Acceptability and use of heme-iron concentrate product added to chocolate biscuit filling as an alternative source of a highly available form of iron Aceptabilidad y uso de un concentrado en hierro hemo añadido al relleno de galletas de chocolate como una fuente alternativa de hierro altamente biodisponible

摘要

Bioavailability and acceptability of heme-iron obtained from swine hemoglobin (Hb) included in the chocolate-flavored filling of biscuits was assessed in adolescent girls. The supplemented groups received biscuits fortified with 9.5 mg of iron per day for 13 weeks (65 days) of either iron sulfate (IS, n = 64) or heme-iron concentrate (HIC, n = 59). The control (C) group consisted of 70 teenagers with the highest baseline Hb concentrations. The iron-supplemented biscuits were well accepted by the adolescents. Blood chemistry analyses were performed at baseline and the 7th and 13th weeks. The Hb levels in the HIC group increased (p  0.05) during the study period and did not differ significantly between the HIC and the C groups. However, minimal improvement of Hb level for the IS group was observed during the entire study period and Hb values were lower (p  0.05) at 13 weeks compared to the other two groups. Se evaluó la biodisponibilidad y aceptabilidad de hierro hemo procedente de hemoglobina porcina incluido en el relleno de chocolate de galletas en mujeres adolescentes. Los grupos suplementados consumieron galletas con 9,5 mg Fe/d durante 13 semanas (65 días), tanto de sulfato ferroso (IS, n = 64) como de concentrado de hierro hemo (HIC, n = 59). El grupo control (C) consistió en 70 adolescentes con las mayores concentraciones de hemoglobina (Hb) basal. Las galletas fortificadas con hierro fueron bien aceptadas. Se realizaron análisis hematológicos al inicio y en las semanas siete y 13. Los niveles de Hb aumentaron en el grupo HIC (P  0,05) durante el periodo estudiado y fueron similares al grupo C al final del estudio. Sin embargo, no se observó mejora para la Hb en el grupo IS y los valores fueron menores (P  0,05) al final del estudio en comparación con los otros dos grupos. View full textDownload full textKeywordsheme-iron, iron availability, food fortification, iron fortification, adolescent girls, iron absorptionPalabras claveshierro hémico, disponibilidad de hierro, fortificación alimentos, fortificación de hierro, mujeres adolescentes, absorción de hierroRelated var addthis_config = { ui_cobrand: "Taylor & Francis Online", services_compact: "citeulike,netvibes,twitter,technorati,delicious,linkedin,facebook,stumbleupon,digg,google,more", pubid: "ra-4dff56cd6bb1830b" }; Add to shortlist Link Permalink http://dx.doi.org/10.1080/19476337.2011.596284