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High Bioavailability from Ferric Pyrophosphate-Fortified Bouillon Cubes in Meals is Not Increased by Sodium Pyrophosphate: a Stable Iron Isotope Study in Young Nigerian Women

BACKGROUND: It is challenging to find an iron compound that combines good bioavailability with minimal sensory changes when added to seasonings or condiments. Ferric pyrophosphate (FePP) is currently used to fortify bouillon cubes, but its bioavailability is generally low. Previously, the addition o...

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Autores principales: Eilander, Ans, Funke, Olumakaiye M, Moretti, Diego, Zimmermann, Michael B, Owojuyigbe, Temilola O, Blonk, Cor, Murray, Peter, Duchateau, Guus S
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6499105/
https://www.ncbi.nlm.nih.gov/pubmed/31004134
http://dx.doi.org/10.1093/jn/nxz003
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author Eilander, Ans
Funke, Olumakaiye M
Moretti, Diego
Zimmermann, Michael B
Owojuyigbe, Temilola O
Blonk, Cor
Murray, Peter
Duchateau, Guus S
author_facet Eilander, Ans
Funke, Olumakaiye M
Moretti, Diego
Zimmermann, Michael B
Owojuyigbe, Temilola O
Blonk, Cor
Murray, Peter
Duchateau, Guus S
author_sort Eilander, Ans
collection PubMed
description BACKGROUND: It is challenging to find an iron compound that combines good bioavailability with minimal sensory changes when added to seasonings or condiments. Ferric pyrophosphate (FePP) is currently used to fortify bouillon cubes, but its bioavailability is generally low. Previously, the addition of a stabilizer, sodium pyrophosphate (NaPP), improved iron bioavailability from a bouillon drink. OBJECTIVE: We assessed whether there is a dose-response effect of added NaPP on iron bioavailability from local meals prepared with intrinsically labeled FePP-fortified bouillon cubes in young Nigerian women using iron stable isotope techniques. METHODS: In a double-blind, randomized, cross-over trial, women (n = 24; aged 18–40 y; mean BMI 20.5 kg/m(2)) consumed a Nigerian breakfast and lunch for 5 d prepared with bouillon cubes containing 2.5 mg (57)Fe (as FePP) and 3 different molar ratios of NaPP: (57)Fe (0:1, 3:1, and 6:1). Iron bioavailability was assessed by measuring (57)Fe incorporation into erythrocytes 16 d after each 5 d NaPP: (57)Fe feeding period. Data were analyzed using a linear regression model of log iron absorption on NaPP ratio, with body weight and baseline body iron stores as covariates and subject as a random intercept. RESULTS: Of the women included, 46% were anemic and 26% were iron deficient. Iron bioavailability was 10.8, 9.8, and 11.0% for the 0:1, 3:1, and 6:1 NaPP:(57)Fe treatments, respectively. There was no dose-response effect of an increasing NaPP:(57)Fe ratio (β ± SE: 0.003 ± 0.028, P = 0.45). CONCLUSIONS: In this study, the addition of NaPP did not increase iron bioavailability from FePP-fortified bouillon cubes. However, iron bioavailability from the Nigerian meals prepared with FePP-fortified bouillon cubes was higher than expected. These results are encouraging for the potential of bouillon cubes as a fortification vehicle. Further studies are needed to assess the effect of FePP-fortified bouillon cubes on improving iron status in low-income populations. This trial was registered at clinicaltrials.gov as NCT02815449.
