Comparison of Chicks and Rats as Test Animals for Studying Bioavailability of Iron, with Special Reference to Use of Reduced Iron in Enriched Bread

Gwendolyn, W; Harrison, Bertha N; Fritz, J. C.

doi:10.1093/jaoac/56.6.1369

Cited by 6 publications

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“…The RBV of electrolytic iron obtained by us was less than the 45-50% reported by Pla et al (1973) and Pennell et al (1975). Similarly Pla et al (1973) found the RBV of carbon monoxide reduced iron powder to be 19% whereas our corresponding result is only 12%.…”

Section: Resultscontrasting

confidence: 76%

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Specifications for reduced iron as a food additive

Shah¹,

Giroux²,

Belonje³

1977

J. Agric. Food Chem.

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The relative biological value of eight reduced iron powders manufactured by reduction with hydrogen or carbon monoxide, or by the electrolytic or carbonyl process, was determined by a rat hemoglobin repletion assay. The particle size distribution of these powders was determined by a photographicmicroscopic method. The solubility of five of the above powders in 0.290 (w/v) hydrochloric acid (pH about 1.2) at 37 "C with shaking in a 1-in. orbital stroke incubator shaker for 10 to 180 min was estimated.The relative biological value, as determined by a rat hemoglobin repletion assay, was generally found to increase with decreasing median particle sue and with the solubility at different times. It was concluded from the results that a reduced iron powder to be used as a food additive should meet the following specifications in order to ensure acceptable quality. (1) The iron content of the powder should not be less than 96%. (2) At least 95% of the powder should pass through a 325 mesh sieve having a pore size of 44 jtm. (3) At least 90% of the weight of the iron powder should be soluble in dilute hydrochloric acid as determined by the method described.Enrichment of flour with thiamin, riboflavin, niacin, and iron was introduced in Canada in 1953 (Chapman andCampbell, 1957). Concerning iron, the present regulation states that "enriched white flour shall be flour to which has been added iron in a harmless carrier, in such amount that one pound of enriched flour shall contain not less than 13.0 mg and not more than 16.5 mg of iron". In enriched bread the corresponding levels of iron are 8.0 and 12.5 mg per lb (Health and Welfare Canada, 1975). The stipulated amounts of iron in enriched flour and bread were based on the levels of iron in whole wheat.The milling industry has been using iron powder for enrichment of flour mainly because it is an economical, inert source of iron which does not affect the color or keeping quality of flour or bread. In recent years, however, the availability of iron from this source has been questioned (Cook et al., 1973;Rios et al., 1975). The biological availability of the reduced iron specified in Food Chemical Codex (National Research Council, 1972) was also not satisfactory (Shah and Belonje, 1973a). On the basis of rat assays of a number of iron powders it was concluded that at least 95% of the particles (by number) should be less than 10 jtm in size so that the powder would have an acceptable bioavailability. Similarly the absorption of fine (97% particles about 5 pm) iron powder by male and female volunteers was 9% whereas the comparable value for coarse iron powder (23% particles about 25 jtm and 48% larger than 30 pm) was only 3% (Hoglund and Reizenstein, 1969). In view of the these results there is a need to revise the specifications for iron powder used in foods, so that an acceptable bioavailability w i l l be ensured.These specifications can be based on particle size distribution (Shah and Belonje, 1973a) or solubility of an iron powder in dilute hydrochloric acid (Hinton et al...

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Section: Resultscontrasting

confidence: 76%

“…Shah and Belonje (1973a) employed a photographic-microscopic method for the determination of particle size distribution whereas Motzok et al (1975) used air elutriation to separate designated fractions. Pla et al (1973) separated particles larger than 32 µ by sieving. Since these methods are based on varying physical principles the results are not comparable.…”

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confidence: 99%

Specifications for reduced iron as a food additive

Shah¹,

Giroux²,

Belonje³

1977

J. Agric. Food Chem.

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“…Different preparations of FePO, exhibit different solubilities and hence different levels of bioavailability (Harrison et al 1976). The solubility of the FePO, (Albright & Wilson, Warley, West Midlands) used to fortify the malted cocoa drink was measured by mechanically shaking 20 mg of the Fe salt with 100 ml 0.1 Mhydrochloric acid and quantitatively collecting any residue on filter paper as described by Pla et al (1973). Amounts ( 1 g) of the three samples of powdered drink were also tested for Fe solubility at 37' but in this case the filtrate was analysed for Fe by atomic absorption spectrophotometry (AAS) in order to measure solubility.…”

Section: Solubility Of Fepomentioning

confidence: 99%

Iron absorption from a malted cocoa drink fortified with ferric orthophosphate using the stable isotope⁵⁸Fe as an extrinsic label

