In vitro evaluation of iron solubility and dialyzability of various iron fortificants and of iron-fortified milk products targeted for infants and toddlers

dc.contributor.author	Kapsokefalou, M	en
dc.contributor.author	Alexandropoulou, I	en
dc.contributor.author	Komaitis, M	en
dc.contributor.author	Politis, I	en
dc.date.accessioned	2014-06-06T06:46:33Z
dc.date.available	2014-06-06T06:46:33Z
dc.date.issued	2005	en
dc.identifier.issn	09637486	en
dc.identifier.uri	http://dx.doi.org/10.1080/09637480500146515	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3072
dc.subject	Infants	en
dc.subject	Iron bioavailability	en
dc.subject	Milk processing	en
dc.subject	Toddlers	en
dc.subject.other	ascorbic acid	en
dc.subject.other	ferrous diglycinate	en
dc.subject.other	ferrous gluconate	en
dc.subject.other	ferrous lactate	en
dc.subject.other	ferrous sulfate	en
dc.subject.other	iron	en
dc.subject.other	iron derivative	en
dc.subject.other	iron pyrophosphate	en
dc.subject.other	mineral	en
dc.subject.other	unclassified drug	en
dc.subject.other	vitamin	en
dc.subject.other	article	en
dc.subject.other	bioavailability	en
dc.subject.other	child nutrition	en
dc.subject.other	comparative study	en
dc.subject.other	dairy product	en
dc.subject.other	diet supplementation	en
dc.subject.other	gastrointestinal tract	en
dc.subject.other	Greece	en
dc.subject.other	human	en
dc.subject.other	in vitro study	en
dc.subject.other	infant	en
dc.subject.other	iron intake	en
dc.subject.other	iron therapy	en
dc.subject.other	milk hygiene	en
dc.subject.other	milk production	en
dc.subject.other	molecular weight	en
dc.subject.other	pasteurization	en
dc.subject.other	prediction	en
dc.subject.other	simulation	en
dc.subject.other	solubility	en
dc.subject.other	Animals	en
dc.subject.other	Biological Availability	en
dc.subject.other	Child, Preschool	en
dc.subject.other	Dialysis	en
dc.subject.other	Ferrous Compounds	en
dc.subject.other	Food Handling	en
dc.subject.other	Food, Fortified	en
dc.subject.other	Humans	en
dc.subject.other	Infant	en
dc.subject.other	Infant Food	en
dc.subject.other	Iron	en
dc.subject.other	Lactates	en
dc.subject.other	Milk	en
dc.subject.other	Minerals	en
dc.subject.other	Solubility	en
dc.subject.other	Vitamins	en
dc.title	In vitro evaluation of iron solubility and dialyzability of various iron fortificants and of iron-fortified milk products targeted for infants and toddlers	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/09637480500146515	en
heal.publicationDate	2005	en
heal.abstract	The objectives of the present study were: to compare the solubility and dialyzability of various iron fortificants (iron pyrophosphate, ferrous bis-glycinate, ferrous gluconate, ferrous lactate, ferrous sulfate) added, in the presence of ascorbic acid, to pasteurized milk samples produced under laboratory conditions; and to compare the solubility and dialyzability of iron in commercial pasteurized, UHT and condensed milk products available in the Greek market fortified with various vitamins and minerals including iron and targeted towards infants (6-12 months old) and toddlers. Iron solubility and dialyzability were determined using a simulated gastrointestinal digestive system. Ferrous dialyzable iron (molecular weight lower than 8000) was used as an index for prediction of iron bioavailability. Ferrous dialyzable iron in pasteurized milk samples fortified with iron pyrophosphate, ferrous lactate and ferrous bis-glycinate was higher (P < 0.05) than that in milk samples fortified with ferrous sulfate and ferrous gluconate. In commercial liquid pasteurized or UHT milk products, formation of ferrous dialyzable iron in products fortified with ferrous lactate was not different (P > 0.05) from those fortified with ferrous sulfate. Ferrous dialyzable iron in four condensed commercial milk products was higher (P < 0.05) than the corresponding values of the liquid UHT milk samples fortified with the same fortificant (ferrous sulfate). Ferrous dialyzable iron was higher (P < 0.05) in products targeted for infants compared with those targeted for toddlers. In conclusion, the type of iron source, milk processing and the overall product composition affect formation of ferrous dialyzable iron and may determine the success and effectiveness of iron fortification of milk. © 2005 Taylor & Francis Group Ltd.	en
heal.journalName	International Journal of Food Sciences and Nutrition	en
dc.identifier.issue	4	en
dc.identifier.volume	56	en
dc.identifier.doi	10.1080/09637480500146515	en
dc.identifier.spage	293	en
dc.identifier.epage	302	en