scholarly journals Iron bioavailability in 8-24-month-old Thai children from a micronutrient-fortified quick-cooking rice containing ferric ammonium citrate or a mixture of ferrous sulphate and ferric sodium ethylenediaminetetraacetic acid

2015 ◽  
Vol 11 ◽  
pp. 179-187 ◽  
Author(s):  
Visith Chavasit ◽  
Suparat Porasuphatana ◽  
Umaporn Suthutvoravut ◽  
Christroph Zeder ◽  
Richard Hurrell
Keyword(s):  
Ethylenediaminetetraacetic Acid ◽  
Ferrous Sulphate ◽  
Iron Bioavailability ◽  
Ammonium Citrate ◽  
Ferric Ammonium Citrate ◽  
Ferric Sodium ◽  
Ferric Ammonium

scholarly journals A study on the aspects of pharmacoepidemiology and pharmacohaemovigilance of ferrous ascorbate, ferrous fumarate, ferrous sulphate and ferric ammonium citrate, among the rural anaemic women, in the Indian spectrum

2019 ◽  
Vol 8 (12) ◽  
pp. 2751
Author(s):  
Moumita Hazra
Keyword(s):  
Ferrous Sulphate ◽  
Haemoglobin Concentration ◽  
Significant Rise ◽  
Demographic Characteristics ◽  
Health Concern ◽  
Ammonium Citrate ◽  
Ferric Ammonium Citrate ◽  
Ferrous Fumarate ◽  
Ferrous Ascorbate ◽  
Ferric Ammonium

Background: Anaemia is a global health concern, associated with increased maternal and perinatal mortality, preterm delivery, low birth weight, extreme fatigue and impaired immune system; and controlled by oral haematinics; with a rise in haemoglobin concentration. The objective was to examine the various aspects of pharmacoepidemiology and pharmacohaemovigilance of oral haematinics, among the anaemic women population, in rural India.Methods: This was a multi-centre, retrospective, observational and analytical study of the hospital medical records of 250 anaemic patients, who were allocated into group A of 125 patients within 15-21 years and group B of 125 patients within 22-35 years. The patients were prescribed oral haematinics, containing 60 mg of elemental iron, thrice daily, with meals. The various aspects of pharmacoepidemiology and pharmacohaemovigilance of ferrous ascorbate, ferrous sulphate, ferrous fumarate and ferric ammonium citrate, including patients’ demographic characteristics, anaemic symptoms assessment, prescription patterns, and safety assessment, on 1st, 2nd, 3rd months and follow-up visits, were recorded and thoroughly analysed..Results: In groups A and B, the demographic characteristics of the patients were comparable; ferrous ascorbate was the most commonly prescribed oral haematinic, followed by ferrous sulphate, ferrous fumarate and ferric ammonium citrate, which controlled mild to moderate iron deficiency anaemia, with a gradual significant rise in haemoglobin concentration, in the successive 3 months; and adverse effects were observed to be statistically non-significant in either group.Conclusions: The different aspects of pharmacoepidemiology and pharmacohaemovigilance in the study established that the oral haematinics were reasonably beneficial and safe among the anaemic women population, in rural India.

The Potential of Encapsulated Iron Compounds in Food Fortification: A Review

2004 ◽  
Vol 74 (6) ◽  
pp. 453-461 ◽  
Author(s):  
Zimmermann
Keyword(s):  
Ferrous Sulfate ◽  
Relative Bioavailability ◽  
Food Supplement ◽  
Iron Bioavailability ◽  
Ammonium Citrate ◽  
Ferric Ammonium Citrate ◽  
Food Fortification ◽  
Ferrous Fumarate ◽  
Ferric Ammonium ◽  
Sensory Changes

