Effect of ascorbic acid on the availability of iron in weaning foods

Three types of baby weaning foods including a soy-based (Fortifex) and two milk-based, high-protein (Farlene) and low-protein (Farex) products were obtained from a local supermarket. Their levels of iron were standardized at 1.0 and 1.5 mg of daily rat intake. Similarly, ascorbic acid was added at 5 and 10 mg/100 g of diet. The diets were fed to weanling albino rats for a period of 28 days. Plasma iron was determined by the bathophenanthraline method, and hemoglobin was measured using the Sahil hemoglobinometer. The results showed that ascorbic acid influenced a significant increase (p less than 0.01) of hemoglobin concentrations in the high-protein diet. The soy-based meal did not show this difference. The results support the views that since weaning foods in the developing countries are mainly of cereal origin, both iron fortification and ascorbic acid supplementation should be incorporated in the formulation of infant foods.