Sensitivity analyses and meta-regression for hemoglobin suggested a higher response with lower trial quality ( suboptimal allocation concealment and blinding ) , use of condiments , and sodium iron edetate and a lower response when adults were included .
Consumption of iron-fortified foods results in an improvement in hemoglobin , serum ferritin , and iron nutriture and a reduced risk of remaining anemic and iron deficient
BACKGROUND The utility of iron fortification of food to improve iron deficiency , anemia , and biological outcomes is not proven unequivocally .
The relative bioavailability in humans of elemental iron powders for use in food fortification
Summary Background Bioavailability data in humans of elemental iron powders is limited although elemental iron is a common form of iron when used as a fortificant . Aim of the study The relative bioavailability ( RBV ) of seven elemental iron powders , five commercially available and two developmental are evaluated . In addition , one commercial electrolytic iron powder given with ascorbic acid ( AA ) was examined . Methods Based on a vali date d method this double – blinded r and omized crossover study included three groups of male blood donors ( n = 3 * 16 ) who were served rolls fortified with different elemental iron powders or ferrous sulfate ( FeSO4 ) nine weeks apart . Blood sample s were drawn every hour for six hours . RBV was obtained by comparing the increase in serum iron concentration induced by the elemental iron with the increase induced by FeSO4 . Results All elemental iron powders studied were significantly less well absorbed compared to FeSO4  . The electrolytic iron given with 50–mg AA was as well absorbed as FeSO4 ( molar ratio = 1:6 , AA : Fe ) . The mean RBVs of the iron powders were : electrolytic ( A–131 , RBV = 0.65 ) ; electrolytic ( Electrolytic , RBV = 0.59 ) ; carbonyl ( Ferronyl , RBV = 0.58 ) ; H – reduced ( AC– 325 , RBV = 0.56 ) ; H – reduced ( Hi – Sol , RBV = 0.50 ) ; carbonyl ( CF , RBV = 0.37 ) ; reduced ( Atomet 95SP , RBV = 0.36 ) . The reduced iron was distinguished by having significantly lower RBV ( 0.36 ) although no significant overall ranking was possible . Conclusion Based on a vali date d method this doubleblinded cross – over study in humans showed that the evaluated elemental iron powders currently available for commercial use are significantly less well absorbed compared to FeSO4 . The results indicate that the reduced iron powder was absorbed to a lower extent compared to the other iron powders and only 36 % compared to FeSO4 . Ascorbic acid seems to improve the bioavailability of elemental iron even though a rather low molar ratio is used . Thus , if confirmed , this enhancing effect of ascorbic acid on elemental iron when used as a fortificant could be used by co – fortifying them
Sensitivity analyses and meta-regression for hemoglobin suggested a higher response with lower trial quality ( suboptimal allocation concealment and blinding ) , use of condiments , and sodium iron edetate and a lower response when adults were included .
Consumption of iron-fortified foods results in an improvement in hemoglobin , serum ferritin , and iron nutriture and a reduced risk of remaining anemic and iron deficient
BACKGROUND The utility of iron fortification of food to improve iron deficiency , anemia , and biological outcomes is not proven unequivocally .