Background: Information is needed on the fractional absorption of zinc (FAZ) and absorbed zinc (AZ) during prolonged exposure to zinc-fortified foods.
Objective: The objective was to measure FAZ and AZ from diets fortified with different amounts of zinc and to determine whether zinc absorption changes over approximately 7 wk.
Design: Forty-one stunted, moderately anemic children received daily, at breakfast and lunch, 100 g wheat products fortified with 3 mg Fe (ferrous sulfate) and 0 (group Zn-0), 3 (group Zn-3), or 9 (group Zn-9) mg Zn (zinc sulfate) per 100 g flour. FAZ was measured on days 2-3 and 51-52; meal-specific AZs were calculated as the product of FAZ and zinc intake.
Results: For the breakfast and lunch meals combined, mean total zinc intakes were 2.14, 4.72, and 10.04 mg/d in groups Zn-0, Zn-3, and Zn-9, respectively, during the initial absorption studies; mean (+/-SD) FAZ values were 0.341 +/- 0.111, 0.237 +/- 0.052, and 0.133 +/- 0.041, respectively, on days 2-3 (P < 0.001) and did not change significantly on days 51-52 in the subset of 31 children studied twice. Mean initial AZ was positively related to zinc intake (0.71 +/- 0.18, 1.11 +/- 0.21, and 1.34 +/- 0.47 mg/d, respectively; P < 0.001); final values did not differ significantly from the initial values.
Conclusions: AZ from meals containing zinc-fortified wheat products increases in young children relative to the level of fortification and changes only slightly during approximately 7-wk periods of consumption. Although consumption of zinc-fortified foods may reduce FAZ, zinc fortification at the levels studied positively affects total daily zinc absorption, even after nearly 2 mo of exposure to zinc-fortified diets.
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http://dx.doi.org/10.1093/ajcn/81.3.637 | DOI Listing |
Biol Trace Elem Res
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Yunnan Collaborative Innovation Center for Plateau Lake Ecology and Environmental Health, College of Agronomy and Life Sciences, Kunming University, Kunming, 650214, China.
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January 2025
Nanotechnology Department, Faculty of Science, Urmia University, Urmia, Iran.
Today, active packaging has become essential to increase food safety and decrease food spoilage. In this study, the aim was to delay spoilage and increase the shelf life of rainbow fish fillets with a new hybrid nanocomposite active packaging. Packaging was fabricated with Ethylene vinyl acetate and active compounds such as rosemary extract, zinc oxide nanoparticles, and modified iron (Fe-MMT).
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January 2025
Hydrobiology Lab, National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt.
The utilization of cyanobacteria toxin-producing blooms for metal ions adsorption has garnered significant attention over the last decade. This study investigates the efficacy of dead cells from Microcystis aeruginosa blooms, collected from agricultural drainage water reservoir, in removing of cadmium, lead, and zinc ions from aqueous solutions, and simultaneously addressing the mitigation of toxin-producing M. aeruginosa bloom.
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January 2025
Institute of Medical Microbiology, University of Zurich, Zurich, Switzerland.
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State Key Laboratory of Chemo/Biosensing and Chemometrics, College of Chemistry and Chemical Engineering, Hunan University, Changsha, 410082, PR China. Electronic address:
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