and meat, with fortificant iron and zinc potentially making an important contribution. Current fortification practices are concerning as there is little regulation or monitoring of intakes. In the countries included in this review, the proportion of individuals with iron intakes below recommendations was similar to the proportion of individuals with suboptimal iron status. Due to a lack of population zinc status information, similar comparisons cannot be made for zinc intakes and status. Significant data indicate that inhibitors of iron absorption include phytate, polyphenols, soy protein and calcium, and enhancers include animal tissue and ascorbic acid. It appears that of these, only phytate and soy protein also inhibit zinc absorption. Most data are derived from single-meal studies, which tend to amplify impacts on iron absorption in contrast to studies that utilize a realistic food matrix. These interactions need to be substantiated by studies that account for whole diets, however in the interim, it may be prudent for those at risk of iron deficiency to maximize absorption by reducing consumption of inhibitors and including enhancers at mealtimes.     

Improving the bioavailability of nutrients in plant foods at the household level

Plant foods are the major staples of diets in developing countries, in which the consumption of animal-source foods is often low because of economic and/or religious concerns. However, such plant-based diets are often associated with micronutrient deficits, exacerbated in part by poor micronutrient bioavailability. Diet-related factors in plant foods that affect bioavailability include: the chemical form of the nutrient in food and/or nature of the food matrix; interactions between nutrients and other organic components (e.g. phytate, polyphenols, dietary fibre, oxalic acid, protein, fat, ascorbic acid); pretreatment of food as a result of processing and/or preparation practices. Consequently, household strategies that reduce the content or counteract the inhibiting effects of these factors on micronutrient bioavailability are urgently needed in developing-country settings. Examples of such strategies include: germination, microbial fermentation or soaking to reduce the phytate and polyphenol content of unrefined cereal porridges used for young child feeding; addition of ascorbic acid-containing fruits to enhance non-haem-Fe absorption; heating to destroy heat-labile anti-nutritional factors (e.g. goitrogens, thiaminases) or disrupt carotenoid-protein complexes. Such strategies have been employed in both experimental isotope-absorption and community-based studies. Increases in Fe, Zn and Ca absorption have been reported in adults fed dephytinized cereals compared with cereals containing their native phytate. In community-based studies in rural Malawi improvements in dietary quality and arm-muscle area and reductions in the incidence of anaemia and common infections in young children have been observed.     

Bioavailable zinc intake of Korean adults in relation to the phytate content of Korean foods

This study was conducted to create a phytate database for food items and to evaluate the bioavailability of zinc in Korean adults. Eighty-seven food items were analysed. Phytate content was determined by ion exchange method and zinc bioavailability was assessed through a dietary survey of 841 adults. Measured phytate values in various groups were as follows: 191.7–973.3 mg in cereals, 508.5–1371.8 mg in legumes, 0.4–319.9 mg in vegetables, and 1–50 mg in fruits. Mean zinc intakes of Korean adults (9.5 mg for male and 7.5 mg for female subjects) were less than the Korean recommended dietary allowance. Cereals (68.6%) and legumes (19.3%) supplied the most dietary phytate. Mean phytate:zinc ratios were 9.5 for males and 10.5 for females. High zinc bioavailability (phytate:zinc molar ratio below 5) occurred in 9.6% of subjects, whereas 13.2% had low bioavailability (molar ratio over 15). Below-normative zinc intake levels occurred in 54.3% of subjects (61.8% for male and 49.5% for female). Further studies should be directed towards increasing zinc intake and enhancing bioavailability to improve zinc status in Korea.     

To what extent can food-based approaches improve micronutrient status?

The main dietary sources of micronutrients are animal source foods, fruits, vegetables and legumes. Animal source foods are the only source of some micronutrients and the main dietary source of others. Micronutrient status and child development are improved by animal source food interventions in populations that habitually consume low amounts. Of particular concern is the high global prevalence of vitamin B12 depletion, which is associated with low animal source food intake. Some fruits and vegetables can supply vitamin A requirements even with the lower amounts of fat typically consumed in many countries. However, plant source foods are unlikely to supply enough iron, zinc and vitamin B12, even if strategies such as consuming ascorbic-acid rich foods to increase iron absorption are adopted. Identification of mineral-rich varieties of cereals and legumes may improve the future situation. Complementary foods for infants and young children are unlikely to meet micronutrient requirements, especially for iron and zinc, unless they are fortified. Other strategies to improve micronutrient status, such as fortification and supplementation, have limitations and should not replace food-based strategies. Moreover, food-based strategies will improve dietary quality in general and are consistent with the global need to lower the risk of chronic disease and overweight.     

