Breads were prepared with flour fortified with calcium (Ca) at four levels : 211 (U.S. enrichment standard), 446,924, and 1,412 mg/100 g of flour.
Corresponding diets prepared with these breads and fed to growing rats for four weeks provided 25 (diet A), 50 (diet B), 100 (diet C), and 150% (diet D) of their Ca requirement After four weeks, the Ca content of the femurs of these rats had increased significantly as Ca in the diet increased up to 100% of requirement but not beyond.
The increase in femur strength was significant only between diet A and diet B. Apparent Ca absorption increased as Ca in the diet increased, but Ca absorbed from diet D was not retained any better than that absorbed from diet C. Overall, the data suggested that Ca in highly fortified breads was well absorbed and retained, and that the rats'Ca status early in life was greatly improved.
Flour fortified with Ca up to the 924-mg level (4.4x the mandated enrichment level) had no adverse effect on bread quality.
These breads can be labeled a « good source of » or « high in » Ca.
Mots-clés Pascal : Etude expérimentale, Rat, Rodentia, Mammalia, Vertebrata, Produit alimentaire enrichi, Pain blé, Farine blé, Calcium, Assimilation, Calcification, Produit cuisson, Produit céréalier, Nutrition, Elément minéral, Aliment santé, Os, Enrichissement
Mots-clés Pascal anglais : Experimental study, Rat, Rodentia, Mammalia, Vertebrata, Fortified product, Wheat bread, Wheat flour, Calcium, Assimilation, Calcification, Bakery product, Cereal product, Nutrition, Inorganic element, Health food, Bone, Enrichment
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 99-0370135
Code Inist : 002A35B03. Création : 14/12/1999.