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Bioavailability of Iron-Milk-Protein Complexes and Fortified Cheddar Cheese¹

Department of Nutrition and Food Sciences, Utah State University, Logan 84322-8700

ABSTRACT

Iron fortification is used to increase dietary iron intake. Dairy products are widely consumed but contain almost no iron. Cheddar cheese was fortified with ferric chloride or iron-casein, ferripolyphosphate-whey protein, and iron-whey protein complexes. Hemoglobin regeneration efficiency was determined to evaluate iron bioavailability. Maximal and basal iron bioavailabilities were measured in anemic weanling rats fed low iron diets (about 22 mg iron/ kg) and normal adult rats fed high iron diets (about 145 mg iron/kg) of iron density (32 mg iron/1000 kcal) found in some high iron human diets. Maximal iron bioavailabilities for ferric chloride or iron-casein, ferripolyphosphate-whey protein, and iron-whey protein complexes were 85, 71, 73, and 72%, respectively, and for the respective iron-fortified cheeses they were 75, 66, 74, and 67%. Differences were not significant in maximal iron bioavailabilities among iron sources and between fortified cheeses and fortification iron sources. Basal iron bioavailabilities for 10-d feeding of the respective fortification iron sources were 5, 8, 6 and 7%, respectively, and 4, 4, 3, and 3% for 14 d feeding; the differences among the iron sources were not significant. Maximal and basal iron bioavailabilities of ferrous sulfate were 85 and 5%, respectively. Practical implications of these observations are discussed.

¹ Paper 3771 of the Utah Agricultural Experiment Station, supported by the Western Dairy Foods Research Center, National Dairy Promotion and Research Board, and Utah Agricultural Experiment Station Project 253.