Iron (Fe) encapsulation has the potential to help overcome several major challenges in Fe fortification of foods. It may decrease unwanted sensory changes in fortified products and reduce interactions of Fe with food components that lower Fe bioavailability. However, the effect of encapsulation per se on Fe bioavailability is a concern. Rat studies comparing encapsulated ferrous sulfate, ferric ammonium citrate, and ferrous fumarate to non-encapsulated compounds indicate that a ratio of capsule:substrate of _ 60:40 may decrease the relative bioavailability (RBV) of the Fe by approximately 20%. At a ratio of capsule:substrate of _ 50: 50, the RBV of encapsulated ferrous sulfate appears to be similar to ferrous sulfate. Even minor changes in capsule composition may influence Fe bioavailability. Encapsulated ferrous fumarate given with ascorbic acid as a complementary food supplement and encapsulated ferrous sulfate fortified into salt have been shown to be efficacious in anemic children. For salt fortification, further refinements in Fe capsule design are needed to increase resistance to moisture and abrasion, while maintaining bioavailability. Studies evaluating the potential efficacy of encapsulated Fe in staple cereals (wheat and maize flours) are needed. A potential barrier to use of encapsulated forms of Fe in staple food fortification is the relatively low melting point of the capsules, which may cause unwanted sensory changes during food preparation. Research and development efforts to improve the quality of coatings and their resistance to high temperatures are ongoing. Process costs for encapsulation can be high, and unless they can be reduced, may limit applications. Further research is needed to determine which encapsulation technologies are most effective in ensuring iron bioavailability from encapsulated compounds.

scholarly journals Iron in Human Nutrition

1936 ◽  
Vol 36 (1) ◽  
pp. 13-23 ◽  
Author(s):  
E. M. Widdowson ◽  
R. A. McCance
Keyword(s):  
Middle Class ◽  
Haemoglobin Level ◽  
Ferrous Sulphate ◽  
Total Iron ◽  
The Other ◽  
Ammonium Citrate ◽  
Ferric Ammonium Citrate ◽  
Iron Intake ◽  
Mean Values ◽  
Ferric Ammonium

An investigation has been made of the iron intake of sixty-three men and sixty-three women of the English middle class, living on freely chosen diets. Their intakes of total iron have been found to have mean values of 16·8 and 11·4 mg. per day respectively. The highest value found for any woman was only just above the average for the men, and 30 per cent, of the women were taking less than 10 mg. of iron a day.“Available” or inorganic iron in the diets has also been calculated, and has been found to average 10·8 mg. per day for men and 7·9 mg. for women. If fairly large amounts of meat are eaten, the available iron may be less than half the total iron in the diet. If, on the other hand, the diet is mainly vegetarian, about 90 per cent, of the total iron may be available.Haemoglobin determinations were made on more than 50 per cent, of the subjects. The men's average was 102 per cent, and the women's 93 per cent. No significant correlation could be found between the total or available iron intake and the haemoglobin level.The effect of large doses of iron (100 mg. of iron a day as ferrous sulphate or ferric ammonium citrate) on normal haemoglobin levels has been investigated. This has scarcely altered the haemoglobin percentages of men, but has increased the values for women by 4–17 per cent, and a mean rise of over 10 per cent, has been observed.

scholarly journals Combating Iodine and Iron Deficiencies through the Double Fortification of Fish Sauce, Mixed Fish Sauce, and Salt Brine

2003 ◽  
Vol 24 (2) ◽  
pp. 200-207 ◽  
Author(s):  
Visith Chavasit ◽  
Preeyacha Nopburabutr ◽  
Ratchanee Kongkachuichai
Keyword(s):  
Ethylenediaminetetraacetic Acid ◽  
Storage Period ◽  
Ammonium Citrate ◽  
Ferric Ammonium Citrate ◽  
Fish Sauce ◽  
Micronutrient Deficiencies ◽  
Ferric Ammonium ◽  
Salt Brine ◽  
National Programs ◽  
The Cost

