Acceptability and use of heme-iron concentrate roduct added to chocolate biscuit filling as an alternative source of a highly available form of iron

A. G. Quintero-Gutiérrez, G. I. Mariaca-Gaspar, J. Villanueva-Sánchez, J. Polo, C. Rodríguez, G. González-Rosendo

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Abstract

Bioavailability and acceptability of heme-iron obtained from swine hemoglobin (Hb) included in the chocolate-flavored filling of biscuits was assessed in adolescent girls. The supplemented groups received biscuits fortified with 9.5 mg of iron per day for 13 weeks (65 days) of either iron sulfate (IS, n1/464) or heme-iron concentrate (HIC, n1/459). The control (C) group consisted of 70 teenagers with the highest baseline Hb concentrations. The iron-supplemented biscuits were well accepted by the adolescents. Blood chemistry analyses were performed at baseline and the 7th and 13th weeks. The Hb levels in the HIC group increased (p50.05) during the study period and did not differ significantly between the HIC and the C groups. However, minimal improvement of Hb level for the IS group was observed during the entire study period and Hb values were lower (p50.05) at 13 weeks compared to the other two groups. © 2012 Taylor & Francis.
Original languageAmerican English
Pages (from-to)112-118
Number of pages100
JournalCYTA - Journal of Food
DOIs
StatePublished - 1 May 2012

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heme iron
biscuits
Hemoglobin
chocolate
Heme
hemoglobin
Hemoglobins
Iron
concentrates
iron
blood chemistry
Biological Availability
Sulfates
bioavailability
sulfates
Blood
Swine
Chocolate
Control Groups
swine

Cite this

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title = "Acceptability and use of heme-iron concentrate roduct added to chocolate biscuit filling as an alternative source of a highly available form of iron",
abstract = "Bioavailability and acceptability of heme-iron obtained from swine hemoglobin (Hb) included in the chocolate-flavored filling of biscuits was assessed in adolescent girls. The supplemented groups received biscuits fortified with 9.5 mg of iron per day for 13 weeks (65 days) of either iron sulfate (IS, n1/464) or heme-iron concentrate (HIC, n1/459). The control (C) group consisted of 70 teenagers with the highest baseline Hb concentrations. The iron-supplemented biscuits were well accepted by the adolescents. Blood chemistry analyses were performed at baseline and the 7th and 13th weeks. The Hb levels in the HIC group increased (p50.05) during the study period and did not differ significantly between the HIC and the C groups. However, minimal improvement of Hb level for the IS group was observed during the entire study period and Hb values were lower (p50.05) at 13 weeks compared to the other two groups. {\circledC} 2012 Taylor & Francis.",
author = "Quintero-Guti{\'e}rrez, {A. G.} and Mariaca-Gaspar, {G. I.} and J. Villanueva-S{\'a}nchez and J. Polo and C. Rodr{\'i}guez and G. Gonz{\'a}lez-Rosendo",
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T1 - Acceptability and use of heme-iron concentrate roduct added to chocolate biscuit filling as an alternative source of a highly available form of iron

AU - Quintero-Gutiérrez, A. G.

AU - Mariaca-Gaspar, G. I.

AU - Villanueva-Sánchez, J.

AU - Polo, J.

AU - Rodríguez, C.

AU - González-Rosendo, G.

PY - 2012/5/1

Y1 - 2012/5/1

N2 - Bioavailability and acceptability of heme-iron obtained from swine hemoglobin (Hb) included in the chocolate-flavored filling of biscuits was assessed in adolescent girls. The supplemented groups received biscuits fortified with 9.5 mg of iron per day for 13 weeks (65 days) of either iron sulfate (IS, n1/464) or heme-iron concentrate (HIC, n1/459). The control (C) group consisted of 70 teenagers with the highest baseline Hb concentrations. The iron-supplemented biscuits were well accepted by the adolescents. Blood chemistry analyses were performed at baseline and the 7th and 13th weeks. The Hb levels in the HIC group increased (p50.05) during the study period and did not differ significantly between the HIC and the C groups. However, minimal improvement of Hb level for the IS group was observed during the entire study period and Hb values were lower (p50.05) at 13 weeks compared to the other two groups. © 2012 Taylor & Francis.

AB - Bioavailability and acceptability of heme-iron obtained from swine hemoglobin (Hb) included in the chocolate-flavored filling of biscuits was assessed in adolescent girls. The supplemented groups received biscuits fortified with 9.5 mg of iron per day for 13 weeks (65 days) of either iron sulfate (IS, n1/464) or heme-iron concentrate (HIC, n1/459). The control (C) group consisted of 70 teenagers with the highest baseline Hb concentrations. The iron-supplemented biscuits were well accepted by the adolescents. Blood chemistry analyses were performed at baseline and the 7th and 13th weeks. The Hb levels in the HIC group increased (p50.05) during the study period and did not differ significantly between the HIC and the C groups. However, minimal improvement of Hb level for the IS group was observed during the entire study period and Hb values were lower (p50.05) at 13 weeks compared to the other two groups. © 2012 Taylor & Francis.

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