Hostname: page-component-586b7cd67f-g8jcs Total loading time: 0 Render date: 2024-11-22T18:02:24.541Z Has data issue: false hasContentIssue false
  • English
  • Français

A micronised, dispersible ferric pyrophosphate with high relative bioavailability in man

Published online by Cambridge University Press:  09 March 2007

Meredith C. Fidler ,
Thomas Walczyk ,
Lena Davidsson ,
Christophe Zeder ,
Noboru Sakaguchi ,
Lekh R. Juneja  and
Richard F. Hurrell
Meredith C. Fidler
Affiliation:
Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH) Zurich, PO Box 474/Seestrasse 72, CH-8803 Rüschlikon, Switzerland
Thomas Walczyk
Affiliation:
Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH) Zurich, PO Box 474/Seestrasse 72, CH-8803 Rüschlikon, Switzerland
Lena Davidsson*
Affiliation:
Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH) Zurich, PO Box 474/Seestrasse 72, CH-8803 Rüschlikon, Switzerland
Christophe Zeder
Affiliation:
Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH) Zurich, PO Box 474/Seestrasse 72, CH-8803 Rüschlikon, Switzerland
Noboru Sakaguchi
Affiliation:
Nutritional Foods Division, Taiyo Kagaku, 9-5 Akahori-Shinmachi, Yokkaichi, Mie 510-0825, Japan
Lekh R. Juneja
Affiliation:
Nutritional Foods Division, Taiyo Kagaku, 9-5 Akahori-Shinmachi, Yokkaichi, Mie 510-0825, Japan
Richard F. Hurrell
Affiliation:
Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH) Zurich, PO Box 474/Seestrasse 72, CH-8803 Rüschlikon, Switzerland
*
*Corresponding author: Dr Lena Davidsson, fax +41 1 704 57 10, email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Ferric pyrophosphate is a water-insoluble Fe compound used to fortify infant cereals and chocolate-drink powders as it causes no organoleptic changes to the food vehicle. However, it is only of low absorption in man. Recently, an innovative ferric pyrophosphate has been developed (Sunactive Fe™) based on small-particle-size ferric pyrophosphate (average size 0·3 μm) mixed with emulsifiers, so that it remains in suspension in liquid products. The aim of the present studies was to compare Fe absorption of micronised, dispersible ferric pyrophosphate (Sunactive Fe™) with that of ferrous sulfate in an infant cereal and a yoghurt drink. Two separate Fe absorption studies were made in adult women (ten women/study). Fe absorption was based on the erythrocyte incorporation of stable isotopes (57Fe and 58Fe) 14 d after the intake of labelled test meals of infant cereal (study 1) or yoghurt drink (study 2). Each test meal was fortified with 5 mg Fe as ferrous sulfate or micronised, dispersible ferric pyrophosphate. Results are presented as geometric means. There was no statistically significant difference between Fe absorption from micronised, dispersible ferric pyrophosphate- and ferrous sulfate-fortified infant cereal (3·4 and 4·1 % respectively; P=0·24) and yoghurt drink (3·9 and 4·2 % respectively; P=0·72). The results of the present studies show that micronised, dispersible ferric pyrophosphate is as well absorbed as ferrous sulfate in adults. The high relative Fe bioavailability of micronised, dispersible ferric pyrophosphate indicates the potential usefulness of this compound for food fortification.

Keywords

Iron absorptionIron fortificationFerric pyrophosphateSunactive Fe™
Type
Research Article
Information
British Journal of Nutrition , Volume 91 , Issue 1 , January 2004 , pp. 107 - 112
Copyright
Copyright © The Nutrition Society 2004

