Bioavailability of iron-milk-protein complexes and fortified cheddar cheese

Iron fortification is used to increase dietary iron intake. Dairy products are widely consumed but contain almost no iron. Cheddar cheese was fortified with ferric chloride or iron-casein, ferripolyphosphate-whey protein, and iron-whey protein complexes. Hemoglobin regeneration efficiency was determ...

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Bibliographic Details
Published in:Journal of dairy science 1989-11, Vol.72 (11), p.2845-2855
Main Authors: Zhang, D.J. (Utah State University, Logan, UT), Mahoney, A.W
Format: Article
Language:English
Subjects:
Animals
Biological Availability
CHEESE
DISPONIBILIDAD DE NUTRIENTES
ELEMENT NUTRITIF DISPONIBLE
Female
FER
Food, Formulated
Food, Fortified
FORTIFICATION
FROMAGE
Hemoglobins - analysis
HIERRO
IRON
Iron - administration & dosage
Iron - pharmacokinetics
Male
MILK PROTEINS
Milk Proteins - administration & dosage
NUTRIENT AVAILABILITY
PROCESAMIENTO
PROCESSING
PROTEINAS DE LA LECHE
PROTEINE DU LAIT
QUESO
RAT
RATA
RATS
Rats, Inbred Strains
TRAITEMENT
Whey Proteins
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Summary:Iron fortification is used to increase dietary iron intake. Dairy products are widely consumed but contain almost no iron. Cheddar cheese was fortified with ferric chloride or iron-casein, ferripolyphosphate-whey protein, and iron-whey protein complexes. Hemoglobin regeneration efficiency was determined to evaluate iron bioavailability. Maximal and basal iron bioavailabilities were measured in anemic weanling rats fed low iron diets (about 22 mg iron/kg) and normal adult rats fed high iron diets (about 145 mg iron/kg) of iron density (32 mg iron/1000 kcal) found in some high iron human diets. Maximal iron bioavailabilities for ferric chloride or iron-casein, ferripolyphosphate-whey protein, and iron-whey protein complexes were 85, 71, 73, and 72%, respectively, and for the respective iron-fortified cheeses they were 75, 66, 74, and 67%. Differences were not significant in maximal iron bioavailabilities among iron sources and between fortified cheeses and fortification iron sources. Basal iron bioavailabilities for 10-d feeding of the respective fortification iron sources were 5, 8, 6 and 7%, respectively, and 4, 4, 3, and 3% for 14 d feeding; the differences among the iron sources were not significant. Maximal and basal iron bioavailabilities of ferrous sulfate were 85 and 5%, respectively. Practical implications of these observations are discussed.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(89)79433-9