Improved zinc and iron absorption from breakfast meals containing malted oats with reduced phytate content.

摘要: The absorption of Zn or Fe from breakfast meals containing oat porridge prepared malted and soaked oats a control made untreated was measured in human subjects. effect on reducing the phytate content oat-porridge examined each subject by extrinsic labelling with 65 bread rolls 55 59 Fe, measuring whole-body retention erythrocyte uptake isotopes. Each experiment comprised nine to ten malted-oat (inositol hexaphosphate) 107 μmol 18.3%, significantly higher (P < 0.05) than 432 (11.8%). meal (Expt 2) also improved compared that 437 phytate. average increase 47%, 4.4 6.0%. In 198 3) not improved. Even though reduced greater extent Expt 3 2, only 25% more (with 599 phytate), depending absolute amount conclusion, an improvement products can be achieved practising malting soaking processing oats. This may importance prevention mineral deficiency vulnerable groups.