Dietary bioavailability of zinc is higher from animal food sources compared to plant food sources

This post includes a synopsis of a study published in the British Journal of Nutrition (2011), 106: 237-242 and a recipe for portobello burger.

Study title and authors:
Relationships of maternal zinc intake from animal foods with fetal growth
Yo A. Lee, Ji-Yun Hwang, Hyesook Kim, Eun-Hee Ha, Hyesook Park, Mina Ha, Yangho Kim, Yun-Chul Hong and Namsoo Chang
Department of Nutritional Science and Food Management, Ewha Womans University, 11-1 Daehyun-dong, Seodaemun-gu, Seoul 120-750, Republic of Korea

This study can be accessed at: http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=8307850

Books:

Lee notes that zinc is an essential element for human growth and the nutritional adequacy of dietary zinc depends not only on the total zinc intake, but also on the type of food source (i.e. of plant or animal origin).

The study investigated the association between maternal dietary zinc intake from animal and plant food sources and fetal growth in 918 pregnant women at 12–28 weeks of gestation.

The study found:
(a) High maternal zinc intake from animal food sources relative to total zinc intake was associated with higher birth weight.
(b) High maternal zinc intake from plant food sources relative to total zinc intake was associated with lower birth height.
(c) A high maternal phytate/zinc diet ratio was associated with lower birth weight.

To conclude: Dietary bioavailability of zinc is higher from animal food sources compared to plant food sources.

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Recipe of the day

Portobello Burger

Serves 4 to 6

Ingredients for the hamburgers:

Food Mall: Ground Beef

Makes 6 to 8 patties

•3lbs of ground beef (not too lean if you want a very flavorful patty);
•3 eggs;
•2 cloves garlic, minced;
•Sea salt and freshly ground black pepper to taste;

Ingredients for the portobello mushrooms:
•6-8 large Portabello mushroons;
•A few tablespoons of olive oil (the amount will depend on how large your mushrooms are, so start with a little and add more as needed);
•2 cloves garlic, minced;
•Sea salt and freshly ground black pepper to taste;

Preparation for the hamburgers:
1.Place the ground beef in a large bowl and add the eggs. Combine until the eggs are evenly mixed through.

2.Mix in the garlic and season with salt and pepper.

3.Form 6 to 8 patties that are slightly smaller than the mushroom caps so they can fit on top once cooked.

4.Place on a preheated grill and cook each side for about 5-7 minutes (the time it takes will depend on the temperature of your grill. I cooked them at medium-low for approximately this time).

Preparation for the portobello mushrooms:
1.Rinse the mushrooms and pat them dry.

2.Remove the mushroom stems. The reason for this is because you want your mushroom cap to take the form of the hamburger bun. Do not discard, they can be great for many other recipes, or you can grill them along with the caps.

3.Coat the caps in olive oil and then season with salt and pepper. Do not let the oil penetrate for long, as you will notice the mushrooms will start to get soggy.

4.Place on the preheated grill and cook on each side for about 5-7 minutes.

Now all there is left to do is stack your patty on top of your mushroom and add any toppings you want.

Portobello Burger