Meat Pate Research Articles

Iron Bioavailability from Pate Enriched with Encapsulated Ferric Pyrophosphate or Ferrous Gluconate in Rats

Fortifying food with iron has been widely studied as a strategy to prevent iron deficiency anaemia. This work comparatively assessed the bioavailability of two forms of iron, ferrous gluconate or ferric pyrophosphate encapsulated in liposomes (lipofer®), when used as fortificants in meat pate. Three groups of growing rats consumed during 28 days either a control diet (AIN-93G), or two diets prepared with enriched pate as the unique source of iron and fat. Body weight and diet intake were measured weekly, and during the last week faeces were collected. On day 28 animals were sacrificed, livers and spleens were removed and stored. Haemoglobin and total iron binding capacity (TIBC) were determined. There were not significant differences among the three groups in body weight and apparent iron absorption, although food intake in the two pate groups was significantly higher compared to the control group. There were not differences in liver and spleen iron content and concentration, neither in haemoglobin and TIBC values. These results indicated that iron bioavailability of pate enriched with ferrous gluconate or ferric pyrophosphate encapsulated in liposomes was similar, and thus both sources of iron are good candidates to be used as fortifiers in meat based products. The present outcome needs to be validated in humans.