Phytate,zinc, iron and calcium content of common Bolivian food,and implications for mineral bioavailability |
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| Affiliation: | 1. Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, 22100 Lund, Sweden;2. Food and Natural Products Center, San Simon University, Cochabamba, Bolivia;3. Department of Food Science, Chalmers University of Technology, S-40229 Göteborg, Sweden;1. Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Berdychowo 4, 60-965 Poznań, Poland;2. Department of Chemistry, Poznań University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland;1. Institute of Soil and Water Conservation, Chinese Academy of Sciences and Ministry of Water Resources, Yangling, Shaanxi, 712100, China;2. Institute of Soil and Water Conservation, Northwest A&F University, Yangling, Shaanxi, 712100, China;1. Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, INSA. IP, Avenida Padre Cruz, 1649-016 Lisboa, Portugal;2. Departamento de Engenharia Mecânica e Industrial, UNIDEMI, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal;3. Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal;4. Departamento de Bioquímica, Faculdade de Medicina da Universidade do Porto (U-38, FCT), Al. Prof. Hernâni Monteiro, 4200-319 Porto, Portugal;5. Instituto de Investigação e Inovação em Saúde, Universidade do Porto, Portugal;1. Laboratorio de Alimentos, Facultad de Ingeniería, Instituto de Investigaciones para la Industria Química–INIQUI (CONICET), Universidad Nacional de Salta, Salta, Argentina;2. Facultad de Farmacia y Bioquíımica, Universidad de Buenos Aires, Buenos Aires, Argentina;3. Facultad de Ingeniería, Universidad Nacional de Salta, Salta, Argentina |
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| 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 food items 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. |
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| Keywords: | Phytate Anti-nutrient Minerals Bioavailability Plant-based diet Zinc Iron Calcium Food analysis Food composition Food frequency questionnaire Food composition database Bolivian food composition table Dietary intake |
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