title: Ferrous ammonium phosphate (FeNH₄PO₄) as a new food fortificant: iron bioavailability compared to ferrous sulfate and ferric pyrophosphate from an instant milk drink.
abstract: OBJECTIVE
  The main purpose of this study was to establish bioavailability data in humans for the new (Fe) fortification compound ferrous ammonium phosphate (FAP), which was specially developed for fortification of difficult-to-fortify foods where soluble Fe compounds cannot be used due to their negative impact on product stability.
  
  
  METHODS
  A double-blind, randomized clinical trial with cross-over design was conducted to obtain bioavailability data for FAP in humans. In this trial, Fe absorption from FAP-fortified full-cream milk powder was compared to that from ferric pyrophosphate (FPP) and ferrous sulfate. Fe absorption was determined in 38 young women using the erythrocyte incorporation dual stable isotope technique (⁵⁷Fe, ⁵⁸Fe).
  
  
  RESULTS
  Geometric mean Fe absorption from ferrous sulfate, FAP and FPP was 10.4, 7.4 and 3.3 %, respectively. Fe from FAP was significantly better absorbed from milk than Fe from FPP (p < 0.0001). Fe absorption from FAP was significantly lower than Fe absorption from ferrous sulfate, which was used as water-soluble reference compound (p = 0.0002). Absorption ratios of FAP and FPP relative to ferrous sulfate as a measure of relative bioavailability were 0.71 and 0.32, respectively.
  
  
  CONCLUSIONS
  The results of the present studies show that replacing FPP with FAP in full-cream milk could significantly improve iron bioavailability.
authors.affiliation: Department of Chemistry (Science), National University of Singapore, Singapore.
authors.forename: Thomas
authors.initials: T
authors.lastname: Walczyk
authors.forename: Peter
authors.initials: P
authors.lastname: Kastenmayer
authors.forename: Stefan
authors.initials: S
authors.lastname: Storcksdieck Genannt Bonsmann
authors.forename: Christophe
authors.initials: C
authors.lastname: Zeder
authors.forename: Dominik
authors.initials: D
authors.lastname: Grathwohl
authors.forename: Richard F
authors.initials: RF
authors.lastname: Hurrell
mesh_terms: D000328:Adult; D001628:Beverages; D018592:Cross-Over Studies; D003611:Dairy Products; D011756:Diphosphates / Q000737:chemistry / Q000378:metabolism; D004311:Double-Blind Method; D004912:Erythrocytes / Q000378:metabolism; D005260:Female; D005296:Ferrous Compounds / Q000737:chemistry / Q000378:metabolism*; D005527:Food, Fortified; D057141:Food, Preserved; D006801:Humans; D007408:Intestinal Absorption; D007501:Iron / Q000737:chemistry / Q000378:metabolism; D007503:Iron Isotopes; D019266:Iron, Dietary / Q000008:administration & dosage* / Q000378:metabolism; D009753:Nutritive Value; D010710:Phosphates / Q000737:chemistry / Q000378:metabolism*; D012995:Solubility; D055815:Young Adult
chemical_list: D011756:Diphosphates; D005296:Ferrous Compounds; D007503:Iron Isotopes; D019266:Iron, Dietary; D010710:Phosphates; C584001:ferrous ammonium phosphate; C020748:ferrous sulfate; D007501:Iron; C049051:ferric pyrophosphate