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At least 199 records · Page 11Linked to original sources
PubMed1999

The effect of breakfast cereal on diet and serum cholesterol: a randomized trial in North Karelia, Finland.

OBJECTIVE: To test the hypothesis that a high carbohydrate breakfast with breakfast cereal leads to a meaningful reduction in dietary energy intake from fat, especially from saturated fat, and thus lower serum cholesterol levels. DESIGN: An open randomized controlled cross-over trial. The subjects were randomized into intervention breakfast cereal or usual breakfast (control) groups. SETTING: Free-living subjects aged 29-71 y in Eastern Finland SUBJECTS: 224 enrolled, 209 completed the study. The subjects were recruited from a survey of a random population sample and from other sources, and their serum cholesterol was not lower than 5.0 mmol/l. Recruited persons did not have any chronic disease or very low saturated fat intake. INTERVENTION: The cereal group consumed 80 g (men) or 60 g (women) cereal at breakfast and the control group continued their usual dietary habits for six weeks. After a wash out of six weeks, a cross-over with another six week trial period took place. Measurements (including serum samples and a 3 d food record) took place before and after the two trial periods. RESULTS: The intervention period led to 2.5 en% (energy percent units) reduction in saturated fatty acids intake. The reduction in total fat intake was 5.5 en%. This was compensated for by increased intake of carbohydrates. The reduction in saturated fatty acids intake led to modest (but in group 1 significant) 0.15 mmol/l (2.5%) reduction in total serum cholesterol level. CONCLUSIONS: The trial showed that regular cereal breakfast can lead to reduced intake of total and saturated fatty acids of the daily diet and consequently to reduction in serum cholesterol level.

Adult↗
PubMed2001

Early introduction of cereals into children's diets as a risk-factor for grass pollen asthma.

BACKGROUND: The prevalence of asthma has increased from the 1950s to the 1990s. The relationship between diet and asthma is an area of controversy that has never been fully evaluated. Attempts at dietary prevention of asthma have produced conflicting results. We have recently identified allergens from cereals that show cross-reactivity with proteins in grass pollen. An early intake of cereals in the diet during early life might cause IgE sensitization to cereals. It is not known whether such sensitization predisposes the development of allergy to pollen. METHODS: To test this hypothesis, a cross-sectional study and an observational case-control analysis of reviewed data were carried out on 16381 patients who had been admitted to our Allergy Unit between 1989 and 1999. All the patients underwent allergy tests to identify asthma risk-factors. All information in our data base was analysed using the SPSS computer system. RESULTS: There has been an increase of 7.8% in incidences of allergic asthma and a 7.3% increase in asthma due to grass pollen in the last decade. Grass-pollen asthma was associated with sensitization to cereals. The early introduction of cereals in the diet of children was found to be a risk factor for grass-pollen asthma (OR = 5.95; 95% CI 3.89-9.10). CONCLUSIONS: These findings document the progression of allergic asthma during a decade in a large sample of people who were influenced by similar environmental conditions and studied with the same diagnostic methods. This study represents the largest database of patients in which a common food is shown to be a risk factor for asthma.

Adult↗
PubMed2002

Arabidopsis is susceptible to the cereal ear blight fungal pathogens Fusarium graminearum and Fusarium culmorum.

The fungal pathogens Fusarium graminearum and F. culmorum cause ear blight disease on cereal crops worldwide. The disease lowers both grain quality and grain safety. Disease prevalence is increasing due to changes in cropping practices and the difficulties encountered by plant breeders when trying to introgress the polygene-based resistance. The molecular basis of resistance to Fusarium ear blight in cereal species is poorly understood. This is primarily due to the large size of cereal genomes and the expensive resources required to undertake gene function studies in cereals. We therefore explored the possibility of developing various model floral infection systems that would be more amenable to experimental manipulation and high-throughput gene function studies. The floral tissues of tobacco, tomato, soybean and Arabidopsis were inoculated with Fusarium conidia and this resulted in disease symptoms on anthers, anther filaments and petals in each plant species. However, only in Arabidopsis did this initial infection then spread into the developing siliques and seeds. A survey of 236 Arabidopsis ecotypes failed to identify a single genotype that was extremely resistant or susceptible to Fusarium floral infections. Three Arabidopsis floral mutants that failed to develop anthers and/or functional pollen (i.e. agamous-1, apetala1-3 and dad1) were significantly less susceptible to Fusarium floral infection than wild type. Deoxynivalenol (DON) mycotoxin production was also detected in Fusarium-infected flowers at >1 ppm. This novel floral pathosystem for Arabidopsis appears to be highly representative of a serious cereal crop disease.

