Bioassay for Iron Source Additives

Shah, B. G.; Belonje, B.

doi:10.1016/s0315-5463(73)73963-8

Cited by 7 publications

(10 citation statements)

References 6 publications

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“…Another difference was that in many assays they used dried skim milk powder as the source of protein instead of casein. Skim milk powder has been reported to cause mild diarrhea in rats (Shah and Belonje, 1973b) but its effect on the availability of iron is not known. Amine and Hegsted (1971) have reported that starch reduces iron absorption significantly.…”

Section: Resultsmentioning

confidence: 99%

“…The particle size distribution of these powders was determined as described previously (Shah and Belonje, 1973a). The relative biological value was obtained from three different rat hemoglobin repletion bioassays as described earlier (Shah and Belonje, 1973b).…”

Section: Methodsmentioning

confidence: 99%

“…to have an acceptable relative biological value as determined by a rat repletion assay (Shah and Belonje, 1973b).…”

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confidence: 99%

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Specifications for reduced iron as a food additive

Shah¹,

Giroux²,

Belonje³

1977

J. Agric. Food Chem.

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The relative biological value of eight reduced iron powders manufactured by reduction with hydrogen or carbon monoxide, or by the electrolytic or carbonyl process, was determined by a rat hemoglobin repletion assay. The particle size distribution of these powders was determined by a photographicmicroscopic method. The solubility of five of the above powders in 0.290 (w/v) hydrochloric acid (pH about 1.2) at 37 "C with shaking in a 1-in. orbital stroke incubator shaker for 10 to 180 min was estimated.The relative biological value, as determined by a rat hemoglobin repletion assay, was generally found to increase with decreasing median particle sue and with the solubility at different times. It was concluded from the results that a reduced iron powder to be used as a food additive should meet the following specifications in order to ensure acceptable quality. (1) The iron content of the powder should not be less than 96%. (2) At least 95% of the powder should pass through a 325 mesh sieve having a pore size of 44 jtm. (3) At least 90% of the weight of the iron powder should be soluble in dilute hydrochloric acid as determined by the method described.Enrichment of flour with thiamin, riboflavin, niacin, and iron was introduced in Canada in 1953 (Chapman andCampbell, 1957). Concerning iron, the present regulation states that "enriched white flour shall be flour to which has been added iron in a harmless carrier, in such amount that one pound of enriched flour shall contain not less than 13.0 mg and not more than 16.5 mg of iron". In enriched bread the corresponding levels of iron are 8.0 and 12.5 mg per lb (Health and Welfare Canada, 1975). The stipulated amounts of iron in enriched flour and bread were based on the levels of iron in whole wheat.The milling industry has been using iron powder for enrichment of flour mainly because it is an economical, inert source of iron which does not affect the color or keeping quality of flour or bread. In recent years, however, the availability of iron from this source has been questioned (Cook et al., 1973;Rios et al., 1975). The biological availability of the reduced iron specified in Food Chemical Codex (National Research Council, 1972) was also not satisfactory (Shah and Belonje, 1973a). On the basis of rat assays of a number of iron powders it was concluded that at least 95% of the particles (by number) should be less than 10 jtm in size so that the powder would have an acceptable bioavailability. Similarly the absorption of fine (97% particles about 5 pm) iron powder by male and female volunteers was 9% whereas the comparable value for coarse iron powder (23% particles about 25 jtm and 48% larger than 30 pm) was only 3% (Hoglund and Reizenstein, 1969). In view of the these results there is a need to revise the specifications for iron powder used in foods, so that an acceptable bioavailability w i l l be ensured.These specifications can be based on particle size distribution (Shah and Belonje, 1973a) or solubility of an iron powder in dilute hydrochloric acid (Hinton et al...

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Specifications for reduced iron as a food additive

Shah¹,

Giroux²,

Belonje³

1977

J. Agric. Food Chem.

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“…Information on the bioavailability of iron added to breakfast cereals and infant foods in the form of iron phosphates is not available. It was therefore decided to determine the availability of iron from cereal products and infant formulas fortified with iron phosphates by using the rat repletion assay (Shah and Belonje, 1973).…”

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Bioavailability of iron from iron phosphates in cereals and infant foods

Shah¹,

Giroux²,

Belonje³

1979

J. Agric. Food Chem.

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“…Nelson and Walker (1964) demonstrated a regression analysis technique used for biological evaluation of phosphate compounds. A similar method was used by Shah and Belonje (1973) for assessing iron availability. Also, Pla and Fritz (1971) proposed a relative biological availability procedure in which a comparison of iron from various supplements is made INTRODUCTION I RON and copper have received moderate attention in the literature in recent years.…”

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confidence: 99%

Iron and Copper Availability from Various Sources

et al. 1974

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A total of 1110 broiler cockerels were used in three experiments to determine the availability of iron and copper from various sources. A skim milk basal diet was fed in each experiment using chicks maintained in battery brooders beginning at one day of age. Four organic iron compounds (sequestered iron A' and ferric choline chloride 2 in Experiment 1 and sequestered iron B and C in Experiment 2), ferrous sulfate and ferric oxide were the test iron compounds used in Experiments 1 and 2. Added dietary iron levels furnished by the test compounds were 10 and 20 p.p.m. (Experiment 1) and 5 and 10 p.p.m. (Experiment 2). The test copper compounds fed in Experiment 3 were added to furnish 1 and 2 p.p.m. copper using cupric sulfate, cuprous oxide and cuprous iodide.No consistent differences in hemoglobin content, hematocrit (packed cell volume), chick weight and mortality were observed between ferrous sulfate and the four organic iron compounds; however, these compounds were significantly superior to ferric oxide. Hemoglobin content, hematocrit and liver copper content were significantly increased when cupric sulfate was fed as compared to results obtained with cuprous iodide or cuprous oxide. Increased chick weight gain and decreased mortality were observed with chicks fed cupric sulfate or cuprous iodide as compared to those fed cuprous oxide.Chick availability values for ferric oxide (71 and 82%) were approximately three-quarters that of ferrous sulfate. The organic sources of iron gave high availability values (91-131%), although ferric choline chloride was not as available to the chick as the sequestered iron compounds (93-131%) as determined by regression analysis method and relative biological availability. Cuprous iodide and cuprous oxide have essentially equal availability, but the availability of these copper sources is only three-quarters that of cupric sulfate.

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Bioassay for Iron Source Additives

Cited by 7 publications

References 6 publications

Specifications for reduced iron as a food additive

Specifications for reduced iron as a food additive

Bioavailability of iron from iron phosphates in cereals and infant foods

Iron and Copper Availability from Various Sources

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