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Related Experiment Videos

Iron amino acid chelates.

Eva Hertrampf1, Manuel Olivares

  • 1Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago. ehertram@inta.cl

International Journal for Vitamin and Nutrition Research. Internationale Zeitschrift Fur Vitamin- Und Ernahrungsforschung. Journal International De Vitaminologie Et De Nutrition
|March 4, 2005
PubMed
Summary

Iron glycinate chelates, like ferrous bis-glycine chelate (FeBC), are effective food fortificants for treating iron deficiency anemia. FeBC shows better absorption than ferrous sulfate in certain foods, but cost and sensory changes are limitations.

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Area of Science:

  • Nutritional biochemistry
  • Food science
  • Hematology

Background:

  • Iron deficiency anemia is a global health concern.
  • Iron amino acid chelates, particularly ferrous bis-glycine chelate (FeBC), offer an alternative to traditional iron salts for fortification and therapy.
  • FeBC is commercially available and extensively studied.

Purpose of the Study:

  • To review the efficacy and bioavailability of iron amino acid chelates, with a focus on FeBC.
  • To compare FeBC's absorption and efficacy against ferrous sulfate.
  • To identify limitations and future research needs for FeBC in food fortification.

Main Methods:

  • Literature review of studies on iron amino acid chelates, especially FeBC.
  • Analysis of iron absorption data in various food matrices.

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  • Evaluation of clinical trial results for FeBC efficacy in treating iron deficiency anemia.

    • Main Results:

    • FeBC absorption is less affected by enhancers/inhibitors than ferrous sulfate and is regulated by iron stores.
    • FeBC demonstrates superior absorption compared to ferrous sulfate in milk, wheat, and maize-based foods.
    • Supplementation with FeBC-fortified foods improves iron status and treats iron deficiency anemia.

    Conclusions:

    • FeBC is an efficacious agent for treating iron deficiency anemia and improving iron status through food fortification.
    • Cost and potential organoleptic changes are key limitations for widespread FeBC use in fortification programs.
    • Further research is needed on FeBC bioavailability in diverse foods and comparative efficacy trials against other iron salts.