Iron bioavailability from pate enriched with encapsulated ferric pyrophosphate or ferrous gluconate in rats.

摘要

Fortifying food with Fe has been widely studied as a strategy to prevent Fe deficiency anaemia. This study comparatively assessed the bioavailability of 2 forms of Fe, ferrous gluconate and ferric pyrophosphate, encapsulated in liposomes (lipoferReg.), when used as fortificants in meat pate. 3 groups of growing rats consumed during 28 days either a control diet (AIN-93G) or 2 diets prepared with enriched pate as the unique source of Fe and fat. Body wt. and food intake were measured weekly and during the last wk, faeces were collected. On day 28 animals were sacrificed, livers and spleens were removed and stored. Haemoglobin and total Fe binding capacity (TIBC) were determined. There were no significant differences among the 3 groups in body wt. and apparent Fe absorption, although food intake in the 2 pate groups was significantly higher compared to the control group. There were no differences in liver and spleen Fe content and concn., or in haemoglobin or TIBC values. Results suggest that Fe bioavailability of pate enriched with ferrous gluconate or ferric pyrophosphate encapsulated in liposomes is similar and that both sources of Fe are good candidates to be used as fortifiers in meat based products.