Previous studies have suggested that sugars enhance iron bioavailability, possibly through either chelation or altering the oxidation state of the metal, however, results have been inconclusive. Sugar intake in the last 20 years has increased dramatically, and iron status disorders are significant public health problems worldwide; therefore understanding the nutritional implications of iron-sug...

The UK Food Standards Agency convened a group of expert scientists to review current research investigating factors affecting iron status and the bioavailability of dietary iron. Results presented at the workshop show menstrual blood loss to be the major determinant of body iron stores in premenopausal women. In the presence of abundant and varied food supplies, the health consequences of lower...

The objective of this study was to find innovative approaches for the production of iron fortified noodles that are natural and economically feasible. The functional food was produced using different combinations . The investigated variables were the ratio of sorghum to white bean flour, pre-gelatinized flours (drum dried or extruded) and guar gum addition while the emulsifier added was kept co...

In addition to determining the amounts of isolated nutrients required for physiological function and homeostatic control, setting Recommended Di etary Allowances requires a consideration of nutrient bioavailability from foods in common diets. Bioavail ability algorithms, or mathematical models to estimate nutrient bioavailability from different diets, have great appeal to help establish recomme...

Iron deficiency represents one of the most common global nutritional disorders in humans. Our objective was to determine whether and how supplemental inulin improved utilization of iron intrinsically present in a corn and soybean meal diet by young pigs for hemoglobin repletion. In Expt. 1, 3 groups (n = 8/group) of pigs were fed a corn and soybean meal-based diet (BD, without inorganic iron ad...

Background: Preventing the development of iron deficiency anemia during infancy requires the appropriate complementary foods with high energy, nutrient density, and adequate iron content, as well as high nutrient bioavailability. We aimed to evaluate iron intake, bioavailability, and absorption from foods, in healthy infants and toddlers at a Well Child Clinic. Methods: This observational, cros...

The purpose of the present work is to evaluate the iron bioavailability of stabilized iron (II) sulphate in industrialized fortified infant dessert. The prophylactic–preventive test in rats, using ferrous sulphate as the reference standard, was applied as the evaluating methodology. Thirty female Sprague–Dawley rats weaned, were randomized into three different groups (group 1: FeSO4 + IDF; grou...

BACKGROUND Calcium is the only reported dietary inhibitor of both heme- and nonheme-iron absorption. It has been proposed that the 2 forms of iron enter a common pool in the enterocyte and that calcium inhibits the serosal transfer of iron into blood. OBJECTIVES We aimed to ascertain whether the inhibitory effect of calcium occurs during initial mucosal uptake or during serosal transfer and t...

Iron (Fe) is an essential micronutrient for human growth and health. Organic iron is an excellent iron supplement due to its bioavailability. Both amino acids and peptides improve iron bioavailability and absorption and are therefore valuable components of iron supplements. This review focuses on protein hydrolysates as potential promoters of iron absorption. The ability of protein hydrolysates...