Determination of phytate, iron, zinc, calcium contents and their molar ratios in commonly consumed raw and prepared food in malaysia

The inhibitory effect of phytate on the bioavailability of iron, zinc and calcium was determined by measuring their molar ratios. A total of 29 food samples consisting of 12 rice and rice products, 5 wheat and wheat products, 5 grains and cereal based products and 7 different popular varieties of cooked rice and rice products were selected. The phytate content was analysed using anion-exchange chromatography whereas mineral contents were analysed using atomic absorption spectrophotometry(AAS). One-way ANOVA test was used to statistically analyse the mean difference between the phytate and mineral contents between the food group samples. In general, results show that cooked products have lower content of phytate and minerals as compared to raw products. This could be due to the influence of the cooking method on phytate and mineral content in the food. Based on one-way ANOVA test, there were no significant difference in phytate and zinc content between four food groups (p >0.05). Significant differences were found only in iron and calcium content (p <0.05). Of the 29 food samples, 25 food samples had a phytate/iron molar ratio > 1, 5 food samples had a phytate/zinc molar ratio > 15 and 23 food samples had a phytate/calcium molar ratio of 0.24. These results show that although many of the food samples analysed had high mineral content, the high phytate content may impair the bioavailability of the mineral in the body.     

Dietary phytate reduction improves zinc absorption in Malawian children recovering from tuberculosis but not in well children

High dietary phytate content that compromises zinc nutriture is thought to be a major problem among children of the developing world. Zinc stable isotope techniques permit the quantitative assessment of the effect of phytate reduction on zinc homeostasis. We tested the hypothesis that zinc absorption would be increased in Malawian children fed a reduced-phytate corn-plus-soy diet compared with a standard high phytate diet. Twenty-three children hospitalized in Blantyre, Malawi, were enrolled. Children were selected from those recovering from tuberculosis and from well children (those with minor injuries, those awaiting elective surgery or healthy siblings). Children received a diet of corn-plus-soy porridge (either low phytate or high phytate) for a period of 3-7 d and then participated in a zinc stable isotope study. The study included the administration of oral and intravenous zinc stable isotopes and 7-d collections of urine and stool. The diet was maintained throughout the duration of specimen collection. Zinc isotopic enrichments in urine and stool were measured, and zinc fractional absorption, total zinc absorption, endogenous fecal zinc, net zinc retention and size of the exchangeable zinc pool were calculated. Among the 14 children recovering from tuberculosis, dietary phytate reduction resulted in higher fractional absorption (0.41 +/- 0.14 versus 0.24 +/- 0.09, mean +/- SD, P: < 0.05) and total zinc absorption (169 +/- 55 versus 100 +/- 46 microg/(kg. d), P: < 0.05). No effect of phytate reduction was seen in the well children (n = 9). Phytate reduction did not decrease the absolute endogenous fecal zinc, but it did decrease it relative to total absorbed zinc. These preliminary results indicate that phytate reduction may be beneficial in improving zinc nutriture in groups with increased zinc requirements who consume a cereal-based diet.     

Absorption of zinc from wheat products fortified with iron and either zinc sulfate or zinc oxide

BACKGROUND: Several chemical forms of zinc have been proposed for food fortification, but information is needed on their absorption from common cereals having varied phytate content. OBJECTIVE: The goal was to measure zinc absorption from wheat products fortified with iron sulfate and either zinc sulfate or zinc oxide. DESIGN: Adult volunteers received either low-phytate bread (n = 11) or higher-phytate porridge (n = 11) once weekly on 2 or 3 occasions. The foods were fortified with 1 of the 2 zinc salts (60 mg elemental Zn/kg wheat flour) during week 1 and with the other during week 2, in random order. (65)Zn in the same chemical form as the fortificant was incorporated in each food to assess zinc absorption with the use of whole-body counting. The porridge group received an additional test meal fortified with zinc oxide during week 3, but the (65)Zn tracer was given as an oral solution of (65)ZnCl(2). RESULTS: Zinc absorption from bread (13.8%; 95% CI: 11.8%, 16.2%) was significantly (P < 0.001) greater than from porridge (6.4%; 5.5%, 7.6%), presumably because of the greater phytate content of the porridge. With control for food type, there were no significant differences in zinc absorption from meals fortified with zinc sulfate or zinc oxide (P = 0.24). When the porridge was fortified with zinc oxide and labeled with (65)ZnCl(2), absorption of the tracer (8.9%; 7.1%, 11.0%) was significantly (P = 0.007) greater than when (65)ZnO was incorporated in the porridge (5.6%; 4.5%, 6.9%). CONCLUSIONS: Either zinc oxide or zinc sulfate can be used to fortify wheat products consumed by presumably healthy persons. Isotopic tracers used to assess the absorption of mineral fortificants should have the same chemical form as the fortificant.     

