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KMID : 1134819990280030705
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 3 p.705 ~ p.709
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Iron Bioavailability in Iron - fortified Market Milk
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Kim Yun-Ji
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Abstract
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To evaluate iron bioavailability in iron-fortified milk, in vitro and in vivo method were used. Low molecular weight components(ILC) from milk was isolated and iron was added, then soluble iron from ILC-iron complex was determined. Each iron sources and extrinsically labelled with FeCl₃was used for measuring absorption rate of iron from ILC-radiolabelled iron complexes as radioiron absorption into the blood one hour after injection into ligated duodenal loops of iron-deficient rats. Iron absorption rate was in the order of ferrous lactate(25.56%)≥ferric citrate(24.71%)≥ferrous sulfate(19.67%) when 100ppm iron was used. In separate experiments, iron fortified milks with each iron sources were gavaged into iron-deficient rats. When 25ppm iron was added to milk, the order of iron absorption was ferrous sulfate(12.52%)＞ferrous lactate(8.07%)＞ferric citrate(6.52%) (p＜0.05). When 100ppm iron was added to milk, absorption rate was decreased compared to the treatments with added 25ppm of iron. Absorption rate of ferrous sulfate(5.34%) from milk added 100ppm iron was highly lowered, but ferric citrate(6.45%) was not significantly changed. The absorption rate of ferrous lactate(5.82%) was 70% of 25ppm iron added milk.
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KEYWORD
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iron absorption, iron fortified milk, iron salts
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