Abstract
McCANCE and Widdowson1, and later Anderson and Hoff-Jørgensen2, have shown that the phytic acid of certain cereals may reduce the absorption of calcium from the gastrointestinal tract by the formation of insoluble calcium phytate. If strontium behaves like calcium in this respect, the absorption of strontium-90 from cereal sources in the diet may be less than that from milk which does not contain phytic acid. An experiment has been carried out to test the relative availability of strontium from wholemeal flour and milk using normal subjects from this Unit.
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References
McCance, R. A., and Widdowson, E. M., J. Physiol., 101, 44 (1942).
Anderson, O., and Hoff-Jørgensen, E., Beretning I fra Kornudvalget., Akademiet for de Tekniske Videnskaber, 33 (1946).
Bryant, R. J., Morgan, A., and Spicer, G. S., A.E.R.E.-R3030 (1959).
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CARR, T., HARRISON, G., LOUTIT, J. et al. Relative Availability of Strontium in Cereals and Milk. Nature 194, 200–201 (1962). https://doi.org/10.1038/194200a0
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DOI: https://doi.org/10.1038/194200a0
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