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European journal of nutrition
Jun, 2017;56 (4): 1551-1560.

Iron bioavailability from fresh cheese fortified with iron-enriched yeast.

Magalie Sabatier, Ines Egli, Richard Hurrell, Mathias Hoppler, Christof Gysler, Sandrine Georgeon, Rajat Mukherje, Pierre-Alain Richon, Mario Vigo, Jasmin Tajeri Foman, Christophe Zeder, Christelle Schaffer-Lequart
Author Information
  1. Magalie Sabatier: Nestlé Research Center, PO Box 44, 1000, Lausanne 26, Switzerland. magalie.sabatier@rdls.nestle.com.
  2. Ines Egli: Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland.
  3. Richard Hurrell: Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland.
  4. Mathias Hoppler: Nestlé Research Center, PO Box 44, 1000, Lausanne 26, Switzerland.
  5. Christof Gysler: Nestlé Research Center, PO Box 44, 1000, Lausanne 26, Switzerland.
  6. Sandrine Georgeon: Nestlé Research Center, PO Box 44, 1000, Lausanne 26, Switzerland.
  7. Rajat Mukherje: Nestlé Research Center, PO Box 44, 1000, Lausanne 26, Switzerland.
  8. Pierre-Alain Richon: Nestlé Research Center, PO Box 44, 1000, Lausanne 26, Switzerland.
  9. Mario Vigo: Nestlé Research Center, PO Box 44, 1000, Lausanne 26, Switzerland.
  10. Jasmin Tajeri Foman: Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland.
  11. Christophe Zeder: Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland.
  12. Christelle Schaffer-Lequart: Nestlé Research Center, PO Box 44, 1000, Lausanne 26, Switzerland.
PMID: 27029918 DOI: 10.1007/s00394-016-1200-6

Abstract

PURPOSE: An iron-enriched yeast able to lyse at body temperature was developed for iron fortification of chilled dairy products. The aim was to evaluate iron (Fe) absorption from iron-enriched yeast or ferrous sulfate added to fresh cheese.
METHODS: Two stable isotope studies with a crossover design were conducted in 32 young women. Fe absorption from fresh cheese fortified with iron-enriched yeast (2.5 mg Fe) was compared to that from ferrous sulfate (2.5 mg Fe) when ingested with fresh cheese alone or with fresh cheese consumed with bread and butter. Iron absorption was determined based on erythrocyte incorporation of isotopic labels 14 days after consumption of the last test meal.
RESULTS: Geometric mean fractional iron absorption from fresh cheese fortified with iron-enriched yeast consumed alone was significantly lower than from the cheese fortified with FeSO (20.5 vs. 28.7 %; p = 0.0007). When the fresh cheese was consumed with bread and butter, iron absorption from both fortificants decreased to 6.9 % from the iron-enriched yeast compared to 8.4 % from ferrous sulfate. The relative bioavailability of the iron-enriched yeast compared to ferrous sulfate was 0.72 for the cheese consumed alone and 0.82 for cheese consumed with bread and butter (p = 0.157).
CONCLUSIONS: Iron from iron-enriched yeast was 72-82 % as well absorbed as ferrous sulfate indicating that the yeast lysed during digestion and released its iron.

Keywords

Bioavailability Fresh cheese Human Iron-enriched yeast Stable isotope

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MeSH Term

Adolescent
Biological Availability
Cell Survival
Cheese
Cross-Over Studies
Erythrocytes
Female
Ferrous Compounds
Food Analysis
Food, Fortified
Humans
Intestinal Absorption
Iron
Iron Isotopes
Iron, Dietary
Yeasts
Young Adult

Chemicals

Ferrous Compounds
Iron Isotopes
Iron, Dietary
ferrous sulfate
Iron
Journal Article Randomized Controlled Trial
Article has an altmetric score of 1

Word Cloud

Created with Highcharts 10.0.0cheeseyeastiron-enrichedfreshironabsorptionferroussulfateconsumedFefortifiedcomparedalonebreadbutterIronisotope25 mgp = 0bioavailability0PURPOSE:ablelysebodytemperaturedevelopedfortificationchilleddairyproductsaimevaluateaddedMETHODS:Twostablestudiescrossoverdesignconducted32youngwomeningesteddeterminedbasederythrocyteincorporationisotopiclabels14 daysconsumptionlasttestmealRESULTS:GeometricmeanfractionalsignificantlylowerFeSO205vs287 %0007fortificantsdecreased69 %84 %relative7282157CONCLUSIONS:72-82 %wellabsorbedindicatinglyseddigestionreleasedBioavailabilityFreshHumanIron-enrichedStable

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