Iron absorption differs in piglets fed extrinsically and intrinsically (super 59) Fe-labeled sow's milk

Article Abstract:

Radiolabeled iron is used to determine differences in iron bioavailability of milk from different sources in piglets. Iron binding in sow's milk depends on the presence of strong iron binding proteins. This species-specific affinity shows a higher binding to the fat fraction by intrinsically labeled iron and to casein by extrinsically labeled iron. Lactofferin binding accounts for the higher concentration of intrinsically labeled milk and distribution of extrinsic iron is low. Therefore, the use of extrinsically labeled iron as a technique to assess bioavailability is not valid for sow's milk and may be the same for human milk.

Lactoferrins, Milk, Food testing

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Calcium carbonate depresses iron bioavailability in rats more than calcium sulfate or sodium carbonate

Article Abstract:

Decreased iron absorption by dietary calcium supplements was investigated to determine whether it was caused by calcium, the accompanying anion or an interaction of both. Calcium carbonate reduced iron bioavailability to the greatest degree. Calcium sulfate and sodium carbonate had less effect. Sodium sulfate had no effect. Results show significant interactions between cation, anion and salt concentration. This suggests that both anion and cation contribute to the iron bioavailability-lessening action of calcium carbonate.

Calcium (Nutrient), Animal nutrition, Calcium carbonate, Bioavailability, Calcium in animal nutrition

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Iron absorption from bread in humans: inhibiting effects of cereal fiber, phytate and inositol phosphates with different numbers of phosphate groups

Article Abstract:

Absorption of iron from five kinds of bread with different fiber and inositol phosphate contents was measured using two radioiron tracers. Inhibition of iron absorption was shown in breads with high inositol hexaphosphate content. On the other hand, bread made from fermented dough was shown to have reduced phytate content and was proven to increase iron absorption. This indicates that suppression of iron bioavailability in bran-rich bread arises from its high inositol phosphate content and not from its fiber composition.

Bread, Food

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