References

Björn-Rasmussen, E, Hallberg, L & Rossander, L (1977) Absorption of ‘fortification’ iron. Bioavailability in man of different samples of reduced Fe, and prediction of the effects of Fe fortification. Br J Nutr 37, 375–388.CrossRefGoogle ScholarPubMed
Boccio, JR, Zubillaga, MB, Caro, RA, Gotelli, CA, Gotelli, MA & Weil, R (1997) A new procedure to fortify fluid milk and dairy products with high bioavailable ferrous ferrous sulphate. Nutr Rev 55, 240–246.CrossRefGoogle Scholar
Bovell-Benjamin, AC, Viteri, FE & Allen, LH (2000) Iron absorption from ferrous bisglycinate and ferric trisglycinate in whole maize is regulated by iron status. Am J Clin Nutr 71, 1563–1569.CrossRefGoogle ScholarPubMed
Brown, E, Hopper, J Jr, Hodges, J Jr, Bradley, B, Wennesland, R & Yamauchi, H (1962) Red cell, plasma and blood volume in healthy women measured by radiochromium cell-labeling and hematocrit. J Clin Invest 41, 2182–2190.CrossRefGoogle ScholarPubMed
Demott, BJ (1971) Effects on flavor of fortifying milk with iron and absorption of the iron from intestinal tract of rats. J Dairy Sci 54, 1609–1614.CrossRefGoogle ScholarPubMed
Edmondson, LF, Douglas, FW Jr & Avants, JK (1971) Enrichment of pasteurized whole milk with iron. J Dairy Sci 54, 1422–1426.CrossRefGoogle Scholar
Fox, TE, Eagles, J & Fairweather-Tait, SJ (1998) Bioavailability of iron glycine as a fortificant in infant foods. Am J Clin Nutr 67, 664–668.CrossRefGoogle ScholarPubMed
Gonzalez, H, Mendoza, C & Viteri, FE (2001) Absorption of unlabeled reduced iron of small particle size from a commercial source. A method to predict absorption of unlabeled iron compounds in humans. Arch Latinoam Nutr 51, 217–224.Google ScholarPubMed
Grebe, G, Martinez-Torres, C & Layrisse, M (1975) Effect of meals and ascorbic acid on the absorption of a therapeutic dose of iron as ferrous and ferric salts. Curr Ther Res Clin Exp 17, 382–397.Google ScholarPubMed
Hallberg, L, Brune, M & Rossander, L (1986) Low bioavailability of carbonyl iron in man: studies on iron fortification of wheat flour. Am J Clin Nutr 43, 59–67.CrossRefGoogle ScholarPubMed
Harrison, BN, Pla, GW, Clark, GA & Fritz, JC (1976) Selection of iron sources for cereal enrichment. Cereal Chem 53, 78–84.Google Scholar
Hosein, F, Marsaglia, G & Finch, CA (1967) Blood ferrokinetics in normal man. J Clin Invest 49, 1–9.CrossRefGoogle Scholar
Hurrell, RF (1997) Preventing iron deficiency through food fortification. Nutr Rev 55, 210–222.CrossRefGoogle ScholarPubMed
Hurrell, RF (1998) Improvement of trace element status through food fortification: technological, biological and health aspects. Bibl Nutr Dieta 40–57.Google ScholarPubMed
Hurrell, RF & Cook, JD (1990) Strategies for iron fortification of foods. Trends Food Sci Technol 1, 56–61.CrossRefGoogle Scholar
Hurrell, RF, Furniss, DE, Burri, J, Whittaker, P, Lynch, SR & Cook, JD (1989) Iron fortification of infant cereals: a proposal for the use of ferrous fumarate or ferrous succinate. Am J Clin Nutr 49, 1274–1282.CrossRefGoogle ScholarPubMed
Hurrell, RF, Reddy, MB, Burri, J & Cook, JD (2000) An evaluation of EDTA compounds for iron fortification of cereal-based foods. Br J Nutr 84, 903–910.CrossRefGoogle ScholarPubMed
Hurrell, RF, Reddy, MB, Dassenko, SA & Cook, JD (1991) Ferrous fumarate fortification of a chocolate drink powder. Br J Nutr 65, 271–283.CrossRefGoogle ScholarPubMed
Juneja, LR, Nakata, H, Sakaguchi, N & Nanbu, H (2003) A new concept of ferric pyrophosphate fortification in foods (Sunactive Fe(tm)). 2003 INACG Symposium 41 http://inacg.ilsi.org/file/inacg.pdfGoogle Scholar
Kapanidis, AN & Lee, TC (1996) Novel method for the production of color-compatible ferrous sulfate-fortified simulated rice through extrusion. J Agric Food Chem 44, 522–525.CrossRefGoogle Scholar
Kastenmayer, P, Davidsson, L, Galan, P, Cherouvrier, F, Hercberg, S & Hurrell, RF (1994) A double stable isotope technique for measuring iron absorption in infants. Br J Nutr 71, 411–424.CrossRefGoogle ScholarPubMed
Kurtz, FE, Tamsma, A & Pallansch, MJ (1973) Effect of fortification with iron on susceptibility of skim milk and nonfat dry milk to oxidation. J Dairy Sci 56, 1139–1143.CrossRefGoogle Scholar
Layrisse, M, Garcia-Casal, MN & Solano, L (2000) Iron bioavailability in humans from breakfasts enriched with iron bis-glycine chelate, phytates and polyphenols. J Nutr 130, 2195–2199.CrossRefGoogle ScholarPubMed
Layrisse, M, Martinez-Torres, C & Renzi, M (1976) Sugar as a vehicle for iron fortification: further studies. Am J Clin Nutr 29, 274–279.CrossRefGoogle ScholarPubMed
Makower, RU (1970) Extraction and determination of phytic acid in beans (phaeolus vulgaris). Cereal Chem 47, 288–295.Google Scholar
Motzok, I, Pennell, MD, Davies, MI & Ross, HU (1975) Effect of particle size on the biological availability of reduced iron. J Assoc Official Anal Chem 58, 99–103.Google ScholarPubMed
Nanbu, H, Nakata, K, Sakaguchi, N & Yamazaki, Y (1998) Mineral Composition. European Patent EP 0870435A1.Google Scholar
Olivares, M, Pizarro, F, Pineda, O, Name, JJ, Hertrampf, E & Walter, T (1997) Milk inhibits and ascorbic acid favors ferrous bis-glycine chelate bioavailability in humans. J Nutr 127, 1407–1411.CrossRefGoogle ScholarPubMed
Shah, BG & Belonje, B (1973) Bio-availability of reduced iron. (food additives). Nutr Rep Int 7, 151–156.Google Scholar
Walczyk, T (1997) Iron isotope ratio measurements by negative thermal ionization mass spectrometry. Int J Mass Spectrom Ion Proc 161, 217–227.CrossRefGoogle Scholar
Walczyk, T, Davidsson, L, Zavaleta, N & Hurrell, RF (1997) Stable isotope labels as a tool to determine iron absorption by Peruvian school children from a breakfast meal. Fresenius J Anal Chem 359, 445–449.CrossRefGoogle Scholar
Wang, CF & King, RL (1973) Chemical and sensory evaluation of iron-fortified milk. J Food Sci 38, 938–940.CrossRefGoogle Scholar