Comparison of the Availability of Various Iron Fortificants in Bread and Milk Using an In Vitro Digestion/Caco-2 Cell Culture Method

• Published in: Journal of food science Vol. 67; no. 6; pp. 2357 - 2361
• Main Authors: Yeung, A.C, Glahn, R.P, Miller, D.D
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-08-2002; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; Bread; cell culture; EDTA (chelating agent); electrolytic iron; ferrous sulfate; Food additives; Food industries; Food science; Fundamental and applied biological sciences. Psychology; iron; Iron compounds; iron dialyzability; Milk; milk fat; NaFe(III)EDTA; Research and development. New food products, dietetic foods and beverages; white bread; Nutrition; Dairy product; Iron; Bioavailability; Inorganic element; In vitro; Fortified product; Feeding; Bread; Cereal product; Formulation; Digestibility; Milk
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2002.tb09554.x

The availabilities and dialyzabilities of various iron fortificants in bread and milk were compared using an in vitro digestion/Caco-2 cell culture model. In white bread, availability and dialyzability of electrolytic iron were lower than that of ferrous fumarate, Ferrochel®, and FeSO(4). NaFe(III)EDTA was also lower in availability than ferrous fumarate, Ferrochel®, and FeSO(4) but had the highest dialyzability. In 2% fat milk, NaFe(III)EDTA was again the highest in dialyzability but was similar in availability to ferrous fumarate, encapsulated ferrous fumarate, Ferrochel®, and FeSO(4). The results suggest that iron from NaFe(III)EDTA and electrolytic iron does not completely exchange with intrinsic iron in foods.