ABSTRACT
A key feature of the normal mineral parameters measured in vegetarians is the concept of adaptation whereby individuals can adapt to decreased intakes or lower bioavailability of minerals. A major complicating issue is components of wheat bran that may be responsible for some of the observed decreases in mineral availability. Wheat bran is used extensively in breads and cereals and, despite the use and exploitation of a large number of other dietary fibers, remains a major fiber source throughout the world. The individual may adapt to the higher dietary fiber intake by way of increased mineral absorption in the colon due to fermentation, which causes both the release of the fiber bound minerals as well as enhancing their absorption with the help of the short-chain fatty acids produced. Vegetarians, believed to have higher dietary fiber intakes than, were one of the first populations studied for the effects of fiber on mineral nutriture.
