Relative Biological Value of Iron Supplements in Processed Food Products

Coccodrilli, Gus D.; Reussner, G; Thiessen, Reinhardt H.

doi:10.1021/jf60209a058

Cited by 2 publications

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“…Typically, this variability is dealt with by expressing the hematinic responses of the unknowns relative to ferrous sulfate (Shah et al, 1979;Coccodrilli et al, 1976;Amine et al, 1972). …”

Section: Nutri Ti Onal Bi Oavai Labi LI Ty Of I Ronmentioning

confidence: 99%

Efficiency of Hemoglobin Regeneration as a Method of Assessing Iron Bioavailability in Food Products

1982

ACS Symposium Series

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The bioavailability of iron from any source (e.g., iron supplement, food or meal composite) is considered to be that portion of the total iron which is metabolizable. Philosophically, this concept is important because the amount of iron utilized by avian and mammalian species is directly associated with iron need. When assaying iron bioavailability, it is therefore necessary to use an organism whose need will exceed the amount provided. In animal assays of iron bioavailability, iron need is assured by a growth phase and/or creation of iron deficiency through feeding an iron deficient diet and phlebotomy. Because healthy subjects are usually used in human assays of iron bioavailability (Cook et al., 1981; Cook and Monson, 1976; Radhakrishman and Sivaprasad, 1980), it is inappropriate to compare the data obtained from animal and human assays. In fact it is questionable if assays of iron bioavailability yield good information on the quantities of metabolizable iron available when healthy human subjects are used.The Committee on Dietary Allowances, Food and Nutrition Board, National Academy of Sciences (RDA, 1980) has estimated the amount of metabolizable iron (as absorbable iron) from meals consumed by human beings as ranging from 3 to 23 percent depending on the nature of the meal. For adult women of childbearing age, the committee has assumed that 1.5mg iron is lost daily and that 18mg should be consumed to meet this need. They have therefore assumed that approximately 8.3 percent of the dietary iron will be metabolized. For adult men and women over the age of 51 years, they estimate that 1.0mg iron will be lost daily and recommend that 10mg should be consumed to meet this need to offset only approximately 10 percent of the dietary iron being metabolized by these people. It should be noted, however, that what is metabolized from a food under such conditions does not necessarily reflect what is potentially metabolizable. Indeed, the majority of women of childbearing age consume less than the recommended 18mg iron

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“…Typically, this variability is dealt with by expressing the hematinic responses of the unknowns relative to ferrous sulfate (Shah et al, 1979;Coccodrilli et al, 1976;Amine et al, 1972). …”

Section: Nutri Ti Onal Bi Oavai Labi LI Ty Of I Ronmentioning

confidence: 99%

Efficiency of Hemoglobin Regeneration as a Method of Assessing Iron Bioavailability in Food Products

1982

ACS Symposium Series

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“…Fortification of foods with iron powders is still questioned because of the generally poor availability of the iron sources; in fact, their availability is affected not only by factors involved in the uptake of intrinsic nonheme iron, but also by the chemical form and particle size of the iron source (Motzok et al, 1978;Coccodrilli et al, 1976).…”

Section: Introductionmentioning

confidence: 99%

In Vitro Estimation of Iron Availability from Meals and Beef: Effect of Processing and Fortification

Lombardi‐Boccia

Carnovale

1989

Journal of Food Science

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The effect of meal composition, cooking, drying and fortification on in vitro iron availability from meals (50% meat, 50% vegetables) and meat was studied. Fortification was carried out with electrolytic iron powder. Unfortified samples were also studied. In fortified meals, iron availability (8.5% in raw sample) was not affected by cooking and drying processes. However, cooking and drying reduced chemical availability of iron in unfortified meals. Similar results were obtained with meat: upon cooking its iron availability showed a reduction of 26% and 4%, in unfortified and fortified samples, respectively. Therefore, fortification reduced losses due to processing. Presence of vegetables (50%) reduced dialyzable iron by 35%.

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Relative Biological Value of Iron Supplements in Processed Food Products

Cited by 2 publications

References 0 publications

Efficiency of Hemoglobin Regeneration as a Method of Assessing Iron Bioavailability in Food Products

Efficiency of Hemoglobin Regeneration as a Method of Assessing Iron Bioavailability in Food Products

In Vitro Estimation of Iron Availability from Meals and Beef: Effect of Processing and Fortification

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