Content of zinc, iron, calcium and their absorption inhibitors in foods commonly consumed in Ethiopia

The zinc, iron, calcium, phosphorus, phytate, tannin and moisture content of 36 foods consumed in rural Ethiopia were analysed. The foods analysed included those based on cereals, starchy tubers and roots, and legumes and vegetables as well as some fruits. Although many foods were relatively rich in zinc and iron, many also contained high levels of phytic acid and tannins, which impair bioavailability of zinc and iron. The phytate:zinc molar ratios were >20 for non-fermented cereal foods, >15 for legumes, and <12 for fermented cereals, starchy tubers and roots. Ratios >15 are associated with low bioavailability of zinc. Given the high iron content and the relatively favourable phytate:iron molar ratio, tef enjera was the best source of bioavailable iron of all foods analysed. Foods prepared from tef, enset and kale are rich sources of calcium. The consumption of diets based on cereals and legumes but poor in animal products can lead to deficiencies of zinc and iron. However, since fermentation can decrease the phytate content by a factor of 3–4, traditional household practices such as fermentation need to be encouraged to address the problem of zinc deficiency, which is particularly prevalent in Ethiopia.     

Nondairy Probiotic Products: Functional Foods That Require More Attention

The potential health benefits of probiotics have been illustrated by many studies. However, most functional foods containing probiotics are from dairy sources. This review provides an overview of potential strains and raw materials for nondairy probiotic products together with the role of its in vitro assessment. Probiotic-containing products from raw nondairy materials are known both in terms of quality and nutritional values. The sensory properties of raw plant-based materials are generally improved as a result of fermentation with probiotics. Increased market shares for plant-based probiotic products may also help to curb environmental challenges. The sustainability of this food results from reductions in land use, greenhouse gas emissions, and water use during production. Consuming nondairy probiotic food can be a personal step to contribute to climate change mitigation. Since some people cannot or do not want to eat dairy products, this creates a market gap in the supply of nutritious food. Therefore, the promotion and broader development of these foods are needed. Expanding our knowledge on how to best produce these functional foods and increasing our understanding of their in vivo behaviours are crucial. The latter may be efficiently achieved by utilizing available in vitro digestion systems that reliably recapitulate the in vivo situation without introducing any ethical concerns.     

A home-based method to reduce phytate content and increase zinc bioavailability in maize-based complementary diets

This study aimed to develop and assess the feasibility of a home-based method to reduce the phytate content of maize and improve zinc bioavailability from maize-based complementary diets in rural Malawi. A method of extracting phytate through the soaking of pounded maize was developed, and found to reduce phytate content to 49% of unrefined maize. An educational program was used to teach the processing method to mothers of children receiving complementary foods in rural Malawian communities. Samples of maize flour prepared by this process by participants were collected and analysed for phytate and zinc content. Of these, 70% of samples were found to be adequately prepared; mean phytate content of these samples was 48% of unprocessed, unrefined maize flour controls. Most participants found the cooked product to have an acceptable taste (99%) and texture (68%), and felt the processing method took little or no extra time (86%) and was culturally acceptable (96%). The phytate and zinc content of the processed maize flour samples analysed from community prepared samples was substituted into the dietary analysis of complementary foods for 9- to 11-month-old children (n = 31). The bioavailability of zinc from the complementary diet would predict an increase from low (24%) to moderate (33%) levels.     

