Resumo

BINAGHI J, María; LOPEZ B, Laura; RONAYNE DE FERRER A, Patricia  e  VALENCIA E, Mirta. EVALUATION OF THE INFLUENCE OF DIFFERENT DIETARY COMPONENTS ON POTENTIAL MINERAL BIOAVAILABILITY IN COMPLEMENTARY FOODS. Rev. chil. nutr. [online]. 2007, vol.34, n.1, pp. 56-60. ISSN 0717-7518.  doi: 10.4067/S0717-75182007000100006.

Iron (Fe), zinc (Zn) and calcium (Ca) potential bioavailability (Ba) was evaluated in complementary foods fortified with vitamins and minerals: a commercial infant cereal (IC), the mixture of IC with a commercial infant dessert (IC+ID) and a mixture of IC with orange (IC+O). Each sample was combined with 5 different beverages (tea, mate, chocolate milk, a cola soft drink and artificial orange juice). Mineral's dialysis ability (D%) as an indicator of potential Ba was assessed using an in vitro method. Fe D % showed no significant differences between IC (19.9) and IC+ID (17.8) but was significantly increased in the IC+O sample (35.4). The IC+ID mixture had the lowest Zn D% (11.4) while the IC+O sample showed a very high value (24). There were no significant differences in Ca D% among the three samples. Regarding the beverages, both chocolate milk and mate had a depressing effect on mineral dialysis ability in all cases. There was no modification due to cola soft drink. Artificial juice caused a considerable increase in D% for all of the minerals. Mineral potential bioavailability in these complementary foods may be significantly modified by other habitual dietary components

Palavras-chave : Mineral bioavailability; complementary feeding; iron; anemia.