Bioavailability of iron in multiple fortified milk

Abstract

The objectives of the study were to evaluate the bioavailability of iron in milk fortified with ferric pyrophosphate (FPP) soluble and vitamin A acetate and to establish the role of vitamin A in enhancement of iron absorption. Balance indices viz. apparent digestibility coefficient, % retention/intake of iron and haematological parameters viz. blood haemoglobin, plasma ferritin, plasma transferrin and iron content in rat livers were analyzed to evaluate iron bioavailability. Anaemia was induced in one group of rats to evaluate the effect of iron status of body on iron absorption from diet. The results of in vivo study showed that feeding of rats with lyophilates of milk fortified with FPP soluble and FPP soluble + vitamin A acetate had a significant effect on the balance indices of the iron as well as on the haematological parameters and iron liver status. The utilization of iron in the body, as indicated by the results of balance indices, haematological parameters and iron status of livers was significantly higher in anaemic rats compared to control group rats. Vitamin A appeared to be playing role in enhancement of iron absorption and utilization in body.

In vivo assessment of iron bioavailability from fortified pearl millet based weaning food

“…Similarly, higher %R/I in rats fed iron fortified diet as compared to sub‐group based on synthetic diet might be due to the presence of ascorbic acid which convert insoluble Fe 3+ to soluble Fe 2+ and improves the iron retention efficiency. Our results are in good agreement with the results of Sachdeva et al , who studied the %R/I in Wistar rat models and reported higher %R/I in animals fed iron + vitamin A fortified diets.…”

“…It can be explained by the fact that on inducing diet‐based anaemia, the number of non‐haem iron absorption membrane receptors increases, and thus, enhances the iron absorption . Similar results have been reported by Pallares et al and Alferes et al Sachdeva et al investigated the iron bioavailability from fortified milk and observed significantly higher ADC in rats fed iron + vitamin A fortified diet than that of rats fed iron fortified diet and/or synthetic diet only in both normal as well as anaemic groups.…”

“…Our results are in accordance with those of Haro‐Vicente et al , who reported that liver iron content of anaemic rats fed ferrous sulfate and micronised ferric pyrophosphate fortified fruit juice for 21 days was not significantly different to that of the control group. Similarly, Sachdeva et al studied the iron bioavailability in anaemic rats from fortified milk and reported no significant difference ( P > 0.05) between the anaemic and their respective control rat models. Ahmed et al investigated the effect of multiple fortification on bioavailability of minerals (Ca, Fe and Zn) in wheat meal bread and found that the iron and Zn levels were significantly ( P < 0.05) higher in plasma, liver and femur of rats fed fortified diet.…”

Response surface analysis and process optimization of non-cereal (elephant foot yam, taro and water chestnut) snacks

“…In this modern world, the demand of making novel foods is fulfilled by extrusion technology. Preservation and improvement of nutritional value of food during processing (Kaushik et al, 2017) has remained one of the most challenging tasks for researchers (Indumathi et al, 2015;Kaushik, Sachdeva, Arora, & Gupta, 2015;Sachdeva et al, 2015). To make a healthy extruded snack, it is important to wisely select multiple raw materials to achieve a balance between protein and carbohydrates.…”

The potential of the iron concentrated germinated wheat in wheat flour fortification: an alternative to the conventional expensive iron fortification

“…Dietary diversification, supplementation, and food fortification are widely accepted strategies to combat iron deficiency anemia. Food products successfully fortified with iron include milk, table salt, curry powder, sugar, fish sauce, dairy products, bakery products, maize flour and wheat flour (Sachdeva et al 2015;Muthayya et al 2012;Martinez-Navarrete et al 2002). Among the different food products fortified with iron, wheat flour fortification is a common practice worldwide.…”