Calcium availability in breakfast cereals: effect of other food components

The breakfast cereals are among the main sources of calcium, but the other dietary components may influence on availability of this element. The purpose of this study is to establish the availability of calcium in the breakfast cereals marketed in Spain and compare the positive and negative effects...

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Published in:European food research & technology 2012-09, Vol.235 (3), p.489-495
Main Authors: Aguilar, Ma. Victorina, Mateos, Carmen, Meseguer, Isabel, Martinez-Para, Ma
Format: Article
Language:English
Subjects:
Agriculture
Analysis
Analytical Chemistry
Bile
Biological and medical sciences
Biotechnology
Breakfast foods
Calcium
Carbohydrates
Cereal and baking product industries
Cereals
Chemistry
Chemistry and Materials Science
Dialysate
Dietary supplements
Digestive system
Food
Food industries
Food Science
Forestry
Fruits
Fundamental and applied biological sciences. Psychology
Gastrointestinal tract
Hemodialysis
Honey
Hydrochloric acid
Lipids
Oats
Original Paper
Phosphorus
Rice
Studies
Vitamins
Water
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description The breakfast cereals are among the main sources of calcium, but the other dietary components may influence on availability of this element. The purpose of this study is to establish the availability of calcium in the breakfast cereals marketed in Spain and compare the positive and negative effects of various components of these foods. The availability of calcium (expressed as % dialysed Cr) from breakfast cereals ( n  = 93) is evaluated by an in vitro method that involves a simulated human gastrointestinal digestion followed by measurement of dialysability of Ca by AAS. Dialysable Ca ranged from 0.59 to 26.21 %, with a mean value of 7.5 ± 5.88 %. Different correlations are studied between calcium and other breakfast cereal components (lipids, carbohydrates, minerals, vitamins…). Calcium dialysable is correlated significantly with total lipid and quality lipid, iron or starch ( p  = 0.0079, 0.0371, 0.0356 and 0.0115, respectively). This parameter is affected negatively by the fibre ( r  = −0.2947) and total phosphorus ( r  = −0.2426).
doi_str_mv 10.1007/s00217-012-1773-0
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identifier ISSN: 1438-2377
ispartof European food research & technology, 2012-09, Vol.235 (3), p.489-495
issn 1438-2377
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language eng
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source ABI/INFORM Global; Springer Nature
subjects Agriculture
Analysis
Analytical Chemistry
Bile
Biological and medical sciences
Biotechnology
Breakfast foods
Calcium
Carbohydrates
Cereal and baking product industries
Cereals
Chemistry
Chemistry and Materials Science
Dialysate
Dietary supplements
Digestive system
Food
Food industries
Food Science
Forestry
Fruits
Fundamental and applied biological sciences. Psychology
Gastrointestinal tract
Hemodialysis
Honey
Hydrochloric acid
Lipids
Oats
Original Paper
Phosphorus
Rice
Studies
Vitamins
Water
title Calcium availability in breakfast cereals: effect of other food components
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