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Analysis of Minerals Produced by hFOB 1.19 and Saos-2 Cells Using Transmission Electron Microscopy with Energy Dispersive X-ray Microanalysis
Published on: June 24, 2018
Effect of food processing and preparation on mineral utilization
1USDA, ARS, Grand Forks Human Nutrition Research Center, ND 58202.
Advances in Experimental Medicine and Biology
|January 1, 1991
Summary
Food processing methods like Maillard browning do not significantly impact zinc and iron absorption in humans or rats. This study found no adverse health effects from consuming browned foods, challenging previous research on mineral bioavailability.
Area of Science:
- Nutritional Science
- Food Science
- Mineral Bioavailability
Background:
- Food processing significantly influences nutrient bioavailability, yet effects of specific methods like Maillard browning on mineral absorption are not fully understood.
- Previous studies suggest Maillard browning may decrease zinc availability, but comprehensive data in humans and animal models is limited.
Purpose of the Study:
- To investigate the impact of Maillard browning on zinc (Zn) and iron (Fe) absorption in rats.
- To evaluate the effect of Maillard browning on stable zinc and copper (Cu) absorption in human subjects.
- To assess potential adverse health effects associated with consuming highly browned food components.
Main Methods:
- Rats were fed diets containing 5% highly browned casein-glucose products or control diets, with Zn and Fe absorption measured.
- Seven healthy men consumed diets with and without browned foods, and stable Zn and Cu absorption were assessed.
- In vitro studies were also considered to compare findings.
Main Results:
- In rats, feeding browned casein-glucose products showed no significant difference in Zn absorption (59.5% vs 54.1%) or Fe absorption (45.6% vs 46.9%) compared to controls.
- In humans, no significant differences were observed in Zn absorption (34% vs 24%) or Cu absorption (55% vs 55%) when consuming browned versus unbrowned diets.
- No adverse health effects were noted in rats or humans consuming the browned food products.
Conclusions:
- Maillard browning, a common food preparation process, does not appear to negatively affect zinc, iron, or copper absorption in rats or humans.
- Findings contradict some previous in vitro and human studies suggesting reduced zinc bioavailability due to Maillard browning.
- Further research may be warranted to fully elucidate the complex interactions between food processing and mineral bioavailability across diverse food matrices.
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