Johnson P E
USDA, ARS, Grand Forks Human Nutrition Research Center, ND 58202.
Adv Exp Med Biol. 1991;289:483-98. doi: 10.1007/978-1-4899-2626-5_32.
While effects of various nutrients and certain non-nutrient components of food on mineral utilization have been intensively studied, less is known about the effects of food processing and preparation procedures. Fermentation during the production of beer, wine, yogurt, and African tribal foods affects bioavailability of Zn and Fe. Baking affects the chemical form of Fe in fortified bread products and these changes can affect its bioavailability. Availability of Fe in milk-based infant formula depends on whether Fe is added before or after heat processing. Food packaging (e.g., tin cans) can alter food composition and thus potentially affects mineral bioavailability. Maillard browning has been reported to cause slight decreases in Zn availability both in vitro and in humans. However, we found that feeding of highly browned casein-glucose products to rats as 5% of diet produced no effect on Zn absorption (59.5 +/- 8.2% vs 54.1 +/- 7.3%) or Fe absorption (45.6 +/- 7.7% vs 46.9 +/- 12.6%) for browned vs control, respectively; nor did we find any of the adverse health effects reported by others. We found no effect on stable Zn or Cu absorption in seven men when browned foods were fed, compared to the same diets without browning. Zinc absorption was 34 +/- 13% (browned) vs 24 +/- 15% (unbrowned), and Cu absorption was 55 +/- 5% vs 55 +/- 8% (p greater than 0.05).
虽然食物中的各种营养素和某些非营养成分对矿物质利用的影响已得到深入研究，但关于食品加工和制备程序的影响却知之甚少。啤酒、葡萄酒、酸奶和非洲部落食品生产过程中的发酵会影响锌和铁的生物利用度。烘焙会影响强化面包产品中铁的化学形态，这些变化会影响其生物利用度。以牛奶为基础的婴儿配方奶粉中铁的有效性取决于铁是在热处理之前还是之后添加。食品包装（如锡罐）会改变食物成分，从而可能影响矿物质的生物利用度。据报道，美拉德褐变在体外和人体中都会导致锌的有效性略有下降。然而，我们发现，将高度褐变的酪蛋白 - 葡萄糖产品以饮食的5%喂给大鼠，分别对褐变组和对照组的锌吸收（59.5±8.2%对54.1±7.3%）或铁吸收（45.6±7.7%对46.9±12.6%）没有影响；我们也没有发现其他人报道的任何不良健康影响。与未褐变的相同饮食相比，当给七名男性喂食褐变食物时，我们发现对稳定的锌或铜吸收没有影响。锌吸收为34±13%（褐变）对24±15%（未褐变），铜吸收为55±5%对55±8%（p大于0.05）。
