Increased Maillard reaction products intake reduces phosphorus digestibility in male adolescents

Nutrition
Cristina Delgado-AndradeMaria Pilar Navarro

Abstract

To examine the effects of consuming diets rich in Maillard reaction products (MRPs) on phosphorus bioavailability in male adolescents. A 2-wk randomized two-period crossover trial was performed among healthy male adolescents aged 11-14 y (n = 20), with a 40-d washout period. The diets consumed were rich (brown diet) or poor (white diet) in MRPs. Three-day balances were performed on the last of each dietary period, and fasting blood samples were obtained. Dietary phosphorus utilization was examined by phosphorus intake in diet and phosphorus output in feces and urine, as measured colorimetrically by the vanadomolibdate procedure. Serum phosphorus, parathyroid hormone, and total alkaline phosphatase were determined. A tendency to increase daily phosphorus fecal excretion was observed subsequent to the brown diet consumption compared with the white diet (P = 0.10), which led to significant reductions in phosphorus apparent absorption (P = 0.03) and fractional absorption (P = 0.04). Values of apparent phosphorus retention and bioavailability tended to decrease after the high-MRP diet. Serum parameters analyzed remained unchanged between diets and were within normal values. The consumption of a rich-MRP diet in male adolescents had ...Continue Reading

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Nov 2, 2011·European Journal of Nutrition·Irene Roncero-RamosMaría Pilar Navarro
Jul 23, 2013·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Malene W PoulsenLars O Dragsted
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Sep 14, 2017·Critical Reviews in Food Science and Nutrition·Nesreen ALjahdali, Franck Carbonero
May 17, 2019·Journal of Acquired Immune Deficiency Syndromes : JAIDS·Vanessa El KamariGrace A McComsey
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Nov 30, 2016·Clinical and Experimental Nephrology·Yutaka TaketaniKeitaro Yokoyama
Sep 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Allison Cooke

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