title: Comparative study of the oral absorption of microencapsulated ferric saccharate and ferrous sulfate in humans.
abstract: OBJECTIVE
  Our objective was to compare the absorption of microencapsulated ferric saccharate (MFS) and ferrous sulfate (FS) in a fortified milk product, using a crossover design.
  
  
  METHODS
  Seventeen non-iron-deficient healthy adults from both sexes participated in the study. On each intervention day (days 1 and 8), after an overnight fast, the volunteers consumed one type of product (test or control) and blood sampling was carried out at different times. The interventions days were separated by 7-day washout periods. This study was double blinded, crossover and randomized for nature of the test meals. The primary outcomes of the study were total serum iron and transferrin saturation.
  
  
  RESULTS
  No significant differences could be observed in serum iron concentration during the 6-h postprandial study due to the type of milk product consumed, and there was neither an effect of time nor an interaction between the type of milk product and time. Transferrin saturation significantly increased after the intake of both products (P < 0.005), reaching a peak value between hours 2 and 4. No significant differences were detected between MFS and FS, indicating that iron absorption from MFS is equivalent to absorption from FS.
  
  
  CONCLUSIONS
  MFS is a new ingredient that allows the fortification of a wide range of food products, including heat-processed and non-acidic products with similar absorption to FS, designed to produce neither organoleptic changes nor off-color development during storage of fortified food.
authors.affiliation: Cátedra de Fisiología del Ejercicio, Departamento de Ciencias de la Salud, Universidad Católica San Antonio, Campus de los Jerónimos s/n, 30107, Guadalupe, Murcia, Spain.
authors.forename: Carlos
authors.initials: C
authors.lastname: Contreras
authors.forename: María Dolores
authors.initials: MD
authors.lastname: Barnuevo
authors.forename: Isabel
authors.initials: I
authors.lastname: Guillén
authors.forename: Antonio
authors.initials: A
authors.lastname: Luque
authors.forename: Elisabet
authors.initials: E
authors.lastname: Lázaro
authors.forename: Jordi
authors.initials: J
authors.lastname: Espadaler
authors.forename: Javier
authors.initials: J
authors.lastname: López-Román
authors.forename: José A
authors.initials: JA
authors.lastname: Villegas
mesh_terms: D000042:Absorption; D000328:Adult; D000818:Animals; D015992:Body Mass Index; D018592:Cross-Over Studies; D004311:Double-Blind Method; D004339:Drug Compounding; D005260:Female; D005290:Ferric Compounds / Q000008:administration & dosage / Q000493:pharmacokinetics*; D000077605:Ferric Oxide, Saccharated; D005293:Ferritins / Q000097:blood; D005296:Ferrous Compounds / Q000008:administration & dosage / Q000493:pharmacokinetics*; D005527:Food, Fortified; D005937:Glucaric Acid / Q000008:administration & dosage / Q000493:pharmacokinetics*; D006801:Humans; D007501:Iron / Q000097:blood; D008297:Male; D008892:Milk; D009055:Mouth / Q000378:metabolism*; D019518:Postprandial Period
chemical_list: D005290:Ferric Compounds; D005296:Ferrous Compounds; C020748:ferrous sulfate; D005293:Ferritins; D007501:Iron; D000077605:Ferric Oxide, Saccharated; D005937:Glucaric Acid
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