Analysis of Iron Content in Food Supplements in Relation to the Safety of Their Use (original) (raw)
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Spectrophotometric determination of iron in dietary supplements in Libyan market
In most cases dietary supplements especially in Libya are consumed without prescriptions public has very limited any awareness on their health risk. The lack of quality control on numerous brands of dietary supplements in pharmacies of Libya today may result in a serious health problem. The aim of this study is to determine the iron content using a fast and accurate method for quality control of some imported dietary supplements, based on spectrophotometric measurement of iron after complexation with 1,10phenanthroline in an acidic medium. Eight types of vitamin supplementary tablets were randomly collected from the Libyan market and analyzed for the iron content. The analysis showed an average value of 61mg Fe/pill for the range of 40.07-112.63 mg Fe/pill. Results showed that 75% of the samples where lower in iron content than that recorded on the dietary products.
Quality evaluation of iron-containing food supplements in the Palestinian market
Food Science and Technology, 2021
Iron is widely used to treat anemia and is prescribed or sold as an over-the-counter drug and food supplement in the local market as well as community pharmacy. The iron supplements available in the Palestinian market were tested for their claimed iron content (% assay) and microbial contamination. Altogether, 18 samples of different pharmaceutical dosage forms were collected from the Palestinian market. These samples represented both local and international markets. The actual iron content in the sample products was determined using potentiometric titration and atomic absorption methods. Moreover, bacterial and fungal contaminations were tested according to international pharmacopeial methods. Results revealed that 72% of the tested samples failed the test, and most of them exceeded the standard limit. The results varied according to source and dosage form. This shows that the iron supplements in the Palestinian markets do not meet the international standard allowable limits. Responsible authorities must take an urgent action. In particular, the Ministry of Health should take corrective actions, such as monitoring the registration and performing regular quality checks on imported and local products.
Defence Life Science Journal
Iron deficiency is the most common form of malnutrition in the world, affecting more than 2 billion people globally. Food labelling is an important tool that provides information on the nutritional composition data to consumers. However, the information on bio-accessibility values is limited; therefore, the aim of the present study is to promote the nutritional labelling by the inclusion of bio-accessibility values of micronutrients of importance along with nutritional composition data. Commercial supplements commonly used for disease specific conditions were selected and their iron bio-accessibility was determined by equilibrium dialysis involving an in-vitro simulated digestion procedure. The formulations were also subjected to nutritional composition analysis and functional properties by standard AOAC methods. The total iron content of the supplements ranged between 8.66±0.5 mg /100 g to 21.72±1.44 mg / 100 g whereas the bio-accessibility of micronutrient iron ranged between 0.05±0.01 mg /100 g to 0.32±0.20 mg /100 g. The per cent iron bio-accessibility was also determined and ranged between 0.23-2.52 per cent. Inclusion of bio-accessibility values of vital micronutrients along with usual nutritional composition data will serve as an effective tool to combat various micronutrient deficiencies. Therefore, prescription of supplements with higher bio availability may result in usage of lower doses of iron with fewer side effects, thus improving treatment efficacy. This novel information has the potential application in nutritional labelling to improve the bio availability of trace minerals and hence contributes to the human health benefit.
Serum iron analysis of adults receiving three different iron compounds
Nutrition Research, 2004
Iron deficiency is one of the most prevalent nutritional problems in the world. Iron compounds are used for the prevention and treatment of this deficiency. A double-blind randomized crossover study with 12 volunteers was carried out to compare the effect of three iron compounds, ferrous glycine chelate (GLY), ferric EDTA (EDTA), and ferrous sulfate (FS) on serum iron, and to examine serial serum iron levels. The products were offered as tablets, and blood samples were drawn hourly for 4 hours. FS produced higher serum iron levels than EDTA or GLY (P Ͻ0.05). Data for GLY and EDTA were similar. The areas under the curve (AUC) for serum iron for the different compounds gave AUC FS Ͼ AUC GLY ϭ AUC EDTA (P Ͻ 0.05). Iron from FS had a significantly greater bioavailability than for the other two compounds.
Iron deficiency and iron fortified foods—a review
Food Research International, 2002
Iron is a mineral that is necessary for producing red blood cells and for redox processes. Iron deficiency is considered to be the commonest worldwide nutritional deficiency and affects approximately 20% of the world population. Lack of iron may lead to unusual tiredness, shortness of breath, a decrease in physical performance, and learning problems in children and adults, and may increase your chance of getting an infection. This deficiency is partly induced by plant-based diets, containing low levels of poorly bio-available iron. The most effective technological approaches to combat iron deficiency in developing countries include supplementation targeted to high risk groups combined with a program of food fortification and dietary strategies designed to maximize the bio-availability of both the added and the intrinsic food iron. In this paper, different aspects related to iron-fortified foods is reviewed. These include used iron compounds, considering its bioavailability and organoleptic problems, food vehicles and possible interactions.