AGAMOUS Protein, Arabidopsis↗
PubMed2002

Dietary fibre content and nutrient claims relative to the faecal bulking efficacy of breakfast cereals.

The correspondence between the dietary fibre contents of 28 breakfast cereals and their faecal bulking efficacies was measured and used to assess criterion values controlling nutrient claims for dietary fibre. A valid, standardised rat assay was used to measure faecal bulking efficacy as the content of wheat bran equivalents for faecal bulk (WBEfb) in the cereals. Regression analysis of WBEfb content against dietary fibre content allowed the adequacy of criterion fibre values for claims of 'source of fibre,' 'high in fibre' and 'very high in fibre' to be assessed relative to a daily reference requirement of 63 WBEfb, based on human data. Faecal bulking by breakfast cereals was much lower than implied by the dietary fibre claims associated with them. Many more were claimed to be 'high' or 'very high' in dietary fibre (n = 13) than were 'high' or 'very high' in faecal bulking efficacy (n = 4). Conversely, dietary fibre requirements per serving predicted from WBEfb requirements, as necessary to maintain adequate faecal bulk in the current Australian diet, were much higher (4.4 g) than the criterion fibre content (1.5 g) for the most modest claim, 'source of fibre'. After removing four high-bran cereals (>15% dietary fibre) from the analysis, a modest correlation of r = 0.62 between dietary fibre content and faecal bulk was obtained. It is concluded that, with respect to breakfast cereals, fibre values specified for nutrient claims are too low, dietary fibre content is not a reliable guide to faecal bulking efficacy and direct measures of faecal bulking capacity would be more useful than dietary fibre content in describing faecal bulking efficacy for evidence-based food choice.

Colon↗
PubMed2003

Effects of fructo-oligosaccharide-supplemented infant cereal: a double-blind, randomized trial.

Fructo-oligosaccharides (FOS) may have potential benefits, since they exhibit many soluble dietary fibre-like properties. Foods currently available for weaning infants are generally low in fibre content and lack these potential benefits. Data documenting tolerance of FOS in weaning foods are greatly lacking. Our present objective was to evaluate the tolerance and gastrointestinal effects of FOS-supplemented infant cereal used as a daily addition to the diet of healthy infants. Healthy infants were randomly assigned to receive either 0.75 g FOS per serving of cereal or placebo for 28 d. The primary outcome of interest was gastrointestinal tolerance, which was assessed by daily parental reporting of functional variables for 28 d, including stool patterns and signs and symptoms of gastrointestinal tolerance. Secondary outcomes were also measured including: cereal intake (g cereal and g FOS/d), stool pH, changes in anthropometric measurements and adverse events. The study population included a total of fifty-six infants, age range 16.2-46.2 weeks with a mean age of 32.5 (sd 8.9) weeks; twenty-nine infants were randomized to the control group (age 31.8 (sd 9.0) weeks) and twenty-seven to the FOS-supplemented group (34.7 (sd 8.9) weeks). Average daily total intake per infant and average intake per serving were similar in both groups. Average FOS consumption was 0.74 (sd 0.39) g/d and as high as 3.00 g/d. Stool consistency was less likely to be described as 'hard', and more likely to be described as 'soft' or 'loose', in the FOS v. control group. The mean number of stools per infant was 1.99 (sd 0.62) per d in the FOS-supplemented group compared with 1.58 (sd 0.66) in the control group (P=0.02). There were no differences between the groups in reporting for crying, spitting-up or colic. No differences were found for stool pH. FOS-supplements added to cereal were well tolerated in doses of up to 3.00 g/d. FOS consumption led to more regular and softer stools, without diarrhoea, as well as less-reported frequency of symptoms associated with constipation such as hard stools or skipped days without stool. The present study is one of few studies documenting tolerance to increased fibre intake in the form of FOS as part of a weaning food.

Chi-Square Distribution↗
PubMed2005

Iron availability of a fortified processed wheat cereal: a comparison of fourteen iron forms using an in vitro digestion/human colonic adenocarcinoma (CaCo-2) cell model.

