Iron bioavailability of a casein-based iron fortificant compared with that of ferrous sulfate in whole milk: a randomized trial with a crossover design in adult women

Abstract

ABSTRACTBackgroundA highly soluble iron–casein complex has been developed for food fortification purposes with the aim to provide high iron bioavailability.ObjectiveWe aimed to determine the iron bioavailability of the iron–casein complex relative to that of ferrous sulfate (control) when given with whole milk in healthy young women.MethodsA randomized comparator-controlled trial with a crossover design was conducted using the erythrocyte incorporation dual stable isotope (57Fe, 58Fe) technique. Iron absorption from the iron–casein complex was compared with that from ferrous sulfate in 21 healthy women aged 20–38 y with normal iron status.ResultsFractional iron absorption (geometric mean; −SD, +SD) from the iron–casein complex (3.4%; 1.4%, 5.4%) and from ferrous sulfate (3.9%; 1.7%, 6.1%) were not statistically different (P > 0.05). The relative bioavailability value of the iron–casein complex to ferrous sulfate was determined to be 0.87 (−1 SD, +1 SD: −0.90, +2.64).ConclusionsThe iron–casein complex has iron bioavailability comparable to that of ferrous sulfate in healthy young women. This trial was registered at www.anzctr.org.au as ACTRN12615000690550.