European Journal of Clinical Nutrition, 2008
Background: The most common method of combating iron deficiency is iron fortification, especially in developing countries. However, few studies have shown a significant effect on iron status following iron fortification of low bioavailability diets. Objective: To investigate how iron fortification and dietary modifications affect iron absorption and rates of changes in iron stores. Methods: Research has made it possible to predict both iron absorption and the effects of iron fortification and diet modifications on iron stores using recently developed algorithms. Iron absorption and rate of change in iron stores were calculated from nine diets representing a broad range of iron bioavailability and iron contents. The calculations were related to the main target group for iron fortification, that is, women of reproductive age having empty stores but normal haemoglobin concentrations. Results: As the only measure, iron fortification has practically no effect on iron status if the original diet has low bioavailability. However, after dietary modifications such a diet shows a positive effect on iron stores. The combined action of fortification (6 mg/day) and modest bioavailability changes in a low bioavailability diet results approximately in 40 and 70% greater increases in iron stores than through iron fortification or dietary modification alone.
Iron bioavailability from commercially available iron supplements
European Journal of Nutrition, 2014
Iron deficiency anaemia (IDA) is a global public health problem. Treatment with the standard of care ferrous iron salts may be poorly tolerated leading to noncompliance and ineffective correction of IDA. Employing supplements with higher bioavailability might permit lower doses of iron to be used with fewer side effects, thus improving treatment efficacy. Here we compared the iron bioavailability of ferrous sulphate tablets with alternative commercial iron products, including three liquid based supplements. Methods Iron bioavailability was measured using Caco-2 cells with ferritin formation as a surrogate marker for iron uptake. Statistical analysis was performed using one-way ANOVA followed by either Dunnett's or Tukey's multiple comparisons tests. Results Spatone Apple ® (a naturally iron-rich mineral water with added ascorbate) and Iron Vital F ® (a synthetic liquid iron supplement) had the highest iron bioavailability. There was no statistical difference between iron uptake from ferrous sulphate tablets, Spatone ® (naturally iron-rich mineral water alone) and Pregnacare Original ® (a multimineral/vitamin tablet). Conclusion In our in vitro model naturally iron-rich mineral waters and synthetic liquid iron formulations have equivalent or better bioavailability compared with ferrous iron sulphate tablets. If these results are confirmed in vivo, this would mean that at risk groups for IDA could be offered a greater choice of more bioavailable and potentially better tolerated iron preparations.
Bioavailability of Iron in the Regional Basic Diet (RBD) with Dietary Supplement in Brazil
Biological Trace Element Research, 2010
The consumption of the regional basic diet (RBD) determines a state of malnutrition found in the low-income population of Northeastern Brazil. A dietary supplement known as multimixture has been used as an alternative source of iron in food for the prevention and/or treatment of anemia and for the recovery from malnutrition. The purpose of the present work was to evaluate the bioavailability of iron in the RBD supplemented with multimixture in iron-depleted and non-depleted Wistar rats. To produce iron depletion in the animals, pretest depletion diets without iron and the pretest control diet based on the AIN-93 diet were used for 8 weeks. This phase was followed by the test diets: control, AIN-93 extrinsically labeled with 59 FeCl 3 ; RBD, containing carioca beans intrinsically labeled with 59 Fe; and RBDMM, RBD plus multimixture, supplied in a single
Spectrophotometric Determination of Iron in some Commercial Iron Containing Tablets/Capsule
Foundation of Computer Applications, 2020
A comparative study of the determination of iron composition in some commercial iron tablets/capsule using spectrophotometric method. Spectrophotometric method is based on the formation of complex iron compound-ferrous tris-o-phenanthroline complex by boiling with hydroxylamine hydrochloride and subsequent addition with 1, 10 -phenanthroline at p H ~ 3±0.2 and the absorbance of this colored solution is measured with a spectrophotometer at 508nm. A calibration curve was found to be linear up to the concentration range of 0.0004 mg/ml to 0.0040 mg/ml. Total four pharmaceutical samples from different pharmaceutical companies were analyzed and results were compared with WHO iron intake for human consumption requirement. The study showed that the total iron content in pharmaceutical samples were 46.41 mg, 28.93 mg, 18.86 mg and 29.54 per 1g of the samples. These values are in good agreement with WHO standard and pharmaceutical range.
Currently, a factorial approach is used to derive reference values for iron. Calculations include the use of a bioavailability factor to convert the physiological requirement, derived from obligatory losses and requirements for growth and development, into a dietary intake value. A series of systematic reviews undertaken by the EURRECA Network of Excellence aimed to identify data that may increase the accuracy of factorial calculations across all population groups. The selection of robust data was guided by the use of standardized review methodology and the evidence-based selection of status biomarkers and dietary intake assessment techniques. Results corroborated the dearth of relevant factorial data, including whole-diet bioavailability data, and confirmed the need to continue extrapolating physiological requirements across population groups. Data were also unavailable that would allow reference values to be based on selected health outcomes associated with iron intake or status. Ideally, a series of observational and randomized controlled trial (RCT) studies need to be undertaken across all population groups and life stages to generate robust data for setting dietary reference values for iron. It will also be essential to include information on polymorphisms that potentially influence iron absorption and status in the derivation process.