Iron bioavailability from fortified fluid milk and petit suisse cheese determined by the prophylactic-preventive method

Author： Salgueiro J. Leonardi N. Segal M. Shapira N. Shafran N. Carasso Y. Zubillaga M. Goldman C. Barrado A. Janjetic M. Boccio J.

Publisher： Humana Press, Inc

ISSN： 0163-4984

Source： Biological Trace Element Research, Vol.109, Iss.1, 2006-01, pp. : 91-96

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Abstract

In this research, we measure the iron bioavailability of micronized ferric orthophosphate when it is used to fortify low-fat fluid milk enriched with calcium and petit suisse cheese using the prophylactic-preventive method in rats. Four groups of male weaned rats received a basal diet (control diet; 6.5 ppm Fe), a reference standard diet (SO₄Fe; 18.2 ppm Fe), a basal diet using iron-fortified fluid milk as the iron source (milk diet; Fe ppm 17.9), and a basal diet using iron-fortified petit suisse cheese as the iron source (cheese diet; 18.0 ppm Fe) for 22 d. The iron bioavailability of the different sources was calculated as the ratio between the mass of iron incorporated into hemoglobin during the experiment and the total iron intake per animal. The relative biological values with regard to the reference standard (RBV%) were 61% and 69% for the milk and cheese diet, respectively. These results show that according to this method, the iron bioavailability in both fortified foods can be considered as medium bioavailability rates.