Ascorbyl palmitate enhances iron bioavailability in iron-fortified bread

Pizarro, Fernando; Olivares, Manuel; Hertrampf, Eva; Núñez, Silvia Cristina; Tapia, Marcelo; Cori, Héctor; Romaña, Daniel López de

doi:10.1093/ajcn/84.4.830

Cited by 19 publications

(17 citation statements)

References 21 publications

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“…Results might differ due to differences in study population, the iron status of participants, the fortification levels or the nature of test meals provided by these studies. The magnitude of iron absorption from bread fortified with ferrous sulfate by uninfected adults in the present study (11.2%) is similar to that of previous studies both by this group [37][38][39] and other researchers [40,41]. The absorption of iron from bread fortified with ferrous fumarate in uninfected adults was low (0.6%) but similar to the absorption values from adults consuming infant cereals [36].…”

Section: Discussionsupporting

confidence: 90%

Effect of Helicobacter pylori Infection on Iron Absorption in Asymptomatic Adults Consuming Wheat Flour Fortified with Iron and Zinc

Romaña

Pizarro

Diazgranados

et al. 2011

Biol Trace Elem Res

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Helicobacter pylori infection could impair iron absorption from fortified products. The objective of the study was to determine the effect of H. pylori infection on iron absorption from asymptomatic adults consuming wheat flour fortified with iron and zinc. The (13)C urea breath test was used to assess H. pylori infection. Twenty-four H. pylori-positive and 26 H. pylori-negative volunteers completed the study. On day 1, the subjects were randomized to receive for breakfast bread fortified with either ferrous sulfate and zinc sulfate or ferrous fumarate and zinc oxide. Bread fortified with ferrous sulfate was labeled with (59)Fe as sulfate, and bread fortified with ferrous fumarate was labeled with (55)Fe as fumarate. On day 3, they received the other type of bread, with the respective tracers. On days 18-23, a proton pump inhibitor was administered to all subjects. On day 24, all subjects received bread fortified with ferrous fumarate and zinc oxide labeled with (55)Fe as fumarate. H. pylori prevalence was 77.6%. The geometric mean (±1 SD) of iron absorption was significantly higher for ferrous sulfate than fumarate (6.9 ± 2.9% vs. 0.5 ± 3.5%, p < 0.001). The H. pylori-negative subjects absorbed significantly more iron from bread fortified with either ferrous sulfate (10.5 ± 3.1% vs. 4.4 ± 2.2%, p < 0.001) or ferrous fumarate (0.6 ± 3.9% vs. 0.4 ± 3.1%, p < 0.001). Iron absorption was not significantly different between groups after administration of a proton pump inhibitor (0.3 ± 3.3% vs. 0.3 ± 2.7%, p = 0.11). H. pylori infection has a negative effect on iron absorption in asymptomatic adults consuming iron- and zinc-fortified wheat flour.

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Section: Discussionsupporting

confidence: 90%

Effect of Helicobacter pylori Infection on Iron Absorption in Asymptomatic Adults Consuming Wheat Flour Fortified with Iron and Zinc

Romaña

Pizarro

Diazgranados

et al. 2011

Biol Trace Elem Res

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“…They were selected above others (Acosta et al, 1984;Garcı´a-Casal et al, 2003;Gillooly et al, 1984;Hettiarachchi, Hilmers, Lyanage, & Abrams, 2004;Olivares, Pizarro, Hertrampf, Fuenmayor, & Este´vez, 2007;Pizarro et al, 2006) because the recipes were published, all ingredients could be purchased, and the in vivo results for each participant in the study were published. Additionally, the second recipe was selected because it is based on beans and corn.…”

Section: Methodsmentioning

confidence: 99%

Comparison betweenin vitroandin vivomethods to screen iron bioavailability

Aragon

Ortiz

Pachón

2012

CyTA - Journal of Food

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“…Several derivatives of ascorbic acid are less sensitive to heat and oxygen. Teucher et al (37) and Pizarro et al (38) recently reported that ascorbyl palmitate retains its enhancing effect on iron absorption after it is baked into iron-fortified bread. Erythorbic acid, an ascorbic acid derivative, is widely used as an antioxidant in processed foods in industrialized countries.…”

Section: Ascorbic Acidmentioning

confidence: 99%

Iron bioavailability and dietary reference values

Hurrell¹,

Egli²

2010

The American Journal of Clinical Nutrition

938

804

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Iron differs from other minerals because iron balance in the human body is regulated by absorption only because there is no physiologic mechanism for excretion. On the basis of intake data and isotope studies, iron bioavailability has been estimated to be in the range of 14-18% for mixed diets and 5-12% for vegetarian diets in subjects with no iron stores, and these values have been used to generate dietary reference values for all population groups. Dietary factors that influence iron absorption, such as phytate, polyphenols, calcium, ascorbic acid, and muscle tissue, have been shown repeatedly to influence iron absorption in single-meal isotope studies, whereas in multimeal studies with a varied diet and multiple inhibitors and enhancers, the effect of single components has been, as expected, more modest. The importance of fortification iron and food additives such as erythorbic acid on iron bioavailability from a mixed diet needs clarification. The influence of vitamin A, carotenoids, and nondigestible carbohydrates on iron absorption and the nature of the "meat factor" remain unresolved. The iron status of the individual and other host factors, such as obesity, play a key role in iron bioavailability, and iron status generally has a greater effect than diet composition. It would therefore be timely to develop a range of iron bioavailability factors based not only on diet composition but also on subject characteristics, such as iron status and prevalence of obesity.Am J Clin Nutr 2010;91(suppl):1461S-7S.

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Ascorbyl palmitate enhances iron bioavailability in iron-fortified bread

Abstract: AP is a strong promoter of iron absorption from fortified bread because of its thermoresistant properties.

Cited by 19 publications

References 21 publications

Effect of Helicobacter pylori Infection on Iron Absorption in Asymptomatic Adults Consuming Wheat Flour Fortified with Iron and Zinc

Effect of Helicobacter pylori Infection on Iron Absorption in Asymptomatic Adults Consuming Wheat Flour Fortified with Iron and Zinc

Comparison betweenin vitroandin vivomethods to screen iron bioavailability

Iron bioavailability and dietary reference values

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