Journal of Nutrition EB Program 2010 Abstracts

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Relative Bioavailability of Zinc from Selected Cereals and Legumes using Rat Growth1

Kay B. Franz2, Barbara M. Kennedy and David A. Fellers

Department of Nutritional Sciences, University of California, Berkeley, CA 94720 and Cereals Research Unit, Western Regional Research Laboratory, Berkeley, CA 94710

The relative bioavailability of zinc (RBAZ) in corn, rice, wheat and legumes was determined by the ratio of net weight gains a 6 ppm of added zinc, a measure derived from sigmoidal curves for weight gain estimated by a non-linear, least-squares curve fitting computer program. Each food was prepared as for human consumption, incorporated into a semi-purified diet to provide varying levels of zinc and fed to weanling rats. Among cereals, whole corn and brown rice had low RBAZ (0.58 or less), while whole wheat flour and unleavened whole wheat bread had medium values (0.63–0.74). Refined cereal grains, such as white flour, leavened and unleavened white bread and white rice, had high RBAZ (0.89–1.08) as did leavened whole wheat bread (1.04). Of the legumes, lima beans had a high RBAZ (0.84) while white beans had a medium value (0.74). Phytic acid content of the foods, but not neutral-detergent fiber content, appeared to be inversely related to RBAZ, more so among the cereals than with the legumes.

KEY WORDS: • relative bioavailability of zinc • zinc availability • phytic acid • neutral-detergent fiber • corn • rice • wheat • legumes

1 Supported in part by Hatch Project CA-B*-NTS-3790-H and U. S. PHS Traineeship Grant AH-04455.

2 To whom reprint requests should be sent at present address: Food Science and Nutrition, Brigham Young University, Provo, UT 84602.

Manuscript received 26 November 1979.




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