اسيد فيتيك و نسبت مولي آن به روي درنان هاي مصرفي تبريز

PHYTIC ACID AND ITS MOLAR RATIO TO ZINC IN CONSUMED BREADS IN TABRIZ

Background & Aims: Zinc deficiency is one of the nutritional problems in our country. Phytic acid to zinc molar ratio is a main factor for determination of zinc bioavailability in foods, therefore we decided to measure phytate and itʹs molar ratio to zinc in flour and various breads- including: Lavash(hand- and Machine cooked), Mashini, Sangak, Oskoo, Barbari, Roghani and Bagget- and compare them with WHO cut-offs. Materials & Methods: Study was a descriptive, analytical, cross sectional study. 10 samples from each bread and 8 samples from flour were got. Phytic acid, zinc, and iron were measured, and then phytate to zinc molar ratio were calculated. Results: Zinc and iron content of samples were: 0.73-1.40 and 0.72-1.87 mg/l00 g, respectively. Mean of phytate and itʹs molar ratio to zinc in flour were: 262.75 (with 95% confidence interval: 210.38-315.11) and 19.36 (with 95% confidence interval: 14.93-23.79), respectively. For breads above indices were 108.47 (with 95% confidence interval: (93.75-123.31) and 8.91(with 95% confidence interval: 7.76-10.06), respectively (p<0.05). From breads Bagget had the lowest and Machine cooked Lavash had the highest amount of phytate and phytate 1 zinc molar ratio. According to WHO cut-off, zinc in Baggct and Roghani had good bioavailability, while other breads had moderate and flour had low zinc bioavailability. Discussion: Bread is an important source for minerals such as zinc and iron, but because of high phytate and phytate to zinc molar ratio, its minerals cannot be absorbed well. With attention to high consumption of bread in our community, it is essential to decrease phytate and itʹs molar ratio to zinc in breads by using from appropriate approaches.