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spelling pubmed-64991052019-05-07 High Bioavailability from Ferric Pyrophosphate-Fortified Bouillon Cubes in Meals is Not Increased by Sodium Pyrophosphate: a Stable Iron Isotope Study in Young Nigerian Women Eilander, Ans Funke, Olumakaiye M Moretti, Diego Zimmermann, Michael B Owojuyigbe, Temilola O Blonk, Cor Murray, Peter Duchateau, Guus S J Nutr Original Research Article BACKGROUND: It is challenging to find an iron compound that combines good bioavailability with minimal sensory changes when added to seasonings or condiments. Ferric pyrophosphate (FePP) is currently used to fortify bouillon cubes, but its bioavailability is generally low. Previously, the addition of a stabilizer, sodium pyrophosphate (NaPP), improved iron bioavailability from a bouillon drink. OBJECTIVE: We assessed whether there is a dose-response effect of added NaPP on iron bioavailability from local meals prepared with intrinsically labeled FePP-fortified bouillon cubes in young Nigerian women using iron stable isotope techniques. METHODS: In a double-blind, randomized, cross-over trial, women (n = 24; aged 18–40 y; mean BMI 20.5 kg/m(2)) consumed a Nigerian breakfast and lunch for 5 d prepared with bouillon cubes containing 2.5 mg (57)Fe (as FePP) and 3 different molar ratios of NaPP: (57)Fe (0:1, 3:1, and 6:1). Iron bioavailability was assessed by measuring (57)Fe incorporation into erythrocytes 16 d after each 5 d NaPP: (57)Fe feeding period. Data were analyzed using a linear regression model of log iron absorption on NaPP ratio, with body weight and baseline body iron stores as covariates and subject as a random intercept. RESULTS: Of the women included, 46% were anemic and 26% were iron deficient. Iron bioavailability was 10.8, 9.8, and 11.0% for the 0:1, 3:1, and 6:1 NaPP:(57)Fe treatments, respectively. There was no dose-response effect of an increasing NaPP:(57)Fe ratio (β ± SE: 0.003 ± 0.028, P = 0.45). CONCLUSIONS: In this study, the addition of NaPP did not increase iron bioavailability from FePP-fortified bouillon cubes. However, iron bioavailability from the Nigerian meals prepared with FePP-fortified bouillon cubes was higher than expected. These results are encouraging for the potential of bouillon cubes as a fortification vehicle. Further studies are needed to assess the effect of FePP-fortified bouillon cubes on improving iron status in low-income populations. This trial was registered at clinicaltrials.gov as NCT02815449. Oxford University Press 2019-05 2019-04-20 /pmc/articles/PMC6499105/ /pubmed/31004134 http://dx.doi.org/10.1093/jn/nxz003 Text en Copyright © American Society for Nutrition 2019. http://creativecommons.org/licenses/by-nc/4.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com
spellingShingle Original Research Article
Eilander, Ans
Funke, Olumakaiye M
Moretti, Diego
Zimmermann, Michael B
Owojuyigbe, Temilola O
Blonk, Cor
Murray, Peter
Duchateau, Guus S
High Bioavailability from Ferric Pyrophosphate-Fortified Bouillon Cubes in Meals is Not Increased by Sodium Pyrophosphate: a Stable Iron Isotope Study in Young Nigerian Women
title High Bioavailability from Ferric Pyrophosphate-Fortified Bouillon Cubes in Meals is Not Increased by Sodium Pyrophosphate: a Stable Iron Isotope Study in Young Nigerian Women
title_full High Bioavailability from Ferric Pyrophosphate-Fortified Bouillon Cubes in Meals is Not Increased by Sodium Pyrophosphate: a Stable Iron Isotope Study in Young Nigerian Women
title_fullStr High Bioavailability from Ferric Pyrophosphate-Fortified Bouillon Cubes in Meals is Not Increased by Sodium Pyrophosphate: a Stable Iron Isotope Study in Young Nigerian Women
title_full_unstemmed High Bioavailability from Ferric Pyrophosphate-Fortified Bouillon Cubes in Meals is Not Increased by Sodium Pyrophosphate: a Stable Iron Isotope Study in Young Nigerian Women
title_short High Bioavailability from Ferric Pyrophosphate-Fortified Bouillon Cubes in Meals is Not Increased by Sodium Pyrophosphate: a Stable Iron Isotope Study in Young Nigerian Women
title_sort high bioavailability from ferric pyrophosphate-fortified bouillon cubes in meals is not increased by sodium pyrophosphate: a stable iron isotope study in young nigerian women
topic Original Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6499105/
https://www.ncbi.nlm.nih.gov/pubmed/31004134
http://dx.doi.org/10.1093/jn/nxz003
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