Affiliation:
1. Department of Food Science and Technology University of Nebraska‐Lincoln Lincoln Nebraska USA
2. Nebraska Food for Health Center University of Nebraska‐Lincoln Lincoln Nebraska USA
3. Department of Biochemistry University of Nebraska‐Lincoln Lincoln Nebraska USA
4. Department of Agronomy and Horticulture University of Nebraska‐Lincoln Lincoln Nebraska USA
Abstract
AbstractBackground and ObjectivesWheat porridge contributes to the intake of micronutrients but can also be a route of the toxic heavy metal, cadmium. This study aimed to determine the effect of processing on micronutrients, cadmium dialyzability, and cellular bioaccessibility.FindingsCadmium (0.21%), magnesium (0.19%), iron (0.17%), and zinc (0.07%) presented low bioaccessibility from raw whole wheat flour. Boiling and germination reduced phytic acid content (p < .001) but failed to improve mineral bioaccessibility compared to raw flour. Fermentation increased the bioaccessibility of cadmium (2.3‐fold), magnesium (8.3‐fold), iron (2.2‐fold), and zinc (10.4‐fold) (p < .001). Dialyzability only presented a valid correlation with bioaccessibility for cadmium (r = 0.68; p < .001).ConclusionsFood processing did not decrease cadmium bioaccessibility from wheat porridge. Dialyzability was a suitable method to estimate the cellular bioaccessibility of cadmium, but not other beneficial elements.Significance and NoveltyStrategies to decrease cadmium bioaccessibility from foods are still needed. However, based on these results, the dialyzability assay reported here could allow the rapid screening of wheat‐based foods for their cadmium bioaccessibility.
Funder
National Institute of Food and Agriculture