Iron absorption from ‘Feospan’ capsules and ferrous sulphate tablets B.P.

1. Iron absorption from rice-containing meals was measured by red cell utilization of radioactive Fe in sixty-six volunteer multiparous Indian women.2. In all the studies salt added during the cooking process was used as the carrier for supplemental inorganic Fe and ascorbic acid.3. Intrinsic Fe in the rice and supplementary inorganic Fe were absorbed to the same extent, with a wide range of absorption values.4. There was a striking difference between the mean absorption of a 3 mg dose of ferrous Fe given to fasting subjects in a solution containing 30 mg ascorbic acid and that of Fe in a rice meal (48.7 and 3.5% respectively).5. When ascorbic acid was added during cooking there was a threefold increase in the absorption of both intrinsic Fe and supplementary Fe when a sufficient quantity (60 mg) was present.6. It is concluded that the Fe nutrition of rice-eating communities could be improved significantly by the addition of ascorbic acid to the diet.

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Iron absorption from fortified flat breads

British Journal Of Nutrition ◽

10.1079/bjn19880027 ◽

1988 ◽

Vol 59 (2) ◽

pp. 205-213 ◽

Cited By ~ 27

Author(s):

Mohamed El Guindi ◽

Sean R. Lynch ◽

James D. Cook

Keyword(s):

Healthy Volunteer ◽

Iron Absorption ◽

Ferrous Sulphate ◽

Inhibiting Effect ◽

Flat Bread ◽

Absorption Measurements

1. Radio-iron absorption measurements were performed in healthy volunteer subjects to assess the availability of fortification Fe added to various bread products.2. When ferrous sulphate was used as a fortifier, Fe absorption from a traditional Egyptian flat bread (Baladi) averaged only 16% of that observed with European bread. This difference was attributed to the high extraction flour used to prepare Baladi bread.3. The inhibiting effect of Baladi bread was largely eliminated by adding EDTA to the flour before baking.

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Novel Iron-Whey Protein Microspheres Protect Gut Epithelial Cells from Iron-Related Oxidative Stress and Damage and Improve Iron Absorption in Fasting Adults

Acta Haematologica ◽

10.1159/000480632 ◽

2017 ◽

Vol 138 (4) ◽

pp. 223-232 ◽

Cited By ~ 3

Author(s):

Jun Wang ◽

Gabor Radics ◽

Michael Whelehan ◽

Aoibhe OʼDriscoll ◽

Anne Marie Healy ◽

...

Keyword(s):

Epithelial Cells ◽

Whey Protein ◽

Serum Iron ◽

Iron Absorption ◽

Ferrous Sulphate ◽

Oral Iron ◽

High Dose ◽

Food Fortification ◽

Iron Depletion ◽

Baseline Serum

Background: Iron food fortification and oral iron formulations are frequently limited by poor absorption, resulting in the widespread use of high-dose oral iron, which is poorly tolerated. Methods: We evaluated novel iron-denatured whey protein (Iron-WP) microspheres on reactive oxygen species (ROS) and viability in gut epithelial (HT29) cells. We compared iron absorption from Iron-WP versus equimolar-dose (25 mg elemental iron) ferrous sulphate (FeSO4) in a prospective, randomised, cross-over study in fasting volunteers (n = 21 per group) dependent on relative iron depletion (a ferritin level ≤/>30 ng/mL). Results: Iron-WP caused less ROS generation and better HT29 cell viability than equimolar FeSO4. Iron-WP also showed better absorption with a maximal 149 ± 39% increase in serum iron compared to 65 ± 14% for FeSO4 (p = 0.01). The response to both treatments was dependent on relative iron depletion, and multi-variable analysis showed that better absorption with Iron-WP was independent of baseline serum iron, ferritin, transferrin saturation, and haemoglobin in the overall group and in the sub-cohort with relative iron depletion at baseline (p < 0.01). Conclusions: Novel Iron-WP microspheres may protect gut epithelial cells and improve the absorption of iron versus FeSO4. Further evaluation of this approach to food fortification and supplementation with iron is warranted.

