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

S J Fairweather-Tait, D E Portwood, L L Symss, J Eagles, M J Minski

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Abstract

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.
Original languageEnglish
Pages (from-to)151-155
Number of pages5
JournalAmerican Journal of Clinical Nutrition
Volume49
Issue number1
DOIs
Publication statusPublished - Jan 1989

Keywords

  • Adult
  • Diet
  • Dietary Fiber
  • Feces
  • Female
  • Flour
  • Hot Temperature
  • Humans
  • Iron
  • Male
  • Mass Spectrometry
  • Neutron Activation Analysis
  • Triticum
  • Zinc

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