The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here: https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability

På svenska

Author

Summary, in English

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 fooditems 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. (c) 2015 Elsevier Inc. All rights reserved.

Department/s

Publishing year

2015

Language

English

Pages

111-119

Publication/Series

Journal of Food Composition and Analysis

Volume

39

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Engineering

Keywords

  • Anti-nutrient
  • Bioavailability
  • Bolivian food composition table
  • Calcium
  • Dietary intake
  • Food analysis
  • Food composition
  • Food composition database
  • Food frequency questionnaire
  • Iron
  • Minerals
  • Phytate
  • Plant-based diet
  • Zinc

Status

Published

ISBN/ISSN/Other

  • ISSN: 0889-1575