Effect of processing on availability of iron salts in liquid infant formula products. Experimental milk-based formulas

Theuer, Richard C.; Martin, Wilbur H.; Wallander, Jerome F.; Sarett, Herbert P.

doi:10.1021/jf60187a002

Cited by 43 publications

(20 citation statements)

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“…Greater iron absorption would be possible, since results from the Caco-2 cell experiments showed that Fe transport and uptake did not decrease with any of the samples assayed; on the contrary, some of these processes were stimulated (Table 2). In this sense, Theuer et al 35 reported an increase in Fe absorption in rats fed sterilized infant formula that developed MR. Changes observed in absorption and/or elimination in this assay led to a higher degree of ferric repletion by the end of the assay, only significant in the animals of the GL90 group, which showed increased values of the global %R/I (Table 5). Reports in the bibliography describe stability of the iron balance after the inclusion of other Maillard products in the diet, 36 when the protein source was casein heated in the presence of glucose, 16,17 and after the inclusion of toasted cereals in the diet of humans.…”

Section: Biological Experimentsmentioning

confidence: 98%

Bioavailability of iron from a heat treated glucose‐lysine model food system: assays in rats and in Caco‐2 cells

2004

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The influence of Maillard reaction products (MRP) from glucose-lysine on iron bioavailability was investigated. Equimolar glucose-lysine mixtures (GL, 40% moisture) were heated (150 • C, for 30, 60 and 90 min) to prepare samples GL30, GL60 and GL90, respectively, and were used to study the influence of MRP on iron solubility, iron uptake and transport in Caco-2 cells and iron balance in rats. After an initial increase with GL30, in vitro iron solubility decreased in the presence of most of the heated samples. The Caco-2 cell experiments showed that Fe cell content increased in the presence of heated mixtures with respect to GL, whereas transport was less affected. Iron balance was determined in rats fed diets containing the GL30 and GL90 samples (3%) for a 21 day period and compared with that measured in a control group. Consumption of glucose-lysine heated mixtures increased total iron retention, although hemoglobin values decreased. Iron accumulations in organs such as the spleen, kidney and small intestine were observed.

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Section: Biological Experimentsmentioning

confidence: 98%

Bioavailability of iron from a heat treated glucose‐lysine model food system: assays in rats and in Caco‐2 cells

2004

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“…The iron in these salts is highly absorbed by adults, (86) and all these salts can be used in infant formula and retain high bioavailability. (87,88) When added to a susceptible food product, these highly reactive soluble salts can produce offflavors (83,89) and promote rancidity during storage. (83,89) Ferric salts are generally as soluble as ferrous salts.…”

Section: Iron Sources Used In Infant Cerealsmentioning

confidence: 99%

Iron-Fortified Infant Cereals

Theuer

2008

Food Reviews International

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Infants are particularly susceptible to iron deficiency and related anemia due to their high growth rates and the low iron content of breast milk and most unfortified weaning foods. Cows' milk also is poor in iron, and certain forms of cows' milk cause blood and thus iron loss from the gastrointestinal tract. Iron-fortified cereal-based complementary foods -infant cereals -are recommended to supply the iron needs of older infants. Fortified infant cereals contain much more iron than other fortified cereal products -up to ten or fifteen times as much. Highly or slightly soluble iron salts have excellent bioavailability, but affect color and reduce chemical stability, so these iron salts are not commonly used to fortify infant cereals. Insoluble sources of iron, such as the iron phosphates, were used historically to fortify infant cereals, but these sources have very poor bioavailability. Infants depending on these cereals for iron suffered from high rates of iron deficiency and anemia. Elemental iron of small particle size, particularly electrolytic iron, currently is the generally accepted vehicle for infant cereal fortification. Iron-fortified cereal made with electrolytic iron reduces iron deficiency and related anemia in several settings but unfortunately is not fully protective in all. Ascorbic acid is a known enhancer of iron bioavailability but ascorbic acid is heat-labile and ascorbic activity declines rapidly during storage. Nonetheless, adding ascorbic acid during processing appears to improve the availability of electrolytic iron and thus the reliability of iron-fortified infant cereal as a means of preventing iron deficiency in older infants.

