Hostname: page-component-78c5997874-8bhkd Total loading time: 0 Render date: 2024-11-17T14:52:38.875Z Has data issue: false hasContentIssue false
  • English
  • Français

Dietary intakes of phytate and its meal distribution pattern amongst staff and students in an institution of higher education

Published online by Cambridge University Press:  09 March 2007

A. Wise ,
G. M. Lockie  and
J. Liddell
A. Wise
Affiliation:
School of Nutritional Science, Robert Gordon's Institute of Technology, Queen's Road, Aberdeen AB9 2PG
G. M. Lockie
Affiliation:
School of Nutritional Science, Robert Gordon's Institute of Technology, Queen's Road, Aberdeen AB9 2PG
J. Liddell
Affiliation:
School of Nutritional Science, Robert Gordon's Institute of Technology, Queen's Road, Aberdeen AB9 2PG
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.

1. Seventy-six students and staff at Robert Gordon's Institute of Technology weighed all items of food consumed for 1 week.

2. Mean phytate-phosphorus intakes ranged from 141 mg for female students to 237 mg for male students. Breakfast was proportionally a more important contributor to daily phytdte intakes than to calcium, zinc, and energy intakes. Cereals were the most important contributors to the phytate at breakfast, whilst wholemeal and brown bread were more important at lunch and the evening meal.

3. The phytate: Zn molar ratio was distributed amongst meals similarly to the more complex ratio, (Ca x phytate):(Zn x energy) (CP:ZE); both ratios have been suggested as useful predictors of Zn availability. CP: ZE ranged more widely when calculated for meals than for days, and therefore some meals could be associated with poor Zn availability whilst others could compensate with higher availability. Subjects with the highest values for CP:ZE were mostly amongst the group of nutrition students.

Type
Clinical and Human Nutrition papers: Studies in Man
Information
British Journal of Nutrition , Volume 58 , Issue 3 , November 1987 , pp. 337 - 346
Copyright
Copyright © The Nutrition Society 1987

References

REFERENCES

Anderson, G. (1963). Journal of the Science of Food and Agriculture 14, 352–359.CrossRefGoogle Scholar
Cheryan, M. (1980). CRC Critical Reviews in Food Science and Nutrition 13, 297–335.CrossRefGoogle Scholar
Cossack, Z. T. & Prasad, A. S. (1983). Nutrition Research 3, 23–32.CrossRefGoogle Scholar
Daniels, D. G. H. & Fisher, N. (1981). British Journal of Nutrition 46, 1–6.CrossRefGoogle Scholar
Davies, N. T. (1982). In Dietary Fibre in Health and Disease, pp. 105–106 [Vahouny, G. V. and Kritchevsky, D., editors]. New York: Plenum Press.CrossRefGoogle Scholar
Davies, N. T., Carswell, A. J. P. & Mills, C. F. (1985). In Trace Elements in Man and Animals (TEMA-5), pp. 456–458 [Mills, C. F., Bremner, I. and Chesters, J. K., editors]. Slough: Commonwealth Agricultural Bureaux.Google Scholar
Davies, N. T.& Mills, C. F. (1987). Human Nutrition: Applied Nutrition (In the Press).Google Scholar
Davies, N. T.& Olpin, S. E. (1979). British Journal of Nutrition 34, 243–258.CrossRefGoogle Scholar
Department of Health and Social Security (1979). Report on Health and Social Subjects no. 15. London: H.M. Stationery Office.Google Scholar
DeRham, O. & Jost, T. (1979). Journal of Food Science 44, 596–600.CrossRefGoogle Scholar
Kaufman, H. W. & Kleinberg, I. (1971). Archives of Oral Biology 16, 445–460.Google Scholar
Marr, J. W. (1965). Nutrition 19, 18–24.Google Scholar
National Advisory Committee on Nutrition Education (1983). A Discussion Paper on Proposals for Nutritional Guidelines for Health Education in Britain. London: Health Education Council.Google Scholar
Navert, B., Sandstrom, B. & Cederblad, A. (1985). British Journal of Nutrition 53, 47–53.Google Scholar
Nayini, N. R. & Markakis, P. (1983). Journal of Food Science 48, 262–263.CrossRefGoogle Scholar
Oberleas, D. & Harland, B. F. (1981). Journal of the American Dietetic Association 79, 433–436.Google Scholar
Paul, A. A. & Southgate, D. A. T. (1978). McCance and Widdowson's The Composition of Foods. London: H.M. Stationery Office.Google Scholar
Reinhold, J. G., Nasr, K., Lahimgarzadeh, A. & Hedayati, H. (1973). Lancet i, 283–288.CrossRefGoogle Scholar
Sandberg, A., Hasselblad, C., Hasselblad, K. & Leif, H. (1982). British Journal of Nutrition 48, 185–192.CrossRefGoogle Scholar
Sandstrom, B., Arvidsson, B., Cederblad, A. & Bjorn-Rasmussen, E. (1980). American Journal of Clinical Nutrition 33, 739–745.Google Scholar
Tao, S. H., Fox, M. R. S., Phillippy, B. Q., Fry, B. E., Johnson, M. L. & Johnston, M. R. (1986). Federation Proceedings 45, 819.Google Scholar
Torelm, A. I. & Bruce, A. (1982). Var Foda 34, 79–96.Google Scholar
Turnlund, J. R., King, J. C., Keyies, W. R., Gong, R. & Michel, M. C. (1984). American Journal of Clinical Nutrition 40, 1071–1077.CrossRefGoogle Scholar
Walker, A. R. P. (1951). Lancet ii, 244–248.CrossRefGoogle Scholar
Wiles, S. J., Nettleton, P. A., Black, A. E. & Paul, A. A. (1980). Journal of Human Nutrition 34, 189–223.Google Scholar
Wise, A. (1983). Nutrition Abstracts and Reviews 53A, 791–806.Google Scholar
Wise, A., Liddell, J. A. & Lockie, G. M. (1987). Human Nutrition: Applied Nutrition 41A, 118–134.Google Scholar