<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112017000200290</article-id>
<article-id pub-id-type="doi">10.20960/nh.1161</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Aporte de hierro y zinc bioaccesible a la dieta de niños hondureños menores de 24 meses]]></article-title>
<article-title xml:lang="en"><![CDATA[Contribution of bioavailable iron and zinc to the diet of Honduran children under 24 month]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fernández-Palacios]]></surname>
<given-names><![CDATA[Lorena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ros-Berruezo]]></surname>
<given-names><![CDATA[Gaspar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barrientos-Augustinus]]></surname>
<given-names><![CDATA[Elsa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jirón-de-Caballero]]></surname>
<given-names><![CDATA[Elizabeth]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Frontela-Saseta]]></surname>
<given-names><![CDATA[Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Murcia Facultad de Veterinaria Departamento de Tecnología de los Alimentos, Nutrición y Bromatología]]></institution>
<addr-line><![CDATA[Murcia ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Pedagógica Nacional Francisco Morazán Departamento de Tecnología de los Alimentos, Nutrición y Textil ]]></institution>
<addr-line><![CDATA[Tegucigalpa ]]></addr-line>
<country>Honduras</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Secretaria de Agricultura y Ganadería de Honduras Servicio Nacional de Sanidad Agropecuaria (SENASA) Laboratorio de Control de Calidad San José. Laboratorio Nacional de Análisis de Residuos (LANAR)]]></institution>
<addr-line><![CDATA[Tegucigalpa ]]></addr-line>
<country>Honduras</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2017</year>
</pub-date>
<volume>34</volume>
<numero>2</numero>
<fpage>290</fpage>
<lpage>300</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112017000200290&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112017000200290&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112017000200290&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Objetivo:  en el presente estudio se han analizado 18 alimentos infantiles (10 elaborados con recetas tradicionales hondureñas y 8 papillas industriales comercializadas en ese país), que suponen la base de la alimentación de los lactantes hondureños excluida la leche materna y las fórmulas infantiles.  Material y métodos:  se determinó el contenido y bioacesiblidad (fracciones solubes y dializables) de Fe y Zn. Para ello se simuló una digestión in vitro gastrointestinal con una primera fase de digestión gástrica (con pepsina), seguida de una segunda fase de digestión intestinal (con pancreatina y sales biliares). La espectrometría de absorción atómica midió el contenido mineral en las fracciones soluble y dializable.  Resultados:  las papillas tradicionales hondureñas (PTH) mostraron baja densidad de los micronutrientes estudiados, siendo las PTH elaboradas con base de "arroz con frijoles y hojas verdes", "arroz con frijol molido" y "frijoles con plátano" las que presentaron un contenido superior con valores de 1,96, 1,56, y 1,46 mg Fe/100 g, respectivamente, aunque con valores de disponibilidad in vitro inferiores al 50% de su contenido. Para el Zn en estas recetas, los valores encontrados fueron muy bajos y están por debajo del límite de detección. En relación a las papillas industriales (PIH), las de "arroz", "trigo con leche" y "5 cereales" presentaron un mayor contenido de Fe (9,4, 8,53 y 7,56 mg Fe/100 g, respectivamente). Su disponibilidad in vitro fue mayor del 70% en todos los casos. Las PIH mostraron valores de Zn de 1,36, y 0,99 mg Zn/100 g en las muestras de "trigo con leche" y "trigo con miel", respectivamente, y una disponibilidad mayor del 75%.  Conclusión:  queda demostrado que las PTH poseen algunas limitaciones en su formulación que hace que los micronutrientes seleccionados se encuentren en menor cantidad e incluso menos bioaccesibles, frente a los PIH, por lo que se recomienda su revisión para evitar la suplementación de estos micronutrientes y ayudar a mejorar el estado nutricional de la población infantil hondureña como país modelo de la región centroamericana.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Objective:  In the present study we analyzed 18 baby food (10 made from traditional Honduran recipes, and 8 industrial baby food sold in that country) involving the staple food of Honduran excluded infants breast milk and infant formulas.  Material and methods:  The content and bioaccesibility (soluble and dialysable fractions) of Fe and Zn were determined. For this in vitro gastrointestinal digestion in a first phase of gastric digestion (pepsin) followed by a second phase of intestinal digestion (with pancreatin and bile salts) was simulated. The atomic absorption spectrometry mineral content measured in soluble and dialyzable fractions.  Results:  Traditional porridges from Honduras (PTH) showed low density of micronutrients being the PTH prepared based on "rice with beans and greens", "rice with ground beans" and "beans with banana" which had a higher content values of 1.96, 1.56, and 1.46 mg Fe/100 g, respectively, although in vitro availability values below 50% of its content. For Zn in these recipes, the values found were very low being below the detection limit. In relation to industrial porridges (PIH), those of "rice", "wheat with milk" and "5 cereals" they had a higher content of Fe (9.4, 8.53 and 7.56 mg Fe/100 g, respectively). Its availability in vitro was greater than 70% in all cases. PIH Zn showed values of 1.36, and 0.99 mg Zn/100 g samples of "wheat with milk" and "wheat with honey", respectively, and increased availability of 75%.  Conclusions:  It is shown that PTH have some limitations in its formulation that makes the selected micronutrients are in fewer and even less bioaccessible, compared with PIH, so review is recommended to avoid supplementation of these micronutrients and help improve the nutritional status of the child population as Honduran model country in Central America.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Deficiencia]]></kwd>
<kwd lng="es"><![CDATA[Micronutrientes]]></kwd>
<kwd lng="es"><![CDATA[Honduras]]></kwd>
<kwd lng="es"><![CDATA[Disponibilidad in vitro]]></kwd>
<kwd lng="es"><![CDATA[Alimentos infantiles]]></kwd>
<kwd lng="en"><![CDATA[Deficit]]></kwd>
<kwd lng="en"><![CDATA[Micronutrients]]></kwd>
<kwd lng="en"><![CDATA[Honduras]]></kwd>
<kwd lng="en"><![CDATA[Availability in vitro]]></kwd>
<kwd lng="en"><![CDATA[Meal for children]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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