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Biofortified Yellow-Fleshed Potatoes Provide More Absorbable Zinc than a Commonly Consumed Variety: A Randomized Trial Using Stable Isotopes in Women in the Peruvian Highlands

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Title Biofortified Yellow-Fleshed Potatoes Provide More Absorbable Zinc than a Commonly Consumed Variety: A Randomized Trial Using Stable Isotopes in Women in the Peruvian Highlands
 
Creator Liria-Domínguez, M.R.
Penny, M.E.
Kroon, P.A.
Burgos, G.
Dainty, J.
Zeder, C.
Zimmermann, M.
King, J.C.
Mithen, R.
Boy, E.
Al-Jaiballi, O.
Fairweather-Tait, S.
 
Subject zinc
biofortification
potatoes
stable isotopes
 
Description Abstract
Background
Zinc biofortified potatoes have considerable potential to reduce zinc deficiency due to their low levels of phytate, an inhibitor of zinc absorption, and their high consumption, especially in the Andean region Peru.

Objective
The purpose of this study was to measure fractional and total zinc absorption from a test meal of biofortified compared with regular potatoes.

Methods
We undertook a single-blinded randomized crossover study (using 67Zn and 70Zn stable isotopes) in which 37 women consumed 500 g biofortified or regular potatoes twice a day. Urine samples were collected to determine fractional and total zinc absorption.

Results
The zinc content of the biofortified potato and regular potato was 0.48 (SD: 0.02) and 0.32 (SD: 0.03) mg/100 g fresh weight, respectively. Mean fractional zinc absorption from the biofortified potatoes was lower than from the regular potatoes, 20.8% (SD: 5.4%) and 25.5% (SD: 7.0%), respectively (p
 
Date 2023-08
2023-09-08T15:01:28Z
2023-09-08T15:01:28Z
 
Type Journal Article
 
Identifier Liria-Domínguez, M.R.; Penny, M.E.; Kroon, P.A.; Burgos, G.; Dainty, J.; Zeder, C.; Zimmermann, M.; King, J. C.; Mithen, R.; Boy, E.; Al-Jaiballi, O.; Fairweather-Tait, S. 2023. Biofortified Yellow-Fleshed Potatoes Provide More Absorbable Zinc than a Commonly Consumed Variety: A Randomized Trial Using Stable Isotopes in Women in the Peruvian Highlands. Journal of Nutrition. ISSN 1541-6100. 33 p.
1541-6100
https://hdl.handle.net/10568/131812
https://doi.org/10.1016/j.tjnut.2023.08.028
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Format 33 p.
 
Publisher Elsevier
 
Source Journal of Nutrition