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Relative bioavailability of micronized, dispersible ferric pyrophosphate added to an apple juice drink

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Abstract

Background

Food iron fortification is a sustainable and relatively simple strategy to reduce/prevent iron deficiency but is a challenge for the food industry because of possible adverse organoleptic changes caused by the added iron. A micronized dispersible ferric pyrophosphate, trademarked as SunActive Fe®, has recently been developed. SunActive Fe® has a small particle size, is water soluble and may be suitable for fortifying liquid products.

Aim of the study

To determine the relative bioavailability of SunActive Fe® and its suitability for addition to pure apple juice.

Methods

Iron absorption from SunActive Fe® added to pure apple juice (Minute Maid®) was compared with absorption from ferrous sulphate, a highly bioavailable form of iron, in 15 women with relatively low iron stores. Both forms of iron were enriched with an iron stable isotope and iron absorption from the apple juice drinks was calculated from the isotopic enrichment of red blood cells 14 days after the last test meal.

Results

Although mean absorption of iron from SunActive Fe® was significantly lower than from ferrous sulphate (5.5% compared with 9.1%), the mean bioavailability of SunActive Fe® iron relative to ferrous sulphate was 0.6, indicating that it is a good source of bioavailable iron. Iron Absorption from SunActive Fe® was positively correlated (r = 0.97, P = 0.01) with absorption from ferrous sulphate, and negatively correlated with serum ferritin concentration (ferrous sulphate r = −0.81, P < 0.001; SunActive Fe® r = −0.76, P = 0.01).

Conclusions

SunActive Fe® was well absorbed from apple juice and is a potentially useful fortificant for liquid food products.

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Acknowledgments

This study was supported financially by The Coca-Cola Company, Brussels, Belgium. The authors would like to thank Taiyo Kagaku Ltd, Mie, Japan for their assistance in the production of stable isotope enriched SunActive Fe®.

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Authors and Affiliations

  1. Institute of Food Research, Norwich Research Park, Colney, Norwich, UK

    Mark A. Roe

  2. School of Medicine, Health Policy and Practice, University of East Anglia, Norwich, NR4 7TJ, UK

    Rachel Collings, Jurian Hoogewerff & Susan J. Fairweather-Tait

Authors
  1. Mark A. Roe
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  2. Rachel Collings
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  3. Jurian Hoogewerff
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  4. Susan J. Fairweather-Tait
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Corresponding author

Correspondence to Susan J. Fairweather-Tait.

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Roe, M.A., Collings, R., Hoogewerff, J. et al. Relative bioavailability of micronized, dispersible ferric pyrophosphate added to an apple juice drink. Eur J Nutr 48, 115–119 (2009). https://doi.org/10.1007/s00394-008-0770-3

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  • DOI: https://doi.org/10.1007/s00394-008-0770-3

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