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A COMPARATIVE STUDY OF IRON ABSORPTION AND UTILIZATION FOLLOWING FERROUS SULPHATE AND SODIUM IRONEDETATE (“SYTRON (R) ”)

The Medical Journal of Australia ◽

10.5694/j.1326-5377.1961.tb69188.x ◽

1961 ◽

Vol 1 (22) ◽

pp. 809-811 ◽

Cited By ~ 3

Author(s):

Robert Hodgkinson

Keyword(s):

Comparative Study ◽

Iron Absorption ◽

Ferrous Sulphate

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Iron absorption from a malted cocoa drink fortified with ferric orthophosphate using the stable isotope 58Fe as an extrinsic label

British Journal Of Nutrition ◽

10.1079/bjn19830071 ◽

1983 ◽

Vol 50 (1) ◽

pp. 51-60 ◽

Cited By ~ 12

Author(s):

Susan J. Fairweather-Tait ◽

Margaret J. Minski ◽

D. P. Richardson

Keyword(s):

Ascorbic Acid ◽

Stable Isotope ◽

Hydrochloric Acid ◽

Wheat Flour ◽

Iron Absorption ◽

Human Subjects ◽

Ferrous Sulphate ◽

Hot Water ◽

Fasting Condition ◽

Potential Use

1. The potential use of an extrinsic label to measure iron absorption from a ferric orthophosphate-fortified malted cocoa drink was examined by measuring the solubility of the FePO4 in 0·1 M-hydrochloric acid.2. The validity of using the stable isotope 58Fe as an extrinsic label was tested by comparing Fe absorption by rats from wheat flour extrinsically-labelled with 58Fe or 59Fe.3. Fe absorption from a malted cocoa drink (20 g powder made up with hot water) fortified with FePO4 (0·5 mg Fe/g powder) was measured in human subjects using 58Fe as an extrinsic label. Absorption was calculated by measuring unabsorbed 58Fe in faeces. Absorptions of Fe from the drink fortified with either FePO4 or ferrous sulphate were compared. The effect of the addition of ascorbic acid to the drink (1 mg/g powder) on Fe availability was also examined.4. The effect of fasting on Fe absorption from the drink was determined in rats by giving the drink to fasting animals or shortly after they had consumed a small meal.5. The FePO4 was totally soluble in 0·1 M-HCl and there were no differences in absorption between 58Fe- and 59Fe-labelled wheat flour. In the human experiment the proportion of Fe absorbed from the drink plus FePO4 and ascorbic acid was (mean with SE) 0·25 (0·02), from the drink plus FePO4 0·24 (0·02) and from the drink plus FeSO4 0·23 (0·03). Fasting had a significant effect on Fe availability; rats given the drink shortly after a small meal absorbed less than half as much Fe as those given the drink on a fasted stomach.6. It was concluded that the FePO4 used to fortify the malted cocoa drink was as well absorbed as FeSO4 but that the high levels of absorption were a reflection of the fasting condition of the subjects. The level of ascorbic acid was not great enough to enhance the availability of the FePO4 any further.

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Improvement of iron nutrition in developing countries: comparison of adding meat, soy protein, ascorbic acid, citric acid, and ferrous sulphate on iron absorption from a simple Latin American-type of meal

American Journal of Clinical Nutrition ◽

10.1093/ajcn/39.4.577 ◽

1984 ◽

Vol 39 (4) ◽

pp. 577-583 ◽

Cited By ~ 86

Author(s):

L Hallberg ◽

L Rossander

Keyword(s):

Developing Countries ◽

Ascorbic Acid ◽

Citric Acid ◽

Latin American ◽

Soy Protein ◽

Iron Absorption ◽

Ferrous Sulphate ◽

Iron Nutrition

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Acute Administration of Bioavailable Curcumin Alongside Ferrous Sulphate Supplements Does Not Impair Iron Absorption in Healthy Adults in a Randomised Trial

Nutrients ◽

10.3390/nu13072300 ◽

2021 ◽

Vol 13 (7) ◽

pp. 2300

Author(s):

Helena Tiekou Lorinczova ◽

Gulshanara Begum ◽

Derek Renshaw ◽

Mohammed Gulrez Zariwala

Keyword(s):

