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Influence of components of infant formulas on in vitro iron, zinc, and calcium availability.
J Agric Food Chem. 2004 May 19; 52(10):3202-7.JA

Abstract

The effect of casein content and Ca concentration on Fe, Zn, and Ca dialyzability was assessed using a response surface design. Tested casein levels were 5.31-13.75 g/L (34.8-90.2% of total protein). Whey protein was added to complete 15.25 g/L total protein. Calcium levels were adjusted with calcium citrate within a range between 417.4 and 804.9 mg/L. Through the experimental design utilized, we found that of both assessed factors, only the casein content significantly influenced Fe and Zn dialyzability. Protein composition did not influence calcium dialyzability, and calcium concentration did not affect either Fe or Zn dialyzability. No effect of casein-Ca on iron, zinc, and calcium dialyzability was found. According to these results, whey-dominant formulas are less prone to hamper mineral availability, and are therefore suitable in order to improve iron and zinc availability.

Authors+Show Affiliations

Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, 1113 Buenos Aires, Argentina.No affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15137876

Citation

Drago, Silvina R., and Mirta E. Valencia. "Influence of Components of Infant Formulas On in Vitro Iron, Zinc, and Calcium Availability." Journal of Agricultural and Food Chemistry, vol. 52, no. 10, 2004, pp. 3202-7.
Drago SR, Valencia ME. Influence of components of infant formulas on in vitro iron, zinc, and calcium availability. J Agric Food Chem. 2004;52(10):3202-7.
Drago, S. R., & Valencia, M. E. (2004). Influence of components of infant formulas on in vitro iron, zinc, and calcium availability. Journal of Agricultural and Food Chemistry, 52(10), 3202-7.
Drago SR, Valencia ME. Influence of Components of Infant Formulas On in Vitro Iron, Zinc, and Calcium Availability. J Agric Food Chem. 2004 May 19;52(10):3202-7. PubMed PMID: 15137876.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of components of infant formulas on in vitro iron, zinc, and calcium availability. AU - Drago,Silvina R, AU - Valencia,Mirta E, PY - 2004/5/13/pubmed PY - 2004/7/9/medline PY - 2004/5/13/entrez SP - 3202 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 10 N2 - The effect of casein content and Ca concentration on Fe, Zn, and Ca dialyzability was assessed using a response surface design. Tested casein levels were 5.31-13.75 g/L (34.8-90.2% of total protein). Whey protein was added to complete 15.25 g/L total protein. Calcium levels were adjusted with calcium citrate within a range between 417.4 and 804.9 mg/L. Through the experimental design utilized, we found that of both assessed factors, only the casein content significantly influenced Fe and Zn dialyzability. Protein composition did not influence calcium dialyzability, and calcium concentration did not affect either Fe or Zn dialyzability. No effect of casein-Ca on iron, zinc, and calcium dialyzability was found. According to these results, whey-dominant formulas are less prone to hamper mineral availability, and are therefore suitable in order to improve iron and zinc availability. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15137876/Influence_of_components_of_infant_formulas_on_in_vitro_iron_zinc_and_calcium_availability_ L2 - https://doi.org/10.1021/jf035191e DB - PRIME DP - Unbound Medicine ER -