The addition of milk or yogurt to a plant-based diet increases zinc bioavailability but does not affect iron bioavailability in women

Jorge L. Rosado, Margarita Díaz, Karla González, Ian Griffin, Steven A. Abrams, Roxana Preciado

Research output: Contribution to journalArticle

31 Citations (Scopus)

Abstract

The addition of milk and milk-based products to the diets of individuals subsisting on plant-based diets was reported to have positive effects on nutritional status and functional outcomes such as growth, morbidity, and cognition. We examined the effect of the addition of milk or yogurt on the bioavailability of zinc and iron from a plant-based rural diet. The subjects were 48 Mexican women (30.9 ± 5.7 y) who habitually consumed a plant-based diet. The women were assigned to 1 of 3 groups: 1) the typical rural Mexican diet, 2) that diet with milk added, or 3) that diet with yogurt for 13 d. Zinc absorption was measured after extrinsically labeling meals with 67Zn and an i.v. dose of 70Zn; iron absorption was measured by extrinsically labeling meals with 58Fe and a reference oral dose of 57Fe. Including milk and yogurt in the diet increased zinc absorption by 50 and 68%, respectively (P < 0.05). The 3 groups did not differ in the percentage iron absorption. The total amount of zinc absorbed was increased (P < 0.05) by 70% when milk was added to the meal and 78% when yogurt was added. The total amount of iron absorbed did not differ among the groups. The addition of milk and yogurt to a plant-based diet high in phytate increases zinc bioavailability without affecting iron bioavailability.

Original languageEnglish (US)
Pages (from-to)465-468
Number of pages4
JournalJournal of Nutrition
Volume135
Issue number3
StatePublished - Mar 2005
Externally publishedYes

Fingerprint

plant-based diet
Yogurt
yogurt
Biological Availability
bioavailability
Zinc
Milk
Iron
zinc
iron
Diet
milk
diet
iron absorption
Meals
dosage
phytic acid
cognition
Phytic Acid
morbidity

Keywords

  • Iron absorption
  • Mexican diets
  • Nutrient bioavailability
  • Stable isotopes
  • Zinc absorption

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science

Cite this

Rosado, J. L., Díaz, M., González, K., Griffin, I., Abrams, S. A., & Preciado, R. (2005). The addition of milk or yogurt to a plant-based diet increases zinc bioavailability but does not affect iron bioavailability in women. Journal of Nutrition, 135(3), 465-468.

The addition of milk or yogurt to a plant-based diet increases zinc bioavailability but does not affect iron bioavailability in women. / Rosado, Jorge L.; Díaz, Margarita; González, Karla; Griffin, Ian; Abrams, Steven A.; Preciado, Roxana.

In: Journal of Nutrition, Vol. 135, No. 3, 03.2005, p. 465-468.

Research output: Contribution to journalArticle

Rosado, JL, Díaz, M, González, K, Griffin, I, Abrams, SA & Preciado, R 2005, 'The addition of milk or yogurt to a plant-based diet increases zinc bioavailability but does not affect iron bioavailability in women', Journal of Nutrition, vol. 135, no. 3, pp. 465-468.
Rosado, Jorge L. ; Díaz, Margarita ; González, Karla ; Griffin, Ian ; Abrams, Steven A. ; Preciado, Roxana. / The addition of milk or yogurt to a plant-based diet increases zinc bioavailability but does not affect iron bioavailability in women. In: Journal of Nutrition. 2005 ; Vol. 135, No. 3. pp. 465-468.
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