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The Availability of the Iron of Cocoa and of Iron-Fortified Cocoa Mixtures

Departments of Home Economics Nutrition and Dairy Industry, Massachusetts State College, Amherst, Massachusetts

ABSTRACT

1. The availability of the iron of cocoa and iron-fortified cocoa has been determined by biological procedure.
   
2. The iron of cocoa regenerated approximately two-thirds as much hemoglobin as an equivalent amount of ferric chloride.
   
3. Approximately two (1.7) per cent of pure tannic acid did not reduce the availability of the iron added to a milk ration.
   
4. Iron added to a cocoa mixture was completely available, indicating that the factor which limited the availability of the iron of cocoa had no influence on added iron.
   
5. The fortification of cocoa or chocolate milk with iron may be warranted on the basis of the availability of the added iron and on the antioxidants which retard or prevent rancidity development in the presence of iron.
   
6. The indiscriminate use of chocolate and cocoa in milk is not recommended because of the yet unexplained effect of cocoa on growth and intestinal function.
   

¹ This article is based upon a Master's thesis presented to the Graduate School by Faye Kinder, June, 1941.

This article has been cited by other articles:

				G. W. NEWELL and C. A. ELVEHJEM STUDIES ON THE GROWTH OF RATS RAISED ON CHOCOLATE MILK Science, May 19, 1944; 99(2577): 411 - 412. [PDF]