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Bread baking does not enhance the bioavailability of hydrogen reduced iron powder
Author(s) -
Maekawa Atsushi Andrew,
Miller Dennis D.
Publication year - 2006
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.20.4.a197-c
Subject(s) - bioavailability , chemistry , food science , materials science , chemical engineering , metallurgy , medicine , pharmacology , engineering
Elemental iron powders, widely used to fortify flour and cereal products, typically have relative biological values of ~50% compared to FeSO 4 . Our objective was to test the hypothesis that bread baking enhances the bioavailability of elemental iron powders by oxidizing elemental iron (Fe 0 ) to Fe 2+ or Fe 3+ . Methods Bread baked with flour fortified with either hydrogen reduced (HR) Fe or FeSO 4 (300 mg Fe/kg flour), or no added iron, was dried and milled. Diets contained 35% bread, 35% ground corn, 22% whey protein isolate, a mineral/vitamin premix, and 130 mg Fe/kg. A hemoglobin repletion assay with weanling, iron deficient piglets was used to assess bioavailability. Experiment 1 Crossbred piglets (Hampshire x Landrace x Yorkshire) were divided into two groups and fed diets containing bread fortified, pre‐baking, with either FeSO 4 or HR Fe. After 16 days, hemoglobin repletion efficiencies (HRE) in the piglets fed HR and FeSO 4 fortified breads were 14.9% & 30.9%, respectively (p<0.001). Experiment 2 Similar to experiment 1 except a 3 rd treatment consisting of unfortified bread with HR Fe added post‐baking was included. After 14 days, HREs in piglets fed the unfortified bread plus HR Fe added post baking, HR Fe fortified bread, and FeSO 4 fortified bread, were 6.6%, 8.9%, & 16.1%, respectively. HRE in the FeSO 4 group was significantly higher but the 2 HR Fe groups were not different. We conclude that bread baking does not enhance the bioavailability of HR iron powders. Funded by College of Agriculture and Life Sciences, Cornell University.