Extrinsic vs intrinsic labeling of the calcium in whole-wheat flour

C. M. Weaver, R. P. Heaney, B. R. Martin, M. L. Fitzsimmons

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

Fractional absorption of calcium from bread made either from intrinsically or extrinsically labeled whole-wheat flour was compared in 11 healthy adult women. The intrinsic label was provided by 45Ca injected individually into stems of wheat plants during growth. The extrinsic tag was introduced by adding 45Ca to unlabeled flour via the water used in dough making. The two labeled breads were tested in a randomized crossover design using a standardized breakfast administered after an overnight fast. Approximately 80 g labeled bread was consumed by each subject, providing a total calcium load of 13.3 mg. Fractional absorption from the intrinsically labeled bread averaged 0.812±0.130 (x̄±SE) and from the extrinsically labeled bread 0.792±0.113. The mean difference, within subject, was only 0.025±0.016 and was not significantly different from zero. Extrinsic labeling of the calcium of whole-wheat flour results in a degree of labeling homogeneity equivalent to that of intrinsic labeling, at least for a leavened bread product.

Original languageEnglish
Pages (from-to)452-454
Number of pages3
JournalAmerican Journal of Clinical Nutrition
Volume55
Issue number2
StatePublished - 1992
Externally publishedYes

Fingerprint

whole wheat flour
Bread
Flour
breads
Triticum
Calcium
calcium
Plant Stems
Breakfast
breakfast
dough
Cross-Over Studies
flour
plant growth
wheat
stems
Water
Growth

All Science Journal Classification (ASJC) codes

  • Food Science
  • Medicine (miscellaneous)

Cite this

Weaver, C. M., Heaney, R. P., Martin, B. R., & Fitzsimmons, M. L. (1992). Extrinsic vs intrinsic labeling of the calcium in whole-wheat flour. American Journal of Clinical Nutrition, 55(2), 452-454.

Extrinsic vs intrinsic labeling of the calcium in whole-wheat flour. / Weaver, C. M.; Heaney, R. P.; Martin, B. R.; Fitzsimmons, M. L.

In: American Journal of Clinical Nutrition, Vol. 55, No. 2, 1992, p. 452-454.

Research output: Contribution to journalArticle

Weaver, CM, Heaney, RP, Martin, BR & Fitzsimmons, ML 1992, 'Extrinsic vs intrinsic labeling of the calcium in whole-wheat flour', American Journal of Clinical Nutrition, vol. 55, no. 2, pp. 452-454.
Weaver CM, Heaney RP, Martin BR, Fitzsimmons ML. Extrinsic vs intrinsic labeling of the calcium in whole-wheat flour. American Journal of Clinical Nutrition. 1992;55(2):452-454.
Weaver, C. M. ; Heaney, R. P. ; Martin, B. R. ; Fitzsimmons, M. L. / Extrinsic vs intrinsic labeling of the calcium in whole-wheat flour. In: American Journal of Clinical Nutrition. 1992 ; Vol. 55, No. 2. pp. 452-454.
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