In vitro chromium availability in breakfast cereals.

摘要

Cr availability (expressed as percentage dialysed Cr) in breakfast cereals (n = 93) was evaluated by an in vitro method of simulated human gastrointestinal digestion followed by AAS measurement of dialysed Cr. Dialysed Cr concn. ranged from 0.48 +or- 0.07 to 3.26 +or- 0.04%. Cr dialysability was independent of the total amount of Cr in the breakfast cereals. Correlations between Cr and other breakfast cereal components were also studied. Dialysed Cr contents were significantly correlated with levels of total and unsaturated lipids (P < 0.005). Other food components, such as starch, sucrose, fibre, proteins and various micronutrients were not significantly correlated with dialysable Cr levels.