AJCN Cancer Health Disparities Conference
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Fairweather-Tait, S. J.
Right arrow Articles by Minski, M. J.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Fairweather-Tait, S. J.
Right arrow Articles by Minski, M. J.
Agricola
Right arrow Articles by Fairweather-Tait, S. J.
Right arrow Articles by Minski, M. J.

American Journal of Clinical Nutrition, Vol 49, 151-155, Copyright © 1989 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Iron and zinc absorption in human subjects from a mixed meal of extruded and nonextruded wheat bran and flour

SJ Fairweather-Tait, DE Portwood, LL Symss, J Eagles and MJ Minski
AFRC Institute of Food Research, Norwich Laboratory, UK.

The effect of extrusion cooking of a bran-flour mixture on iron and zinc retention was measured in normal adults. The stable isotopes 58Fe (1.253 mg) and 67Zn (5.13 mg) were administered with 40 g nonextruded or extruded cereal with milk and isotopic retention was measured from fecal excretion over the next 4-7 d by neutron-activation analysis (Fe) and fast-atom-bombardment mass spectrometry (Zn). 58Fe retention was 15.1 +/- 2.4% (means +/- SEM) with the nonextruded meal and 16.5 +/- 2.7% with the extruded meal. 67Zn retention was 18.9 +/- 1.7% with the nonextruded meal and 18.3 +/- 1.5% with the extruded meal. Extrusion cooking had no effect on 58Fe or 67Zn retention.


This article has been cited by other articles:


Home page
 Am. J. Clin. Nutr.Home page
S. Herman, I. J Griffin, S. Suwarti, F. Ernawati, D. Permaesih, D. Pambudi, and S. A Abrams
Cofortification of iron-fortified flour with zinc sulfate, but not zinc oxide, decreases iron absorption in Indonesian children
Am. J. Clinical Nutrition, October 1, 2002; 76(4): 813 - 817.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1989 by The American Society for Nutrition