Iron Absorption from Bouillon Fortified with Iron-Enriched Aspergillus oryzae Is Higher Than That Fortified with Ferric Pyrophosphate in Young Women

• Published in: The Journal of nutrition Vol. 150; no. 5; pp. 1109 - 1115
• Main Authors: Bries, Amanda E, Hurrell, Richard F, Reddy, Manju B
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01.05.2020; Oxford University Press; American Institute of Nutrition
• Subjects: Absorption; Adolescent; Adult; Aspergillus oryzae; Bioavailability; bouillon cubes; C-reactive protein; Cross-Over Studies; Cubes; Diphosphates - administration & dosage; Diphosphates - chemistry; Diphosphates - pharmacokinetics; Editor's Choice; Female; ferric pyrophosphate; Ferritin; Ferrous sulfate; Food fortification; Food, Fortified; Fortified foods; Hematocrit; Hemoglobin; Hepcidin; Humans; Iron; Iron - administration & dosage; Iron - chemistry; Iron - pharmacokinetics; iron absorption; iron fortification; Iron sulfates; Nutrient Physiology, Metabolism, and Nutrient-Nutrient Interactions; Poultry; stable iron isotope; Stable isotopes; Women; Womens health; Young Adult; iron absorption; stable iron isotope; CRP; IDA; RBV; ISU; Ao; ferrous sulfate; iron fortification; SF; Aspergillus oryzae; ferric pyrophosphate; EAR; bouillon cubes; ASP-p; ID; ASP-s; FePP
• ISSN: 0022-3166; 1541-6100; 1541-6100
• DOI: 10.1093/jn/nxaa035

Bouillon cubes are a potential vehicle for iron fortification. They are currently fortified with ferric pyrophosphate (FePP), which is known to be poorly absorbed. The objective of this study was to assess the iron absorption of Aspergillus oryzae grown in FePP (ASP-p) and compare it with FePP and ferrous sulfate (FeSO4)–fortified bouillon cubes. In 2 single-blinded, crossover studies, healthy women with serum ferritin concentrations <40 μg/L were randomly assigned to consume a rice-vegetable meal with iron-fortified chicken bouillon. Subjects in study I (n = 17, 18–26 y) consumed iron from both iron sources as 57FePP and 58ASP-p (intrinsically labeled with 58FePP) with a meal containing 4.2 mg of total iron provided for 3 d. Study II (n = 18, 18–29 y) was similar except that subjects consumed 57FeSO4 and 58ASP-p. Whole-blood stable isotope enrichment after 14 d was used to measure fractional iron absorption. Hemoglobin, hematocrit, serum ferritin, hepcidin, and serum C-reactive protein were analyzed at baseline and at 14 d. A t test was used to compare the mean differences in fractional absorptions within each study and baseline characteristics between studies. Geometric mean (95% CI) fractional iron absorption of FePP [0.94% (0.63%, 1.40%)] was lower than ASP-p [2.20% (1.47%, 3.30%)] (P < 0.0001) in study I. In study II, ASP-p fractional absorption [2.98% (2.03%, 4.38%)] was lower than that of FeSO4 [9.88% (6.70%, 14.59%)] (P < 0.0001). Both ferritin (r = -0.41, P = 0.014) and hepcidin (r = -0.42, P = 0.01) concentrations were inversely correlated with ASP-p iron absorption. Fractional absorption of ASP-p was also positively correlated with FePP (r = 0.92, P < 0.0001) and FeSO4 (r = 0.52, P < 0.02) absorption. ASP-p–fortified bouillon provided 2.3-fold higher absorbable iron than the currently used FePP. Bouillon fortified with ASP-p may contribute sufficient bioavailable iron to meet the daily iron requirements in young women only if consumed with other iron-fortified staple foods. This trial was registered at clinicaltrials.gov as NCT03586245.