| Author | dc.contributor.author | Pizarro Aguirre, Fernando | |
| Author | dc.contributor.author | Olivares Grohnert, Manuel | es_CL |
| Author | dc.contributor.author | Hertrampf, Eva | es_CL |
| Author | dc.contributor.author | Núñez, Silvia | es_CL |
| Author | dc.contributor.author | Tapia, Marcelo | es_CL |
| Author | dc.contributor.author | Cori, Héctor | es_CL |
| Author | dc.contributor.author | López de Romaña, Daniel | es_CL |
| Admission date | dc.date.accessioned | 2009-06-10T10:53:12Z | |
| Available date | dc.date.available | 2009-06-10T10:53:12Z | |
| Publication date | dc.date.issued | 2006-10 | |
| Cita de ítem | dc.identifier.citation | AMERICAN JOURNAL OF CLINICAL NUTRITION Volume: 84 Issue: 4 Pages: 830-834 Published: OCT 2006 | en |
| Identifier | dc.identifier.issn | 0002-9165 | |
| Identifier | dc.identifier.uri | https://repositorio.uchile.cl/handle/2250/123885 | |
| Abstract | dc.description.abstract | Background: One of the strategies to control iron deficiency anemia is the fortification of food with iron. A mechanism for improving the bioavailability of iron is to add an iron absorption promoter.
Objective: The objective was to determine the effect of ascorbyl palmitate (AP) on the bioavailability of iron in fortified bread made from refined wheat flour.
Design: The iron bioavailability of wheat flour fortified with either ferrous sulfate alone or ferrous sulfate plus AP was studied with the use of double radio iron (Fe-55 and Fe-59) erythrocyte incorporation in 14 women.
Results: Geometric mean (+/- range of 1 SD) iron absorption from the bread fortified with ferrous sulfate was 10.5% (4.1-27.0%). The addition of AP at molar ratios of AP to Fe of 2:1 and 4:1 significantly increased iron absorption [14.6% (5.9-36.1%) and 20.2% (10.6-38.6%), respectively; P < 0.001].
Conclusion: AP is a strong promoter of iron absorption from fortified bread because of its thermoresistant properties. | en |
| Lenguage | dc.language.iso | en | en |
| Publisher | dc.publisher | AMER SOC CLINICAL NUTRITION | en |
| Keywords | dc.subject | FORTIFICATION IRON | en |
| Título | dc.title | Ascorbyl palmitate enhances iron bioavailability in iron-fortified bread | en |
| Document type | dc.type | Artículo de revista | |
