Effect of inorganic polyphosphates on dietary iron absorption in humans and the availability of iron from iron-polyphosphate chelate

Extract: Inorganic polyphosphates are permitted food additives and have very high iron chelating ability. Sodium tripolyphosphate (TPP) when added to wheat flour at 1% level, increased iron absorption from wheat based diets in human subjects significantly. Iron from ferric-TPP chelate was found to b...

Full description

Saved in:
Bibliographic Details
Published inNutrition Reports International (USA) Vol. 29; no. 5
Main Authors Subba Rao, K, Narasinga Rao, B.S
Format Journal Article
LanguageEnglish
Published 01.05.1984
Online AccessGet more information

Cover

More Information
Summary:Extract: Inorganic polyphosphates are permitted food additives and have very high iron chelating ability. Sodium tripolyphosphate (TPP) when added to wheat flour at 1% level, increased iron absorption from wheat based diets in human subjects significantly. Iron from ferric-TPP chelate was found to be well absorbed in human subjects, the average absorption being 16.8% as compared to 30% from ferrous ascorbate. Thus TPP may serve as a potential promoter of food iron absorption and also iron-TPP chelate may serve as a useful iron fortificant. (author)
Bibliography:S20
8530408
ISSN:0029-6635