Iron and zinc in vitro potential availability in an infant diet with fortified bread with different iron sources or with the addition of different iron absorption promoters

Home-made diets are the most frequently used complementary foods. In the present work we evaluated iron and zinc availability in a usually consumed infant diet containing either iron-fortified bread with different iron sources: ferrous sulfate, ferrous bisglycinate, NaFeEDTA. We also used non-fortif...

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Bibliographic Details
Published in:Archivos latinoamericanos de nutrición 2011-09, Vol.61 (3), p.316-322
Main Authors: Binaghi, María J, Cagnasso, Carolina E, Pellegrino, Nestor R, Drago, Silvina R, González, Rolando, Ronayne, Patricia A, Valencia, Mirta E
Format: Article
Language:Spanish
Subjects:
Ascorbic Acid - administration & dosage
Beverages
Bread - analysis
Citrates - administration & dosage
Dialysis
Edetic Acid - administration & dosage
Ferric Compounds - administration & dosage
Ferrous Compounds - administration & dosage
Food, Fortified - analysis
Glycine - administration & dosage
Humans
Infant
Iron - analysis
Iron - pharmacokinetics
Sodium Citrate
Zinc - analysis
Zinc - pharmacokinetics
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Summary:Home-made diets are the most frequently used complementary foods. In the present work we evaluated iron and zinc availability in a usually consumed infant diet containing either iron-fortified bread with different iron sources: ferrous sulfate, ferrous bisglycinate, NaFeEDTA. We also used non-fortified bread with absorption promoters: ascorbic acid, sodium citrate, Na2EDTA, combined with different beverages. The diet (potato, pumpkin, grits, bread, and apple) was combined with water, milk, tea, a soft drink and an orange-based artificial drink. Mineral dialyzability (D) as an indicator of potential availability was determined using an in vitro method. Statistical analysis was performed by ANOVA, and a posteriori Tukey test. There were no significant differences in FeD between diets with ferrous sulfate or ferrous bisglycinate fortified bread; in NaFeEDTA fortified bread it increased significantly (p
ISSN:0004-0622