THE INFLUENCE OF DIFFERENT FOOD COMPONENTS ON THE IN-VITRO AVAILABILITY OF IRON, ZINC AND CALCIUM FROM A COMPOSED MEAL

The availability of iron, zinc and calcium from a composed meal was st udied by an in vitro method using equilibrium dialysis after simulated gastric digestion. Four different concentrations of four influencing factors (coffee, vitamin C, wheat bran and pectin) were added to the m ixed meal and their effect on the relative index of availability was s tudied after elemental analysis by atomic absorption spectrometry. Apa rt from ascorbic acid, all other factors had a negative effect on avai lability of minerals and trace elements. Most pronounced effect, and f or all three elements, was observed for the addition of wheat bran. Zi nc was the trace element, which was most sensitive to increased spikin g of food constituents.