Effect of dietary phytate and fiber on availability of iron, zinc and calcium of some common foods consumed in Egypt

ABSTRACT

The metabolie balance technique was followed to measure the availability of iron, zinc and calcium in common foods. Apparent absorption and relative absorption or availability of each metal was estimated. The balance study showed that dietary phytate had a little effect on the absorption of calcium, whereas it markedly decreased both the availability of iron and zinc. Regarding the effect of sodium phytate at doses of 10, 20 and 40 mg/rat on serum iron levels, the results clearly indicated that there is a negative correlation between serum iron levels and the concentration of phytate given. From the results obtained it is seen that dietary phytate fairly inter-fer with calcium, whereas the availability of iron and zinc were affected