Comparison of four methods for phytate analysis in plant-based foods

Plant-based staple diets common in low-income countries (LICs) often contain high levels of phytic acid (myo-inositol hexaphosphate, IP6), an inhibitor of zinc absorption. Depending on food source, handling and preparation, varying amounts of IP6 may be broken down to less phosphorylated inositol phosphates such as inositol tetra- and pentaphosphates (IP4, IP5) which differ from IP6 in their impact on zinc absorption. IP4 has little impact, whereas IP5’s impact is moderately reduced as compared with IP6. Therefore to accurately estimate the risk of zinc deficiency, values both for phytic acid and IP5 may be required. High-Performance Liquid chromatography (HPLC) can separate and quantify IP6 and its breakdown products but requires specialized equipment and expertise and is relatively time-consuming and expensive. We compared HPLC and three low-tech and widely accessible alternative methods via an analysis of a sample of typical LIC staple foods. The “ferric precipitation” method and the much simpler “HL” colorimetric assay provide accurate data but they only assay total inositol phosphates. A Polyacrylamide Gel Electrophoresis (PAGE) method can separate IP5 and IP6 from IP4 and other breakdown products, and can provide valid quantitative data for these compounds. Therefore PAGE, alone or in combination with a simple colorimetric assay like the HL method, is an accessible, low-tech alternative to HPLC for estimating dietary total phytate, IP6 and IP5, and represents an appropriate technology for LIC laboratories.     

Nutritional status and phytate:zinc and phytate x calcium:zinc dietary molar ratios of lacto-ovo vegetarian Trappist monks: 10 years later

A nutrition assessment of 16 members of a community of lacto-ovo vegetarian Trappist monks was conducted in 1977. Plasma zinc was found to be low-normal, which was attributed primarily to high intakes of phytate-containing foods. Individual and group counseling were instituted over a 10-year period in an attempt to emphasize the importance of wise food selection within the constraints of lacto-ovo vegetarianism. In 1987, a more comprehensive nutrition assessment of 21 members of the same community was performed. Food composites were analyzed, and 3-day instead of 24-hour dietary records were kept. Intakes of phytate-containing foods had decreased from 4,569 to 972 mg/day; intake of dietary zinc had increased from 7.4 to 9.7 mg/day; and the phytate:zinc molar ratio had decreased from 67 to 14 for the years 1977 and 1987, respectively. An analyzed phytate:zinc molar ratio of 9.8 and an analyzed phytate x calcium:zinc molar ratio of 0.3 were representative of the 1987 community. Both were within normal ranges. Plasma zinc had risen to upper-normal levels. The 1987 nutrition assessment showed that it is possible to be adequately nourished with a lacto-ovo vegetarian diet provided one has proper knowledge of the phytate-containing foods and the methods for compensating with foods of greater mineral density (primarily zinc).     

Complementary feeding practices and dietary intakes from complementary foods amongst weanlings in rural Malawi

OBJECTIVE: The objectives of this study were to estimate the quantity and nutritive quality of the complementary diet in rural Malawi, and to identify feeding practices, nutrients and dietary modifiers of iron and zinc bioavailability that may limit the quality of the diet. DESIGN: This cross-sectional study design included an anthropometric survey, a feeding practices questionnaire, and an interactive, 24 h recall dietary data survey. SETTING: Four rural villages in Balaka district, southern Malawi. SUBJECTS: Mothers resident in the study communities with breastfed children aged up to 24 months were eligible. RESULTS: Stunting was prevalent among these weanlings. Maize was the predominant food source, with limited contribution of animal foods. Deficits in dietary energy and several nutrients were found when compared to estimated needs. When expressed per kg body weight, energy intakes appeared adequate. The bioavailability of zinc was low due to a high phytate:zinc molar ratio. Iron bioavailability was also low due to low intake of absorption enhancers such as meat/fish/poultry protein and ascorbic acid. Dietary quality was poorest for 6 to 8-month-old infants. CONCLUSIONS: Iron, zinc and calcium were the most limiting nutrients to the quality of the diet, partly exacerbated by the poor bioavailability of iron and zinc. Increased total intake and bioavailability of iron and zinc would improve the complementary diets. SPONSORSHIP: This study was funded by the Thrasher Research Fund, Salt Lake City, Utah, USA.     

Absorption of monoferric phytate by dogs.

Recent studies have shown that the iron in wheat is predominantly in the form of monoferric phytate (MFP). Unlike phytate complexed with two or more iron atoms, MFP is soluble at pH 7.0 and above and may therefore be a relatively available form of dietary iron. To examine this point, we tested iron absorption in adult dogs using a double radioisotope method and total body counting. When given without food, MFP was about one-half as available as ferrous sulphate at an iron-equivalent dose of 1.5 mg and only about one-seventh as available at a dose of 15 mg iron. When administered with food, MFP underwent complete isotopic exchange with the nonheme pool of dietary iron. When added to meals of either high or low iron availability in amounts that might be used for iron fortification, the absorption was the same for MFP iron as for the major pool of dietary inorganic iron.     

Dairy food consumption, blood pressure and stroke.

