ASSESSMENT OF IRON BIOAVAILABILITY FROM IRON LACTATE DEPENDING ON THE LEVEL OF DIETARY IRON

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.