饮食中的植物酸,脱植物化和植物酶补充改变了微量元素的生物可用性 - - 人类干预的叙述性审查
Thiresia Chondrou1, Nikoleta Adamidi1, Dimosthenis Lygouras2,3
1Laboratory of Clinical Nutrition and Dietetics, Department of Nutrition and Dietetics, School of Physical Education, Sport Science and Dietetics, University of Thessaly, 42100 Trikala, Greece.
Nutrients
|December 17, 2024
概括
植物性饮食中的植物酸减少了铁和的吸收. 植物酶分解植物酸,显著改善微量营养素的生物可用性,特别是在高危人群中.
科学领域:
- 营养科学 营养科学
- 生物化学 生物化学
- 公共卫生 公共卫生
背景情况:
- 植物食品中普遍存在的植物酸抑制了必需微量营养素的吸收.
- 铁和缺乏是全球关键的健康问题,因高植物酸饮食而加剧.
- 植物酶降解植物酸,增强微量营养素的生物可用性.
研究的目的:
- 审查关于植物酸,植物酶和微量营养素生物可用性的人类干预研究.
- 综合证据关于富含植物酸的饮食和植物酶干预对铁和吸收的影响.
主要方法:
- 对人类干预试验进行了全面的PubMed搜索 (1990-2024年).
- 包括对植物酶补充剂,富含植物酸的食物和去植物化的食物的研究.
- 不包括体外,动物,横截面和非英语研究.
主要成果:
- 综述中包括了42项人类干预研究.
- 植物酶干预和食品除植物化显著改善了铁和的生物可用性 (分别为82%和79%的研究).
- 在77%的研究中,食用富含植物酸的食物会影响铁和的生物可用性.
结论:
- 强有力的证据表明,植物酸降低了铁和的生物可用性.
- 植物酶干预有效地增强了铁和的吸收.
- 建议对较大人群和较长的研究持续时间进行进一步的研究.
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