2009 Nutritive aspects of foods (part 2)

2009 Nutritive aspects of foods (part 2) - Nutritive...

Info iconThis preview shows pages 1–8. Sign up to view the full content.

View Full Document Right Arrow Icon
Nutritive Aspects of Foods (Part 2)
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
Bioavailability of Nutrients from Foods Most nutrients are absorbed in a usable form For these nutrients bioavailability = absorption efficiency Some forms of nutrients are absorbed in chemical forms that are not efficiently utilized (inactive, catabolized, or rapidly excreted) e.g.: Certain oxidation states of selenium (Se: 6 ox. states!) Certain forms of vitamin E Absorbed nutrients are somtimes not retained by the body Retention is sometimes determined by status (of that nutrient)
Background image of page 2
Important points: * Not all nutrients are absorbed with the same efficiency * Absorption efficiency of a given nutrient may differ depending on: Food source Chemical form Other meal components Nutritional status of that nutrient (deficiency may upregulate absorption)
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
Nutrients that are typically well absorbed Nutrient Absorption efficiency Triglycerides (absorbed as fatty acids) > 95% Protein (absorbed as amino acids) > 90% Carbohydrates (mono-, disaccharides, starches) > 90% Iodine > 98% (but 85-90% is excreted in urine unless iodine deficient)
Background image of page 4
Nutrients usually moderately well absorbed Nutrient Absorption efficiency Cholesterol 25 – 50% Calcium 22 – 60% Heme iron (meats) 15 – 35% Zn 10 – 50% Mg 10 – 30%
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
Nutrients usually poorly absorbed Non-heme (inorganic) iron 1 - 10% β -carotene 1 - 30% Manganese < 5% Chromium < 5%
Background image of page 6
Factors Influencing Bioavailability of Nutrients A. Factors related to the nutrient: Chemical form oxidation state (minerals, trace elements)
Background image of page 7

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
Image of page 8
This is the end of the preview. Sign up to access the rest of the document.

{[ snackBarMessage ]}

Page1 / 24

2009 Nutritive aspects of foods (part 2) - Nutritive...

This preview shows document pages 1 - 8. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online