Infant formula iron dialysability related to other nutrients
The dialysable iron in relation to total iron, to protein sources, to calcium, magnesium, copper, zinc, and vitamin C of 17 infant formulas, from four different multinational companies were analyzed. Total iron, calcium, magnesium, copper, and zinc were determined by atomic absorption spectrophotome...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2005 |
| País: | Brasil |
| Institución: | Universidade Federal de São Paulo (UNIFESP) |
| Repositorio: | Repositório Institucional da UNIFESP |
| Idioma: | inglés |
| OAI Identifier: | oai:repositorio.unifesp.br:11600/28258 |
| Acceso en línea: | http://dx.doi.org/10.1016/j.foodchem.2004.05.026 http://repositorio.unifesp.br/handle/11600/28258 |
| Access Level: | acceso abierto |
| Palabra clave: | iron infant formulas nutrients available |
| Sumario: | The dialysable iron in relation to total iron, to protein sources, to calcium, magnesium, copper, zinc, and vitamin C of 17 infant formulas, from four different multinational companies were analyzed. Total iron, calcium, magnesium, copper, and zinc were determined by atomic absorption spectrophotometry. the dialysable iron was determined. the considered vitamin C concentration was that declared on the labels. There was no significant statistical relationship between total iron and dialysable iron (P = 0.54, r = 0.09) when considered separately. When analyzed considering protein sources, this relationship was shown to be inversely proportional to protein hydrolysate (P = 0.03, r = -0.72), and soy protein (P = 0.02, r = -0.93). the percentage of dialysable iron was significantly greater from the protein hydrolysate (P < 0.01). the dialysable iron showed a negative correlation with calcium (P < 0.05, r = -0.61). in conclusion, the infant formulas whose protein sources are casein and casein plus whey protein should present Ca:Fe and Fe:vitamin C ratios that allow considerable iron dialysability. (C) 2004 Elsevier B.V. All rights reserved. |
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