The retention of calcium and phosphorus by the rat from wholemeal bread, with and without added calcium, and from white bread fortified with calcium and vitamin B1

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Abstract
Ca was not retained as well from wholemeal bread diets as from bread made from lower extraction flour, in which the Ca content was equalized by fortification with Creta praeparata or bone meal. This may be due to the depressing effects of phytic acid present in the wholemeal bread. Animals ingested larger quantities of wholemeal bread and grew more rapidly.