Iron absorption from meat pate fortified with ferric pyrophosphate in iron-deficient women

[Objective] Preventing iron deficiency has been a main target of the World Health Organization since 1992. Difficulties to reach dietary recommended iron intakes and to enhance iron absorption should be overcome. We compared in iron-deficient women the bioavailability of iron of three meat pate prod...

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Detalhes bibliográficos
Autores: Navas-Carretero, Santiago, Pérez Granados, Ana M., Sarriá, Beatriz, Vaquero, M. Pilar
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2009
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:dnet:digitalcsic_::010f221b6c766ea2debc78aabce086b8
Acesso em linha:http://hdl.handle.net/10261/66920
Access Level:acceso abierto
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spelling Iron absorption from meat pate fortified with ferric pyrophosphate in iron-deficient womenNavas-Carretero, SantiagoPérez Granados, Ana M.Sarriá, BeatrizVaquero, M. Pilar[Objective] Preventing iron deficiency has been a main target of the World Health Organization since 1992. Difficulties to reach dietary recommended iron intakes and to enhance iron absorption should be overcome. We compared in iron-deficient women the bioavailability of iron of three meat pate products enriched with ferrous sulfate, ferric pyrophosphate encapsulated in liposomes, or ferric pyrophosphate encapsulated in liposomes plus a hemoglobin-based meat pigment.[Methods] Seventeen women with low iron stores (ferritin <30 μg/L) took part in a three-way, randomized, crossover, double-blind postprandial intervention. Test meals consisted of 80 g of the three different enriched meat pate products, which were spread on two slices of white bread. The pate composition was 13.5 g of protein/100 g, 30 g of fat/100 g (49% monounsaturated fatty acids, 35% saturated fatty acids, 16% polyunsaturated fatty acids), 1 g of carbohydrates/100 g, and 19 mg of total iron (including 15 mg of iron from the test fortificants). Blood samples were taken at baseline and each hour for 6 h after eating the meal and serum iron was determined.[Results] Serum iron concentration evolution during the postprandial study was similar with the three meals, and maximum concentrations were obtained between hours 2 and 4. The effect of type of fortificant was not significant.[Conclusion] Consumption of meat pate fortified with ferric pyrophosphate encapsulated in liposomes can be part of a dietary strategy for preventing iron deficiency in humans. The addition of larger amounts of a meat pigment rich in heme iron should be further studied.This study was supported by La Piara SA and the Spanish Ministry of Education and Science. La Piara SA provided the iron-fortified pate test meals. S. Navas-Carretero was granted by a Comunidad de MadridEuropean Social Fund FPI fellowship.Peer reviewedPeer ReviewedElsevierMinisterio de Educación y Ciencia (España)European CommissionComunidad de MadridLa PiaraConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2013201320092013info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://hdl.handle.net/10261/66920reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.1016/j.nut.2008.07.002Síinfo:eu-repo/semantics/openAccessoai:dnet:digitalcsic_::010f221b6c766ea2debc78aabce086b82026-05-22T06:33:51Z
dc.title.none.fl_str_mv Iron absorption from meat pate fortified with ferric pyrophosphate in iron-deficient women
title Iron absorption from meat pate fortified with ferric pyrophosphate in iron-deficient women
spellingShingle Iron absorption from meat pate fortified with ferric pyrophosphate in iron-deficient women
Navas-Carretero, Santiago
title_short Iron absorption from meat pate fortified with ferric pyrophosphate in iron-deficient women
title_full Iron absorption from meat pate fortified with ferric pyrophosphate in iron-deficient women
title_fullStr Iron absorption from meat pate fortified with ferric pyrophosphate in iron-deficient women
title_full_unstemmed Iron absorption from meat pate fortified with ferric pyrophosphate in iron-deficient women
title_sort Iron absorption from meat pate fortified with ferric pyrophosphate in iron-deficient women
dc.creator.none.fl_str_mv Navas-Carretero, Santiago
Pérez Granados, Ana M.
Sarriá, Beatriz
Vaquero, M. Pilar
author Navas-Carretero, Santiago
author_facet Navas-Carretero, Santiago
Pérez Granados, Ana M.
Sarriá, Beatriz
Vaquero, M. Pilar
author_role author
author2 Pérez Granados, Ana M.
Sarriá, Beatriz
Vaquero, M. Pilar
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Educación y Ciencia (España)
European Commission
Comunidad de Madrid
La Piara
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
description [Objective] Preventing iron deficiency has been a main target of the World Health Organization since 1992. Difficulties to reach dietary recommended iron intakes and to enhance iron absorption should be overcome. We compared in iron-deficient women the bioavailability of iron of three meat pate products enriched with ferrous sulfate, ferric pyrophosphate encapsulated in liposomes, or ferric pyrophosphate encapsulated in liposomes plus a hemoglobin-based meat pigment.
publishDate 2009
dc.date.none.fl_str_mv 2009
2013
2013
2013
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/66920
url http://hdl.handle.net/10261/66920
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1016/j.nut.2008.07.002
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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