Preliminary enzymolysis studies on trace element extractability from food

Abstract

A preliminary investigation into the availability to man of some trace elements in foodstuffs is reported. The amounts of soluble lead, cadmium, zinc, iron and copper after a simulated digestion procedure, were measured in cereals, meats, fish and non‐root vegetables consumed in UK. Details of the enzymolysis procedure and acid digestion method are given. The results show that the amount of soluble analyte varies widely from element to element and according to food type. When added to food the behaviour of soluble inorganic forms of the elements is often markedly different to that of the endogenous elements. The implications of some of these differences are considered.