Answers are grounded in this paper and cite their sources.
The bioavailability of zinc (Zn) and magnesium (Mg) from soy protein products freeze‐dried at different pH's was investigated. Soy concentrates and isolates were produced by both acid precipitation (acid soy) or acid precipitation with subsequent neutralization to pH 7.0 (neutral soy). The bioavailability studies involved feeding growing rats isonitrogenous and isocaloric diets based on egg white (with added ZnCO 3 or MgCO 3 ) or soy product (substituted in egg white diets to provide equivalent Zn or Mg). Linear regression analysis related amount of Zn (or Mg) in diet to: rat growth (zinc studies), log tibia Zn (or Mg), or serum Mg. Experiments I, II, IV, and V compared the availability of endogenous Zn or Mg from these soy products with ZnCO 3 or MgCO 3 . Experiment III measured the effect of the presence of the acid or neutral soy in rat diets upon the availability of supplemental Zn as ZnCO 3 . Results of experiments I, II, and IV testing the bioavailability of endogenous zinc showed growth for rats on acid soy was equal to growth from ZnCO 3 and greater than from neutral soy. Log tibia zinc analysis demonstrated zinc from both acid and neutral soy products to be less available than ZnCO 3 Zn added (Experiment III) to either soy product was highly available. Mg (Experiment V) was highly available from all soy products. It was concluded that neutralization of soy products may result in decreased availability of endogenous Zn but not endogenous Mg.
No takes yet. Share an insight, caveat, or question.
ERDMANJR et al. (1980) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: