Literature DB >> 2644802

Comparison of in vitro, animal, and clinical determinations of iron bioavailability: International Nutritional Anemia Consultative Group Task Force report on iron bioavailability.

A L Forbes1, M J Arnaud, C O Chichester, J D Cook, B N Harrison, R F Hurrell, S G Kahn, E R Morris, J T Tanner, P Whittaker.   

Abstract

Relative bioavailability of two iron fortificants, electrolytic Fe and ferric orthophosphate, was related to that of the reference ferrous sulfate with in vitro and rat model depletion-repletion methods in four laboratories to compare values directly with those obtained in a parallel human study. In vitro testing was performed on Fe compounds with both solubility and dialysis in a simulated in vitro gastrointestinal digestion system. Two depletion-repletion techniques, hemoglobin-regeneration efficiency (HRE) and an official method of the Association of Official Analytical Chemists (AOAC), were examined. AOAC relative biological values (RBV) of electrolytic Fe were 0.66 and 0.78 and of FePO4 were 0.25 and 0.34. HRE values were 0.78 and 0.58 for electrolytic Fe and FePO4, respectively. When compared with FeSO4 in a radiolabeled farina-based meal fed to humans, the RBV of FePO4 was 0.25 and electrolytic Fe 0.75. Results obtained with the AOAC method serve as the most reliable prediction of Fe bioavailability in the human although in vitro dialysis is a promising screening technique.

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Year:  1989        PMID: 2644802     DOI: 10.1093/ajcn/49.2.225

Source DB:  PubMed          Journal:  Am J Clin Nutr        ISSN: 0002-9165            Impact factor:   7.045


  22 in total

1.  Meeting the iron needs of infants and young children: an update. Nutrition Committee, Canadian Paediatric Society.

Authors: 
Journal:  CMAJ       Date:  1991-06-01       Impact factor: 8.262

2.  Assessment of pearl millet vs rice based diets for bioavailability of four trace metals.

Authors:  V V Agte; M K Gokhale; K M Paknikar; S A Chiplonkar
Journal:  Plant Foods Hum Nutr       Date:  1995-09       Impact factor: 3.921

3.  The relative bioavailability in humans of elemental iron powders for use in food fortification.

Authors:  Michael Hoppe; Lena Hulthén; Leif Hallberg
Journal:  Eur J Nutr       Date:  2005-04-25       Impact factor: 5.614

4.  Iron depletion and repletion with ferrous sulfate or electrolytic iron modifies the composition and metabolic activity of the gut microbiota in rats.

Authors:  Alexandra Dostal; Christophe Chassard; Florentine M Hilty; Michael B Zimmermann; Tanja Jaeggi; Samuela Rossi; Christophe Lacroix
Journal:  J Nutr       Date:  2011-12-21       Impact factor: 4.798

Review 5.  Biomarkers of Nutrition for Development (BOND)-Iron Review.

Authors:  Sean Lynch; Christine M Pfeiffer; Michael K Georgieff; Gary Brittenham; Susan Fairweather-Tait; Richard F Hurrell; Harry J McArdle; Daniel J Raiten
Journal:  J Nutr       Date:  2018-06-01       Impact factor: 4.798

6.  Amyloid fibril systems reduce, stabilize and deliver bioavailable nanosized iron.

Authors:  Yi Shen; Lidija Posavec; Sreenath Bolisetty; Florentine M Hilty; Gustav Nyström; Joachim Kohlbrecher; Monika Hilbe; Antonella Rossi; Jeannine Baumgartner; Michael B Zimmermann; Raffaele Mezzenga
Journal:  Nat Nanotechnol       Date:  2017-04-24       Impact factor: 39.213

7.  Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice?

Authors:  Juan Francisco Haro-Vicente; Darío Pérez-Conesa; Francisco Rincón; Gaspar Ros; Carmen Martínez-Graciá; Maria Luisa Vidal
Journal:  Eur J Nutr       Date:  2008-10-24       Impact factor: 5.614

8.  Determination of iron absorption by rat bioassay. Evaluation of methods of dosing 59Fe on radioiron absorption from plant diets.

Authors:  M S Buchowski; A W Mahoney; P V Kalpalathika; D G Hendricks
Journal:  Plant Foods Hum Nutr       Date:  1991-10       Impact factor: 3.921

9.  Bioavailability to rats of iron from fortified grain amaranth.

Authors:  M O Ologunde; J B Morris; R L Shepard; A O Afolabi; O L Oke
Journal:  Plant Foods Hum Nutr       Date:  1994-04       Impact factor: 3.921

10.  Iron bioavailability from fresh cheese fortified with iron-enriched yeast.

Authors:  Magalie Sabatier; Ines Egli; Richard Hurrell; Mathias Hoppler; Christof Gysler; Sandrine Georgeon; Rajat Mukherje; Pierre-Alain Richon; Mario Vigo; Jasmin Tajeri Foman; Christophe Zeder; Christelle Schaffer-Lequart
Journal:  Eur J Nutr       Date:  2016-03-30       Impact factor: 5.614

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