7.
Bioavailability Studies of Trace Elements in a Potential Food
Formulation for Use in the Management of HIV and AIDS
P. Lusia, H.N. Nyambakaa*,
C.F.L. Mbakayab, E. Masetac, V. Bweted
and J. Murungia
aDepartment of Chemistry, Kenyatta University, Kenya;
bKenya Medical Research Institute, Kenya;
cOpen University, Tanzania;
dMartyrs’ University, Uganda
*Correspondence: Tel. No. +254 20 8710901, +254 721 293140;
hudsonyambaka@yahoo.co.uk
Abstract:
Levels of trace elements in selected indigenous foods in Butula,
western Kenya were determined and foods containing high levels
of zinc, iron and chromium were used to make a food formulation.
The bioavailability of these elements in the food formulation
was estimated using in vitro digestion procedure and algorithm
module. Levels of trace elements in the foods ranged from 5.3 to
19.5 mg 100g-1 for iron, 1.3 to 4.6 mg 100g-1
for zinc, 0.3 to 0.17 mg 100g-1 for chromium and
0.015 to 0.05 mg 100g-1 for selenium. Millet grains,
sesame and pumpkin seeds were used to prepare the food
supplement, which had bioavailability of zinc and iron from
algorithms studies of 37.4 % and 1.2 %, respectively, while the
levels of dialyzable zinc, iron and chromium was 34.4 %, 24.2 %
and 17.4 %, respectively. The in vitro study indicated that the
food formulation meets 5 x iron and 2 x zinc RDA. The
bioavailable iron and zinc are capable of boosting the immune
system and therefore delay early use of ARVs by people living
with HIV and AIDS (PLWHA).
Keywords: bioavailability, dialyzability, food formulation,
trace elements, algorithm studies.
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