Iron bioavailability from fortified petit suisse cheese determined by the prophylactic-preventive method

Authors: Janjetic, M.¹; Barrado, A.¹; Torti, H.¹; Weill, R.²; Orlandini, J.²; Urriza, R.²; Boccio, J.¹

Source: Biological Trace Element Research, Volume 109, Number 2, February 2006 , pp. 195-200(6)

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Abstract:

In this research, we measured the iron bioavailability of ferrous gluconate stabilized with glycine (SFG) when it is used to fortify petit suisse cheese using the prophylactic-preventive method in rats. Three groups of male, weaned rats received a basal diet (control diet; 5.2 ppm Fe), a reference standard diet (SO₄Fe; 9.2 ppm Fe), and a basal diet using iron-fortified petit suisse cheese as the iron source (cheese diet; 8.8 ppm Fe) for 22d. The iron bioavailability was calculated as the ratio between the mass of iron incorporated into hemoglobin and the total iron intake per animal during the treatment. These values (BioFe) were 68% and 72% for SFG and ferrous sulfate, respectively. The value of the Relative Biological Value (RBV) was 95% for SFG in petit suisse cheese. These results show that according to this method, the iron bioavailability from industrial fortified petit suisse cheese can be considered as a high bioavailability rate.

Keywords: Iron; bioavailability; infant dessert; food; fortification

Document Type: Research article

DOI: http://dx.doi.org/10.1385/BTER:109:2:195

Affiliations: 1: Stable Isotope Laboratory Applied to Biology and Medicine, Physics Department, School of Pharmacy and Biochemistry, University of Buenos Aires, 1113, Ciudad de Buenos Aires, Argentina, 2: Research and Development Department, Danone S.A., Argentina,

Publication date: 2006-02-01