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Extrusion cooking of a high-fibre cereal product

2. Effects on apparent absorption of zinc, iron, calcium, magnesium and phosphorus in humans

Published online by Cambridge University Press:  09 March 2007

Barbro Kivistö
Affiliation:
Department of Clinical Nutrition, Gothenburg University, Annedalsklinikerna, S-413 45 Gothenburg, Sweden
Henrik Andersson
Affiliation:
Department of Clinical Nutrition, Gothenburg University, Annedalsklinikerna, S-413 45 Gothenburg, Sweden
Gitten Cederblad
Affiliation:
Department of Clinical Nutrition, Gothenburg University, Annedalsklinikerna, S-413 45 Gothenburg, Sweden
Ann-Sofie Sandberg
Affiliation:
Department of Clinical Nutrition, Gothenburg University, Annedalsklinikerna, S-413 45 Gothenburg, Sweden
Brittmarie Sandström
Affiliation:
Department of Clinical Nutrition, Gothenburg University, Annedalsklinikerna, S-413 45 Gothenburg, Sweden
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Abstract

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1. The effect of extrusion cooking, using mild conditions, of a high-fibre cereal product on apparent small bowel absorption of zinc, iron, calcium, magnesium and phosphorus was studied.

2. Seven ileostomy subjects were studied during two periods (each of 4d), on a constant low-fibre diet supplemented with either 54 g/d of a bran-gluten-starch mixture or the corresponding extruded product.

3. The apparent absorption of Zn, Mg and P was significantly decreased (P < 0.05) during the period with extruded product compared with the period with bran-gluten-starch. No difference was found for Fe and Ca.

4. The negative effect of extrusion cooking of a product containing phytic acid on availability of Zn, Mg and P was small but could be of nutritional relevance in foodstuffs that are consumed frequently and in infant formulas.

Type
Papers of direct relevance to Clinical and Human Nutrition
Copyright
Copyright © The Nutrition Society 1986

References

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