Selenium Availability and Protein Digestibility in Homogenised Infant Foods
The understanding of the role of selenium (Se) in health has grown during the latest years, and as any essential trace element has multiple metabolic functions determined mainly on dosage. Thus, low intakes can result in clinical signs of deficiency, whereas excessive intakes may produce signs of toxicity (1). It has become also obvious that the greatest health risks of Se deprivation are mainly found among infants and children (2). Although breast milk or infant formula continue to provide the main source of energy and nutrient intakes of infants (3), at the age of 6 months, usually, begin to eat semi-solid foods as a complementary alimentation called beikosts (4). Because of the variability of ingredients in this kind of food the information on Se content is not consistent or frequently studied, in contrast to accurate data on the Se content of adult foods. Only few studies have been published on Se content in beikosts foods and on the effects of this food source on bioavailability (5–7). Therefore, some of these types could be important as a source of biologically available Se (2). Since an alternative to the in vivo measurement of the availability of trace elements is the use of in vitro techniques (8), we conducted the present in vitro study (9) to estimate the Se availability in infant foods and their relationship with protein digestibility.
KeywordsProtein Digestibility Infant Food Gastrointestinal Digestion Hydride Generation Atomic Absorption Spectrometry Adult Food
Unable to display preview. Download preview PDF.
- 1.G.F. Combs, Scand. J. Work Environ. Health 19, 119–121 (1993).Google Scholar
- 2.R.E. Litov and G.F. Combs, Pediatrics 87, 339–351 (1991).Google Scholar
- 3.Committee on Medical Aspects of Food Policy (COMA), in 45 Weaning and The Weaning Diet, London, pp.64-69(1995).Google Scholar
- 4.F. Rincón-León, P. Abellàn-Ballesta and G. Zurera-Cosano, Journal of Micronutrient Analysis 8, 43–53 (1990).Google Scholar
- 8.J.B. Luten, W. Bouquet, M.M. Burggraaf and J. Rus, in Trace element: Analytical Chemistry in Medicine and Biology, P. Brätter and P. Schramel, eds., Walter de Gruyter et al., Berlín/New York, pp. 509–519 (1987).Google Scholar
- 9.D.D. Miller, B.R. Schricker, R.R. Rasmussen and D. Van Campen, Am. J. Clin. Nutr. 34, 2248–2256 (1981).Google Scholar
- 11.AOAC, Official Methods of Analysis, 14th edn, S. Williams, ed., Arlington, VA (1990).Google Scholar
- 12.L.H. Foster and S. Sumar, Nutrition and Food Science 5, 17–23 (1995).Google Scholar
- 13.O.A. Levander, in Selenium-tellurium in the environment, Industrial Health Foundation, Pittsburgh, pp. 26–53(1976).Google Scholar
- 14.G.F. Combs and S.B. Combs, The role of selenium in nutrition, Academic Press, New York (1986).Google Scholar
- 16.M.G.E. Diepenmaat-Wolters and H.A.W. Schreuder, in Bioavailability’93, part. 2, U. Schlemmer, ed., Ettlingen, Germany, pp. 43–47 (1993).Google Scholar