Effect of Storage in Flour and of Particle Size on the Bioavailability of Elemental Iron Powders for Rats and Humans

Abstract

Elemental iron powders produced by different processes were separated by nitrogen elutriation into fractions based on particle size. The fractions containing fine particles (7-10 micrometer) of electrolytic iron, hydrogen (H2)- and carbon monoxide (CO)-reduced iron, and the whole sample of carbonyl iron (92% less than 11 micrometer) were blended into freshly milled wheat flour and stored at about 21 degrees C. Storing the enriched flour up to 9 months had no effect on the relative biological value (RBV) of iron for rats from each type of iron supplement. Baking bread with flour containing electrolytic, H2-reduced, and carbonyl iron after storage for 10 months also had no effect on the RBV of the iron powders. There was no change in the RBV of iron for rats from flour enriched with electrolytic iron (200 mg/kg) and ascorbic acid (200 and 1665 mg/kg flour) after storage for 1 week and 3 months. The decreases in RBV due to increase in size of particles (7-10 vs. 20-26 micrometer) were significant for H2-reduced iron and CO-reduced iron but not for electrolytic iron and carbonyl iron. The RBVs of elemental iron powders for rats were similar to the values obtained with humans, based on iron absorption after an overnight fast.