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Calcium, iron and zinc availability from weaning meals
D Bosscher1, R Van Cauwenbergh, J C Van der Auwera
1Department of Pharmaceutical Sciences, University of Antwerp (UIA), Laboratory of Food Sciences, Universiteitsplein 1, BE-2610 Antwerp, Wilrijk, Belgium. bosscher@uia.ua.ac.be
Acta Paediatrica (Oslo, Norway : 1992)
|August 31, 2002
Summary
Nutrient availability in weaning foods varies, with fruits showing higher calcium and zinc, while vegetables offer slightly more iron. Protein, carbohydrates, and fat content significantly influence mineral absorption in infant diets.
Area of Science:
- Nutritional Science
- Pediatric Nutrition
- Food Chemistry
Background:
- Infant weaning introduces solid foods, potentially leading to nutrient deficiencies due to low bioavailability.
- Assessing mineral availability from diverse weaning foods is crucial for infant health.
Purpose of the Study:
- To determine calcium, iron, and zinc availability from various weaning foods.
- To identify dietary factors influencing mineral bioavailability in infant diets.
Main Methods:
- In vitro continuous-flow dialysis system with intraluminal digestion.
- Analysis of calcium, iron, and zinc using flame atomic absorption spectrometry.
- Assessment of ascorbic acid, macronutrients, and minerals from food composition data and manufacturers.
Main Results:
- Calcium availability was higher in fruits (39.2%) than vegetables (31.7%).
- Iron availability was marginally higher in vegetables (13.0%) than fruits (10.2%).
- Zinc availability was significantly higher in fruits (52.3%) than vegetables (22.1%).
Conclusions:
- Protein content significantly impacts calcium and zinc availability.
- Iron content, carbohydrates, and dietary fiber influence iron bioavailability.
- Understanding these factors is key to optimizing nutrient absorption in weaning infants.
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