Corpus ID: 39123566

Bioavailability of Different Iron Compounds Used to Fortify Formulas and Cereals : Technological Problems

  title={Bioavailability of Different Iron Compounds Used to Fortify Formulas and Cereals : Technological Problems},
  author={Richard F Hurrell},
Bioavailability of a single iron source is difficult to predict. It can vary considerably due to the enhancing or inhibitory effects of other food components on iron absorption and, especially for the less-available sources, it is strongly influenced by the physical characteristics of the iron compound itself. It is sometimes difficult for the food manufacturer or food scientist to interpret the many apparent contradictions in the literature, further complicated by the different methodologies… Expand
New approaches, bioavailability and the use of chelates as a promising method for food fortification.
Three innovative methods (encapsulation, nanoparticulation, and chelation) were explored, which aim to overcome problems associated with conventional fortification, especially those affecting organoleptic properties and bioavailability. Expand
Development and evaluation of vitamin A and iron fortified milk.
Milk is centrally processed, widely distributed and regularly consumed by all sections of the society. Milk is a poor source of iron (0.2 mg/kg) and reduction in fat content of milk leads to removalExpand
Bioavailability of elemental iron powder in white wheat bread
The bioavailability of commercial elemental iron powders currently used in fortification programs is likely to be substantially lower than that of ferrous sulfate, although the precise difference cannot be ascertained with current methods. Expand
  • M. Salem
  • Journal of Food and Dairy Sciences
  • 2007
Spinach with one or more of some vegetables (chard, coriander lea and chickpea) rich in iron were used to prepare traditional household diets or blends. So, this work was designed to study theExpand
Improving Nutritional Status of Egyptian School Children by A Food-Based Natural Enhancer (Orange and Fish) to Iron Absorption and Omega 3 Supplement
This study showed significant improvement in the nutritional status among the intervention group, but not in the control group after providing the oranges and fish (tuna sandwich) for 4 months, to determine if nutritional status could be improved by using a simple school food-based approach. Expand
Comprehensive Stability Evaluation of Iron-Fortified Milk Powder
Well-documented stability studies on iron-fortified food are limited due to the complexity of ingredients and processing methods. Here, we performed a comprehensive stability evaluation onExpand
Food Fortification to Combat Iron Deficiency Anaemia
The present review focuses on the various intervention programmers for eradicating iron deficiency anaemia. Expand
Short Communication Utilization of Terminalia arjuna for development of herbal multi-grain biscuits
In the present scenario, with increasing technology and competition humans are facing various health issues that is why today’s generation is turning towards healthy option in food which will notExpand
Contribution à l'étude de la biodisponibilité du fer et du zinc dans le grain de mil et conditions d'amélioration dans les aliments de complément
The effects of soaking whole cereal (maize, millet, rice, sorghum) and legume seeds (mung bean, cowpea, soybean) on iron (Fe), zinc (Zn) and phytate (Phy) contents were investigated. In all the aboveExpand
Iron content of Cambodian foods when prepared in cooking pots containing an iron ingot
Investigation of the effect of cooking with an iron ingot on the iron content of several water and Cambodian food preparations finds that iron content in these preparations increases with age. Expand


Absorption of 'fortification'iron. Bioavailability in man of different samples of reduced Fe, and prediction of the effects of Fe fortification.
The relationships found between physico-chemical information and bioavailability indicated that reactive surface area and dissolution rate were better predictors of the bioavailability than the particle size. Expand
Iron sources used in food fortification and their changes due to food processing.
The effect of food processing on the biological availability of iron in iron-fortified foods is critically reviewed. Studies on changes in the chemistry of the iron in processed foods are examined.Expand
The absorption of iron as supplements in infant cereal and infant formulas.
Iron supplementation of infant cereals with sodium iron pyrophosphate, ferric orthoph phosphate, and reduced iron of large particle size does not provide a predictable and available source of iron to meet the needs of infants. Expand
Biological availability of iron supplements for rats, chicks and humans.
Fourteen experiments were concluded on the effect of protein and carbohydrate sources in the assay diets on the relative biological values of food grade sodium iron pyrophosphate and ferric orthophosphate for rats and chicks, using the response in blood hemoglobin to graded levels of supplemental iron as the assay criterion. Expand
Absorption of monoferric phytate by dogs.
Iron absorption in adult dogs is tested using a double radioisotope method and total body counting and the absorption was the same for MFP iron as for the major pool of dietary inorganic iron. Expand
Bioavailability of Iron in Iron‐Fortified Fluid Milk
The bioavailability of iron in pasteurized and homogenized cow's milk was determined by the hemoglobin depletion-repletion technique using rats. A water soluble citrate phosphate iron complex (iron,Expand
The mechanism of the inhibition of iron absorption by tea.
Evidence is provided from experiments with rats that the tannins in the tea are responsible for the inhibition of the absorption of food iron, probably by forming non-absorbable complexes with the iron within the intestinal lumen. Expand
Biological availability to the rat of intrinsic and extrinsic iron with soybean protein isolates.
Iron added to the diets containing isolated soybean protein had bioavailabilities similar to that of iron present in the soybean which supports the common dietary iron pool hypothesis. Expand
Iron availability from infant food supplements.
Radioiron absorption tests are performed in human volunteer subjects to measure iron absorption from five infant food supplements, and results indicate that this fortification iron is poorly absorbed, and probably supplies only about half of the dailyIron deficient children between 6 months and 3 yr of age. Expand
Search for substances promoting the absorption of iron. Studies on absorption and side-effects.
Three carbohydrates were found to increase the absorption of iron when given in large amounts, but this absorption-promoting effect, however, was accompanied by an increase in side-effects. Expand