The body varies in its capacity to absorb and use the minerals in food. For example, spinach contains considerable calcium, but only about 5% of it becomes absorbed. The same holds true for dietary iron, which the intestines absorbs with an average efficiency of 5 to 10%. Factors that affect the bioavailability of minreals in food include:
Type of food: The small intestine readily absorbs minerals contained in animal products because they do not contain plant binders and dietary fibers that hinder digestion and absorption.
Mineral-mineral interaction: Many minerals have the same molecular weight and hence competes for intestinal absorption. This makes it unwise to consume an excess of any one mineral.
Vitamin-mineral interaction: Various vitamins interact with minerals in a manner that affects mineral bioavailability. From a positive perspective, vitamin D facilitates calcium absorption, while vitamin C improves intestinal absorption of iron.
Fiber-mineral interaction: High fiber intake blunts the absorption of calcium, iron, magnesium, and phosphate by binding them and causing them to pass unabsorbed throught the digestive tract.
No comments:
Post a Comment