ASSESSMENT OF IRON BIOAVAILABILITY FROM IRON LACTATE DEPENDING ON THE LEVEL OF DIETARY IRON
 
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Pol. J. Food Nutr. Sci. 2000;50(3):55–59
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ABSTRACT
The studies aimed at evaluating the iron bioavailability from iron (II) lactate as a potentially novel iron compound for the fortification of foods. Investigation was carried out on male Wistar rats fed 9 diets containing different types and levels of iron compounds for a 4-week period. Apparent absorption, serum total iron binding capacity, hemoglobin, packed cell volume, and liver iron were analyzed as iron utilization indices. It was found that the iron bioavailability from iron (II) lactate was significantly higher than that from iron (II) sulfate and iron (II) gluconate.
ISSN:1230-0322