Bioavailability of Stabilised Ferrous Gluconate with Glycine in Fresh Cheese Matrix: a Novel Iron Compound for Food Fort
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Bioavailability of Stabilised Ferrous Gluconate with Glycine in Fresh Cheese Matrix: a Novel Iron Compound for Food Fortification Fernando Pizarro & José Boccio & María Salgueiro & Manuel Olivares & Esteban Carmuega & Ricardo Weill & Sebastien Marque & Marine Frereux & Florence Noirt
Received: 5 September 2012 / Accepted: 6 December 2012 / Published online: 29 December 2012 # Springer Science+Business Media New York 2012
Abstract Iron fortification of foods continues to be one of the preferred ways of improving the iron status of the population. Dairy product is a common product in the diet; therefore, it is a plausible vehicle for iron fortification. This study aims to investigate the bioavailability of ferrous gluconate stabilised with glycine (FGSG) in a fresh cheese fortified with zinc. The iron bioavailability of fresh cheese fortified with either FGSG and with or without zinc and FGSG in aqueous solution and a water solution of ferrous ascorbate (reference dose) was studied using double radio iron (55Fe and 59Fe) erythrocyte incorporation in 15 male subjects. All subjects presented with normal values for iron status parameters. The geometric mean of iron bioavailability for the water solution of FGSG was 38.2 %, adjusted to 40 % from reference doses (N.S.). Iron bioavailability in fresh cheese fortified with Ca and Zn was 15.4 % and was 23.1 % without Zn, adjusted to 40 % from reference doses (N.S.). The results of the present study show that the novel F. Pizarro (*) : M. Olivares Micronutrients Laboratory, Institute of Nutrition and Food Technology (INTA), University of Chile, 7830489 Casilla 138-11, Santiago, Chile e-mail: [email protected] J. Boccio : M. Salgueiro Stable isotopes laboratory applied to biology and medicine, Physics Department, School of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina E. Carmuega Nutritia, Buenos Aires, Argentina R. Weill Danone Argentina, Buenos Aires, Argentina S. Marque : M. Frereux : F. Noirt Danone Research, Palaiseau, France
iron compound ferrous gluconate stabilised with glycine in a fresh cheese matrix is a good source of iron and can be used in iron fortification programmes. Keywords Iron bioavailability . Iron absorption . Ferrous gluconate
Introduction The World Health Organization considers iron deficiency the number one nutritional disorder in the world. In children, iron deficiency causes development delays and behavioural disturbances and in pregnant women it increases the risk for preterm delivery and delivering low birth weight newborns [1, 2]. Iron supplementation is believed to be the most effective method of alleviating iron deficiency anaemia where the prevalence is high. However, therapeutic doses of iron supplements may cause gastrointestinal side effects, such as nausea, vomiting, constipation, diarrhoea, dark coloured stools, and abdominal distress [1, 2]. Iron fortification of foods continues to be one of the preferred ways of improving the iron status of the population. However, there are a variety of technical consi
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