Title: Comparison of the Availability of Various Iron Fortificants in Bread and Milk Using an In Vitro Digestion/Caco-2 Cell Culture Method.
Authors: Yeung, A.C.; Glahn, R.P.; Miller, D.D.
Abstract: The availabilities and dialyzabilities of various iron fortificants in bread and milk were compared using an in vitro digestion/Caco-2 cell culture model. In white bread, availability and dialyzability of electrolytic iron were lower than that of ferrous fumarate, Ferrochel®, and FeSO4. NaFe(III)EDTA was also lower in availability than ferrous fumarate, Ferrochel®, and FeSO4 but had the highest dialyzability. In 2% fat milk, NaFe(III)EDTA was again the highest in dialyzability but was similar in availability to ferrous fumarate, encapsulated ferrous fumarate, Ferrochel®, and FeSO4. The results suggest that iron from NaFe(III)EDTA and electrolytic iron does not completely exchange with intrinsic iron in foods.
Subjects: CELL culture; FERROUS sulfate; MILK; BREAD; CYTOLOGICAL techniques; ELECTROLYTIC iron
Publication: Journal of Food Science (Wiley-Blackwell), 2002, Vol 67, Issue 6, p2357
ISSN: 0022-1147
Publication type: Academic Journal
DOI: 10.1111/j.1365-2621.2002.tb09554.x

Comparison of the Availability of Various Iron Fortificants in Bread and Milk Using an In Vitro Digestion/Caco-2 Cell Culture Method.

Yeung, A.C.; Glahn, R.P.; Miller, D.D.