Content of phytic acid and its mole ratio to zinc in flour and breads consumed in Tabriz, Iran

Zinc deficiency is one of the most prevalent nutritional problems. In a food, phytic acid to zinc mole ratio is the main factor for determination of zinc bioavailability, therefore we measured phytic acid and its mole ratio to zinc in flour and various breads – including: Lavash, Mashini, Sangak, Oskoo, Barbari, Roghani and Baggett – which are consumed in Tabriz, Iran. The study was a descriptive, cross-sectional investigation. Mean of phytic acid and its mole ratio to zinc in flour was 262.75 (CI with 95%: 210.38–315.11 mg/100) and 19.36 (CI with 95%: 14.93–23.79), respectively. For the breads above indices were 108.53 (CI with 95%: 93.75–123.31 mg/100) and 8.91 (CI with 95%: 7.76–10.06), respectively. The differences between breads’ phytic acid and its mole ratio to zinc with those of flours were significant (p < 0.001). From breads Baggett had the lowest and Lavash had the highest amount of phytic acid and phytic acid to zinc mole ratio. According to WHO cut-offs, zinc in Baggett and Roghani had good bioavailability (50–55%), while other breads had moderate (30–35%) and flour had low (10–15%) zinc bioavailability.