Bioavailability of iron in multiple fortified milk (original) (raw)
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Dietary improvement of the iron statute of the rats with experimental anemia
2021
Introduction. One of the major problems characterizing the nutritional status is the iron deficiency, which leads to decreased immunity, increased incidence of infectious diseases and anemia. Obviously, only well-thought-out corrections can solve these disorders. Material and methods In order to know the influence of the method of manufacture for iron-fortified products on the iron level, a series of in vivo research was carried out, on a batch of 21 white rats, Wistar line, which were induced experimental drug anemia (EDA). The blood analysis was performed in three stages: initially, after the induction of EDA and after the completion of the experiment. Results. Investigations showed out that during sufficient iron intake rehabilitation of the body iron reserve depends considerably on the presence of antinutritive factors. In order to decrease the influence of these factors, the production method used for fortified products with mineral origin micronutrients (iron) could be based ...
Iron deficiency anemia is the most common type of anemia related to malnutrition world wide. It represents a major problem in developing countries, especially in Egypt. The aim of this study was carried out to elucidate the effect of different types of oral iron therapy (used for the treatment of iron deficiency anemia) on some hormones and minerals in anemic rats. Forty weanling male Sprague-Dawley rats divided into 4 groups (10 rats each), G1; control group as negative control G2; anemic rats as positive control., G3; anemic rats receiving iron chelating amino acids (IDA+ICAA, 40 mg Fe/kg), G4; anemic rats receiving ferrous sulphate (IDA+FeSO 4 , 40 mg Fe/kg). Anemia was induced through feeding iron deficient diet (3-5 mg Fe/kg). At the end of the experiment, plasma, kidney and liver were used for determination of blood indices, tT3, tT4, Cu, Ca, Fe and MDA. Induction of iron in the diet improves body weight but still significantly lower than control group. Rats fed iron deficient...
No enhancing effect of vitamin A on iron absorption in humans1,2
2000
Background: Vitamin A and � -carotene were recently reported to enhance iron absorption by counteracting the inhibitory effect of phytic acid in cereal-based meals and of polyphenol-containing beverages on nonheme-iron absorption in humans. Objective: Our objective was to further evaluate the influence of vitamin A on iron absorption. Design: Iron absorption from corn bread with or without added vitamin A
Journal of Trace Elements in Medicine and Biology, 2002
Iron and vitamin A deficiency are common nutritional problems in developing countries. From animal experiments and intervention studies, growing evidence is pointing to a possible influence of iron on vitamin A metabolism. We assessed the affects of an oral supplementation of vitamin A and/or iron on the recovery of rats from vitamin A and iron deficiency. Weanling male Wistar rats were kept for four weeks on an iron and vitamin A deficient diet. Thereafter, rats were repleted with iron 35 mg/kg feed, with vitamin A 4500 IU/kg feed both, or with iron 35 mg/kg and vitamin A 4500 IU/kg for five weeks. Retinol and retiny[ esters in plasma and tissues were determined by HPLC. Iron was determined by atomic absorption spectrophotometry. The determination of haematologica[ parameters showed that rats developed an anaemia during depletion. This was reversed by the re-supplementation with iron but not vitamin A alone. The simultaneous supplementation of vitamin A was of no additional benefit. When rats were resupplemented with iron alone a substantial further decrease in plasma retinol (P < 0.002) and liver vitamin A (P < 0.05) was observed. A similar but Less pronounced decrease in plasma retino[ was observed in the rats re-supplemented with vitamin A alone, despite a substantial increase in liver vitamin A (P < 0.002). Despite Lower liver vitamin A levels compared to the group re-supplemented with vitamin A alone, the group re-supplemented with iron and vitamin A had substantial higher plasma LeveLs compared to the one supplemented with iron alone (P < 0.002). In conclusion, the study supports an interaction of iron and vitamin A on the [eve[ of retino[ transport in plasma. Despite a comparable availability of vitamin A as indicated by the comparable liver levels only the re-supplementation of both iron and vitamin A can normalize the retinol level in plasma. This might be of nutritional consequence in developing countries with regard to the supplementation regime of both nutrients iron and vitamin A to prevent a functional deficiency of vitamin A despite sufficient dietary availability.
