Mi SciELO
Servicios Personalizados
Revista
Articulo
Indicadores
- Citado por SciELO
- Accesos
Links relacionados
- Citado por Google
- Similares en SciELO
- Similares en Google
Compartir
Revista Española de Nutrición Humana y Dietética
versión On-line ISSN 2174-5145versión impresa ISSN 2173-1292
Resumen
BINAGHI, Maria Julieta; DYNER, Luis Marcelo y LOPEZ, Laura Beatriz. Mineral bioavailability in foods made with gluten-free commercial premixes. Rev Esp Nutr Hum Diet [online]. 2019, vol.23, n.2, pp.65-75. Epub 29-Jun-2020. ISSN 2174-5145. https://dx.doi.org/10.14306/renhyd.23.2.606.
Introduction
Celiac disease has prevalence between 1% and 2% in Argentina. The only effective treatment for this pathology is a permanent gluten-free diet. This can lead to possible nutrient deficiencies. The objective of the present work was to determine the bioaccessibility of iron, calcium and zinc, in gluten-free foods prepared with commercial premixes available in the Argentinean market.
Material and Methods
12 foods prepared with 9 different premixes were analyzed: Pastry products (pudding and cake), breads and pizzas were analyzed. The total content of iron, calcium and zinc was determined by atomic absorption spectrometry and dialyzability (D%) by an in vitro method that simulates gastrointestinal conditions. The potential contribution (PA) was calculated based on its total content and dialyzability. Since the PA represents the mineral available for absorption, this data was compared with the minimum requirement (R) values.
Results
The iron content in the samples varied between 0.4-2.5mg/100g; calcium between 22-167mg/100g and zinc 0.13-1.93mg/100g. In the case of D%, the following values were obtained: D%Fe: 11.8-20.1%; D%Ca: 15.6-28.9% and D%Zn: 8.1-15.7%. Regarding the percentage of coverage of the daily requirements with a portion of the foods studied, we could observe that there was a great variation depending on the food and the age group studied.
Conclusions
The content and amount of minerals available from the gluten-free foods analyzed are relatively low.
Palabras clave : Celiac Disease; Diet, Gluten-Free; Food; Trace Elements; Nutritional Status.