USP-Type Nutrients Vs “Whole-Food-Type”
Nutrients Questions About Absorption By Michael
Mooney, July, 2005
I have heard that whole-food type multivitamins absorb
much better than the isolated USP-type vitamins and minerals that are found
in most multivitamins. Companies that sell them say they are actually food
and this makes them more natural to the body. Can you tell me which type of
nutrients absorbs the best? You may
be surprised to find out that although quality natural whole
food is the basis for all health, USP-type nutrients generally
absorb better than individual nutrients contained in foods.
This is one reason complete daily vitamin supplements can
be an important addition to your diet if your diet is not
perfect. Additionally, so-called whole-food-type multivitamins
are not really food in a literal sense. They are USP-type
vitamins mixed with tablet amounts of food materials in a
laboratory. These nutrients are then marketed as “food”
that has living energy. However, the tablet amount of food
they contain is too little food to be of consequence for dietary
needs. Additionally, the food is dried and not living, so
there is no “living energy.” Although marketing
companies make tremendous claims of improved activity, none
of these laboratory processes have been proven by independent
scientific analysis to change the nutrients in such a way
that they turn into “magic” live nutrients that
absorb better than USP-type vitamins and minerals. What Are USP-Type Nutrients? USP means United States Pharmacopia, which is an established standard that
confirms that the nutrient is a pure, safe, perfectly formed replica of the
same molecule found in natural whole foods. Do USP-Type
Nutrients Absorb Better Or Worse Than Nutrients In Foods? Are All Multi-Vitamins Made
With USP-Type Nutrients? All vitamins and
minerals sold in the Nutrient Absorption Comparison Table USP-Grade Nutrients And Nutrients In
Food This table shows
the results of twenty independent scientific studies evaluating
the absorption rates of USP-grade nutrients and the same nutrients
as found in foods. Some studies do not provide exact percentages
of absorption, but rather tell whether absorption was equal
or greater. Some are not direct comparisons, but comparisons
of different study results. There are often wide variations
between studies, but the general patterns are unmistakable.
Isolated USP-type vitamins and minerals absorb about as well
as, or better than, most vitamins and minerals in foods. Note 1: The % symbol refers
to the percentage absorption of the referenced item. AUC means
area under the curve, measuring the total amount in blood
over a specific period of time. USP-Grade Nutrient % Food % Food % Food % Food % Best Source Percent Difference 1 Calcium Carbonate 39% 1 Spinach 5.1% 3 Milk 32.1% 1 Sardine Bones 23% 4 Kale 40.9% 5 Kale Calcium 1.9% Better 2 Calcium Carbonate Equal Yogurt Equal Milk Equal All Forms Equal 3 Folic Acid 90% Lettuce 25% Orange Juice 31% Egg 59% Banana 82% USP-Grade Folic Acid 8% to 65% Better 4 Folic Acid 90% Yeast 30% USP-Grade Folic Acid 60% Better 5 Vitamin C (Ascorbic Acid) Equal Equal Orange Juice Equal Cooked Broccoli Equal Raw Broccoli 20% less All Forms (Except Raw Broccoli Is 20% Less) Equal (Except Raw Broccoli Is 20% Less) 6 Vitamin B6(Pyridoxine) 65% 15 Orange Juice 30% USP-Grade Vitamin B6 35% Better 7 Beta Carotene 93% 16 Spirulina 82.9% to 88.8% USP-Grade Beta Carotene 4% to 10% Better Wholewheat Bread Some Food Materials That Can
Inhibit Nutrient Absorption: Yeast (Saccharomyces)
One food material that exhibits decreased absorption
of an important nutrient it contains is yeast. Folic acid
is a nutrient that is critically needed by pregnant mothers
because it is proven to reduce birth defects with the reduction
of birth defects being greater at higher doses. Early studies
(1947, 1952) showed that the folic acid contained in a food-type yeast (Sacchromyces) exhibited very poor absorption compared
to pure USP-type folic acid.20,8,9,21,22,23
Studies determined that the digestion of folic acid in yeast
is compromised in the stomach by a protein bound to the folic
acid in yeast called gamma glutamyl peptide.21,22,25
One study stated, “Yeast folic acid is [absorbed] only one-third as
well as [USP-type folic acid].”
22 Because “gastric
juice and duodenal fluid are inactive against the gamma glutamyl
peptide chain of yeast folic acid digestion
of yeast folic acid cannot occur in the stomach, but
must take place in the jejunum in the intestine.”
20,24,25 Yeast is known as a poor source of absorbable folic acid
and is stated to be “poorly
representative of natural dietary folic acid.” 23
Therefore, yeast-derived folic acid would be a poor
source of the folic acid for pregnant mothers. However, another
study stated that folic acid in other foods, in general, “…is
not as available as [USP-type folic acid].” 25
Most USP-type nutrients absorb better than
nutrients in foods. This is due to the fact that USP-type nutrients are
unbound, whereas the nutrients in foods are bound to various
elements, including proteins, which have to be broken down through
digestion before the nutrient can be absorbed by the body. The process
of digestion can significantly affect the amount of nutrients being gleaned
from food. Unbound USP-type nutrients, on the other hand, enter the body in
a pure free state and, therefore, can be counted on to be absorbed in
a much more efficient and predictable manner. While
there are notions that foods contain carrier proteins that can enhance
nutrient absorption, the carrier proteins that bring nutrients into
the body are created exclusively in intestinal cells and attached to
the free-state nutrients; they are not derived from outside sources.
Note 2: The percentage difference can be looked at two different
ways. For instance, USP-Type Vitamin K could be seen to absorb
22.76 percent better or 575 percent better, as it is 5.75
times better absorbed. If the second method is used to calculate
percentages, each of the other nutrients would show a similar
greater percentage absorption.
Calcium
Citrate
39% 2
6, 7
8,9,10,11,12
8,9,10,11,12
13, 14
8
Zinc
Soybeans
20%
19
(AUC) 43
Questions About Absorption
By
Michael Mooney, April, 2005
Other Foods That Contain Absorption Inhibitors A binding protein in milk compromises the absorption of folic acid in milk. 26 Foods can also have naturally occurring inhibitors that reduce the effect of the enzyme that frees folic acid from the food-protein. Some beans, like soy beans, red kidney beans, and lima beans contain potent folic acid inhibitors, so folic acid in these beans is generally very poorly absorbed. 27 Many foods contain elements other than proteins that strongly inhibit absorption of a spec