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Calcium availability in breakfast cereals: effect of other food components

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Abstract

The breakfast cereals are among the main sources of calcium, but the other dietary components may influence on availability of this element. The purpose of this study is to establish the availability of calcium in the breakfast cereals marketed in Spain and compare the positive and negative effects of various components of these foods. The availability of calcium (expressed as % dialysed Cr) from breakfast cereals (n = 93) is evaluated by an in vitro method that involves a simulated human gastrointestinal digestion followed by measurement of dialysability of Ca by AAS. Dialysable Ca ranged from 0.59 to 26.21 %, with a mean value of 7.5 ± 5.88 %. Different correlations are studied between calcium and other breakfast cereal components (lipids, carbohydrates, minerals, vitamins…). Calcium dialysable is correlated significantly with total lipid and quality lipid, iron or starch (p = 0.0079, 0.0371, 0.0356 and 0.0115, respectively). This parameter is affected negatively by the fibre (r = −0.2947) and total phosphorus (r = −0.2426).

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Authors and Affiliations

  1. Nutrition and Food Science, University of Alcala, Madrid, Spain

    Ma. Victorina Aguilar, Carmen Mateos, Isabel Meseguer & Ma. Martinez-Para

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  1. Ma. Victorina Aguilar
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  2. Carmen Mateos
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  3. Isabel Meseguer
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  4. Ma. Martinez-Para
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Correspondence to Ma. Victorina Aguilar.

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Aguilar, M.V., Mateos, C., Meseguer, I. et al. Calcium availability in breakfast cereals: effect of other food components. Eur Food Res Technol 235, 489–495 (2012). https://doi.org/10.1007/s00217-012-1773-0

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  • DOI: https://doi.org/10.1007/s00217-012-1773-0

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