Iron fortification in foods and its absorption: A review
2019
The consequences of deficient of iron intake could be more dangerous than low energy diet in regular intake and it can cause anemia. The treatment of anemia is based on iron supplementation or by iron fortification in flour, bread and cereals, as these are the staple food. Fortification is the enrichment of the micronutrients in the food to overcome the deficiency. Iron fortification is a suitable strategy and long term goal to increase the iron intake. Controlling the iron deficiency anemia also depends on the enhanced gastrointestinal iron absorption and minimum quantity of iron absorption inhibitors. In vitro is the mimic of gastrointestinal digestion of human and provides important characterized strain data which is useful precursors to in vivo studies. This review article gives emphasis on major effect and application of iron fortified food to overcome iron deficient anemia.
The Journal of nutrition, 1987
Two 2 X 2 X 2 factorial studies were done to examine the effects of dietary iron level (10 or 35 ppm), percent dietary fat (5 or 30%) and type of fat (safflower or coconut oil) on heme or nonheme iron absorption and other indices of iron status in rats (liver Fe, Hb, delta Hb). Rats were made moderately anemic (Hb 7.8 +/- 0.7 g/dL) by feeding an iron-deficient diet and were then fed one of the 16 experimental diets. Test meals (100 micrograms Fe) labeled with 59Fe were fed after 5 d and 59Fe absorption determined by whole-body counting. Rats were killed after 5 wk and liver Fe, final Hb and delta Hb were determined. Nonheme iron was better absorbed than heme iron regardless of other dietary factors. Both heme iron absorption and nonheme iron absorption were higher when high (30%) rather than low (5%) dietary fat was fed. The type of fat had no effect. Rats fed both nonheme and heme iron had significantly higher Hb, delta Hb and liver iron when fed coconut oil, compared to safflower ...
Iron Deficiency Anaemia (IDA) is a serious public health issue involving large number of population around the globe especially from the developing countries. In Pakistan, the iron deficiency is a crucial nutritional problem and almost one fifth of country's women are suffering. For community based management of IDA, iron fortification in various food commodities is considered to be the best approach. Keeping in mind the importance of this issue, iron fortified pasteurized milk (IFPM) was prepared and its ability to reduce the IDA in Sprague Dawley rats was evaluated. Raw buffalo milk was fortified with FeSO4 at a concentration of 0.0%, 0.04%, 0.06% and 0.08% of milk solids and vitamin C (30mg/100g of milk) followed by pasteurization at 75°C for 16sec. Physico-chemical and sensory attributes of all treatments were not significantly different from control with the exception of vitamin C and iron contents. The improvement of haemoglobin concentration in rats after consumption of fortified milk was found to be statistically significant as compared to control (P≤0.05) and IFPM has increased the haemoglobin level from 9.84 ±0.287 to 14.37±0.325 g/dL in 56 days. It can be concluded from this study that the iron fortification in pasteurized milk does not affect its sensory and physical characteristics and can be helpful to improve IDA.
Iron Absorption and its Influencing Factors to Prevent Iron Deficiency
Deleted Journal, 2023
Iron is an important nutrient, required to support tissue oxygen delivery, cell growth and differentiation regulation, and energy metabolism. Body iron levels are mainly controlled by regulation of iron absorption in duodenum and proximal jejunum, allowing absorption to be accurately matched to unregulated losses. Since iron bioavailability often reduced, dietary iron absorption is controlled by cellular and systemic factors to ensure that overall body iron levels are maintained at adequate levels. A better understanding of the mechanism for iron absorption and factors influencing its absorption and bioavailability is important to avoid iron deficiency or iron overload. There are complex regulatory frameworks managing iron absorption, transportation, storage, and recycling. It is able to provide enough iron for critical body functions and react relatively quickly as iron demands increase, but mechanisms must also be in place to restrict iron absorption once the body is overwhelmed with iron. Several factors promote and impede iron absorption, such as phytate and ascorbic acid, respectively. The danger of iron deficiency for the world's population is of great significance, it is important to introduce effective strategies to tackle this issue through nutrition programs; food iron supplements; iron medication supplements; and probiotic, prebiotic, and symbiotic approaches.