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Improving thebioavailability ofnutrients in plantfoods at thehousehold level Rosalind S. GibsonLeah PerlasChristine Hotz2006 год

Improving the bioavailability of nutrients in plant foods at the household level
review

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Аннотация: Plant foods are the major staples of diets in developing countries, in which the consumption of animal-source foods is often low because of economic and/or religious concerns. However, such plant-based diets are often associated with micronutrient deficits, exacerbated in part by poor micronutrient bioavailability. Diet-related factors in plant foods that affect bioavailability include: the chemical form of the nutrient in food and/or nature of the food matrix; interactions between nutrients and other organic components (e.g. phytate, polyphenols, dietary fibre, oxalic acid, protein, fat, ascorbic acid); pretreatment of food as a result of processing and/or preparation practices. Consequently, household strategies that reduce the content or counteract the inhibiting effects of these factors on micronutrient bioavailability are urgently needed in developing-country settings. Examples of such strategies include: germination, microbial fermentation or soaking to reduce the phytate and polyphenol content of unrefined cereal porridges used for young child feeding; addition of ascorbic acid-containing fruits to enhance non-haem-Fe absorption; heating to destroy heat-labile anti-nutritional factors (e.g. goitrogens, thiaminases) or disrupt carotenoid-protein complexes. Such strategies have been employed in both experimental isotope-absorption and community-based studies. Increases in Fe, Zn and Ca absorption have been reported in adults fed dephytinized cereals compared with cereals containing their native phytate. In community-based studies in rural Malawi improvements in dietary quality and arm-muscle area and reductions in the incidence of anaemia and common infections in young children have been observed.
Год издания: 2006
Авторы: Rosalind S. Gibson, Leah Perlas, Christine Hotz
Издательство: Cambridge University Press
Источник: Proceedings of The Nutrition Society
Ключевые слова: Phytase and its Applications, Plant Micronutrient Interactions and Effects, Nutritional Studies and Diet
Другие ссылки: Proceedings of The Nutrition Society (PDF)
Proceedings of The Nutrition Society (HTML)
PubMed (HTML)