TY - JOUR
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.
N1 - Funding Information:
The authors thank Jesus Ródenas and Neus Saborido for their help in production and preparation of the heme-iron concentrate. The authors are also grateful to Group Bimbo from Mexico for their contribution in the preparation of the biscuits containing heme-iron used in this study. They are also deeply indebted to the dedicated school teachers for their help in the daily administration of the biscuits and to the dedicated volunteers for their willingness to participate in this study. This project (Iberoeka IB-04-332 and CDTI 05-0001) was supported by the Ministry of Industry, Tourism and Commerce (Spain). This study was also supported by the PROFIT program (FIT-060000-2006-21), Ministry of Industry, Tourism and Commerce (Spain). CONACYT register SALUD-2004-C01-169; SIP-IPN, register SIP 20060081.
PY - 2012/5
Y1 - 2012/5
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.
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.
KW - Adolescent girls
KW - Food fortification
KW - Heme-iron
KW - Iron absorption
KW - Iron availability
KW - Ron fortification
UR - http://www.scopus.com/inward/record.url?scp=84860295576&partnerID=8YFLogxK
U2 - 10.1080/19476337.2011.596284
DO - 10.1080/19476337.2011.596284
M3 - Artículo
SN - 1947-6337
VL - 10
SP - 112
EP - 118
JO - CYTA - Journal of Food
JF - CYTA - Journal of Food
IS - 2
ER -