American Journal of Clinical Nutrition, Vol 33, 739-745, Copyright © 1980 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Zinc absorption from composite meals. I. The significance of whest extraction rate, zinc, calcium, and protein content in meals based on bread

B Sandstrom, B Arvidsson, A Cederblad and E Bjorn-Rasmussen

The absorption of zinc in man from composite meals based on bread was measured with a radionuclide technique using 65Zn and whole-body counting. Bread was made up from wheat flour of 100 and 72% extraction rate. A lower absolute amount of zinc was absorbed from the white bread compared to the absorption from the same amount of wholemeal bread. When the two types of bread were enriched with zinc chloride the absorption was higher from the white bread than from the wholemeal bread. Addition of calcium in the form of milk products improved the absorption of zinc from a meal with wholemeal bread. A significant positive correlation was found between zinc absorption and the protein content in meals containing milk, cheese, beef, and egg in various combinations with the wholemeal bread.

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