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Related Experiment Videos

Zinc absorption from a low-phytic acid maize.

Christina L Adams1, Michael Hambidge, Victor Raboy

  • 1Section of Nutrition, Department of Pediatrics, University of Colorado Health Sciences Center, Denver 80220, USA.

The American Journal of Clinical Nutrition
|August 29, 2002
PubMed
Summary

Low-phytic acid maize significantly enhances zinc absorption. This genetic strategy improves mineral status in populations relying on maize as a staple food, boosting zinc bioavailability.

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Area of Science:

  • Agricultural Science
  • Nutritional Science
  • Genetics

Background:

  • Phytic acid in cereal grains can inhibit mineral absorption, particularly zinc.
  • Plant genetic techniques have successfully reduced phytic acid content in grains.
  • Low-phytic acid grains offer a strategy to improve mineral status in populations dependent on grain-based diets.

Purpose of the Study:

  • To compare fractional zinc absorption from low-phytic acid maize polenta versus wild-type maize polenta.
  • To assess zinc absorption in adults with habitually low-phytic acid diets.

Main Methods:

  • A crossover design study with healthy adults serving as their own controls.
  • Consumption of polenta made from low-phytic acid (lpa1-1) maize and wild-type maize.
  • Extrinsic labeling with zinc stable-isotope tracers and determination of fractional absorption via fecal enrichment.

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Main Results:

  • Low-phytic acid maize contained 60% less phytic acid than wild-type maize.
  • Molar phytic acid to zinc ratios were 17:1 (low-phytic acid) and 36:1 (wild-type).
  • Fractional zinc absorption was significantly higher from low-phytic acid maize (0.30 ± 0.13) compared to wild-type maize (0.17 ± 0.11).

Conclusions:

  • Substituting low-phytic acid maize in the diet substantially increases zinc absorption.
  • Genetic modification of maize for reduced phytic acid is a viable strategy for improving zinc bioavailability.