Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability
Journal article, 2015

The content of zinc, iron, calcium and phytate in the 16 most consumed foods from 5 villages in a tropical rural area of Bolivia was analyzed. The fooditems were selected according to a completed food frequency questionnaire. Minerals were analyzed by atomic absorption and phytates by HPIC chromatography. The molar ratios of phytate:mineral are presented as indication of the mineral bioavailability. Within the analyzed food, quinoa is a potential source of minerals: zinc 3.65, iron 5.40 and calcium 176 mg/100 g; however, it also has the highest content of phytate 2060 mg/100 g. Cereals and legumes showed high concentration of phytates (from 142 to 2070 mg/100 g), roots and tubers have lower concentrations (from 77 to 427 mg/100 g). In general, both phytate contents and molar ratios Phy:Zn (phytate:zinc), Phy:Fe (phytate:iron) and Phy:Ca (phytate:calcium) in most of the analyzed foods were at levels likely to inhibit the absorption of these minerals. Significant positive associations (p < 0.01) were found between the level of phytate and minerals in food, for zinc (r = 0.714), iron (r = 0.650) and calcium (r = 0.415). The results compared to data from USA or from Bolivia showed some discrepancies, confirming the need for more reliable data for dietary evaluations and interventions.



plant-based diet







Claudia E Lazarte

Lund University

University of San Simón

Nils-Gunnar Carlsson

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Annette Almgren

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ann-Sofie Sandberg

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Yvonne Granfeldt

Lund University

Journal of Food Composition and Analysis

0889-1575 (ISSN) 1096-0481 (eISSN)

Vol. 39 111-119

Areas of Advance

Life Science Engineering (2010-2018)

Subject Categories

Nutrition and Dietetics



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