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American Journal of Clinical Nutrition, Vol 49, 151-155, Copyright © 1989 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Iron and zinc absorption in human subjects from a mixed meal of extruded and nonextruded wheat bran and flour

SJ Fairweather-Tait, DE Portwood, LL Symss, J Eagles and MJ Minski
AFRC Institute of Food Research, Norwich Laboratory, UK.

The effect of extrusion cooking of a bran-flour mixture on iron and zinc retention was measured in normal adults. The stable isotopes 58Fe (1.253 mg) and 67Zn (5.13 mg) were administered with 40 g nonextruded or extruded cereal with milk and isotopic retention was measured from fecal excretion over the next 4-7 d by neutron-activation analysis (Fe) and fast-atom-bombardment mass spectrometry (Zn). 58Fe retention was 15.1 +/- 2.4% (means +/- SEM) with the nonextruded meal and 16.5 +/- 2.7% with the extruded meal. 67Zn retention was 18.9 +/- 1.7% with the nonextruded meal and 18.3 +/- 1.5% with the extruded meal. Extrusion cooking had no effect on 58Fe or 67Zn retention.


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[Abstract] [Full Text] [PDF]


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