Mineral Bioavailability of Fortified Food Based on Skim Milk Powder in Rats

• Published in: Eiyōgaku zasshi Vol. 55; no. 4; pp. 189 - 196
• Main Authors: Aoe, Seiichiro, Kato, Ken, Toba, Yasuhiro, Takada, Yukihiro
• Format: Journal Article
• Language: English
• Published: The Japanese Society of Nutrition and Dietetics 1997
• Subjects: calcium bioavailability; magnesium; mineral; skim milk powder; vitamin D
• ISSN: 0021-5147; 1883-7921; 1883-7921
• DOI: 10.5264/eiyogakuzashi.55.189

An investigation was conducted using adult female rats regarding mineral absorption and bioavailability (observed as increase of bone mineral contents and bone strength) of the food consisting basically of skim milk powder, fortified with calcium, vitamin D and collagen by comparing with CaHPO4, a fish bone powder, and an ordinary skim milk powder. No significant differences were found among the four groups in body weight gain, food intake or food efficiency. However, breaking force, breaking energy and calcium content of the femur in the fortified food group were significantly higher than those in the CaHPO4 group. Serum lα, 25 (OH)2D3 concentration and apparent mineral (calcium and phosphorus) absorption rates in the fortified food group were also higher than those in the other three groups. These results indicate that enhanced strength of the bones observed in rats fed the fortified food may be mainly due to increased mineral absorption. It is concluded that the fortified food is a desirable foodstuff for better mineral bioavailability.