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Iron absorption by human subjects from different iron fortification compounds added to Thai fish sauce.
Eur J Clin Nutr. 2005 May; 59(5):668-74.EJ

Abstract

OBJECTIVES

(a) To measure iron absorption by human subjects from citric acid stabilized fish sauce fortified with ferrous sulfate, ferric ammonium citrate or ferrous lactate and (b) to identify the effect of added citric acid (3 g/l) on iron absorption from ferrous sulfate fortified fish sauce.

DESIGN

Iron absorption from the intrinsically labeled compounds was determined via erythrocyte incorporation of isotopic labels ((57)Fe and (58)Fe) using a randomized crossover design. In three separate absorption studies, 10 adult women each consumed a basic test meal of rice and vegetable soup seasoned with isotopically labeled, iron fortified fish sauce.

RESULTS

Iron absorption was significantly lower from ferrous lactate and from ferric ammonium citrate fortified fish sauce than from ferrous sulfate fortified fish sauce. Fractional iron absorption (geometric mean; -1s.d., +1s.d.) was 8.7(3.6; 21.4)% for ferrous lactate compared to 13.0(5.4; 31.4)% from ferrous sulfate, P = 0.003 (study 1) and 6.0(2.5; 14.3)% from ferric ammonium citrate relative to 11.7(4.4; 30.7)% from ferrous sulfate, P < 0.001, in study 2. Citric acid added at a molar ratio of approximately 2.5 to iron had no effect on iron absorption from ferrous sulfate (study 3). Iron absorption in the presence of citric acid was 14.1(6.4; 30.8)% compared to 12.0(5.8; 24.7)% in its absence (P = 0.26).

CONCLUSIONS

Iron absorption was 50-100% higher from ferrous sulphate fortified fish sauce than from fish sauce fortified with ferric ammonium citrate or ferrous lactate. In the presence of citric acid as a chelator, ferrous sulfate would appear to be a useful fortificant for fish sauce.

SPONSORSHIP

International Atomic Energy Agency (IAEA), Vienna, Austria.

Authors+Show Affiliations

Laboratory of Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH) Zurich, Switzerland. thomas.walczyk@ilw.agrl.ethz.chNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15756294

Citation

Walczyk, T, et al. "Iron Absorption By Human Subjects From Different Iron Fortification Compounds Added to Thai Fish Sauce." European Journal of Clinical Nutrition, vol. 59, no. 5, 2005, pp. 668-74.
Walczyk T, Tuntipopipat S, Zeder C, et al. Iron absorption by human subjects from different iron fortification compounds added to Thai fish sauce. Eur J Clin Nutr. 2005;59(5):668-74.
Walczyk, T., Tuntipopipat, S., Zeder, C., Sirichakwal, P., Wasantwisut, E., & Hurrell, R. F. (2005). Iron absorption by human subjects from different iron fortification compounds added to Thai fish sauce. European Journal of Clinical Nutrition, 59(5), 668-74.
Walczyk T, et al. Iron Absorption By Human Subjects From Different Iron Fortification Compounds Added to Thai Fish Sauce. Eur J Clin Nutr. 2005;59(5):668-74. PubMed PMID: 15756294.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Iron absorption by human subjects from different iron fortification compounds added to Thai fish sauce. AU - Walczyk,T, AU - Tuntipopipat,S, AU - Zeder,C, AU - Sirichakwal,P, AU - Wasantwisut,E, AU - Hurrell,R F, PY - 2005/3/10/pubmed PY - 2005/9/21/medline PY - 2005/3/10/entrez SP - 668 EP - 74 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 59 IS - 5 N2 - OBJECTIVES: (a) To measure iron absorption by human subjects from citric acid stabilized fish sauce fortified with ferrous sulfate, ferric ammonium citrate or ferrous lactate and (b) to identify the effect of added citric acid (3 g/l) on iron absorption from ferrous sulfate fortified fish sauce. DESIGN: Iron absorption from the intrinsically labeled compounds was determined via erythrocyte incorporation of isotopic labels ((57)Fe and (58)Fe) using a randomized crossover design. In three separate absorption studies, 10 adult women each consumed a basic test meal of rice and vegetable soup seasoned with isotopically labeled, iron fortified fish sauce. RESULTS: Iron absorption was significantly lower from ferrous lactate and from ferric ammonium citrate fortified fish sauce than from ferrous sulfate fortified fish sauce. Fractional iron absorption (geometric mean; -1s.d., +1s.d.) was 8.7(3.6; 21.4)% for ferrous lactate compared to 13.0(5.4; 31.4)% from ferrous sulfate, P = 0.003 (study 1) and 6.0(2.5; 14.3)% from ferric ammonium citrate relative to 11.7(4.4; 30.7)% from ferrous sulfate, P < 0.001, in study 2. Citric acid added at a molar ratio of approximately 2.5 to iron had no effect on iron absorption from ferrous sulfate (study 3). Iron absorption in the presence of citric acid was 14.1(6.4; 30.8)% compared to 12.0(5.8; 24.7)% in its absence (P = 0.26). CONCLUSIONS: Iron absorption was 50-100% higher from ferrous sulphate fortified fish sauce than from fish sauce fortified with ferric ammonium citrate or ferrous lactate. In the presence of citric acid as a chelator, ferrous sulfate would appear to be a useful fortificant for fish sauce. SPONSORSHIP: International Atomic Energy Agency (IAEA), Vienna, Austria. SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/15756294/Iron_absorption_by_human_subjects_from_different_iron_fortification_compounds_added_to_Thai_fish_sauce_ L2 - https://doi.org/10.1038/sj.ejcn.1602125 DB - PRIME DP - Unbound Medicine ER -