Iron bioavailability from pate enriched with encapsulated ferric pyrophosphate or ferrous gluconate in rats

Food Science and Technology International

Volumn 13, Issue 2, 2007, Pages 159-163

  Navas Carretero, S ^a   Prez Granados, A M ^a   Sarri, B ^a   Schoppen, S ^a   Vaquero, M P ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Encapsulated ferric pyrophosphate; Enriched pate; Ferrous gluconate; Iron bioavailability

Indexed keywords

DISEASES; ENCAPSULATION; FOOD PRESERVATION; LIPOSOMES; NUTRITION; RATS;

ANAEMIA; ENCAPSULATED FERRIC PYROPHOSPHATE; FERROUS GLUCONATE; IRON BIOAVAILABILITY; IRON DEFICIENCY;

IRON;

ANIMALIA; RATTUS;

EID: 34547222583     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013207077931     Document Type: Article

References (25)

1. Baech S.B., Hansen M., Bukhave K., Jensen M., Sorensen S.S., Kristensen L., Purslow P.P., Skibsted L.H. and Sandstrom B. (2003). Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat. American Journal of Clinical Nutrition 77: 173 179.
2. Cook J.D. (1990). Adaptation in iron metabolism. American Journal of Clinical Nutrition 51: 301 308.
3. Cook J.D. and Monsen E.R. (1976). Food iron absorption in human subjects III Comparison of the effects of animal proteins on nonheme iron absorption. American Journal of Clinical Nutrition 29: 859 867.
4. Davidsson L., Kastenmayer P., Szajewska H., Hurrell R.F. and Barclay D. (2000). Iron bioavailability in infants from an infant cereal fortified with ferric pyrophosphate or ferrous fumarate. American Journal of Clinical Nutrition 71: 1597 1602.
5. Edionwe A.O. and Kies C. (1993). Palm oil and soybean oil as fry fats: sensory acceptability of a deep-fat fried Nigerian snack food. Plant and Foods in Human Nutrition 44: 105 110.
6. Engelmann M.D., Davidsson L., Sandstrom B., Walczyk T., Hurrell R.F. and Michaelsen K.F. (1998). The influence of meat on nonheme iron absorption in infants. Pediatric Research 43: 768 773.
7. Fidler M.C., Walczyk T., Davidsson L., Zeder C., Sakaguchi N., Juneja L.R. and Hurrell R.C. (2004). A micronised, dispersable ferric pyrophosphate with high relative bioavailability in man. British Journal of Nutrition 91: 107 112.
8. Fox T.E., Eagles J., Fairweather-Tait S.J. (1998). Bioavailability of iron glycine as a fortificant in infant foods. American Journal of Clinical Nutrition 67: 664 668.
9. Hallberg L., Bjorn-Rasmussen E., Garby L., Pleehachinda R. and Suwanik R. (1978). Iron absorption from South-East diets and the effects of iron fortification. American Journal of Clinical Nutrition 31: 1403 1408.
10. Hallberg L. and Hulthen L. (2000). Prediction of dietary iron absorption: An algorithm for calculating absorption and bioavailability of dietary iron. American Journal of Clinical Nutrition 71: 1147 1160.
11. Hashimoto T., Shimizu N., Kimura T., Takahashi Y. and Ide T. (2006). Polyunsaturated fats attenuate the dietary phytol-induced increase in hepatic fatty acid oxidation in mice. Journal of Nutrition 136: 882 886.
12. Hoppe M., Hulthn L. and Hallberg L. (2006) The relative bioavailability in humans of elemental iron powders for use in food fortification. European Journal of Nutrition 45: 37 44.
13. Hurrell R.F. (2002). Fortification: Overcoming technical and practical barriers. Journal of Nutrition 132: 806S 812S.
14. Hurrell R.F., Reddy M. and Cook J.D. (1999). Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages. British Journal of Nutrition 81: 289 295.
15. Kapsokefalou M., Alexandropoulou I., Komaitis M. and Politis I. (2005). In vitro evaluation of iron solubility and dialyzability of various iron fortificants and of ironfortified milk products targeted for infants and toddlers. International Journal of Food Science and Nutrition. 56: 293 302
16. Kloots W., Op den Kamp D. and Abrahamse L. (2004). In vitro availability from iron-fortified whole grain wheat flour. Journal of Agricultural and Food Chemistry 52: 8132 8136.
17. Layrisse M., Garca-Casal M.N., Solano L., Baron M.A., Arguello F., Llovera D., Ramirez J., Leets I. and Tropper E. (2000). Iron bioavailability in humans from breakfast enriched with iron bis-glycine chelate, phytates and polyphenols. Journal of Nutrition 130: 2195 2199.
18. Prez-Granados A.M., Vaquero M.P. and Navarro M.P. (1995). Iron metabolism in rats consuming oil from fresh or fried sardines. Analyst 120: 899 903.
19. Reeves P.G., Nielsen F.H. and Fahey G.C. Jr (1993). AIN-93 purified diets for laboratory rodents: final report of the American Institute of Nutrition ad hoc writing committee on the reformulation of the AIN-76A rodent diet. Journal of Nutrition 123: 1939 1951.
20. Roe M.A. and Fairweather-Tait S.J. (1999). High bioavailability of reduced iron added to UK flour. Lancet 353: 1938 1939.
21. Wegmller R., Zimmermann M.B. and Hurrel R.F. (2003). Dual fortification of salt with iodine and encapsulated iron compounds: stability and acceptability testing in Morocco and Cte d'Ivoire. Journal of Food Science 68: 2129 2135.
22. Wegmller R., Zimmermann M.B., Moretti D., Arnold M., Langhans W. and Hurrel R.F. (2004). Particle size reduction and encapsulation affect the bioavailability of ferric pyrophosphate in rats. Journal of Nutrition 134: 3301 3304.
23. Wistuba T.J., Kegley E.B. and Apple J.K. (2006). Influence of fish oil in finishing diets on growth performance, carcass characteristics, and sensory evaluation of cattle. Journal of Animal Science 84: 902 909.
24. Who/Unicef/Unu (1998). IDA: Prevention, Assessment and Control. Report of a joint WHO/UNICEF/UNU consultation. Geneva, Switzerland: World Health Organization, pp. 1 9.
25. World Health Organization (2001). Iron Deficiency Anaemia: Assessment, Prevention and Control. A Guide for Programme Managers. Document WHO/NHD/01.3. Geneva, Switzerland: WHO.