粮谷类主食对铁摄入及利用情况的影响

In vitro availability of cereal staple food and its effect on iron intake from diets

探讨了粮谷类主食的铁含量、可利用率及其对居民膳食铁营养状况的影响。研究收集了小麦、稻谷及其他三大类居民日常消费量较大的110余种粮谷类主食,采用In vitro体外消化模型模拟人体消化吸收系统的作用,对比分析了不同粮谷类原料和加工方法对食品铁含量及可利用率的影响。研究表明:小麦制品中,面包、馒头的平均铁含量较高,分别为47.4 mg/kg和39.4 mg/kg,蛋糕中的铁可利用率最高,为37.4%;大米制品中,汤圆和糙米的平均铁含量较高,分别为36.9 mg/kg和36.8 mg/kg,精白米铁的可利用率最高,为83%。总体上,从主食中摄入的铁量均明显低于人体适宜摄入量(AI)。

Contents and utilization of iron in cereals staple food and effects of these food on iron nutrition was studied in the paper.More than 110 samples made of wheat,rice and other cereals were collected.In vitro models,which mimic the digest system of human body,were applied for prediction of iron availability of samples.It is showed that in the group of samples originated from wheat,bread and steamed bread have the highest level of iron contents,which were 47.4 mg/kg and 39.4 mg/kg respectively.In vitro availability of cake was the highest as 37.4%.In the group of rice products,brown rice and rice ball have the highest iron contents,which were 36.9 mg/kg and 36.8 mg/kg respectively,white rice has the highest iron in vitro availability at 83%.In general,iron intake from cereal staple food is much lower than iron adequte intake.