Impact of ingredients on the elemental content of baby foods

KHAMONI, Judith Adikinyi, HAMSHAW, Tony and GARDINER, Philip (2017). Impact of ingredients on the elemental content of baby foods. Food Chemistry, 231, 309-315.

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Link to published version:: 10.1016/j.foodchem.2017.03.143

Abstract

The levels of the minerals: Ca, K, Mg, Na, P, and the trace elements: Cd, Cu, Fe, Mn, Ni, Pb, Se, Zn were determined in foods for 4–6, 7+ and 10+ months old babies in a brand available on the UK market. The mineral contents in the vegetarian meals for all the age groups were similar, in contrast, when compared to the non-vegetarian options, the Ca, Na and P levels were higher in the former. Both the trace elements and minerals levels in the 4–6 months vegetarian meal were the lowest of all the products analysed. The Cu, Se and Zn levels in all the meals were comparable to those in mature human breast milk. Calculations of the following molar ratios: Zn:Cu, Fe:Zn, and Fe:Mn, pairs of elements that have been shown to interaction antagonistically, were higher in the vegetarian meals.

Item Type: Article
Research Institute, Centre or Group: Biomolecular Sciences Research Centre
Identification Number: 10.1016/j.foodchem.2017.03.143
Depositing User: Philip Gardiner
Date Deposited: 06 Apr 2017 09:25
Last Modified: 24 Apr 2017 21:11
URI: http://shura.shu.ac.uk/id/eprint/15489

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