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Open Access 01-06-2020 | Original Contribution

The bioavailability of iron picolinate is comparable to iron sulfate when fortified into a complementary fruit yogurt: a stable iron isotope study in young women

Authors: Magalie Sabatier, Dominik Grathwohl, Maurice Beaumont, Karine Groulx, Laurence F. Guignard, Peter Kastenmayer, Stephane Dubascoux, Janique Richoz, Edwin Habeych, Christophe Zeder, Diego Moretti, Michael B. Zimmermann

Published in: European Journal of Nutrition | Issue 4/2020

Abstract

Purpose

A technological gap exists for the iron (Fe) fortification of difficult-to-fortify products, such as wet and acid food products containing polyphenols, with stable and bioavailable Fe. Fe picolinate, a novel food ingredient, was found to be stable over time in this type of matrix. The objective of this study was to measure the Fe bioavailability of Fe picolinate in a complementary fruit yogurt.

Methods

The bioavailability of Fe picolinate was determined using stable iron isotopes in a double blind, randomized cross-over design in non-anemic Swiss women (n = 19; 25.1 ± 4.6 years). Fractional Fe absorption was measured from Fe picolinate (2.5 mg ⁵⁷Fe per serving in two servings given morning and afternoon) and from Fe sulfate (2.5 mg ⁵⁴Fe per serving in two servings given morning and afternoon) in a fortified dairy complementary food (i.e. yogurt containing fruits). Fe absorption was determined based on erythrocyte incorporation of isotopic labels 14 days after consumption of the last test meal.

Results

Geometric mean (95% CI) fractional iron absorption from Fe picolinate and Fe sulfate were not significantly different: 5.2% (3.8–7.2%) and 5.3% (3.8–7.3%) (N.S.), respectively. Relative bioavailability of Fe picolinate versus Fe sulfate was 0.99 (0.85–1.15).

Conclusion

Therefore, Fe picolinate is a promising compound for the fortification of difficult-to-fortify foods, to help meet Fe requirements of infants, young children and women of childbearing age.

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Title: The bioavailability of iron picolinate is comparable to iron sulfate when fortified into a complementary fruit yogurt: a stable iron isotope study in young women
Authors: Magalie Sabatier
Dominik Grathwohl
Maurice Beaumont
Karine Groulx
Laurence F. Guignard
Peter Kastenmayer
Stephane Dubascoux
Janique Richoz
Edwin Habeych
Christophe Zeder
Diego Moretti
Michael B. Zimmermann
Publication date: 01-06-2020
Publisher: Springer Berlin Heidelberg
Published in: European Journal of Nutrition / Issue 4/2020
Print ISSN: 1436-6207
Electronic ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-019-01989-4

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The bioavailability of iron picolinate is comparable to iron sulfate when fortified into a complementary fruit yogurt: a stable iron isotope study in young women

Abstract

Purpose

Methods

Results

Conclusion

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Abstract

Purpose

Methods

Results

Conclusion

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