Background: Fortification of milk formulas with iron is a strategy widely

Background: Fortification of milk formulas with iron is a strategy widely used but the absorption of non-heme iron is low. Formula B versus 7.5% of iron fortified cow’s milk (< 0.001). The Sheffé indeed differences between the milk formulas and the cow’s milk (< 0.001). Conclusion: Formulas A and B contain highly bioavailable iron which contributes to covering toddlers’ requirements of this micronutrient. Sheffé (Statistica for Windows release 4.5; StatSoft Inc. Tulsa OK USA). All comparisons were done at the 5% level of significance. 3 Results Table 2 Aliskiren hemifumarate shows that the iron nutrition status of the subjects was deficient. A women suffered iron deficiency anemia (Hb < 120 g/L and ≥2 altered biochemical parameters: MCV < 80 fL and/or Zpp > 70 ug/dL RBC and/or %Sat > 15 and/or FS ≤ 12 μg/dL) and other 8 women had iron deficiency without Aliskiren hemifumarate anemia (Hb = normal and ≥ 2 altered biochemical parameters). Table 2 Iron nutrition status of study women. Table 3 shows the study’s individual iron bioavailability results. It is observed that the average bioavailability of the reference dose was 38.3% and that it corresponds to the iron absorption of a population deficient in iron which is similar to the target age group of Formulas A and B. The relationship between the iron bioavailability of the reference dose and the serum ferritin levels of the subjects had a Pearson’s correlation coefficient of 0.79 (< 0.001). The milk formulas A and B had an iron bioavailability of 19.7 and 19.8% respectively versus a 7.2% of fortified cow’s milk (one way ANOVA for repeated measures F = 157; < 0.001). The Sheffé test did not show Aliskiren hemifumarate significant variations between Formulas A and B but there have been indeed Mouse monoclonal to Fibulin 5 differences between your dairy formulas as well as the cow’s dairy (< 0.001). The iron bioavailability of revised milks and cow’s dairy had differences with regards to the research dosage of ferrous ascorbate (< 0.001). Upon fixing the iron bioavailability numbers of dairy food to 40% from the research dose [17] it really is noticed how the geometric mean bioavailability for Formulas A and B was 20.6 and 20.7% respectively versus 7.5% of iron fortified cow’s milk (Shape 1). Desk 3 Iron bioavailability of Method A Method B and cow’s milk. Figure 1 Iron bioavailability of Formula A Formula B and cow’s milk. The column shows the geometric means corrected to 40% of reference dose and bar shows the ±1 SEM. 4 Discussion Young children are particularly vulnerable to iron deficiency due to an increase of iron requirements determined by their fast growth [18] inadequate intake of the mineral and/or consumption of low-bioavailability iron. Many young children do not consume large quantities of food rich in bioavailable iron such as red meat. Even in a theoretical model of diet the conclusion was that it is very difficult to reach the recommended intakes of iron with a diet that perfectly adjusts to the food guides for infants and young children [19]. Iron deficiency anemia in children is linked to an increase of morbidity a reduction in the cognitive development and therefore a drop in school activity. It has been evidenced that when iron deficiency takes place during an early age the damage to the psychomotor development may be irreversible even after supplementation with iron [20 21 Several actions have been proposed as strategies to lower iron deficiency in young children including the diversification of diets by including food rich in highly-absorbable Aliskiren hemifumarate iron treatment with anti-parasite medication and the supplementation and fortification of food with iron [22]. This last strategy has been the most effective one to significantly reduce the prevalence of iron deficiency anemia in children [22 23 24 The stabilized iron sulfate has been tested in different recipes for infant formulas follow on formulas and growing up milks and has proved to be stable for about 1.5-2 years shelf life preserving the sensory characteristics and stability of fat including long chain polyunsaturated fatty acids. This study showed that the iron contained in the milk formulas A and B is very well absorbed with an average 20% bioavailability. A figure similar to the one previously shown by Hertrampf et al. in bioavailability studies of highly modified commercial infant milk formulas [25]. Regarding the absorption of iron fortified cow’s milk it must be highlighted that it was similar to what was informed in the literature [11 26.