alexa Biotechnologically-modified Carrots: Calcium Absorption Relative to Milk
ISSN: 0975-0851

Journal of Bioequivalence & Bioavailability
Open Access

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Research Article

Biotechnologically-modified Carrots: Calcium Absorption Relative to Milk

Keli M. Hawthorne1,*, Jay Morris2,1, Tim Hotze1, Kendal D. Hirschi2,1, and Steven A. Abrams1

1United States Department of Agriculture/Agriculture Research Service, Children’s Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, Houston, Texas 77030

2Vegetable and Fruit Improvement Center, Texas A&M University, College Station, Texas 77845

*Corresponding Author:
Dr Keli Hawthorne
Children’s Nutrition Research Center
1100 Bates St., Rm. 7074
Houston, TX 77030
Phone: 713-798-7085
Fax: 713-798-7119,
E-mail : [email protected]

Received Date: March 13, 2009; Accepted Date: May 15, 2009; Published Date: May 15, 2009

Citation: Hawthorne KM, Morris J, Hotze T, Hirschi KD, Abrams SA (2009) Biotechnologically-modified Carrots: Calcium Absorption Relative to Milk. J Bioequiv Availab 1: 034-038. doi: 10.4172/jbb.1000006

Copyright: © 2009 Hawthorne KM, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

Background: Biotechnology to increase the nutrient content of fruits and vegetables is an innovative strategy to address insufficient mineral intakes. A novel biotechnologically modified carrot which has higher levels of calcium than control carrots has been developed. Objective: For dietary guidance, it is necessary to understand the relative servings of any specific product that would be needed to provide calcium compared to a standard source, such as milk. Methods: In a crossover study we used stable isotopes to measure calcium absorption from milk in 30 young adults and compared it to calcium absorption from both biotechnologically modified (MOD) and control (CON) carrots. Results: Using a total meal calcium of 300 mg of which 35-40 mg of the calcium is derived from the test product, fractional calcium absorption from milk was slightly higher than from the MOD carrot (50.1 ± 3.0% vs. 42.6 ± 2.8%, Mean ± SEM, p<0.05) but was similar to that from the CON carrot (50.1 ± 3.0% vs. 52.8 ± 3.3%; p=0.7). Conclusions: Biotechnologically-modified carrots have calcium bioavailability levels only slightly below that of milk. Serving sizes of enhanced carrots remain too large to be considered full substitutions for usual sources such as milk, but can supplement these sources effectively. Further biotechnological enhancements of a range of vegetable sources may lead to substantial benefits in nutritional status for minerals such as calcium with significant population- deficient intakes.

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