In this three-phase study we first compared the availability of fourteen Fe forms in a wheat-based ready-to-eat breakfast cereal using an in vitro digestion/human colonic adenocarcinoma (CaCo-2) cell model. We then investigated the effect of milk and/or coffee on those fortified cereals found in phase 1 to show promising increases in Fe availability. The Fe forms assessed in phase 1 were reduced (control), carbonyl, electrolytic, FePO(4), FeSO(4), FeCO(3), Na(2)FeEDTA, Ferrochel (Albion Laboratories, Clearfield, UT, USA; ferrous bis-glycinate), encapsulated ferrous fumarate, FeSO(4), ferrous lactate and Biofer (LipoTech, Britwell Salome, Oxfordshire; FeSO(4)), SQM (Sea-Questra-Min Iron; Quali Tech, Chaska, MN, USA; polysaccharide-complexed FeSO(4)) and Sun Active (Taiyo Kagaku, Yokkaichi, Japan). All these forms increased Fe uptake compared with the unfortified cereal. Relative to the control, the following increases in Fe availability were observed: electrolytic, 52 %; ferrous fumarate, 30-35 %; Sun Active, 78 %; Ferrochel, 125 %; Na(2)FeEDTA, 291 %. Recent human studies have shown similar data with regard to Ferrochel, FeSO4 and Na(2)FeEDTA, with the latter being more bioavailable. Our phase-2 studies indicated that the addition of milk to FeSO(4)-fortified cereal increased Fe availability, but this availability was markedly decreased by the addition of coffee to the digest. Conversely, a loss in availability from Na(2)FeEDTA was observed with the addition of milk; however, the addition of coffee did not markedly affect Fe availability from this form. In phase-3 studies we observed increased Fe availability upon the addition of milk to cereals containing Ferrochel, FeSO(4), Sun Active, a mixture of reduced Fe and Na(2)FeEDTA or reduced Fe. For these forms we did not assess the behaviour after the addition of coffee. In conclusion, when considering possible fortificants for optimizing Fe bioavailability within a foodstuff, it is of paramount importance to consider the interaction between the fortified foodstuffs and other components of the meal (such as milk and coffee with a breakfast).

Caco-2 Cells↗
PubMed2003

Micronutrient intakes, micronutrient status and lipid profiles among young people consuming different amounts of breakfast cereals: further analysis of data from the National Diet and Nutrition Survey of Young People aged 4 to 18 years.

OBJECTIVE: To examine associations between breakfast cereal consumption and the dietary habits, nutrient intakes and nutritional status of young people, considering both nutrient adequacy and safety issues (fortification). METHODS: Using archived data from 1688 children in the (British) National Diet and Nutrition Survey of Young People aged 4 to 18 years, nutrient intakes and status were compared across thirds of breakfast cereal consumption (T1 to T3), adjusted for age and energy intake. Cereals provided on average 2%, 6% and 12% of energy in T1, T2 and T3, respectively, for boys; 1%, 4% and 10%, respectively, for girls. RESULTS: Intakes of iron, B vitamins and vitamin D were around 20-60% higher in T3 compared with T1, with significant linear relationships observed for iron, thiamin, riboflavin and folate (T1<T2<T3). After excluding low energy reporters and the unwell, 14% of girls had iron intakes below the Lower Reference Nutrient Intake and this varied fivefold between T1 and T3 (27%, 12% and 5%; P=0.0001). High consumers of breakfast cereals (T3) had better folate, vitamin B12 and riboflavin status and lower total and low-density lipoprotein cholesterol. There was also an association with thiamin and vitamin B6 status in girls. However, iron status (haemoglobin, ferritin and transferrin saturation) was not significantly different between groups, possibly due to lower meat intakes in T3. Total iron intakes were within tolerable levels (maximum of 32 mg day(-1) in one girl taking supplements). CONCLUSIONS: The nutritional benefits of breakfast cereals are demonstrated in status measurements as well as in nutrient intakes in this study. Concerns about excessive iron intakes from fortification appear unjustified.

Adolescent↗
PubMed2002

Effect of feeding whole cereals on performance, starch digestibility and duodenal particle size distribution in broiler chickens.

1. An experiment was conducted to study the effects of whole wheat, oats and barley at different inclusion levels on performance, starch digestibility, duodenal particle size distribution, gizzard weight and pH of gizzard contents for broiler chickens. 2. Feed consumption and weight gain were significantly reduced when ground cereals were replaced by whole cereals (P < 0.05). However, feed conversion efficiency was not affected by inclusion of up to 440 g/kg of whole wheat, and up to 300 g/kg of whole oats and barley. 3. Duodenal particle size was measured by laser diffraction to below 1 micron in size. A remarkably large proportion of particles were below 100 microns, with as much as 50% of the particles in the duodenum being below 40 microns in size. Inclusion of moderate amounts of whole cereals reduced the duodenal mean particle size. Large inclusions of whole cereals decreased (P < 0.05) the proportion of particles up to 40 microns in size, and increased (P < 0.05) the proportion with size between 100 and 300 microns. 4. Starch digestibility was improved (P < 0.05) by replacing ground wheat or barley with whole wheat or barley. 5. There was no consistent effect of cereal species or feed form on the pH value of the gizzard contents.

