Binaghi María J, Cagnasso Carolina E, Pellegrino Nestor R, Drago Silvina R, González Rolando, Ronayne Patricia A, Valencia Mirta E
Cátedra de Bromatología, Facultad de Farmacia y Bioquímica, UBA, Instituto de Tecnología Alimentaria, Universidad Nacional del Litoral, Buenos Aires, Argentina.
Arch Latinoam Nutr. 2011 Sep;61(3):316-22.
Home-made diets are the most frequently used complementary foods. In the present work we evaluated iron and zinc availability in a usually consumed infant diet containing either iron-fortified bread with different iron sources: ferrous sulfate, ferrous bisglycinate, NaFeEDTA. We also used non-fortified bread with absorption promoters: ascorbic acid, sodium citrate, Na2EDTA, combined with different beverages. The diet (potato, pumpkin, grits, bread, and apple) was combined with water, milk, tea, a soft drink and an orange-based artificial drink. Mineral dialyzability (D) as an indicator of potential availability was determined using an in vitro method. Statistical analysis was performed by ANOVA, and a posteriori Tukey test. There were no significant differences in FeD between diets with ferrous sulfate or ferrous bisglycinate fortified bread; in NaFeEDTA fortified bread it increased significantly (p<0.05). Iron D increase was greater in diets with bread containing absorption promoters than in those with fortified bread. The orange-based artificial drink increased FeD, while tea and milk decreased it significantly (p < 0.05). Zinc D increased significantly when the bread was fortified either with ferrous sulfate or NaFeEDTA, but remained unchanged in diets with ferrous bisglycinate fortified bread. The addition of tea or milk decreased ZnD while the orange-based artificial drink increased it significantly (p < 0.05). Regarding absorption promoters, the greater values both in FeD and ZnD were observed in diets with iron nonfortified bread containing Na2EDTA.
自制食品是最常使用的辅食。在本研究中，我们评估了一种通常食用的婴儿饮食中铁和锌的可利用性，该饮食包含不同铁源（硫酸亚铁、甘氨酸亚铁、乙二胺四乙酸铁钠）强化的面包。我们还使用了添加吸收促进剂（抗坏血酸、柠檬酸钠、乙二胺四乙酸二钠）的未强化面包，并搭配不同饮料。该饮食（土豆、南瓜、粗玉米粉、面包和苹果）与水、牛奶、茶、软饮料和橙汁人工饮料搭配。使用体外方法测定矿物质透析率（D）作为潜在可利用性的指标。通过方差分析和事后 Tukey 检验进行统计分析。硫酸亚铁或甘氨酸亚铁强化面包的饮食之间的铁透析率（FeD）没有显著差异；乙二胺四乙酸铁钠强化面包的 FeD 显著增加（p<0.05）。含吸收促进剂面包的饮食中铁 D 的增加幅度大于强化面包的饮食。橙汁人工饮料增加了 FeD，而茶和牛奶则使其显著降低（p < 0.05）。当面包用硫酸亚铁或乙二胺四乙酸铁钠强化时，锌透析率（ZnD）显著增加，但甘氨酸亚铁强化面包的饮食中 ZnD 保持不变。添加茶或牛奶会降低 ZnD，而橙汁人工饮料则使其显著增加（p < 0.05）。关于吸收促进剂，在含乙二胺四乙酸二钠的未强化铁面包的饮食中，FeD 和 ZnD 的值都更高。
