Total content and dialyzable iron and zinc in foods from northern and Southern Mexico
Méndez, R.Olivia.; Bueno, K.; Campos, N.; López, D.; Wyatt, C.Jane.; Ortega, Mía.Isabel.
Archivos Latinoamericanos de Nutricion 55(2): 187-193
2005
ISSN/ISBN: 0004-0622 PMID: 16335229 Document Number: 593276
Diets in Developing Countries are usually based on a variety of plant foods that often are the main sources of iron (Fe) and zinc (Zn). The objectives of this study were: (1) to determine the total and dialysable amounts of Fe and zinc in foods from Northern Mexico (Sonora) and from Southern Mexico (Oaxaca); and (2) to evaluate the effect of dietary meat content on the dialysable levels of Fe and Zn. Methods to estimate the total dialysable amounts of Fe and Zn were those of the AOAC and of Shen et al. Total Fe levels in Northern Mexican foods ranged from 0.78+or-0.0 to 11.59+or-0.03 mg/100 g dry weight (DW). In foods from Southern Mexico, Fe levels ranged from 0.86+or-0.18 to 8.8+or-0.57 mg/100 g (BS). Total Zn values ranged from 0.91+or-0.00 to 13.58+or-0.05 mg/100 g DW in Sonora, and from 0.64+or-0.18 to 20.80+or-0.33 mg/100 g DW in Oaxaca. In Northern Mexican foods, dialysable Fe values ranged from 0.1+or-0.04% to 10.6+or-0.36%, and for the dialysable Zn values ranged from 4.0+or-0.21% to 55.32+or-0.14%. In comparison, the range of values for dialysable Fe and Zn from Oaxaca foods were from 0.22+or-0.06% to 9.40+or-0.14% and from 2.41+or-0.26% to 54.27+or-1.49%, respectively. The mean value of dialysable Fe was higher in the foods that contained meat or meat products (p=0.001).