Hemoglobin Regeneration Efficiency and Relative Iron Bioavailability of Four Elemental Iron Powders in Rats

Area of Science:

• Nutritional Science
• Biochemistry
• Food Science

Background:

• Iron deficiency anemia remains a significant global health concern, necessitating effective food fortification strategies.
• Elemental iron powders (EIPs) are potential fortificants, but their efficacy requires thorough evaluation.
• Understanding the hemoglobin regeneration efficiency (HRE) and relative iron bioavailability (RBV) of EIPs is crucial for developing successful interventions.

Purpose of the Study:

• To determine the HRE and RBV of four food-grade EIPs: El-Lyte (EL), Hi-Sol (HS), H-325 (H3), and A-131 (A1).
• To compare the efficacy of EIPs against ferrous sulfate (FS) in anemic rat models.
• To assess the impact of cooking and iron solubility on EIP bioavailability.

Main Methods:

• Anemic rats were fed diets fortified with EIPs or FS at varying iron concentrations (12, 24, 36 mg/kg) for 14 days.
• Hemoglobin levels were monitored in a 6-week maintenance study using EL and HS at 6 mg/kg iron.
• Iron dissolution rates were measured in hydrochloric acid (pH 1.0) to correlate with RBV.

Main Results:

• EL, HS, and A1 EIPs exhibited over 50% overall RBV compared to FS, with the order HS > A1 > EL > H3 (p ≤ 0.05).
• Cooking had no significant effect on iron bioavailability (p > 0.05).
• Higher iron solubility positively correlated with increased mean RBV of EIPs; EL and HS maintained hemoglobin levels comparable to FS.

Conclusions:

• Food-grade elemental iron powders, particularly HS, A1, and EL, are effective agents for replenishing hemoglobin and correcting iron deficiency anemia.
• The bioavailability of these EIPs is comparable to or exceeds that of ferrous sulfate under tested conditions.
• Iron solubility is a key predictor of EIP bioavailability, supporting their use in food fortification.