Availability Of Iron

Gwendolyn, W; Fritz, J. C.

doi:10.1093/jaoac/53.4.791

Cited by 12 publications

(12 citation statements)

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“…As has been emphasized, the primary merit of a well designed bioassay procedure involving dose-response curves of both the standard and the unknowns is that the data obtained allow one to determine whether the assay is valid and also the precision of the estimated potency. Such data cannot be obtained if only a single dose of the unknown is tested, as has been recommended (Pla and Fritz, 1970). The five iron salts we have tested were the same samples utilized in the collaborative assays (Pla and Fritz, 1971).…”

Section: Potencymentioning

confidence: 99%

“…Considerable effort was made in this direction many years ago at about the time when iron fortification was begun (Elvehjem and Kemmerer, 1933;Smith and Otis, 1937;Andrews et al, 1939; Freeman and Burrill, 1945), but little attention has been given to the problem in recent years. Fritz and his collaborators (1970) have revived efforts in this field and have proposed an assay method using either rats or chicks (Pla and Fritz, 1970). This paper reports the results obtained in applying a standard "sloperatio" assay in either rats or chicks.…”

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confidence: 99%

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Biological estimation of available iron using chicks or rats

Ek¹,

Neff²,

Dm³

1972

J. Agric. Food Chem.

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Section: Potencymentioning

confidence: 99%

mentioning

confidence: 99%

Biological estimation of available iron using chicks or rats

Ek¹,

Neff²,

Dm³

1972

J. Agric. Food Chem.

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“…products containing ferrous fumarate, One-A-Day plus Iron and One-A-Day plus Minerals, were not completely soluble in 1.5 N HC1. These results were not surprising since Pla and Fritz (1970) reported that ferrous fumarate was only 57.7% soluble in 50 times its weight of HC1 at pH 1.1 after 72 h.…”

Section: Discussionmentioning

confidence: 61%

“…It is generally assumed that foods must be broken down and rendered soluble in digestive juices if they are to be absorbed. However, attempts to correlate solubility of a substance in acid with the bioavailability of the iron it contains have not been very successful (Pla and Fritz, 1970;Jacobs and Greenman, 1969), except in the case of reduced iron (Pla et al, 1976). We examined the water solubility of the iron in these supplements to be sure that all test animals would receive the same dose of iron.…”

Section: Discussionmentioning

confidence: 99%

Iron absorption by rats from nonprescription dietary iron supplements

Johnson¹,

Evans²

1978

J. Agric. Food Chem.

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Absorption of iron from seven nonprescription dietary iron supplements was measured in both iron-replete and iron-depleted rats by use of the extrinsic label technique. Both ferrous and ferric forms of the radioactive extrinsic tracer iron were used; the iron was in the form of 59FeS04, 59FeC13, or f e r r~u s -~~F e gluconate. Of six products tested with both ferrous and ferric labels, significant differences in absorption measured by the two different labels were found for three products. This suggests that there is incomplete exchange between the intrinsic and extrinsic iron pools. Iron-deficient animals absorbed significantly more iron than iron replete animals when the ferrous label was used in both experiments. Although iron-replete animals discriminate among iron sources, absorption is always less than in iron-deficient animals. The results with iron deficient animals show the true bioavailability of the iron. The use of the extrinsic label may not always be valid when the metal in question can exist in more than one oxidation state.

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“…Animal studies performed by Fritz et al (8,20,21) of the biological availability of iron in iron-depleted chicks and rats also indicated that ferrous sulphate has a high relative biological value compared with other iron compounds. It was also found that ferrous sulphate added to a biscuit mix prior to baking was utilized nearly as well as the same quantity of ferrous sulphate added directly to the test diet (8).…”

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confidence: 99%

Iron‐fortified Bread

Natvig

Vellar

1973

Journal of Internal Medicine

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Abstract. The hematinic effect of ferrous sulphate‐enriched flour has been examined in a long‐term, community‐based experiment. During a period of 20 consecutive months 17 000 metric tons of iron‐fortified flour were produced at Tau Mølle in Stavanger, Norway (total iron content 6.2 mg/100 g flour). There were neither complaints of rancidity of the flour nor of any harmful effect on its baking qualities. The monitoring of the effect of the iron‐fortification programme was performed on an experimental group of 202 women of child‐bearing age living in Stavanger. A control group of 215 women was established in Bergen. Blood examinations (Hb, Hct and MCHC) were performed at the start of the experiment and repeated on three occasions during the study. The results failed to give conclusive evidence of the hematinic effect of the iron supplement. However, the results obtained in the few women with the lowest circulating Hb levels (Hb ≤12 g/100 ml) suggested that the added iron was absorbed and utilized for Hb synthesis. The authors have recommended to the Norwegian health authorities that all white flour should be fortified with ferrous sulphate. It seems reasonable to apply the same level of enrichment as was recently proposed by the US Commissioner of Food and Drug Administration (total level of iron 9 mg/100 g flour).

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Availability Of Iron

Cited by 12 publications

References 0 publications

Biological estimation of available iron using chicks or rats

Biological estimation of available iron using chicks or rats

Iron absorption by rats from nonprescription dietary iron supplements

Iron‐fortified Bread

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