食品中の種々の鉄剤が鉄の生体利用性に及ぼす影響

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  • Effect of several dietary iron compounds on iron bioavailability.
  • ショクヒンチュウ ノ シュジュ ノ テツザイ ガ テツ ノ セイタイ リヨウセ

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Effects of several iron compounds on iron bioavailability were estimated. The compounds were ferrous sulfate, ferric orthophosphate and colloidal and powdered ferric pyrophosphates, supplied in experimental diets. Anemic rats were fed each diet for 2 weeks, and the hemoglobin value, hematocrit, serum iron concentration, liver and spleen iron concentrations, and total iron binding capacity were analyzed. The following results were obtained: 1) Bioavailability was highest for ferrous sulfate and ferric orthophosphate, followed by colloidal ferric pyrophosphate at a comparable level whereas powdered ferric pyrophosphate had the lowest value. 2) Lower bioavailability was observed for powdered ferric pyrophosphate showing 19.5% weight loss on ignition, than for that showing 21.4% or 22.9% weight loss. 3) The bioavailability of powdered ferric pyrophosphate was greatly improved when dextrin or dextrin with vitamin C was added to the salt solution before drying.

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