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Comparison of the Availability of Various Iron Fortificants in Bread and Milk Using an In Vitro Digestion/Caco‐2 Cell Culture Method
Author(s) -
Yeung A.C.,
Glahn R.P.,
Miller D.D.
Publication year - 2002
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.1365-2621.2002.tb09554.x
Subject(s) - ferrous , caco 2 , food science , chemistry , digestion (alchemy) , in vitro , ferrous sulphate , nuclear chemistry , biochemistry , chromatography , inorganic chemistry , organic chemistry
The availabilities and dialyzabilities of various iron fortificants in bread and milk were compared using an in vitro digestion/Caco‐2 cell culture model. In white bread, availability and dialyzability of electrolytic iron were lower than that of ferrous fumarate, Ferrochel®, and FeSO 4 . NaFe(III)EDTA was also lower in availability than ferrous fumarate, Ferrochel®, and FeSO 4 but had the highest dialyzability. In 2% fat milk, NaFe(III)EDTA was again the highest in dialyzability but was similar in availability to ferrous fumarate, encapsulated ferrous fumarate, Ferrochel®, and FeSO 4 . The results suggest that iron from NaFe(III)EDTA and electrolytic iron does not completely exchange with intrinsic iron in foods.