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Abstract
The availability of iron, zinc and calcium from a composed meal was studied by an in vitro method using equilibrium dialysis after simulated gastric digestion. Four different concentrations of four influencing factors (coffee, vitamin C, wheat bran and pectin) were added to the mixed meal and their effect on the relative index of availability was studied after elemental analysis by atomic absorption spectrometry. Apart from ascorbic acid, all other factors had a negative effect on availability of minerals and trace elements. Most pronounced effect, and for all three elements, was observed for the addition of wheat bran. Zinc was the trace element, which was most sensitive to increased spiking of food constituents.