Serum Iron ◽

Low Dose ◽

Iron Absorption ◽

Ferrous Sulphate ◽

Randomised Trial ◽

High Dose ◽

Acute Administration ◽

Treatment Groups ◽

End Point ◽

Significant Difference

Ferrous sulphate (FS) is a cost effective, readily available iron supplement for iron deficiency (ID). The pro-oxidant effect of oral ferrous iron is known to induce inflammation, causing gastric side-effects and resulting in poor compliance. Curcumin is a potent antioxidant and has also been shown to exhibit iron chelation in-vitro, although it is not established whether these effects are retained in-vivo. The aim of this study was therefore to assess the influence of a formulated bioavailable form of curcumin (HydroCurcTM; 500 mg) on acute iron absorption and status in a double blind, placebo-controlled randomized trial recruiting 155 healthy participants (79 males; 26.42 years ± 0.55 and 76 females; 25.82 years ± 0.54). Participants were randomly allocated to five different treatment groups: iron and curcumin placebo (FS0_Plac), low dose (18 mg) iron and curcumin placebo (FS18_Plac), low dose iron and curcumin (FS18_Curc), high dose (65 mg) iron and curcumin placebo (FS65_Plac), and high dose iron and curcumin (FS65_Curc). Participants were provided with the supplements according to their relevant treatment groups at baseline (0 min), and blood collection was carried out at 0 min and at 180 min following supplementation. In the treatment groups, significant difference was observed in mean serum iron between baseline (0 min) and at end-point (180 min) (F (1, 144) = 331.9, p < 0.0001) with statistically significant intra-group increases after 180 min (p < 0.0001) in the FS18_Plac (8.79 µmol/L), FS18_Curc (11.41 µmol/L), FS65_Plac (19.09 µmol/L), and FS65_Curc (16.39 µmol/L) groups. A significant difference was also observed between the two time points in serum TIBC levels and in whole blood haemoglobin (HGB) in the treatment groups, with a significant increase (1.55%/2.04 g/L) in HGB levels from baseline to end-point observed in the FS65_Curc group (* p < 0.05). All groups receiving iron demonstrated an increase in transferrin saturation (TS%) in a dose-related manner, demonstrating that increases in serum iron are translated into increases in physiological iron transportation. This study demonstrates, for the first time, that regardless of ferrous dose, formulated curcumin in the form of HydroCurc™ does not negatively influence acute iron absorption in healthy humans.

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Studies on iron availability in man, using stable isotope techniques

British Journal Of Nutrition ◽

10.1079/bjn19860035 ◽

1986 ◽

Vol 55 (2) ◽

pp. 279-285 ◽

Cited By ~ 18

Author(s):

Susan J. Fairweather-Tait ◽

Margaret J. Minski

Keyword(s):

Iron Absorption ◽

Ferrous Sulphate ◽

Random Order ◽

Dietary Control ◽

Iron Availability ◽

Significant Relation ◽

Faecal Excretion ◽

Absorption Studies ◽

Balance Technique ◽

The Difference

1. Iron absorption from 10 mg Fe (as ferrous sulphate), labelled with 1.3 mg58Fe, was measured in fasting, non-anaemic adult subjects by the faecal-balance technique. The measurement was performed twice, each subject being given, in random order, either 50 mg Fe or a placebo 18 h before the58Fe-labelled FeSO4.2. The 50 mg Fe load significantly reduced Fe absorption the following day (P< 0.01), from a mean of 35.4 (SEM 4.6)% to 29.0 (SEM 5.1)%. This points to the importance of strict dietary control during Fe-absorption studies to eliminate bias in results.3. In a separate study, the feasibility of using S6Fe-enrichment of erythrocytes, measured by neutron activation analysis (NAA), 10 d after a meal labelled with 0.69 mg58Fe as an index of Fe absorption was examined. The levels of58Fe in the blood were detectable by NAA. Regression analysis showed a significant relation between58Fe-enrichment of blood and58Fe absorption, calculated as the difference between intake and faecal excretion (R0.59,P< 0.05).

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Mono ferrous acid citrate (FeC6O7H2O) as an iron fortificant

British Journal Of Nutrition ◽

10.1079/bjn19780082 ◽

1978 ◽

Vol 39 (3) ◽

pp. 663-665 ◽

Cited By ~ 4

Author(s):

B. S. Narasinga Rao ◽

Soonita Kathoke ◽

S. V. Apte

Keyword(s):

Wheat Flour ◽

Iron Absorption ◽

Ferrous Sulphate ◽

Whole Body ◽

Healthy Male ◽

Male And Female ◽

Ferrous Citrate ◽

Body Counting ◽

Colour Development ◽

Whole Body Counting

1. Iron absorption from ferrous citrate (monoferrous acid citrate, FeC6H6O7H2O) was studied in normal healthy male and female volunteers using ferrous citrate labelled with radioactive Fe and whole-body counting. Ferrous citrate was either given alone or with a rice-based meal.2. Fe absorption from ferrous citrate was satisfactory and was comparable to that from ferrous sulphate.3. Fortification of crude cooking salt with ferrous citrate was not satisfactory due to colour development on storage. Ferrous citrate can, however, serve as an effective Fe fortificant with sugar or wheat flour.

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