The bioavailability of iron picolinate is comparable to iron sulfate when fortified into a complementary fruit yogurt: a stable iron isotope study in young women.

ABSTRACT:

Purpose

A technological gap exists for the iron (Fe) fortification of difficult-to-fortify products, such as wet and acid food products containing polyphenols, with stable and bioavailable Fe. Fe picolinate, a novel food ingredient, was found to be stable over time in this type of matrix. The objective of this study was to measure the Fe bioavailability of Fe picolinate in a complementary fruit yogurt.

Methods

The bioavailability of Fe picolinate was determined using stable iron isotopes in a double blind, randomized cross-over design in non-anemic Swiss women (n = 19; 25.1 ± 4.6 years). Fractional Fe absorption was measured from Fe picolinate (2.5 mg ⁵⁷Fe per serving in two servings given morning and afternoon) and from Fe sulfate (2.5 mg ⁵⁴Fe per serv

SUBMITTER: Sabatier M 

PROVIDER: S-EPMC7230063 | biostudies-literature | 2020 Jun

REPOSITORIES: biostudies-literature