Winiarska-Mieczan Anna, Kwiecień Małgorzata
Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Lublin, Poland.
Acta Sci Pol Technol Aliment. 2011 Oct-Dec;10(4):487-95.
The aim of the study was to assess some selected minerals (Ca, Mg, Na, K, P, Fe, Zn, Cu, Mn) in different types of breadstuff. Moreover, the frequency of breadstuff consumption was determined in a selected group of students at one of Lublin universities.
The material for the study was breadstuff available on the consumer market, produced from wheat and rye flour, of varied degree of grinding. In the samples the content of dry matter, crude ash and minerals (Ca, Mg, Na, K, P, Mn, Cu, Fe and Zn) was determined. A questionnaire investigation was performed in a group of 100 university students in Lublin. The questionnaire included questions which were helpful in determining the frequency of the consumed breadstuff.
The content of mineral elements in breadstuff depended on its recipe's composition and their higher share was noted in rye and mixed-flour bread. Whole wheat bread was richer in minerals in comparison with white bread. Assuming that a statistical Pole consumes daily 166 g of bread, it may be calculated that the men consumes daily with bread 512 mg of P (73% of RDA) and 0.7 mg of Cu (ca. 78% of RDA), ca. 20 mg of Ca (1.6-2.0% of AI), 93 mg of Mg (ca. 22-30% of RDA), 602 mg of Na (40-50% of AI), 183 mg of K (3.9% of AI), 4.5 mg of Fe (25-45% of RDA) and 3 mg of Zn (29-40% of RDA).
Bread is an important source of minerals, especially phosphorus and copper. Among students an excessive consumption of white bread should be noted contrasting with a low intake of whole wheat or whole meal bread.
本研究旨在评估不同类型面包中的某些特定矿物质（钙、镁、钠、钾、磷、铁、锌、铜、锰）。此外，还确定了卢布林一所大学中部分学生食用面包的频率。
研究材料为消费市场上可得的、由不同研磨程度的小麦粉和黑麦粉制作的面包。测定了样品中的干物质、粗灰分和矿物质（钙、镁、钠、钾、磷、锰、铜、铁和锌）含量。对卢布林的100名大学生进行了问卷调查。问卷中的问题有助于确定食用面包的频率。
面包中矿物质元素的含量取决于其配方组成，在黑麦面包和混合面粉面包中矿物质含量更高。与白面包相比，全麦面包富含更多矿物质。假设一名统计学意义上的波兰人每天食用166克面包，据此可算出男性每天从面包中摄入512毫克磷（占推荐膳食摄入量的73%）和0.7毫克铜（约占推荐膳食摄入量的78%）、约20毫克钙（占适宜摄入量的1.6 - 2.0%）、93毫克镁（约占推荐膳食摄入量的22 - 30%）、602毫克钠（占适宜摄入量的40 - 50%）、183毫克钾（占适宜摄入量的3.9%）、4.5毫克铁（占推荐膳食摄入量的25 - 45%）和3毫克锌（占推荐膳食摄入量的29 - 40%）。
面包是矿物质的重要来源，尤其是磷和铜。在学生群体中，应注意到白面包的过量食用，而全麦或全麦粉面包的摄入量较低。