Animals↗
PubMed1990

Fermentative characteristics of cereal brans and vegetable fibers.

Dietary fiber has been suggested to alter the colonic environment and protect against colorectal diseases, but several recent epidemiological studies indicate that cereal and vegetable fibers may not confer the same benefit. To address this issue, five common cereal brans (barley, corn, oat, rice, and wheat) and five vegetable fiber isolates (broccoli, cabbage, carrot, cauliflower, and lettuce) were fermented in vitro with human fecal microbiota for 4, 8, 12, and 24 hours. Short-chain fatty acid (SCFA), hydrogen (H2), and methane (CH4) productions and neutral-detergent fiber (NDF) digestibility differed significantly with fiber source. The vegetable fibers were significantly more fermentable than were the cereal brans, as evidenced by greater NDF digestibility and increased productions of SCFA, H2, and CH4, despite the presence of fermentable starch and protein in the latter. We concluded that vegetable fibers may more effectively stimulate colonic fermentation than cereal brans do. These findings suggest an attribute (i.e., fermentability) that may partially explain previously observed differences between vegetable and cereal fiber consumption patterns and colorectal carcinogenesis.

Colorectal Neoplasms↗
PubMed2003

Mycotoxins in infant cereal foods from the Canadian retail market.

Three hundred and sixty-three samples of cereal-based infant foods were collected from the Canadian retail marketplace over 3 years. The samples included oat-, barley-, soy-, and rice-based infant cereals, mixed-grain infant cereals, teething biscuits, creamed corn, and soy-based formulas. Samples were analysed for targeted mycotoxins (deoxynivalenol, nivalenol, HT-2 toxin, zearalenone, ochratoxin A, fumonisins B(1) and B(2), and five ergot alkaloids). Soy-based cereals (which usually contain corn) exhibited the highest incidences of deoxynivalenol (100%), zearalenone (46%) and fumonisins (75%). Overall, deoxynivalenol was the most frequently detected mycotoxin--it was detected in 63% of samples analysed. Survey results demonstrated the regular occurrence of multiple mycotoxins in cereal-based infant foods.

Canada↗
PubMed2004

Total and acid-soluble fluoride content of infant cereals, beverages and biscuits from Brazil.

Total fluoride (TF) and HCl 0.01 M ('gastric juice')-soluble fluoride (SF) were analysed in infant foods, beverages and calcium-rich biscuits. Samples were divided into seven categories: children cereals (A), chocolate-flavoured milk (B), soy beverages (C), filled biscuits (D), non-filled biscuits (E), wafer biscuits (F) and corn starch biscuits (G). Mean TF concentrations +/- SD (amplitude, unit microgram F ml-1 or microgram F g-1) were: (A) 4.25 +/- 3.04 (0.20-7.84, n = 6); (B) 0.34 +/- 0.47 (0.05-1.27, n = 6); (C) 0.15 +/- 0.07 (0.09-0.29, n = 8); (D) 8.44 +/- 1.76 (7.65-10.47, n = 4); (E) 12.41 +/- 1.15 (10.69-13.68, n = 4); (F) 0.35 +/- 0 (0.34-0.36, n = 4) and (G) 7.77 +/- 1.12 (6.86-8.68, n = 2). Five samples of cereals, one sample of chocolate-flavoured milk and 10 samples of biscuits were analysed for SF. In cereals analysed for SF, all fluoride was soluble, while for the chocolate-flavoured milk, approximately 50% of TF was soluble. Regarding the biscuits analysed for SF approximately 20% of TF was soluble. It was observed that some of the cereals and beverages, and most of the biscuits analysed, might be important contributors to total daily fluoride intake. When consumed just once per day, cereals and beverages might supply up to 25% of the maximum recommended daily fluoride intake (0.07 mg F kg-1 body weight) for a 2-year-old child (12 kg). For the filled, non-filled and corn starch biscuits, when 3, 32 or 20 units of them, respectively, are consumed just once per day, they may supply up to 16% of the maximum recommended daily fluoride intake. However, only approximately 25% of fluoride absorption occurs from the stomach and 75% from the small intestine. Therefore, a higher fluoride bioavailability is possible.

