Iron bioavailability in humans from breakfasts enriched with iron bis-glycine chelate, phytates and polyphenols

This study was conducted to determine the bioavailability of iron amino aci d chelate (ferrochel) added to fortify breads prepared from either precooke d corn flour or white wheat flour + cheese and margarine compared with the same basal breakfast enriched with either ferrous sulfate or iron-EDTA. The inhibitory effect of phytate and polyphenols on iron absorption from ferro chel was also tested. A total of 74 subjects were studied in five experimen ts. Iron absorption from ferrochel was about twice the absorption from ferr ous sulfate (P < 0.05). When ferrous sulfate and ferrochel were administere d together or in different meals, absorption from ferrochel was about twice the absorption from ferrous sulfate (P < 0.05). Polyphenols present in cof fee and tea inhibited iron absorption in a dose-dependent manner. American- type coffee did not modify iron absorption significantly, whereas both espr esso-type coffee and tea reduced iron absorption from ferrochel by 50% (P < 0.05). Ferrochel partially prevented the inhibitory effect of phytates. Be cause of its high solubility in aqueous solutions even at pH 6, its low int eractions with food and high absorption, ferrochel is a suitable compound f or food fortification.