Sandström B, Almgren A, Kivistö B, Cederblad A
Department of Clinical Nutrition, University of Gothenburg, Sweden.
J Nutr. 1987 Nov;117(11):1898-902. doi: 10.1093/jn/117.11.1898.
The absorption of zinc from meals based on 60 g of rye, barley, oatmeal, triticale or whole wheat was studied by use of extrinsic labelling with 65Zn and measurement of the whole-body retention of the radionuclide. The cereals were prepared in the form of bread or porridge and were served with 200 mL of milk. The oatmeal flakes were also served without further preparation. The absorption of zinc was negatively correlated to the phytic acid content of the meal with the highest absorption, 26.8 +/- 7.4%, from the rye bread meal containing 100 mumol of phytic acid and the lowest, 8.4 +/- 1.0%, from oatmeal porridge with a phytic acid content of 600 mumol. It is concluded that food preparation that decreases the phytic acid content improves zinc absorption.
通过用(^{65}Zn)进行外源性标记并测量放射性核素的全身保留情况，研究了以60克黑麦、大麦、燕麦片、小黑麦或全麦为基础的膳食中锌的吸收情况。这些谷物被制成面包或粥的形式，并搭配200毫升牛奶食用。燕麦片也未经进一步加工直接食用。锌的吸收与膳食中的植酸含量呈负相关，含100微摩尔植酸的黑麦面包膳食中锌的吸收率最高，为26.8±7.4%，而植酸含量为600微摩尔的燕麦粥中锌的吸收率最低，为8.4±1.0%。得出的结论是，降低植酸含量的食物制备方法可提高锌的吸收。
