Ferrous ammonium phosphate (FeNH4PO4) as a new food fortificant: iron bioavailability compared to ferrous sulfate and ferric pyrophosphate from an instant milk drink
| Autor: | Peter Kastenmayer, Christophe Zeder, Thomas Walczyk, Richard F. Hurrell, Stefan Storcksdieck genannt Bonsmann, Dominik Grathwohl |
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| Rok vydání: | 2012 |
| Předmět: |
Absorption (pharmacology)
congenital hereditary and neonatal diseases and abnormalities Nutrition and Dietetics Inorganic chemistry Medicine (miscellaneous) digestive system diseases Ferrous Bioavailability Ferrous ammonium phosphate chemistry.chemical_compound chemistry Ferric Pyrophosphate Sulfate Nuclear chemistry |
| Zdroj: | European Journal of Nutrition. 52:1361-1368 |
| ISSN: | 1436-6215 1436-6207 |
| Popis: | The main purpose of this study was to establish bioavailability data in humans for the new (Fe) fortification compound ferrous ammonium phosphate (FAP), which was specially developed for fortification of difficult-to-fortify foods where soluble Fe compounds cannot be used due to their negative impact on product stability. A double-blind, randomized clinical trial with cross-over design was conducted to obtain bioavailability data for FAP in humans. In this trial, Fe absorption from FAP-fortified full-cream milk powder was compared to that from ferric pyrophosphate (FPP) and ferrous sulfate. Fe absorption was determined in 38 young women using the erythrocyte incorporation dual stable isotope technique (57Fe, 58Fe). Geometric mean Fe absorption from ferrous sulfate, FAP and FPP was 10.4, 7.4 and 3.3 %, respectively. Fe from FAP was significantly better absorbed from milk than Fe from FPP (p |
| Databáze: | OpenAIRE |
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