Gotelli C A, Gotelli M J, Boccio J R, Zubillaga M B, Caro R A, García del Río H, Weill R
Center of Toxicological Research, Buenos Aires, Argentina.
Acta Physiol Pharmacol Ther Latinoam. 1996;46(4):239-45.
Iron deficiency is one of the most important nutritional problems in the world. The best method to overcome this problem is the fortification of foods with highly bioavailable iron. Fluid milk is a massive consumption food with an easy access and which is generally the only food intake during the first months of life. Therefore the fortification of fluid milk with highly bioavailable iron and no detectable alterations of its sensorial characteristics was studied in the present work. This procedure was made possible using a new type of ferrous sulfate, stabilized and microencapsulated with soy lecitin (SFE-171). The iron concentration of the fortified milk is 12 mg per liter. In order to study the iron absorption from milk fortified with this product, SFE-171 was labeled with 59Fe and given to 29 volunteers with a normal iron status, each of which received an iron quantity of 3 mg in 250 ml of fluid milk. The average iron absorption was (10.2 +/- 4.7) %. This result shows that the iron given in this physicochemical form has the advantage of a high bioavailability and it is possible that this product will be the first attempt for an adequate solution of iron deficiency.
