title: Bioavailability of stabilised ferrous gluconate with glycine in fresh cheese matrix: a novel iron compound for food fortification.
abstract: Iron fortification of foods continues to be one of the preferred ways of improving the iron status of the population. Dairy product is a common product in the diet; therefore, it is a plausible vehicle for iron fortification. This study aims to investigate the bioavailability of ferrous gluconate stabilised with glycine (FGSG) in a fresh cheese fortified with zinc. The iron bioavailability of fresh cheese fortified with either FGSG and with or without zinc and FGSG in aqueous solution and a water solution of ferrous ascorbate (reference dose) was studied using double radio iron ((55)Fe and (59)Fe) erythrocyte incorporation in 15 male subjects. All subjects presented with normal values for iron status parameters. The geometric mean of iron bioavailability for the water solution of FGSG was 38.2 %, adjusted to 40 % from reference doses (N.S.). Iron bioavailability in fresh cheese fortified with Ca and Zn was 15.4 % and was 23.1 % without Zn, adjusted to 40 % from reference doses (N.S.). The results of the present study show that the novel iron compound ferrous gluconate stabilised with glycine in a fresh cheese matrix is a good source of iron and can be used in iron fortification programmes.
authors.affiliation: Micronutrients Laboratory, Institute of Nutrition and Food Technology (INTA), University of Chile, 7830489, Casilla 138-11, Santiago, Chile. fpizarro@inta.cl
authors.forename: Fernando
authors.initials: F
authors.lastname: Pizarro
authors.forename: José
authors.initials: J
authors.lastname: Boccio
authors.forename: María
authors.initials: M
authors.lastname: Salgueiro
authors.forename: Manuel
authors.initials: M
authors.lastname: Olivares
authors.forename: Esteban
authors.initials: E
authors.lastname: Carmuega
authors.forename: Ricardo
authors.initials: R
authors.lastname: Weill
authors.forename: Sebastien
authors.initials: S
authors.lastname: Marque
authors.forename: Marine
authors.initials: M
authors.lastname: Frereux
authors.forename: Florence
authors.initials: F
authors.lastname: Noirt
mesh_terms: D001682:Biological Availability; D002118:Calcium / Q000032:analysis / Q000378:metabolism; D002611:Cheese / Q000032:analysis*; D005296:Ferrous Compounds / Q000737:chemistry / Q000378:metabolism*; D005527:Food, Fortified / Q000032:analysis*; D005998:Glycine / Q000737:chemistry / Q000378:metabolism*; D006801:Humans; D008297:Male; D015032:Zinc / Q000032:analysis / Q000378:metabolism
chemical_list: D005296:Ferrous Compounds; D015032:Zinc; D002118:Calcium; D005998:Glycine; C011819:ferrous gluconate