Zinc absorption from composite meals. II. Influence of the main protein source
1980
Sandström, Brittmarie | Cederblad, Ake
Zinc absorption from meals containing different main protein sources was measured using a radionuclide technique in 33 healthy subjects. Meals included a meat patty made from chicken, beef or soybeans, potatoes, tomatoes, and white bread. Meals were labeled with radioactive zinc; whole-body retention of the isotope was measured 2 weeks after the meal was eaten. Zinc absorption correlated positively with zinc content of meals containing animal protein. When 25% of the animal protein in the chicken meal was replaced with soy flour, no effect on zinc content or absorption was observed; in the beef patty, a soy flour extender decreased content and absorption of zinc. However, zinc absorption from the soybean meal of equivalent zinc content was no different from animal protein meals. When the calcium content of the soybean meal was increased by adding milk to the meal, zinc absorption declined. These findings demonstrate that the total zinc content of the meal was more important than any other factor in determining zinc absorption. Thus, the content of zinc in human diets depends on the choice of foods, and the value of different foods as sources of zinc can be compared if the zinc absorption is known.
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