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Iron fortification of dried skim milk and maize–soya-bean–milk mixture (CSM): availability of iron in Jamaican infants

Published online by Cambridge University Press:  09 March 2007

Ann Ashworth  and
Yvette March
Ann Ashworth
Affiliation:
Tropical Metabolism Research Unit, University of the West Indies, Kingston 7, Jamaica
Yvette March
Affiliation:
Tropical Metabolism Research Unit, University of the West Indies, Kingston 7, Jamaica
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Abstract

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1. The availability of iron added to dried skim milk and to maize–soya-bean–milk mixture (CSM) was measured by whole-body counting in thirty clinically healthy children and compared with the availability of Fe from ferrous ascorbate alone.

2. The mean absorption of Fe added as ferrous sulphate to a test meal of dried skim milk was 9·5% when the test meal was given as a sweetened drink. When maize meal was added to the dried skim milk to produce a porridge the mean absorption of the supplementary Fe was reduced to 6·3%. The mean absorption of Fe given as ferrous ascorbate alone was 59·6%.

3. These results differed from those reported for indirect tests done with animals in which the absorption of inorganic Fe added to milk-based feed preparations for infants was substantially greater than that of dietary Fe.

4. The mean absorption of Fe added as ferrous fumarate to a test meal of maize–soya-bean–milk mixture was 6·0%, whereas that of Fe given as ferrous ascorbate alone was 63·5%.

5. The amount of supplementary Fe added to maize–soya-bean–milk mixture (USA Department of Agriculture specification) was considered to be adequate.

Type
Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 30 , Issue 3 , November 1973 , pp. 577 - 584
Copyright
Copyright © The Nutrition Society 1973

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