Phytate, calcium, iron, and zinc contents and their molar ratios in foods commonly consumed in China

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 26, 2005, Pages 10285-10290

  Ma, Guansheng ^a,b   Jin, Ying ^a   Piao, Jianhua ^a   Kok, Frans ^b   Guusje, Bonnema ^b   Jacobsen, Evert ^b  

^a CHINESE CENTER FOR DISEASE CONTROL AND PREVENTION   (China)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Bioavailability; Calcium; China; Iron; Phytate; Zinc

Indexed keywords

PHYTIC ACID; STARCH; ZINC;

ARTICLE; BIOAVAILABILITY; CALCIUM INTAKE; CEREAL; CHEMISTRY; CHINA; FOOD ANALYSIS; IRON INTAKE; MAIZE; QUALITY CONTROL; RICE; SOYBEAN; WHEAT;

BIOLOGICAL AVAILABILITY; CALCIUM, DIETARY; CEREALS; CHINA; FOOD ANALYSIS; IRON, DIETARY; ORYZA SATIVA; PHYTIC ACID; QUALITY CONTROL; SOYBEANS; STARCH; TRITICUM; ZEA MAYS; ZINC;

GLYCINE MAX; PHASEOLUS (ANGIOSPERM); SOLANUM TUBEROSUM; ZEA MAYS;

EID: 30544439399     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf052051r     Document Type: Article

References (42)

