Zinc absorption from biofortified maize meets the requirements of young rural Zambian children.

The Journal of Nutrition
Elwyn ChombaK Michael Hambidge

Abstract

The zinc content of maize, a major global food staple, is generally insufficient alone to meet the requirements of young children. The primary objective of this study was to determine whether substitution of biofortified maize (34 μg zinc/g grain) for control maize (21 μg zinc/g) was adequate to meet zinc physiologic requirements in young children for whom maize was the major food staple. A secondary objective was to compare total daily zinc absorption when maize flour was fortified with zinc oxide to a total concentration of 60 μg zinc/g. Participants included 60 rural Zambian children with a mean age of 29 mo who were randomly assigned to receive 1 of 3 maize types (control, biofortified, or fortified) all of which were readily consumed (>100 g on 1 d). Total daily zinc intake (from maize and low-zinc relish) was determined from duplicate diet collections. Multiplication by fractional absorption of zinc, measured by a dual isotope ratio technique, determined the total daily zinc absorption on the day the test meals were given. The mean ± SD total daily zinc intake (milligrams per day) from the biofortified maize (5.0 ± 2.2) was higher (P < 0.0001) than for the control maize (2.3 ± 0.9). Intake of zinc from the fortified maize...Continue Reading

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Citations

Oct 21, 2016·European Journal of Clinical Nutrition·M BrnićR Wegmüller
Apr 30, 2019·Journal of Pediatric Gastroenterology and Nutrition·Prasenjit MondalNancy F Krebs
Mar 27, 2018·TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik·Vemuri HinduSudha K Nair
Apr 18, 2017·Critical Reviews in Food Science and Nutrition·Desirrê Morais DiasHércia Stampini Duarte Martino
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Natalia Palacios-RojasSherry A Tanumihardjo
Oct 5, 2020·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Chiara Frazzoli, Alberto Mantovani
Mar 6, 2021·The Proceedings of the Nutrition Society·Paul Kelly
May 27, 2021·The Journal of Nutrition·Erinn M LiongJanet C King

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