Universidad de Córdoba BIODISPONIBILIDAD MINERAL DE ...

Resultados
In relation to zinc fortification of foods, it is necessary to mention that the
zinc content of foods is low, even in those foods considered sources of zinc
(Johnson et al., 1996; Sandstead and Smith 1996) and that zinc in meals, to
high pH, forms hidroxides which precipitate and diminish its availability (Shen et
al1994). These facts of zinc nutritional physiology force one to fortify foods with
this trace element, especially those foods dedicated to the feeding of groups
whose zinc requirement is essential for an appropriate development, such as
infant community. Zinc compounds commonly used in food fortification are zinc
sulphate and zinc oxide (Johnson et al., 1998), stressing the first is a
consequence of an appropriate availability, although it interacts with the food
matrix producing a non-desirable food flavour and zinc oxide is insoluble in
liquid foods so its use is restricted to solid foods. Moreover, of these
supplements, at the present time, a new compound is being investigated; zinc
gluconate stabilized with glycine which presents the same availability as zinc
sulfate, has high solubility, soft taste, no modification of sensorial food
characteristics and low cost (Salguerio et al, 2000).
Conclusions
Due to zinc being essential in maintenance of many metabolic functions, it
is necessary for an appropriate contribution of this element, especially in
periods of life when growth and cellular differentiation is at a maximum
(childhood and pregnancy). Considering that zinc content in foods is low, it is
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