1. Wang, L. Report of China National Nutrition and Health Survey 2002 (I): Summary Report; People's Medical Publishing House: Beijing, China, 2005; pp 18-45.
2. Gibson, R. S. Zinc nutrition in developing countries. Nutr. Res. Rev. 1994, 7, 151-173.
3. Weaver, C. M.; Kannan, S. Phytate and mineral bioavailability. In Food Phytate; Reddy, N. R., Sathe, S. K., Eds.; CRC Press: Boca Raton, FL, 2002; pp 211-223.
4. Pallauf, J.; Pietsch, M.; Rimbach, G. Dietary phytate reduces magnesium bioavailabiltiy in growing rats. Nutr. Res. 1998, 18, 1029-1037.
5. Jeanb, M.; Thompsonm, L. U. Role of phytic acid in cancer and other diseases. In Food Phytate; Reddy, N. R., Sathe, S. K., Eds.; CRC Press: Boca Raton, FL, 2002; pp 225-248.
6. Wise, A. Phytate and zinc bioavailability. Int. J. Food Sci. Nutr. 1995, 46, 53-63.
7. Fordyce, E. J.; Forbes, R. M.; Robbins, K. R.; Erdman, J., Jr. Phytate x calcium/zinc molar ratios (in soybean products): Are they predictive of zinc bioavailability? J. Food Sci. 1987, 52, 440-444.
8. Morris, E. R.; Ellis, R. Bioavailability of dietary calcium-effect of phytate on adult men consuming nonvegetarian diets. In ACS Symposium Series 275: Nutritional Bioavailability of Calcium; Kies, C., Ed.; Amerian Chemical Society: Wagenington, DC, 1985; p 63.
9. Morris, E. R.; Ellis, R. Usefulness of the dietary phytic acid/zinc molar ratio as an index of zinc bioavailability or rats and humans. Biol. Trace Elem. Res. 1989, 19, 107-117.
10. Turnlund, J. R.; King, J. C.; Keyes, W. R.; Gong, B.; Michel, M. C. A stable isotope study of zinc absorption in young men: Effects on phytate and α-cellulose. Am. J. Clin. Nutr. 1984, 40, 1071-1077.
11. Sandberg, A. S.; Anderson, H.; Carlesson, N. G.; Sandstrom, B. Degradation products of bran phytate formed during digestion in the human small intestine: Effects of extrusion cooking on digestibility. J. Nutr. 1987, 117, 2061-2065.
12. Davies, N. T.; Carswell, A. J. P.; Mills, C. F. The effect of variation in dietary calcium intake on the phytate-zinc interaction in rats. In Trace Elements in Man and Animals TEMA-5; Mills, C. F., Bremner, I., Chesters, J. K., Eds.; CAB: Wallingford, U.K., 1985; pp 456-457.
13. Bindra, G. S.; Gibson, R. S.; Thompson, L. U. [Phytate] x [calcium]/[zinc] ratios in Asian immigrant lacto-ovo vegetarian diets and their relationship to zinc nutriture. Nutr. Res. 1986, 6, 475-483.
14. Garcia-Estepa, R. M.; Guerra-Hernandez, E.; Garcia-Villanova, B. Phytci acid content in milled cereal products and breads. Food Res. Int. 1999, 32, 217-221.
15. Harland, B. F.; Smikle-Williams, S.; Oberleas D. High performance liquid chromatography analysis of phytate (IP6) in selected foods. J. Food Compos. Anal. 2004, 17, 227-233.
16. Umeta, M.; West, C. E.; Fufa, H. Content of zinc, iron, calcium, and their sbsorption inhibitors in foods commonly consumed in Ethiopia. J. Food Compos. Anal. 2005, 18, 803-817.
17. Yang Y.; Wang, G.; Pan X. China Food Composition Table 2002; Beijing Medical University Publishing House: Beijing, China, 2002; pp 1-343.
18. Harland, B. F.; Oberleas, D. Anion-exchange method for determination of phytate in foods: Collaborative study. J. Assoc. Off. Anal. Chem. 1986, 69, 667-670.
19. Toma, R. B.; Tabekhia, M. M. Changes in mineral elements and phytic acid contents during cooking of three California rice varieties. J. Food Sci. 1979, 44, 619-621.
20. Graf, E.; Dintzis, F. R. Determination of phytic acid in foods by high performance liquid chromatography. J. Agric. Food Chem. 1982, 30, 1094-1097.
21. Mameesh, M. S.; Tomar, M. Phytate content of some popular Kuwaiti foods. Cereal Chem. 1993, 70, 502-503.
22. Almana, H. A. Extent of phytate degradation in breads and various foods consumed in Saudi Arabia. Food Chem. 2000, 70, 451-456.
23. Zeng, Y.; Shao, S. S.; Wang, J. S.; Hu W. X. The determination of calcium and magnesium in the water of Beijing and Luoyang. Mod. Instrum. 1999, 3, 36-39.
24. Lestienne, I.; Icard-Vernière, C.; Mouquet, C.; Picq, C.; Trèche, S. Effects of soaking whole cereal and legume seeds on iron, zinc, and phytate contents. Food Chem. 2005, 89, 421-425.
25. Brune, M.; Rossander-Hultén, L.; Hallberg, L.; Gleerup, A.; Sandberg, A. S. Iron absorption from bread in humans: Inhibiting effects of cereals fibre, phytate, and inositol phosphates with different numbers of phosphate groups. J. Nutr. 1992, 122, 442-449.
26. Nävert, B.; Sandstöorm, B.; Cederblad, Å. Reduction of phytate content of bran by leavening in bread and its effect on zinc absorption in man. Br. J. Nutr. 1985, 53, 47-53.
27. Hallberg, L.; Brune, M., Rossander, L. Iron absorption in man: Ascorbic acid and dose-dependent inhibition by phytate. Am. J. Clin. Nutr. 1989, 49, 140-144.
28. Wallace, G. W.; Satterlee, L. D. Calcium binding and its effects on the properties of several food protein sources. J. Food Sci. 1977, 42, 473-476.
29. Harland, B. F. Phytate contents of foods. In CRC Handbook of Dietary Fiber in Human Nutrition, 2nd ed.; Spiller, G. A., Ed.; CRC Press: Boca Raton, FL, 1993; pp 617-623.
30. Oberleas, D.; Harland, B. F. Phytate content of foods: Effect on dietary zinc bioavailability. J. Am. Diet. Assoc. 1981, 79, 433-436.
31. Febles, C. I.; Arias, A.; Hardisson, A.; Rodriguez-Alvarez, C.; Sierra, A. Phytic acid level in wheat flours. J. Cereal Sci. 2002, 36, 19-23.
32. Francois, P. Phytic acid and zinc contents of cereal products: Relation to the manufacturing process. J. Food Compos. Anal. 1988, 1, 146-151.
33. Cheryan, M. Phytic acid interactions in food systems. Crit. Rev. Food Sci. Nutr. 1980, 13, 297-335.
34. Duhan, A.; Khetarpaul, N.; Bishnoi, S. Content of phytic acid and HCl-extractability of calcium, phosphorus, and iron as affected by various domestic processing and cooking methods. Food Chem. 2002, 78, 9-14.
35. Mahgoub, S. E. O.; and Elhag, S. A. Effect of milling, soaking, malting, heat-treatment and fermentation on phytate level of four Sudanese sorghum cultivars. Food Chem. 1998, 61, 77-80.
36. Plaami, S.; Kumpulainen, J. Inositol phosphate content of some cereal-based foods. J. Food Compos. Anal. 1995, 8, 324-335.
37. Türk, M.; Carlsson, N. G.; Sandberg, A. S. Reduction in the levels of phytate during wholemeal bread making; effect of yeast and wheat phytases. J. Cereal Sci. 1996, 23, 257-264.
38. Hotz, C.; Gibson, R. S. Assessment of home-based processing methods to reduce the phytate content and phytate/zinc molar ratio of white maize (Zea mays). J. Agri Food Chem. 2001, 49, 692-698.
39. Morris, E. R.; Ellis, R. Bioavailability to rats of iron and zinc in wheat bran: Response to low-phytate bran and effect of the phytate/zinc molar ratio. J. Nutr. 1980, 110, 2000-2010.
40. Kasim, A. B.; Edwards, H. M. The analysis of inositol phosphate forms in feed ingredients. J. Sci. Food Agri. 1998, 76, 1-9.
41. Poneros, A. G.; Erdman, J. W. Bioavailability of calcium from tofu, tortillas, non-fat dry milk, and mozzarella cheese in rats: Effect of supplemental ascorbic acid. J. Food Sci. 1988, 53, 208-210.
42. Thompson, D. B.; Erdman, J. W., Jr. Phytic acid determination in soybeans. J. Food Sci. 1982, 47, 513-517.