Biodisponibilidade de minerais em refeições vegetarianas e onívoras servidas em restaurante universitário

摘要: OBJECTIVE: To assess the bioavailability of calcium, iron and zinc in vegetarian omnivorous meals served university restaurant Universidade de Brasilia. METHODS: Three samples each meal were collected during 5 days to determine concentration phytate. Calcium, contents estimated by using food composition tables. The molar ratio between phytic acid dietary mineral was used as a criterion evaluate bioavailability. RESULTS: mean concentrations phytate, calcium significantly higher (p=0.0002; p=0.0015 e p=0.0227, respectively), while (p=0.0205). Both presented ratios phytate below critical values (1.56 14, respectively) suggesting that these should not impair 9.4, it 4.3, characterizing them medium high for zinc, respectively. Beans soy highest sources both meals. CONCLUSION: Due Brasilia, content induce deficiency individuals consume daily. However, given low meals, may represent risk development deficiency, especially men.