Animals↗
PubMed2005

Effect of ripe fruit pulp on the sensory and nutritive quality of ready-to-eat breakfast cereal produced from maize and soybean flours and cassava starch blends.

The effects of various concentrations of different ripe fruit pulps on the sensory and nutritive quality of breakfast cereal were studied. The breakfast cereal was formulated using 1 kg composite flour (composed of 600 g maize flour and 400 g soy flour) in addition to 100 g cassava starch, 225 g sugar and 12 g salt. Pineapple, pawpaw and banana ripe fruit pulps were added separately to the breakfast formulation at concentrations of 0, 100, 200, 300 and 400 g/kg composite flour. Using sensory evaluation, the data obtained showed that samples containing 100 g pineapple, 100 g banana pulp and 100 g pawpaw fruit pulp per kilogram of composite flour (equivalent to 7% of the total weight of the breakfast cereal formulation) were the most acceptable of all concentrations. These samples were comparable in sensory evaluation scores with the commercial breakfast cereal sample Golden morn. Chemical analysis also showed that there was increase in ss-carotene (vitamin A precursor) and vitamin C and a slight increase in the mineral content of the breakfast cereal as a result of the addition of fruit pulp.

Consumer Behavior↗
PubMed2002

Stress, breakfast cereal consumption and cortisol.

Recent research has shown that regular consumption of breakfast cereal is associated with lower stress levels and reports of better physical and mental health. The present study examined this issue using an objective indicator of stress, salivary cortisol. The results showed that stress was associated with higher cortisol levels and daily consumption of breakfast cereal was associated with lower cortisol levels. Although it was not possible to rule out all the alternative explanations of the association between breakfast cereal consumption and cortisol, analyses did show that the effect could not be accounted for by general health or nutritional status. The effects of breakfast cereal consumption and stress were also independent, which shows that the effects of breakfast found here cannot be due to stress buffering. Further research manipulating the nutrient content of the breakfast cereal is now required to provide further information about the mechanisms underlying this effect.

Adult↗
PubMed1989

Nutritional improvement of cereals by fermentation.

Cereal grains form a major source of dietary nutrients for all people, particularly those in the developing countries. However, compared with animal foods, nutritional quality of cereal grains is inferior due to lower protein content, deficiency of certain essential amino acids, lower protein and starch availabilities, and the presence of some antinutritional factors. Fermentation of cereals for a limited period of time improves amino acid composition and vitamin content, increases protein and starch availabilities, and lowers the levels of antinutrients. In this review, the available literature concerning the nutritional improvement of cereals by fermentation has been compiled and is critically analyzed. The traditional foods prepared by fermentation of cereals in different parts of the world are briefly described and future research needs to improve their nutritional contribution are addressed.

Edible Grain↗
PubMed1979

Zinc nutritional status of young middle-income children and effects of consuming zinc-fortified breakfast cereals.

The effects of consuming zinc-fortified ready-to-eat breakfast cereals were determined in a double-blind controlled study. The 96 healthy young children who participated (mean age 58 months) consumed either zinc-fortified cereal, providing 25% United States Recommended Dietary Allowance per 1 ounce serving (test children) or nonzinc-fortified cereals (controls) for a 9-month period. The test children were calculated on average to receive an additional 2.57 mg of zinc per day from this fortification program. This increment increased their mean daily zinc intake to a level that approached the Recommended Dietary Allowance (10 mg) of the National Academy of Sciences for children less than 10 years of age. By the end of the period, the test children (combined sexes) had a mean increment of plasma zinc that was 6.5 micrograms/dl greater than that of the control children (P less than 0.02). The test girls had a greater increment (28.5 micrograms/g) in hair zinc content than controls girls (P less than 0.05). There were no significant differences in other biochemical parameters including plasma copper and serum cholesterol. No significant differences in food intake or growth velocity were associated with the consumption of the zinc-fortified cereal. Multiple sex and time related differences occurred in plasma, hair, urine, and parotid saliva zinc concentrations that were unrelated to the type of cereal consumed.

Child↗
PubMed1990

Oat-bran cereal lowers serum total and LDL cholesterol in hypercholesterolemic men.

