NDLI: Iron absorption from meat pate fortified with ferric pyrophosphate in iron-deficient women.

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Iron absorption from meat pate fortified with ferric pyrophosphate in iron-deficient women.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Navas-Carretero, Santiago Pérez-Granados, Ana M. Sarriá, Beatriz Vaquero, M. Pilar
Description	Country affiliation: Spain Author Affiliation: Navas-Carretero S ( Department of Metabolism and Nutrition, Instituto del Frío, Food Science and Technology and Nutrition Institute (ICTAN), Spanish Council for Scientific Research, Madrid, Spain.)
Abstract	OBJECTIVE: Preventing iron deficiency has been a main target of the World Health Organization since 1992. Difficulties to reach dietary recommended iron intakes and to enhance iron absorption should be overcome. We compared in iron-deficient women the bioavailability of iron of three meat pate products enriched with ferrous sulfate, ferric pyrophosphate encapsulated in liposomes, or ferric pyrophosphate encapsulated in liposomes plus a hemoglobin-based meat pigment. METHODS: Seventeen women with low iron stores (ferritin <30 microg/L) took part in a three-way, randomized, crossover, double-blind postprandial intervention. Test meals consisted of 80 g of the three different enriched meat pate products, which were spread on two slices of white bread. The pate composition was 13.5 g of protein/100 g, 30 g of fat/100 g (49% monounsaturated fatty acids, 35% saturated fatty acids, 16% polyunsaturated fatty acids), 1 g of carbohydrates/100 g, and 19 mg of total iron (including 15 mg of iron from the test fortificants). Blood samples were taken at baseline and each hour for 6 h after eating the meal and serum iron was determined. RESULTS: Serum iron concentration evolution during the postprandial study was similar with the three meals, and maximum concentrations were obtained between hours 2 and 4. The effect of type of fortificant was not significant. CONCLUSION: Consumption of meat pate fortified with ferric pyrophosphate encapsulated in liposomes can be part of a dietary strategy for preventing iron deficiency in humans. The addition of larger amounts of a meat pigment rich in heme iron should be further studied.
File Format	HTM / HTML
ISSN	08999007
Issue Number	1
Volume Number	25
e-ISSN	18731244
Journal	Nutrition
Language	English
Publisher	Elsevier
Publisher Date	2009-01-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Nutritional Sciences Anemia, Iron-deficiency Metabolism Prevention & Control Diphosphates Pharmacokinetics Food, Fortified Iron, Dietary Iron Meat Products Adult Area Under Curve Biological Availability Cross-over Studies Double-blind Method Female Humans Intestinal Absorption Liposomes Postprandial Period Young Adult Journal Article Randomized Controlled Trial Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Endocrinology, Diabetes and Metabolism

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Iron absorption from meat pate fortified with ferric pyrophosphate in iron-deficient women.