Fairweather‐Tait

Minski

Richardson³

1983

Br J Nutr

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1. The potential use of an extrinsic label to measure iron absorption from a ferric orthophosphate-fortified malted cocoa drink was examined by measuring the solubility of the FePO4 in 0·1 M-hydrochloric acid.2. The validity of using the stable isotope 58Fe as an extrinsic label was tested by comparing Fe absorption by rats from wheat flour extrinsically-labelled with 58Fe or 59Fe.3. Fe absorption from a malted cocoa drink (20 g powder made up with hot water) fortified with FePO4 (0·5 mg Fe/g powder) was measured in human subjects using 58Fe as an extrinsic label. Absorption was calculated by measuring unabsorbed 58Fe in faeces. Absorptions of Fe from the drink fortified with either FePO4 or ferrous sulphate were compared. The effect of the addition of ascorbic acid to the drink (1 mg/g powder) on Fe availability was also examined.4. The effect of fasting on Fe absorption from the drink was determined in rats by giving the drink to fasting animals or shortly after they had consumed a small meal.5. The FePO4 was totally soluble in 0·1 M-HCl and there were no differences in absorption between 58Fe- and 59Fe-labelled wheat flour. In the human experiment the proportion of Fe absorbed from the drink plus FePO4 and ascorbic acid was (mean with SE) 0·25 (0·02), from the drink plus FePO4 0·24 (0·02) and from the drink plus FeSO4 0·23 (0·03). Fasting had a significant effect on Fe availability; rats given the drink shortly after a small meal absorbed less than half as much Fe as those given the drink on a fasted stomach.6. It was concluded that the FePO4 used to fortify the malted cocoa drink was as well absorbed as FeSO4 but that the high levels of absorption were a reflection of the fasting condition of the subjects. The level of ascorbic acid was not great enough to enhance the availability of the FePO4 any further.

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“…The procedure of Pla et al (1973) was used to determine the relative solubilities of the iron fortification sources. A 20 mg sample of each iron source was mechanically shaken for 3 hr at room temperature with 100 ml of 0.1N HCI, and the residue collected and weighed on tared filter paper.…”

Section: Physical-chemical Characterizationmentioning

confidence: 99%

“…The lack of a consistent baking effect on relative availability seen in this study has also been observed by other workers. Verma et al (1977) and Pla et al (1973) found that reduced iron had similar RBV to rats whether it was added directly to the diet or baked into bread and then added to the diet. C o c c o d f i et al (1976) reported that processing iron fortification sources into a bran flake breakfast cereal did not significantly alter the KBV of the sources to rats.…”

Section: -Continued On Next Pagementioning

confidence: 99%

In Vitro Estimation of Relative Iron Availability in Breads and Meals Containing Different Forms of Fortification Iron

Schricker

Miller

1982

Journal of Food Science

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An in vitro method was used to estimate relative availabilities of eight iron fortification sources under a variety of conditions. The eight iron sources examined were: ferrous sulfate, ferric orthophosphate, ferric sodium pyrophosphate, ferrous fumarate, reduced iron (hydrogen), reduced iron (carbonyl) and two sources of reduced iron (electrolytic). When incorporated into breads or complex meals, seven of the sources tested showed only slight differences in relative availability compared to the ferrous sulfate control. Ferric orthophosphate showed consistently lower relative availability. The baking process did not substantially alter the relative availabilities of nonheme iron in breads and meals containing the different iron fortification sources. Variation in meal composition had a greater influence on the availability of the nonheme iron in the meal than the form of fortification iron incorporated into the meal.

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Comparison of Chicks and Rats as Test Animals for Studying Bioavailability of Iron, with Special Reference to Use of Reduced Iron in Enriched Bread

Cited by 6 publications

References 0 publications

Specifications for reduced iron as a food additive

Specifications for reduced iron as a food additive

Iron absorption from a malted cocoa drink fortified with ferric orthophosphate using the stable isotope⁵⁸Fe as an extrinsic label

In Vitro Estimation of Relative Iron Availability in Breads and Meals Containing Different Forms of Fortification Iron

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Comparison of Chicks and Rats as Test Animals for Studying Bioavailability of Iron, with Special Reference to Use of Reduced Iron in Enriched Bread

Cited by 6 publications

References 0 publications

Specifications for reduced iron as a food additive

Specifications for reduced iron as a food additive

Iron absorption from a malted cocoa drink fortified with ferric orthophosphate using the stable isotope58Fe as an extrinsic label

In Vitro Estimation of Relative Iron Availability in Breads and Meals Containing Different Forms of Fortification Iron

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Product

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About

Iron absorption from a malted cocoa drink fortified with ferric orthophosphate using the stable isotope⁵⁸Fe as an extrinsic label