Absorption of fortification iron in bread

Effect of Calcium and Phosphorus on Nonhaeme Iron Absorption and Haematogenic Characteristics in Rats

“…As suggested by [20] the percentage of iron absorbed decreases as iron intake increases. Similar results were reported by [21] who found in humans that those fed bread fortified with increasing amounts of iron (1, 3 and 5 mg) had lower percentages of iron absorbed, but their absolute absorption increased in response to increasing iron intakes. Fe absorption was lower (P ≤ 0.05) in rats fed thyme diet + calcium and thyme diet + calcium + phosphorus than those fed thyme diet and thyme diet + phosphorus.…”

The Usefulness of Elemental Iron for Cereal Flour Fortification: a Sustain Task Force Report

“…23,24 Whereas elemental iron powders are the most widely used iron forti cants, many researchers have investigated whether they are suf ciently well absorbed from cereal products to be nutritionally useful. [24][25][26][27][28] In several early human absorption studies, discrepant results were obtained, with bioavailability ranging from very low to gures equivalent to those obtained with ferrous sulfate.…”

Zinc Bioavailability Is Improved by the Micronised Dispersion of Zinc Oxide with the Addition of L-Histidine in Zinc-Deficient Rats

“…Decreasing the particle size of elemental iron powders by 50-60%, to a mean particle size (MPS) of 7-10 m, increases iron absorption by ~50% in rats (21,22). In a human study, iron absorption from hydrogenreduced elemental iron with particle sizes between 5 and 10 m was comparable to that from iron sulfate (23). In a human stable isotope study, the relative biological value of a dispersible ferric pyrophosphate with a MPS of 0.5 m was comparable to that of ferrous sulfate (13).…”