Bioavailability in infants of iron from infant cereals: Effect of dephytinization

被引:57
作者
Davidsson, L
Galan, P
Cherouvrier, F
Kastenmayer, P
Juillerat, MA
Hercberg, S
Hurrell, RF
机构
[1] NESTLE RES CTR, CH-1000 LAUSANNE, SWITZERLAND
[2] INST SCI & TECH NUTR & ALIMENTAT, PARIS, FRANCE
关键词
iron; bioavailability; infants; infant cereal; phytic acid; phytase; ascorbic acid;
D O I
10.1093/ajcn/65.4.916
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Iron bioavailability from an infant cereal made of wheat flour with a low extraction rate (70%) and cow milk was measured in infants by using a stable-isotope technique. A dephytinized infant cereal was prepared by adding commercial phytase during manufacture, resulting in degradation of 88% of the native phytic acid. Paired comparisons were made to evaluate the effect of phytic acid on iron bioavailability. Both infant cereals contained identical amounts of ascorbic acid and had a molar ratio of ascorbic acid to iron of 2:1. Iron was added as ferrous sulfate. No difference in iron bioavailability was observed in this study; the geometric mean was 8.7% (range: 3.8-16.9%) and 8.5% (range: 3.4-21.4%) from the cereal with native phytic acid (0.08% phytic acid) and the dephytinized cereal (0.01% phytic acid), respectively. Dephytinization of infant cereals containing a relatively low native phytic acid content and high amounts of ascorbic acid is thus unnecessary to ensure adequate bioavailability of iron.
引用
收藏
页码:916 / 920
页数:5
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