Effect of ascorbic acid and particle size on iron absorption from ferric pyrophosphate in adult women

Meredith C. Fidler, Lena Davidsson, Christophe Zeder, Thomas Walczyk, Irene Marti, Richard F. Hurrell

Research output: Contribution to journalArticle

29 Citations (Scopus)

Abstract

The effects of added ascorbic acid and particle size on iron absorption from ferric pyrophosphate were evaluated in adult women (9-10 women/study) based on erythrocyte incorporation of iron stable isotopes (57Fe or 58Fe) 14 days after administration. Three separate studies were made with test meals of iron-fortified infant cereal (5 mg iron/meal) and the results are presented as geometric means and relative bioavailability values (RBV, FeSO4 = 100%). The results of study 1 showed that iron absorption was significantly lower from ferric pyrophosphate (mean particle size 8.5 μm) than from FeSO4 in meals without ascorbic acid (0.9 vs. 2.6%, p < 0.0001, RBV 36%) and in the same meals with ascorbic acid added at a 4:1 molar ratio relative to fortification iron (2.3 vs. 9.7%, p < 0.0001, RBV 23%). Ascorbic acid increased iron absorption from ferric pyrophosphate slightly less (2.6-fold) than from FeSO4 (3.7-fold) (p < 0.05). In studies 2 and 3, RBV of ferric pyrophosphate with an average particle size of 6.7 μm and 12.5 μm was not significantly different at 52 and 42% (p > 0.05), respectively. In conclusion, the addition of ascorbic acid increased fractional iron absorption from ferric pyrophosphate significantly, but to a lesser extent than from FeSO4. Decreasing the mean particle size to 6.7 μm did not significantly increase iron absorption from ferric pyrophosphate.

Original languageEnglish
Pages (from-to)294-300
Number of pages7
JournalInternational Journal for Vitamin and Nutrition Research
Volume74
Issue number4
DOIs
Publication statusPublished - 1 Jul 2004

Keywords

  • Ascorbic acid
  • Ferric pyrophosphate
  • Food fortification
  • Humans
  • Iron absorption
  • Particle size
  • Stable isotopes

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