Iron Bioavailability in Humans from Breakfasts Enriched with Iron Bis-Glycine Chelate, Phytates and Polyphenols

• Published in: The Journal of nutrition Vol. 130; no. 9; pp. 2195 - 2199
• Main Authors: Layrisse, Miguel, García-Casal, María Nieves, Solano, Liseti, Barón, María Adela, Arguello, Franklin, Llovera, Daisy, Ramírez, José, Leets, Irene, Tropper, Eleonora
• Format: Journal Article
• Language: English
• Published: Bethesda, MD Elsevier Inc 01.09.2000; American Society for Nutritional Sciences; American Institute of Nutrition
• Subjects: Adolescent; Adult; Analysis of Variance; and iron bis-glycine chelate; Availability; Biological and medical sciences; Biological Availability; Edetic Acid - administration & dosage; Edetic Acid - pharmacokinetics; Feeding. Feeding behavior; Female; Ferrous Compounds - administration & dosage; Ferrous Compounds - pharmacokinetics; Flavonoids; Food industries; Food, Fortified; Fundamental and applied biological sciences. Psychology; Glycine - administration & dosage; Glycine - analogs & derivatives; Glycine - pharmacokinetics; Hemoglobins; Humans; Intestinal Absorption - drug effects; Iron; Iron - administration & dosage; Iron - pharmacokinetics; Iron Chelating Agents - administration & dosage; Iron Chelating Agents - pharmacokinetics; iron fortification; Male; Meals; Middle Aged; Nutrition; Phenols - administration & dosage; Phenols - pharmacology; phytates; Phytic Acid - administration & dosage; Phytic Acid - pharmacology; Polymers - administration & dosage; Polymers - pharmacology; polyphenol; Polyphenols; Research and development. New food products, dietetic foods and beverages; Transferrin - metabolism; Vertebrates: anatomy and physiology, studies on body, several organs or systems; iron fortification; phytates; polyphenol; humans; and iron bis-glycine chelate; Human; Breakfast; Molecular interaction; Iron; Bioavailability; Glycine; Inorganic element; Fortified product; Micronutrient; Polyphenol; Aminoacid; Chelation; Supplementation
• ISSN: 0022-3166; 1541-6100
• DOI: 10.1093/jn/130.9.2195

This study was conducted to determine the bioavailability of iron amino acid chelate (ferrochel) added to fortify breads prepared from either precooked corn flour or white wheat flour + cheese and margarine compared with the same basal breakfast enriched with either ferrous sulfate or iron-EDTA. The inhibitory effect of phytate and polyphenols on iron absorption from ferrochel was also tested. A total of 74 subjects were studied in five experiments. Iron absorption from ferrochel was about twice the absorption from ferrous sulfate (P < 0.05). When ferrous sulfate and ferrochel were administered together or in different meals, absorption from ferrochel was about twice the absorption from ferrous sulfate (P < 0.05). Polyphenols present in coffee and tea inhibited iron absorption in a dose-dependent manner. American-type coffee did not modify iron absorption significantly, whereas both espresso-type coffee and tea reduced iron absorption from ferrochel by 50% (P < 0.05). Ferrochel partially prevented the inhibitory effect of phytates. Because of its high solubility in aqueous solutions even at pH 6, its low interactions with food and high absorption, ferrochel is a suitable compound for food fortification. J. Nutr. 130: 2195–2199, 2000.