Calcium Research Unit, Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland.
J Ren Nutr. 2012 Jul;22(4):416-22. doi: 10.1053/j.jrn.2011.04.004. Epub 2011 Jul 13.
Among plant foods, grain products, legumes, and seeds are important sources of phosphorus (P). Current data on P content and absorbability of P from these foods are lacking. Measurement of in vitro digestible P (DP) content of foods may reflect absorbability of P. The objective of this study was to measure both total phosphorus (TP) and DP contents of selected foods and to compare the amounts of TP and DP and the proportion of DP to TP among different foods.
TP and DP content of 21 foods and drinks of plant origin were measured by inductively coupled plasma optical emission spectrometry. In DP analysis, samples were digested enzymatically in principle in the same way as in the alimentary canal before P analyses. The most popular national brands were chosen for analysis.
The highest amount of TP (667 mg/100 g) was found in sesame seeds with hull, which also had the lowest percentage of DP (6%) to TP. Instead, in cola drinks and beer, the percentage of DP to TP was 87 to 100% (13 to 22 mg/100 g). In cereal products, the highest TP content (216 mg/100 g) and DP proportion (100%) were present in industrial muffins, which contain sodium phosphate as a leavening agent. Legumes contained an average DP content of 83 mg/100 g (38% of TP).
Absorbability of P may differ substantially among different plant foods. Despite high TP content, legumes may be a relatively poor P source. In foods containing phosphate additives, the proportion of DP is high, which supports previous conclusions of the effective absorbability of P from P additives.
在植物性食物中，谷物制品、豆类和种子是磷（P）的重要来源。目前缺乏这些食物中 P 含量和 P 吸收率的数据。食物中可消化磷（DP）含量的测量可能反映了 P 的吸收率。本研究的目的是测量选定食物中的总磷（TP）和 DP 含量，并比较不同食物中的 TP 和 DP 含量以及 DP 与 TP 的比例。
采用电感耦合等离子体发射光谱法测定 21 种植物源性食物和饮料的 TP 和 DP 含量。在 DP 分析中，样品原则上按照在消化道中进行的方式进行酶促消化。分析选择了最受欢迎的全国性品牌。
TP 含量最高（667mg/100g）的是带壳芝麻，其 DP 与 TP 的比例最低（6%）。相反，在可乐饮料和啤酒中，DP 与 TP 的比例为 87%至 100%（13 至 22mg/100g）。在谷物制品中，工业松饼的 TP 含量（216mg/100g）和 DP 比例（100%）最高，其中含有作为膨松剂的磷酸钠。豆类的 DP 含量平均为 83mg/100g（占 TP 的 38%）。
不同植物性食物中 P 的吸收率可能有很大差异。尽管豆类的 TP 含量较高，但它们可能是相对较差的 P 来源。在含有磷酸盐添加剂的食物中，DP 的比例较高，这支持了之前关于 P 添加剂有效吸收率的结论。
