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Bioavailability of Stabilised Ferrous Gluconate with Glycine in Fresh Cheese Matrix: a Novel Iron Compound for Food Fortification

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Abstract

Iron fortification of foods continues to be one of the preferred ways of improving the iron status of the population. Dairy product is a common product in the diet; therefore, it is a plausible vehicle for iron fortification. This study aims to investigate the bioavailability of ferrous gluconate stabilised with glycine (FGSG) in a fresh cheese fortified with zinc. The iron bioavailability of fresh cheese fortified with either FGSG and with or without zinc and FGSG in aqueous solution and a water solution of ferrous ascorbate (reference dose) was studied using double radio iron (55Fe and 59Fe) erythrocyte incorporation in 15 male subjects. All subjects presented with normal values for iron status parameters. The geometric mean of iron bioavailability for the water solution of FGSG was 38.2 %, adjusted to 40 % from reference doses (N.S.). Iron bioavailability in fresh cheese fortified with Ca and Zn was 15.4 % and was 23.1 % without Zn, adjusted to 40 % from reference doses (N.S.). The results of the present study show that the novel iron compound ferrous gluconate stabilised with glycine in a fresh cheese matrix is a good source of iron and can be used in iron fortification programmes.

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Acknowledgments

We would like to thank Stephane Doat and Angélica Letelier for his excellent technical assistance. This study was supported by funding from Danone Research, Argentina.

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Authors and Affiliations

  1. Micronutrients Laboratory, Institute of Nutrition and Food Technology (INTA), University of Chile, 7830489, Casilla 138-11, Santiago, Chile

    Fernando Pizarro & Manuel Olivares

  2. Stable isotopes laboratory applied to biology and medicine, Physics Department, School of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina

    José Boccio & María Salgueiro

  3. Nutritia, Buenos Aires, Argentina

    Esteban Carmuega

  4. Danone Argentina, Buenos Aires, Argentina

    Ricardo Weill

  5. Danone Research, Palaiseau, France

    Sebastien Marque, Marine Frereux & Florence Noirt

Authors
  1. Fernando Pizarro
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  2. José Boccio
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  3. María Salgueiro
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  4. Manuel Olivares
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  5. Esteban Carmuega
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  6. Ricardo Weill
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  7. Sebastien Marque
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  8. Marine Frereux
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  9. Florence Noirt
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Correspondence to Fernando Pizarro.

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Pizarro, F., Boccio, J., Salgueiro, M. et al. Bioavailability of Stabilised Ferrous Gluconate with Glycine in Fresh Cheese Matrix: a Novel Iron Compound for Food Fortification. Biol Trace Elem Res 151, 441–445 (2013). https://doi.org/10.1007/s12011-012-9574-7

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  • DOI: https://doi.org/10.1007/s12011-012-9574-7

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