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

Fairweather-Tait, S J ORCID: https://orcid.org/0000-0002-1413-5569, Portwood, D E, Symss, L L, Eagles, J and Minski, M J (1989) Iron and zinc absorption in human subjects from a mixed meal of extruded and nonextruded wheat bran and flour. American Journal of Clinical Nutrition, 49 (1). pp. 151-155. ISSN 0002-9165

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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.

Item Type:	Article
Uncontrolled Keywords:	adult,diet,dietary fiber,feces,female,flour,hot temperature,humans,iron,male,mass spectrometry,neutron activation analysis,triticum,zinc
Faculty \ School:	Faculty of Medicine and Health Sciences > Norwich Medical School
UEA Research Groups:	Faculty of Medicine and Health Sciences > Research Groups > Nutrition and Preventive Medicine Faculty of Medicine and Health Sciences > Research Groups > Musculoskeletal Medicine Faculty of Medicine and Health Sciences > Research Centres > Lifespan Health
Depositing User:	Pure Connector
Date Deposited:	05 Aug 2014 12:54
Last Modified:	19 Oct 2023 01:20
URI:	https://ueaeprints.uea.ac.uk/id/eprint/49248
DOI:	10.1093/ajcn/49.1.151

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