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“…Iron salts differ in bioavailability as well as their pro-oxidant properties. 36,37 In general, infant formulas are supplemented with iron as ferrous sulfate or ferrous gluconate. Although ferrous sulfate demonstrates acceptable bioavailability, it has lower reduction potential than ferric glycinate, ferrous fumarate or ferrous succinate.…”

Section: Resultsmentioning

confidence: 99%

Iron, copper and zinc in substitute foods for maternal milk: comparison with infant nutritional requirements

Moraes

Feijo

Melo

et al. 2009

J. Braz. Chem. Soc.

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Este estudo objetivou investigar os teores de ferro, cobre e zinco de fórmulas infantis para lactentes e leites em pó, disponíveis no mercado, realizando uma análise comparativa entre os teores encontrados, a ingestão diária recomendada (IDR) e a ingestão diária máxima tolerável (IDMT). A determinação dos elementos traço foi realizada por espectrofotometria de absorção atômica. Os teores de ferro, cobre e zinco variaram em uma ampla faixa, dependendo do produto, apresentando-se algumas vezes abaixo da IDR (ferro) e outras acima (zinco), ultrapassando o IDMT, o que compromete o uso confiável destes alimentos a longo prazo, principalmente em dietas monótonas.This study aimed to investigate iron, copper and zinc contents in baby formulas for lactents and powdered milk, conducting a comparative analysis between the observed values, the dietary reference intake (DRI) and the tolerable upper intake level (UL). The determination of these trace elements was performed by atomic absorption spectrometry. Iron, copper and zinc values varied in a wide concentration range, depending on the product. They were sometimes below the DRI (iron) and sometimes above it (zinc), surpassing the UL, compromising the reliable use of these food products in the long run, especially in monotonous diets.Keywords: trace elements, baby formulas for lactents, powdered milk, infant requirements, atomic spectrometry IntroductionExclusive maternal feeding until the child is six months old, and from then on, the inclusion of complementary foods in the child's diet available in the family unit is the procedure recommended by the World Health Organization (WHO) for children worldwide. 1 This recommendation is based on the knowledge that, until the child is six months old, exclusive feeding on maternal milk is enough to satisfy the child's nutritional requirements, besides favoring protection against diseases. 2 After this age, the inclusion of complementary foods in the child's feeding schedule aims, mainly, to elevate energy and micronutrient quotas, maintaining breast feeding until the child is 12 or 24 months old. [1][2][3] There is evidence that weaning is intense and occurs very precociously. 4 The introduction of complementary food ingestion happens very early in the child's life, and these foods are offered in insufficient quantities to reach nutritional requirements, especially micronutrient requirements. 1 Studies point out that the early offer of milks and baby formulas for lactents are predictors of early weaning. 2 Inadequate complementary food is a major cause of the high prevalence of malnutrition in the developing world. 5 It is observed that, although greater intakes of complementary foods are associated with higher total energy intake, micronutrient intake remains low due to the low micronutrient concentration of these complementary foods. 6 Minerals are micronutrients with an important role in childhood growth and development. 7 Iron, copper and zinc are necessary in daily amounts much lower than 100 mg, Moraes et al. 1725 Vol. 20...

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Effect of processing on availability of iron salts in liquid infant formula products. Experimental milk-based formulas

Cited by 43 publications

References 4 publications

Bioavailability of iron from a heat treated glucose‐lysine model food system: assays in rats and in Caco‐2 cells

Bioavailability of iron from a heat treated glucose‐lysine model food system: assays in rats and in Caco‐2 cells

Iron-Fortified Infant Cereals

Iron, copper and zinc in substitute foods for maternal milk: comparison with infant nutritional requirements

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