Ascorbyl palmitate enhances iron bioavailability in iron-fortified bread.
BACKGROUND
One of the strategies to control iron deficiency anemia is the fortification of food with iron. A mechanism for improving the bioavailability of iron is to add an iron absorption promoter.


OBJECTIVE
The objective was to determine the effect of ascorbyl palmitate (AP) on the bioavailability of iron in fortified bread made from refined wheat flour.


METHODS
The iron bioavailability of wheat flour fortified with either ferrous sulfate alone or ferrous sulfate plus AP was studied with the use of double radio iron (55Fe and 59Fe) erythrocyte incorporation in 14 women.


RESULTS
Geometric mean (+/- range of 1 SD) iron absorption from the bread fortified with ferrous sulfate was 10.5% (4.1-27.0%). The addition of AP at molar ratios of AP to Fe of 2:1 and 4:1 significantly increased iron absorption [14.6% (5.9-36.1%) and 20.2% (10.6-38.6%), respectively; P < 0.001].


CONCLUSIONS
AP is a strong promoter of iron absorption from fortified bread because of its thermoresistant properties.
Pizarro
Fernando
F
Institute of Nutrition and Food Technology of Universidad de Chile, Santiago, Chile.
Olivares
Manuel
M
Hertrampf
Eva
E
Nuñez
Silvia
S
Tapia
Marcelo
M
Cori
Héctor
H
Lopez de Romana
Daniel
D
D000328:Adult; D018798:Anemia, Iron-Deficiency / Q000097:blood / Q000517:prevention & control*; D001205:Ascorbic Acid / Q000031:analogs & derivatives* / Q000494:pharmacology; D001682:Biological Availability; D001939:Bread; D004912:Erythrocytes / Q000378:metabolism*; D005260:Female; D005527:Food, Fortified; D006801:Humans; D007501:Iron / Q000378:metabolism*; D007504:Iron Radioisotopes / Q000378:metabolism
D007504:Iron Radioisotopes; D007501:Iron; D001205:Ascorbic Acid; C031226:6-O-palmitoylascorbic acid