European Food Research and Technology

, Volume 226, Issue 3, pp 531–536 | Cite as

In vitro chromium availability in breakfast cereals

  • Carmen José Mateos
  • María Victorina AguilarEmail author
  • María Carmen Martínez Para
Original Paper


Chromium (Cr) availability (expressed as percentage dialysed Cr) in breakfast cereals (n = 93) was evaluated by an in vitro method of simulated human gastrointestinal digestion followed by GFAAS measurement of dialysed Cr. The dialysed Cr ranged from 0.48 ± 0.07 to 3.26 ± 0.04%. The Cr dialysability was independent of the total amount of this mineral in the breakfast cereals. Correlations between chromium and other breakfast cereal components (lipids, carbohydrates, minerals, vitamins) were also studied. The dialysed Cr values were significantly correlated with the total and unsaturated lipids (p < 0.005). Such other food components as starch, sucrose, fibre, proteins, and various micronutrients were not significantly correlated with the dialysable Cr.


Chromium Availability Breakfast cereal 


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Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  • Carmen José Mateos
    • 1
  • María Victorina Aguilar
    • 1
    Email author
  • María Carmen Martínez Para
    • 1
  1. 1.Department of Nutrition and Bromatology, Faculty of PharmacyUniversity of AlcaláMadridSpain

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