Bioaccessibility of minerals (Fe, Ca, Zn and Mg) in ultra-processed foods
The consumption of fresh meat, both swine and cattle, is considered a good source of nutrients and minerals, such as iron (Fe), calcium (Ca), zinc (Zn) and magnesium (Mg), which are fundamental in many fisiologic mechanisms. However, processed foods, such as hamburger and ham, are widely consumed an...
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| Main Authors: | , , , |
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| Format: | Online |
| Language: | Portuguese |
| Published: |
Universidade Estadual de Campinas
2019
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| Subjects: | |
| Online Access: | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/2395 |
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| Summary: | The consumption of fresh meat, both swine and cattle, is considered a good source of nutrients and minerals, such as iron (Fe), calcium (Ca), zinc (Zn) and magnesium (Mg), which are fundamental in many fisiologic mechanisms. However, processed foods, such as hamburger and ham, are widely consumed and are present in most Brazilian households, because they represent practicality and affordable prices. For this reason, it is interesting to evaluate, in addition to the mineral composition (Fe, Ca, Zn and Mg) present in these meat products, the fraction that will be available for absorption in the body, through in vitro digestion assays. |
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| ISSN: | 2596-1969 |