Oat bran lowers serum lipid concentrations in healthy and hyperlipidemic subjects. To determine the effects of a ready-to-eat oat-bran cereal on lipid concentrations, we fed control (corn flakes) and oat-bran cereal diets for 2 wk to 12 men with undesirably high serum total-cholesterol concentrations. Subjects were randomly assigned to one of the two diets upon admission to the metabolic ward. After completing the first diet, subjects completed 2 wk on the alternate diet. Intakes of carbohydrate, protein, fat, and cholesterol were virtually identical on the two diets. The oat-bran cereal provided 25 g oat bran/d. The oat-bran cereal diet compared with the corn flakes diet lowered serum total-cholesterol and serum LDL-cholesterol concentrations significantly by 5.4% (p less than 0.05) and 8.5% (p less than 0.025), respectively. Final body weights on each of the diets were similar. Ready-to-eat oat-bran cereal provides a practical means to incorporate soluble fiber into the diet to lower serum cholesterol.

Aged↗
PubMed2004

Breakfast cereal fortified with folic acid, vitamin B-6, and vitamin B-12 increases vitamin concentrations and reduces homocysteine concentrations: a randomized trial.

BACKGROUND: High homocysteine and low B vitamin concentrations have been linked to the risk of vascular disease, stroke, and dementia and are relatively common in older adults. OBJECTIVE: We assessed the effect of breakfast cereal fortified with folic acid, vitamin B-6, and vitamin B-12 on vitamin and homocysteine status. DESIGN: A randomized, double-blind trial was conducted in 189 volunteers aged 50-85 y. The subjects had no history of hypertension, anemia, asthma, cancer, or cardiovascular or digestive disease and did not regularly consume multiple or B vitamin supplements or highly fortified breakfast cereal. Subjects were randomly assigned to consume 1 cup (0.24 L) breakfast cereal fortified with 440 microg folic acid, 1.8 mg vitamin B-6, and 4.8 microg vitamin B-12 or placebo cereal for 12 wk. Blood was drawn at 0, 2, 12, and 14 wk. Methionine-loading tests were conducted at baseline and week 14. RESULTS: Final baseline-adjusted plasma homocysteine concentrations were significantly lower and B vitamin concentrations were significantly higher in the treatment group than in the placebo group (P < 0.001). The percentage of subjects with plasma folate concentrations < 11 nmol/L decreased from 2% to 0%, with vitamin B-12 concentrations < 185 pmol/L from 9% to 3%, with vitamin B-6 concentrations < 20 nmol/L from 6% to 2%, and with homocysteine concentrations > 10.4 micromol/L (women) or > 11.4 micromol/L (men) from 6.4% to 1.6%. The percentage of control subjects with values beyond these cutoff points remained nearly constant or increased. CONCLUSIONS: In this relatively healthy group of volunteers, consumption of 1 cup fortified breakfast cereal daily significantly increased B vitamin and decreased homocysteine concentrations, including post-methionine-load homocysteine concentrations.

Aged↗
PubMed1998

Addition of rice cereal to formula does not impair mineral bioavailability.

BACKGROUND: The effect of adding rice cereal to formula on calcium and iron bioavailability was studied. METHODS: Fourteen healthy infants were studied at 2-week intervals to assess the absorption of calcium and iron from formula or formula mixed with rice cereal. Infants were randomly assigned to initiate the study either on a lactose-containing formula (F) or the same formula mixed with 6.5 g/dl of rice cereal (F + R). Calcium and iron absorption were determined using a multiple tracer approach in which calcium and iron isotopes were given orally mixed with either F or F + R and a different tracer of calcium given intravenously. Nine infants underwent calcium and iron studies and five underwent calcium studies only. A tracer amount of 46Ca was administered intravenously. Calcium absorption was determined as the ratio of the recovered oral versus intravenous tracer in the urine during the 24 hr after tracer administration. Iron incorporation into red blood cells (RBCs) was determined from the enrichment of the iron isotopes in the RBCs at 14 days after dosing. RESULTS: Mean (+/- SD) percent absorption of calcium from F was 58% (+/- 13) and from F + R 57% (+/- 18). Absorption of iron from F was 5.8% (+/- 7) and from F + R 6.3% (+/- 4) (p = 0.06). Analyses of variance for repeated measures indicated no significant correlation between amount of calories, calcium, or iron ingested, and calcium or iron absorbed. CONCLUSIONS: Adding rice cereal to formula does not impair bioavailability of calcium or iron from infant formulas. Because of the increased total calcium and iron in the mixture of formula and cereal, the overall amount of minerals absorbed from F + R may be greater than from formula alone.

Biological Availability↗