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ASSIMILATION OF IRON FROM IRON‐FORTIFIED MILK BY BABY PIGS
Author(s) -
WANG C. F.,
KING R. L.
Publication year - 1973
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1973.tb02119.x
Subject(s) - library science , dept , citation , chemistry , computer science , stereochemistry
ENRICHMENT of food with iron to pre vent or decrease the incidence of iron de ficiency anemia has been of particular interest since the publication of results of the nutrition survey conducted by the U.S. Department of Agriculture (ARS, 1969). Selection of a food for enrichment should consider: the availability and us age pattern of the food; the compata bility of the added iron with general or anticipated properties of the food; and the biological availability of the iron to the person or animal consuming the food. Milk has been frequently suggested as a vehicle for introducing additional iron into the diet because of its general availa bility and rather routine inclusion in the American diet. However, because of the well known ability of heavy metals, espe cially iron and copper, to induce lipid oxidation in milk such proposals have been generally discouraged. While consid erable research has been directed toward eliminating the effects of metal contamin ation only recently has the purposeful ad dition of iron to milk been investigated. Edmondson et al. ( 1971) reported that enrichment of milk with ferrous sulfate and ferric ammonium citrate resulted in off-flavors but concluded that the pro blem could be controlled by modifying processing techniques. The biological availability of the iron was not evaluated. Demott (1971) fortified milk with several iron salts all of which caused off-flavors, but ferrous salts were most detrimental. Absorption from two of the enriched milks was evaluated by rat feeding studies. Wang and King (1973) studied the feasibility of enriching milk with iron and reported that 30 ppm could be added in the form of ferric ammonium citrate without impairing certain nutritional and sensory properties. The biological availability of iron in food is influenced by many factors in cluding the oxidation state of the iron, type of iron compound, food to which iron is added, other foods in the diet, and physiological condition of the animal. Ferrous salts are better utilized than fer-