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Effect of Browned and Unbrowned Corn Products Intrinsically Labeled with ⁶⁵Zn on Absorption of ⁶⁵Zn in Humans

G. I. Lykken^*,,, J. Mahalko, P. E. Johnson, D. Milne, H. H. Sandstead, W. J. Garcia, F. R. Dintzis and G. E. Inglett

^* Department of Physics, University of North Dakota U.S. Department of Agriculture, Agricultural Research Service, Grand Forks Human Nutrition Research Center, Grand Forks, ND 58202 The University of Texas Medical Branch, Department of Preventative Medicine and Community Health, Galveston, TX 77550 Northern Regional Research Center, Peoria, IL 61604

Experimental browned and unbrowned corn products were formulated and processed from unenriched, degermed yellow corngrits. The browned product (cornflakes) contained more insoluble dietary fiber and bound more zinc (in vitro) than the unbrowned product (corngrits). During processing some of the cornflakes and corngrits were combined with a small amount of yellow corn endospermhull intrinsically labeled with ⁶⁵Zn. The intrinsically labeled corn products were fed, in a crossover design, as components of two breakfasts to six normal, unconfined volunteers. Each volunteer absorbed more ⁶⁵Zn from the corngrits than from the cornflakes. The reduced ⁶⁵Zn absorption from cornflakes was attributed to heating and toasting reaction products, possibly Maillard, which bound zinc and consequently made the zinc less available for absorption.

KEY WORDS: • Maillard products • intrinsic label • zinc-65 • absorption • browned products

Manuscript received 17 April 1985. Revision accepted 11 December 1985.

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