Two iodine and seven iron compounds were tested for use in the fortification of pure fish sauce, mixed fish sauce, and salt brine for cooking as a means to combat iodine and iron deficiencies. Ferrous sulfate, sodium iron ethylenediaminetetraacetic acid, ferric ammonium citrate, and ferrous lactate were combined with potassium iodide with no effect on sensory quality. Product shelf-life testing revealed that no iron or iodine losses occurred during a three-month storage period. Although the color of most products darkened, the color was not significantly different from that of nonfortified products after two to three months. Sensory home-use tests revealed that the fortified products were acceptable to highly acceptable, with only 1.2% to 8.2% of the dishes cooked using the fortified products being reported as discolored. The cost of fortification was minimal, at 0.13 to 2.73 baht per bottle (750 ml)(42 baht = US$1). Consequently, these products show a potential for inclusion in national programs for the prevention of micronutrient deficiencies in Asian countries where fish sauce and its products are routinely consumed.

scholarly journals Iron in the sea and in marine plankton

1935 ◽  
Vol 118 (810) ◽  
pp. 419-438 ◽  
Keyword(s):  
Marked Effect ◽  
Ferrous Sulphate ◽  
Ammonium Citrate ◽  
Ferric Ammonium Citrate ◽  
Ionic Form ◽  
Soil Extracts ◽  
Iron Salts ◽  
Essential Components ◽  
Speed Up ◽  
Ferric Ammonium

Gran (1931, 1933) believes that the greater production of phytoplankton in coastal as compared with oceanic waters may be due to organic compounds of iron washed out from the land and in favour of this he has found a fair amount of experimental evidence. Agreeing well with Gran’s thesis was Harvey’s work on Nitzschia closterium (1933). The rate of growth of this diatom was much accelerated by enriching the cultures with small amounts of ferric ammonium citrate, ferric alum, or ferrous sulphate. A small piece of steel placed in the culture was also able to speed up growth. Both Gran and Harvey have found that soil extracts improve the growth of diatoms. Gran (1933) made a number of experiments with Waksman’s synthetic “ferri-ligno-proteid” which has the same biological and chemical reactions as have the essential components of humus and found it to have a marked effect on the growth of certain diatoms. Studies on the growth of Chlorella sp. by Hopkins (1930) in cultures containing added iron salts and a citrate in many different proportions showed that iron is effective physiologically only in the ionic form.

THE EFFECT OF CERTAIN ORAL AND INJECTABLE IRON PREPARATIONS ON THE BLOOD OF BABY PIGS

1959 ◽  
Vol 39 (2) ◽  
pp. 193-201 ◽  
Author(s):  
H. Doornenbal
Keyword(s):  
Oral Iron ◽  
Ammonium Citrate ◽  
Normal Blood ◽  
Ferric Ammonium Citrate ◽  
Iron Dextran ◽  
Ferric Ammonium ◽  
Iron Sulphate

Haemoglobin levels, haematocrit values and erythrocyte counts were determined at weekly intervals from 3 to 45 days of age for 60 pigs which received iron in the form of: injectable iron-dextran (A); injectable iron-dextran (B); injectable ferric ammonium citrate; oral iron in the form of paste, or sods sprinkled with iron sulphate. The iron-dextran and ferric ammonium citrate compounds were administered at 3 days of age as single injections supplying 100 mgm. of iron and 30 mgm. of ferric ammonium citrate respectively. The paste was administered at 3, 10, 17 and 24 days of age. Sods were fed twice a week during the period of 3 days to 28 days of age.The sod treatment maintained normal blood values while the iron-dextran compounds and the paste resulted in values somewhat below normal, although visible evidence of anaemia was not apparent. Blood values for the group receiving ferric ammonium citrate were extremely low and two pigs on this treatment died at 42 and 60 days of age. Both exhibited severe anaemia.Significant differences were obtained in weaning weights. The heaviest pigs were those receiving sods; the lightest pigs those receiving injectable ferric ammonium citrate. The effect of the different treatments on growth was not apparent until after 21 days of age.

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