Food matrix and cooking process affect mineral bioaccessibility of enteral nutrition formulas.
BACKGROUND
When enteral formulas (EF) are administered orally as a supplement to the normal diet, they are often mixed with conventional foods or included in recipes in order to seek new flavors and textures and avoid monotony. The aims of this work were to study the bioaccessibility of Fe, Zn and Ca from commercial EF and the impact upon their incorporation into sweet preparations. Twenty commercial EF, before and after inclusion in sweet food (rice pudding, RP; banana smoothie, BS; tea, T; chocolate dessert, CD) were evaluated regarding Fe, Zn and Ca dialyzability (%DFe , %DZn , %DCa ) as an estimator of mineral bioaccessibility.


RESULTS
Fe, Zn and Ca dialyzability from EF was variable and generally low. Heating during EF-sweet food preparation (T and CD) lowered values to 44.1 %DFe , possibly due to degradation of vitamin C, and 52.7 %DZn and 25.3 %DCa , due to the interaction with food components.


CONCLUSION
EF and EF-sweet foods did not represent a good supply of Fe, Zn and Ca as recommended. This study demonstrated how the bioaccessibility of these minerals is affected by the food matrix in which EF is included as well as heating during food preparation.
['Galán|María Gimena|MG|', 'Drago|Silvina Rosa|SR|']
D001205:Ascorbic Acid D001682:Biological Availability D002118:Calcium D003296:Cooking D003956:Dialysis D004032:Diet D019587:Dietary Supplements D004750:Enteral Nutrition D005504:Food Analysis D005511:Food Handling D005526:Food, Formulated D006358:Hot Temperature D006801:Humans D007501:Iron D008903:Minerals D009753:Nutritive Value D013649:Taste D014131:Trace Elements D015032:Zinc
minerals bioaccessibility enteral formulas calcium iron zinc