Hostname: page-component-586b7cd67f-2brh9 Total loading time: 0 Render date: 2024-11-20T11:40:45.579Z Has data issue: false hasContentIssue false
  • English
  • Français

Improved zinc and iron absorption from breakfast meals containing malted oats with reduced phytate content

Published online by Cambridge University Press:  09 March 2007

Marie Larsson ,
Lena Rossander-Hulthén ,
Brittmarie Sandström  and
Ann-Sofie Sandberg
Marie Larsson
Affiliation:
Department of Food Science, Chalmers University of Technology, S-402 29 Göteborg, Sweden
Lena Rossander-Hulthén
Affiliation:
Department of Clinical Nutrition, Göteborg University, Sahlgren's Hospital, S-413 45 Göteborg, Sweden
Brittmarie Sandström
Affiliation:
Research Department of Human Nutrition, Royal Veterinary and Agricultural University, DK-1958 Fredriksberg, Denmark
Ann-Sofie Sandberg
Affiliation:
Department of Food Science, Chalmers University of Technology, S-402 29 Göteborg, Sweden
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The absorption of Zn or Fe from breakfast meals containing oat porridge prepared from malted and soaked oats and a control porridge made from untreated oats was measured in human subjects. The effect on Zn and Fe absorption of reducing the phytate content of oat-porridge meals was examined in each subject by extrinsic labelling of porridge with 65Zn and of bread rolls with 55Fe and 59Fe, and measuring whole-body retention and the erythrocyte uptake of isotopes. Each experiment comprised nine to ten subjects. The absorption of Zn from malted-oat porridge with a phytate (inositol hexaphosphate) content of 107 μmol was 18·3%, and significantly higher (P < 0·05) than from the control porridge containing 432 μmol phytate (11·8%). Fe absorption from the meal containing malted-oat porridge with 107 μmol phytate (Expt 2) was also significantly improved (P < 0·05) compared with that from the meal containing control porridge with 437 μmol phytate. The average increase in Fe absorption was 47%, or from 4·4 to 6·0%. In the breakfast meal containing malted porridge with 198 μmol phytate (Expt 3) the increase in Fe absorption was not significantly improved. Even though the phytate content was reduced to a greater extent in Expt 3 than Expt 2, the average increase in Fe absorption in Expt 3 was only 25% more than that from the meal containing control porridge (with 599 μmol phytate), depending on the higher absolute amount of phytate. In conclusion, an improvement in Zn and Fe absorption from oat products can be achieved by practising malting and soaking in the processing of oats. This may be of importance in the prevention of mineral deficiency in vulnerable groups.

Keywords

ZincIronPhytateOats
Type
Human and Clinical Nutrition
Information
British Journal of Nutrition , Volume 76 , Issue 5 , November 1996 , pp. 677 - 688
Copyright
Copyright © The Nutrition Society 1996

