title: Iron bioavailability from fresh cheese fortified with iron-enriched yeast.
abstract: OBJECTIVE
  An iron-enriched yeast able to lyse at body temperature was developed for iron fortification of chilled dairy products. The aim was to evaluate iron (Fe) absorption from iron-enriched yeast or ferrous sulfate added to fresh cheese.
  
  
  METHODS
  Two stable isotope studies with a crossover design were conducted in 32 young women. Fe absorption from fresh cheese fortified with iron-enriched yeast (2.5 mg58Fe) was compared to that from ferrous sulfate (2.5 mg57Fe) when ingested with fresh cheese alone or with fresh cheese consumed with bread and butter. Iron absorption was determined based on erythrocyte incorporation of isotopic labels 14 days after consumption of the last test meal.
  
  
  RESULTS
  Geometric mean fractional iron absorption from fresh cheese fortified with iron-enriched yeast consumed alone was significantly lower than from the cheese fortified with FeSO4(20.5 vs. 28.7 %; p = 0.0007). When the fresh cheese was consumed with bread and butter, iron absorption from both fortificants decreased to 6.9 % from the iron-enriched yeast compared to 8.4 % from ferrous sulfate. The relative bioavailability of the iron-enriched yeast compared to ferrous sulfate was 0.72 for the cheese consumed alone and 0.82 for cheese consumed with bread and butter (p = 0.157).
  
  
  CONCLUSIONS
  Iron from iron-enriched yeast was 72-82 % as well absorbed as ferrous sulfate indicating that the yeast lysed during digestion and released its iron.
authors.affiliation: Nestlé Research Center, PO Box 44, 1000, Lausanne 26, Switzerland. magalie.sabatier@rdls.nestle.com.
authors.forename: Magalie
authors.initials: M
authors.lastname: Sabatier
authors.affiliation: Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland.
authors.forename: Ines
authors.initials: I
authors.lastname: Egli
authors.affiliation: Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland.
authors.forename: Richard
authors.initials: R
authors.lastname: Hurrell
authors.affiliation: Nestlé Research Center, PO Box 44, 1000, Lausanne 26, Switzerland.
authors.forename: Mathias
authors.initials: M
authors.lastname: Hoppler
authors.affiliation: Nestlé Research Center, PO Box 44, 1000, Lausanne 26, Switzerland.
authors.forename: Christof
authors.initials: C
authors.lastname: Gysler
authors.affiliation: Nestlé Research Center, PO Box 44, 1000, Lausanne 26, Switzerland.
authors.forename: Sandrine
authors.initials: S
authors.lastname: Georgeon
authors.affiliation: Nestlé Research Center, PO Box 44, 1000, Lausanne 26, Switzerland.
authors.forename: Rajat
authors.initials: R
authors.lastname: Mukherje
authors.affiliation: Nestlé Research Center, PO Box 44, 1000, Lausanne 26, Switzerland.
authors.forename: Pierre-Alain
authors.initials: PA
authors.lastname: Richon
authors.affiliation: Nestlé Research Center, PO Box 44, 1000, Lausanne 26, Switzerland.
authors.forename: Mario
authors.initials: M
authors.lastname: Vigo
authors.affiliation: Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland.
authors.forename: Jasmin Tajeri
authors.initials: JT
authors.lastname: Foman
authors.affiliation: Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland.
authors.forename: Christophe
authors.initials: C
authors.lastname: Zeder
authors.affiliation: Nestlé Research Center, PO Box 44, 1000, Lausanne 26, Switzerland.
authors.forename: Christelle
authors.initials: C
authors.lastname: Schaffer-Lequart
mesh_terms: D000293:Adolescent; D001682:Biological Availability; D002470:Cell Survival / Q000187:drug effects; D002611:Cheese / Q000032:analysis*; D018592:Cross-Over Studies; D004912:Erythrocytes / Q000187:drug effects / Q000378:metabolism; D005260:Female; D005296:Ferrous Compounds / Q000008:administration & dosage / Q000097:blood / Q000493:pharmacokinetics; D005504:Food Analysis; D005527:Food, Fortified; D006801:Humans; D007408:Intestinal Absorption; D007501:Iron / Q000008:administration & dosage / Q000097:blood / Q000493:pharmacokinetics*; D007503:Iron Isotopes / Q000008:administration & dosage / Q000097:blood / Q000493:pharmacokinetics; D019266:Iron, Dietary / Q000008:administration & dosage; D015003:Yeasts; D055815:Young Adult
chemical_list: D005296:Ferrous Compounds; D007503:Iron Isotopes; D019266:Iron, Dietary; C020748:ferrous sulfate; D007501:Iron
keywords: Bioavailability; Fresh cheese; Human; Iron-enriched yeast; Stable isotope