Aplicación de un método in vitro para la evaluación de la disponibilidad potencial de minerales en matrices alimentarias diversas. Estimación del aporte potencial de hierro, zinc y calcio en alimentos dirigidos a grupos vulnerables de la población
Iron, zinc and calcium potential contribution was evaluated in foods aimed for vulnerable population groups: infants and young children, pregnant women and elderly people in different socio-cultural settings. Home-made diets, foods designed for social plans, commercial infant foods, regional foods a...
Guardado en:
| Autor principal: | |
|---|---|
| Otros Autores: | |
| Formato: | Tesis doctoral acceptedVersion |
| Lenguaje: | Español |
| Publicado: |
Facultad de Farmacia y Bioquímica
2014
|
| Materias: | |
| Acceso en línea: | http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=posgraafa&cl=CL1&d=HWA_790 http://repositoriouba.sisbi.uba.ar/gsdl/collect/posgraafa/index/assoc/HWA_790.dir/790.PDF |
| Aporte de: |
| Sumario: | Iron, zinc and calcium potential contribution was evaluated in foods aimed for vulnerable population groups: infants and young children, pregnant women and elderly people in different socio-cultural settings. Home-made diets, foods designed for social plans, commercial infant foods, regional foods and non-traditional food matrices were analyzed. Potential contribution was calculated based on total mineral content and dialyzability, which was evaluated by means of an in vitro method.\nThe effect of different promoters (citric and ascorbic acids, Na2EDTA) and inhibitors (phytates, polyphenols, calcium, milk proteins and oxalates) and the efficacy of different iron sources (ferrous sulfate, ferric bisglycinate and NaFeEDTA) were studied.\nThe potential contributions of complementary foods showed significant differences due to diverse interactions in the studied combinations and with the promoters or inhibitors present. In commercial complementary foods a reformulation would be appropriate. Regional foods provide important iron and moderate zinc and calcium amounts. \nGreen banana flours and snacks were poor mineral providers. Iron dialyzability in yerba mate infusions was very low but ascorbic acid could improve it.\nThese results would provide an adequate basis to formulate dietary recommendations for vulnerable groups. |
|---|