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探讨了粮谷类主食的铁含量、可利用率及其对居民膳食铁营养状况的影响。研究收集了小麦、稻谷及其他三大类居民日常消费量较大的110余种粮谷类主食,采用In vitro体外消化模型模拟人体消化吸收系统的作用,对比分析了不同粮谷类原料和加工方法对食品铁含量及可利用率的影响。研究表明:小麦制品中,面包、馒头的平均铁含量较高,分别为47.4 mg/kg和39.4 mg/kg,蛋糕中的铁可利用率最高,为37.4%;大米制品中,汤圆和糙米的平均铁含量较高,分别为36.9 mg/kg和36.8 mg/kg,精白米铁的可利用率最高,为83%。总体上,从主食中摄入的铁量均明显低于人体适宜摄入量(AI)。
The iron content, availability and its impact on dietary iron nutrition status of residents were discussed. The study collected more than 110 kinds of cereal staple foods with daily consumptions of wheat, rice and other three types of residents. In vitro in vitro digestion model was used to simulate the function of human digestion and absorption system. The effects of different grain materials and processing methods Effect of food iron content and availability. The results showed that the average iron content of bread and steamed bread were higher in wheat products, 47.4 mg / kg and 39.4 mg / kg, respectively, and the iron availability in the cake was the highest (37.4%). In rice products, The average iron content was higher at 36.9 mg / kg and 36.8 mg / kg, respectively, with the highest availability of refined white rice being 83%. Overall, the amount of iron intake from the staple food were significantly lower than the human intake (AI).