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Iron phosphate nanoparticles for food fortification: Biological effects in rats and human cell lines

2017; Taylor & Francis; Volume: 11; Issue: 4 Linguagem: Inglês

10.1080/17435390.2017.1314035

1743-5404

Lea Maria von Moos, Mirjam Schneider, Florentine M. Hilty, Monika Hilbe, Myrtha Arnold, Nathalie Ziegler, Diogo Sales Mato, Hans Christian Winkler, Mohamed Tarik, Christian Ludwig, Hanspeter Naegeli, Wolfgang Langhans, Michael Zimmermann, Shana J. Sturla, Ioannis A. Trantakis,

Heavy Metal Exposure and Toxicity

Nanotechnology offers new opportunities for providing health benefits in foods. Food fortification with iron phosphate nanoparticles (FePO4 NPs) is a promising new approach to reducing iron deficiency because FePO4 NPs combine high bioavailability with superior sensory performance in difficult to fortify foods. However, their safety remains largely untested. We fed rats for 90 days diets containing FePO4 NPs at doses at which iron sulfate (FeSO4), a commonly used food fortificant, has been shown to induce adverse effects. Feeding did not result in signs of toxicity, including oxidative stress, organ damage, excess iron accumulation in organs or histological changes. These safety data were corroborated by evidence that NPs were taken up by human gastrointestinal cell lines without reducing cell viability or inducing oxidative stress. Our findings suggest FePO4 NPs appear to be as safe for ingestion as FeSO4.