Iron bioavailability in infants from an infant cereal fortified with ferric pyrophosphate or ferrous fumarate

• Published in: The American journal of clinical nutrition Vol. 71; no. 6; pp. 1597 - 1602
• Main Authors: DAVIDSSON, L, KASTENMAYER, P, SZAJEWSKA, H, HURRELL, R. F, BARCLAY, D
• Format: Journal Article
• Language: English
• Published: Bethesda, MD American Society for Clinical Nutrition 01-06-2000; American Society for Clinical Nutrition, Inc
• Subjects: Babies; Biological and medical sciences; Biological Availability; Cereals; Diphosphates - administration & dosage; Edible Grain; Erythrocytes - metabolism; Feeding. Feeding behavior; Female; Ferrous Compounds - administration & dosage; Food, Fortified; Fundamental and applied biological sciences. Psychology; Glycine max; Humans; Infant; Infant Food; Iron; Iron - administration & dosage; Iron - blood; Iron - pharmacokinetics; Iron Isotopes; Isotopes; Male; Triticum; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Human; Iron compound; Infant; Iron; Bioavailability; Inorganic element; Fortified product; Feeding; Fumaric acid; Diet; Plant origin; Cereal; Diphosphates; Isotopes
• ISSN: 0002-9165; 1938-3207
• DOI: 10.1093/ajcn/71.6.1597

Infant cereals are commonly fortified with insoluble iron compounds with low relative bioavailability, such as ferric pyrophosphate, because of organoleptic changes that occur after addition of water-soluble iron sources.
Our objective was to compare iron bioavailability from ferric pyrophosphate with an alternative iron source that is soluble in dilute acid, ferrous fumarate, and to evaluate the influence of ascorbic acid on iron bioavailability from ferrous fumarate in infants.
Iron bioavailability was measured as the incorporation of stable iron isotopes into erythrocytes 14 d after administration of labeled test meals (25 g dry wheat and soy infant cereal, 100 g water, and 2.5 mg Fe as [57Fe]ferric pyrophosphate or [57Fe]ferrous fumarate). Ascorbic acid was added to all test meals (25 mg in study 1 or 25 or 50 mg in study 2). Infants were fed each test meal on 4 consecutive days under standardized conditions. The 2 different test meals within each study were administered 2 wk apart in a crossover design.
Geometric mean iron bioavailability was significantly higher from [57Fe]ferrous fumarate than from [57Fe]ferric pyrophosphate [4.1% (range: 1.7-14.7%) compared with 1.3% (range: 0. 7-2.7%); n = 8, P = 0.008]. In this study, doubling the ascorbic acid content did not further enhance iron bioavailability; the geometric means (range) were 3.4% (1.9-6.6%) and 4.2% (1.2-18.7%) for the test meals with 25 and 50 mg ascorbic acid added, respectively (n = 9).
Iron bioavailability from iron-fortified infant cereals can be improved by using an iron compound with high relative bioavailability and by ensuring adequate ascorbic acid content of the product.