Palatability of micro-encapsulated iron pyrophosphate (Ferfer®)

Abstract

<p class="abstract"><strong>Background:</strong> Iron deficiency is the leading cause of anemia globally and affects 20% of world adult population. The general practice for replacement of iron reserves is oral supplementation. However, the success of this strategy solely depends on drug adherence and compliance. Where many other factors contribute to compliance, the role of taste of the medicine can also not be neglected. The aim of this study is to evaluate the palatability of micro-encapsulated iron pyrophosphate (Ferfer) and compare its taste with previously taken other oral forms of iron supplements.</p><p class="abstract"><strong>Methods:</strong> The study was conducted with 231 female participants of age more than 18 years. Participants had taken one sachet of micro-encapsulated iron pyrophosphate (Ferfer) for the purpose of taste. Questionnaire based on their previous experience of iron supplements and palatability of Ferfer was asked by participants based on 0-10 mm visual analogue scale and 5 point Likert scale evaluating responses at 0 minute, 5 minute, and at 10 minute. Data was analyzed by using SPSS version 23.</p><p class="abstract"><strong>Results:</strong> The women previously taking some others oral form of iron supplementation scored their supplements, a mean taste score is 2.92±2.44 on the VAS. However, micro-encapsulated iron pyrophosphate (Ferfer) received a mean score of 7.66±1.32 immediately after taking it and a score of 7.96±1.37 after 5 minutes on the 0-10 mm VAS. 81.4% patients will recommend their doctors to prescribe FERFER to them in future.</p><p class="abstract"><strong>Conclusions: </strong>Enhanced palatability of micro-encapsulated iron pyrophosphate sachets have resulted in increased compliance to the supplementation regimen among the participants.</p>

Efficacy of a Novel Food Supplement (Ferfer®) Containing Microencapsulated Iron in Liposomal Form in Female Iron Deficiency Anemia

“…There is a significant increase in mean hemoglobin levels after 12-week supplementation with microencapsulated iron pyrophosphate sachets. Overall taste acceptability and palatability for this novel compound has already been studied [14].…”

“…In another study conducted with microencapsulated iron pyrophosphate in liposomal form (Ferfer®), the mean taste score on Visual Analogue Scale (VAS) was 2.92 ± 2.44 with other forms of iron supplementation. VAS score increased to 7.66 ± 1.32 immediately after taking Ferfer® and to 7.96 ± 1.37 after five minutes [14].…”

“…Gradual release helps in better absorption. This sophisticated technology of liposomal encapsulation also prevents iron to come in direct contact with intestinal mucosal lining, hence improved tolerance [12-14].…”

Bioavailability Assessment of an Iron Formulation Using Differentiated Human Intestinal Caco-2 Cells

“…As a result, in recent years there has been growing interest in exploring alternative delivery systems to improve both the safety and efficacy of iron supplements, avoiding soluble iron to induce negative side-effects, while still remaining bioavailable and being more palatable [ 18 ]. Liposomes have been often used as versatile carriers to successfully encapsulate several food ingredients as vitamins and minerals, enhancing the efficiency of nutrients absorption, mainly because they can enter the body easily through membrane fusion or phagocytosis, avoiding the protein-mediated transport pathways, and directly enter the blood circulation after crossing the intestinal epithelium [ 19 , 20 ].…”