References

REFERENCES

Arvidsson, B., Cederblad, Å, Björn-Rasmussen, E. & Sandström, B. (1978). A radionuclide technique for studies of zinc absorption in man. International Journal of Nuclear Medicine and Biology 5, 104–109.CrossRefGoogle ScholarPubMed
Bartnik, M. & Szafranska, I. (1987). Changes in phytate content and phytase activity during the germination of some cereals. Journal of Cereal Science 5, 23–28.CrossRefGoogle Scholar
Björn-Rasmussen, E., Hallberg, L. & Isaksson, B. (1974). Food iron absorption in man. Application of the two pool extrinsic tag method to measure heme and non-heme iron absorption from the whole diet. Journal of Clinical Investigation 53, 247–255.CrossRefGoogle Scholar
Brune, M., Rossander, L., Hallberg, L., Gleerup, A. & Sandberg, A.-S. (1992). Iron absorption from bread in humans: inhibiting effects of cereal fiber, phytate and inositol phosphates with different numbers of phosphate groups. Journal of Nutrition 122, 442–449.CrossRefGoogle ScholarPubMed
Buchta, R. & Svennebrink, J. (1993). Using microwave energy for rapid heating of silicon wafers. In Microwave and High Frequency. Proceedings of the International Conference, Göteborg, Sweden, D5 [Kahl, J., editor]. Göteborg: SIK.Google Scholar
Cook, J. D., Layrisse, M., Martinez-Torres, C., Walker, R., Monsen, E. & Finch, C. A. (1972). Food iron absorption measured by an extrinsic tag. Journal of Clinical Investigations 51, 805–815.CrossRefGoogle ScholarPubMed
Eakins, J. D. & Brown, D. A. (1966). An improved method for the simultaneous determination of iron-55 and iron-59 in blood by liquid scintillation counting. International Journal of Applied Radiation Isotopes 17, 391–397.CrossRefGoogle ScholarPubMed
Hallberg, L. (1980). Food iron absorption. In Methods in Hematology, pp. 116–133 [Cook, J. D., editor]. London: Churchill Livingstone.Google Scholar
Hallberg, L. & Björn-Rasmussen, E. (1972). Determination of iron absorption from whole diet. A new two-pool model using two radioiron isotopes given as haem and non-haem iron. Scandinavian Journal of Haematology 9, 193–197.CrossRefGoogle Scholar
Hallberg, L., Brune, M. & Rossander, L. (1989). Iron absorption in man: ascorbic acid and dose-dependentinhibition by phytate. American Journal of Clinical Nutrition 49, 140–144.CrossRefGoogle ScholarPubMed
Harland, B. F. & Oberleas, D. (1986). An ion-exchange method for determination of phytate in foods: collaborative study. Journal of Association of Official Analytical Chemists 69, 667–670.Google ScholarPubMed
Kivistö, B., Cederblad, Å., Davidsson, L., Sandberg, A.-S. & Sandstrom, B. (1989). Effect of meal composition and phytate content on zinc absorption in humans from an extruded bran product. Journal of Cereal Science 10, 189–197.CrossRefGoogle Scholar
Larsson, M. & Sandberg, A.-S. (1992). Phytate reduction in oats during malting. Journal of Food Science 57, 994–997.CrossRefGoogle Scholar
Larsson, M. & Sandberg, A.-S. (1995). Malting of oats in a pilot-plant process. Effects of heat treatment, storage and soaking conditions on phytate reduction. Journal of Cereal Science 21, 87–95.CrossRefGoogle Scholar
Lönnerdal, B., Sandberg, A.-S., Sandström, B. & Kunz, C. (1989). Inhibitory effects of phytic acid and other inositol phosphates on zinc absorption in suckling rats. Journal of Nutrition 119, 211–214.CrossRefGoogle ScholarPubMed
Magnusson, B., Björn-Rasmussen, E., Hallberg, L. & Rossander, L. (1981). Iron absorption in relation to iron status. Model proposed to express results of food iron absorption measurements. Scandinavian Journal of Haematology 27, 201–208.CrossRefGoogle ScholarPubMed
Mayer, A. M. & Poljakoff-Mayber, A. (1989). Dormancy, germination, inhibition and stimulation. In The Germination of Seeds, pp. 71–173, 4th ed. Oxford: Pergamon Press.Google Scholar
Nävert, B., Sandström, B. & Cederblad, Å. (1985). Reduction of phytate content of bran by leavening in bread and its effect on zinc absorption in man. British Journal of Nutrition 53, 47–53.Google ScholarPubMed
Rossander, L., Gleerup, A. & Hallberg, L. (1990). Inhibitory effect of oat products on non-haem iron absorption in man. European Journal of Clinical Nutrition 44, 783–791.Google Scholar
Sandberg, A.-S. & Adherinne, R. (1986). HPLC method for determination of inositol tri-, tetra-, penta-, and hexaphosphates in foods and intestinal contents. Journal of Food Science 51, 547–550.CrossRefGoogle Scholar
Sandberg, A.-S. & Andersson, H. (1988). Effect of dietary phytase on the digestion of phytate in the stomach and small intestine. Journal of Nutrition 118, 469–473.CrossRefGoogle ScholarPubMed
Sandberg, A.-S., Andersson, H., Carlsson, N.-G. & Sandström, B. (1987). Degradation products of bran phytate formed during digestion in the human small intestine. Effect of extrusion cooking and digestibility. Journal of Nutrition 117, 2061–2065.CrossRefGoogle ScholarPubMed
Sandberg, A.-S., Carlsson, N.-G. & Svanberg, U. (1989). Effects of inositol tri-, tetra-, penta-, and hexaphosphates on in vitro estimation of iron availability. Journal of Food Science 54, 159–161.CrossRefGoogle Scholar
Sandberg, A.-S., Larsen, T. & Sandström, B. (1993). High dietary calcium levels decreases colonic phytate degradation in pigs fed a rapeseed diet. Journal of Nutrition 123, 559–566.CrossRefGoogle ScholarPubMed
Sandberg, A.-S. & Svanberg, U. (1991). Phytate hydrolysis by phytase in cereals, effects on in vitro estimation of iron availability. Journal of Food Science 56, 1330–1333.CrossRefGoogle Scholar
Sandström, B. (1993). In Bioavailability '93, Nutritional, Chemical and Food Processing Implications of Nutrient Availability. Proceedings of the International Conference Bioavailability '93, Ettlingen, Federal Republic of Germany pp. 159–163 [Schlemmer, U., editor]. Karlsruhe: Bundesforschungsanstalt für Ernährung.Google Scholar
Sandström, B., Almgren, A., Kivistö, B. & Cederblad, Å. (1987). Zinc absorption in humans from meals based on rye, barley, oatmeal, triticale and whole-wheat. Journal of Nutrition 117, 1898–1902.CrossRefGoogle ScholarPubMed
Sandström, B. & Sandberg, A.-S. (1992). Inhibitory effects of isolated inositol phosphates on zinc absorption in humans. Journal of Trace Elements and Electrolytes in Health and Disease 6, 99–103.Google ScholarPubMed
Svanberg, U., Lorri, W. & Sandberg, A.-S. (1993). Lactic fermentation of non-tannin and high-tannin cereals: Effects on in vitro estimation or iron availability and phytate hydrolysis. Journal of Food Science 58, 408–412.CrossRefGoogle Scholar
Turnlund, J. R., King, J. C., Keyes, W. R., Gong, B. & Michel, M. C. (1984). A stable isotope study of zinc absorption in young men: effects of phytate and alfa-cellulose. American Journal of Clinical Nutrition 40, 1071–1077.CrossRefGoogle Scholar