Recent clinical and biochemical evidence supporting the hypothesis that consumption of dairy products may be associated with reduced blood pressure and risk of stroke is reviewed. The two prospective studies of dairy food consumption and stroke incidence both indicate that a higher intake of dairy foods reduces risk. It is difficult to associate any one mineral in dairy products to reduction in blood pressure or stroke incidence because an appropriate metabolic balance of all three is important and because of the strong correlations among Ca, Mg and K intakes when dairy products are consumed. In fact, the evidence reviewed indicates that although K apparently has the greatest effect, all three minerals potentially contribute to blood pressure and stroke reduction, i.e., a dietary balance of all three is recommended. Milk and food products such as yogurt made from milk, which retain substantial amounts of K, Ca and Mg, are important dietary sources of all three of these minerals. In addition, milk is a low Na food, which, as seen in Dietary Approaches to Stop Hypertension (DASH) II, provides further benefit in blood pressure reduction. New studies have associated dairy food consumption with other potential mechanisms affecting stroke, mainly reduction of platelet aggregation and insulin resistance. Further research is required to explore the relationship of dairy food consumption and stroke.     

Effect of a micronutrient fortificant mixture and 2 amounts of calcium on iron and zinc absorption from a processed food supplement

BACKGROUND: Iron, zinc, and calcium can interact with each other in a way that inhibits their respective absorption. On the other hand, mineral fortification has been used to improve simultaneous iron and zinc absorption from food supplements. OBJECTIVE: We evaluated the effect of a novel fortificant mixture consisting of NaFeEDTA, zinc methionine, ascorbic acid, and citric acid on iron and zinc absorption from a dry food supplement designed for preschool children. DESIGN: The standard food supplement contained cereal and legume flour, dried milk, and a mixture of micronutrients including ferrous sulfate and zinc sulfate as sources of supplemental iron and zinc, respectively. Standard and novel food products were prepared as porridge with or without the addition of 200 mg Ca as calcium phosphate. Iron absorption and zinc absorption from the food products were evaluated simultaneously in 13 nonpregnant, adult women by extrinsically labeling the products with radioisotopes of iron and zinc and carrying out whole-body counting 7 d after the food products were consumed in random order. RESULTS: The absorption of iron from the NaFeEDTA-containing (novel) food product was 1.7 times that from the ferrous sulfate-containing (standard) product (P = 0.015). There was no significant effect of dietary calcium on iron absorption. Zinc absorption was not associated with the form of zinc consumed, but higher dietary calcium was marginally associated with lower zinc absorption (P = 0.071). CONCLUSIONS: A mixture of fortificants containing NaFeEDTA, zinc sulfate or zinc methionine, ascorbic acid, and citric acid, but without calcium, can improve iron and zinc absorption from food products. A cost-benefit analysis of the novel fortificant mixture needs to be performed.     

Low zinc,iron, and calcium intakes of Northeast Thai school children consuming glutinous rice-based diets are not exacerbated by high phytate

Phytate, a salt of phytic acid (myo-inositol 1,2,3,4,5,6-hexakisphosphate), is found in certain plant-based foods. It strongly chelates minerals, forming insoluble complexes in the small intestine that cannot be digested or absorbed. Information on the phytate content of rice-based diets of children in Northeast Thailand is limited. In this study 1-day weighed duplicate diet composites were collected from 40 Northeast Thai children (age 6–13 years) randomly selected from participants (n=567) of an efficacy trial in Ubon Ratchathani province. Diet composites were analyzed for zinc, iron, and calcium by atomic absorption spectrophotometry, and for phytate (as inositol penta-phosphate and hexa-phosphate) by high-performance liquid chromatography; the accuracy and precision were established using a certified reference material for the minerals and an inter-laboratory comparison for phytate. The median (1st, 3rd quartiles) zinc, iron, and calcium contents of the diet composites were 4.3 (3.7, 6.1), 4.3 (3.2, 6.5) and 130 (82, 216) mg/day, respectively. The inositol penta-phosphate and hexa-phosphate levels were so low they were below the detection limit, attributed in part to leaching of water-soluble potassium and magnesium phytate from glutinous rice after soaking overnight before cooking. Clearly, phytate will not compromise mineral absorption from these diets. Instead, low zinc intakes are probably primarily responsible for the low zinc status of these children. In contrast, although intakes of dietary iron appear low, the prevalence of biochemical iron deficiency was also low, suggesting that iron absorption may have been higher than previously assumed. Whether the low calcium intakes compromise optimal bone health in these growing Northeast Thai school children is unknown.