QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Sandström, B. Articles by Cederblad, A. Search for Related Content PubMed PubMed Citation Articles by Sandström, B. Articles by Cederblad, A.

Absorption of Zinc from Soy Protein Meals in Humans^1,2,

Departments of Clinical Nutrition and Radiation Physics, University of Gothenburg, Sahlgrenska Hospital, S-413 45 Gothenburg, Sweden

The absorption of zinc from soy protein-containing meals was studied in healthy human subjects by means of extrinsic labeling with ⁶⁵Zn and whole body counting. Three types of soy protein, a soy flour, a soy concentrate and a soy isolate, were used in two types of meals: one consisting of rice and meat sauce and the other of white or whole-meal bread. Thirty and 100% of the protein of the meat sauce and 50% of the protein of bread was replaced with the soy protein products. Replacement of 30% of the protein in meat sauce had a marginal effect on the percentage absorption of zinc, whereas the absolute amount of zinc absorbed was lower due to the lower zinc content in soy products than in meat. After total replacement of the meat protein, a significantly lower percentage and absolute absorption of zinc was observed. A lower absorption of zinc was observed when soy protein was added to white bread. The absorption of zinc from the whole-meal bread was low and did not change when 50% of the flour protein was replaced by soy protein. We conclude that the effect of soy protein on zinc absorption depends on the degree of replacement, the phytic acid and zinc content of the soy product and the protein content of the meal.

KEY WORDS: • zinc absorption • ⁶⁵Zn • soy protein products • phytic acid • human subjects

¹ Presented in part at TEMA-5, Aberdeen 1984.

² Supported by grants from the Swedish Board for Technical Development.

Manuscript received 16 June 1986. Revision accepted 5 September 1986.

This article has been cited by other articles:

				S. A. Chiplonkar and V. V. Agte Predicting bioavailable zinc from lower phytate forms, folic Acid and their interactions with zinc in vegetarian meals. J. Am. Coll. Nutr., February 1, 2006; 25(1): 26 - 33. [Abstract] [Full Text] [PDF]