Portal de Periódicos da CAPES

Bioavailability of Petit-Suisse Cheese as Food Vehicle for Iron Fortification Estimated by the Prophylactic Method.

2002; Center for Academic Publications Japan; Volume: 48; Issue: 4 Linguagem: Inglês

10.3177/jnsv.48.315

1881-7742

Alexis Lysionek, Marcela Zubillaga, María Jimena Salgueiro, A. Ricardo, Moti SEGAL, Nava SHAFRAN, Niva Shapira, José Boccio,

Digestive system and related health

Microencapsulated ferrous sulfate (SFE-171) and ferric orthophosphate in Petit-Suisse cheese were examined for iron bioavailability by the prophylactic method. The iron sources were industrially added to different samples of Petit-Suisse cheese, which were mixed with other food components in our laboratory before use. A reference standard diet inclusive of nonmicroencapsulated ferrous sulfate and a control diet low in iron content were prepared in the laboratory. The final iron content in the fortified diets was approximately 15 mg Fe/kg diet. These diets were administered to weaning rats for 23 days. The iron bioavailability was evaluated as the ratio of iron incorporated into hemoglobin to oral iron intake, thereby being estimated as 62.6±8.8% for ferrous sulfate and 59, 2±10.6% for SFE-171, which were significantly effective at p<0.01 compared to 43, 4±10.5% for ferric orthophosphate. It thus turned out that SFE-171 was stable through industrial processing with Petit-Suisse cheese as the food vehicle and served as an iron fortifier equal to ferrous sulfate in bioavailability.