Relative bioavailability of micronized, dispersible ferric pyrophosphate added to an apple juice drink

Mark A Roe; Rachel Collings; Jurian Hoogewerff; Susan J Fairweather-Tait

doi:10.1007/s00394-008-0770-3

Relative bioavailability of micronized, dispersible ferric pyrophosphate added to an apple juice drink

Mark A Roe, Rachel Collings, Jurian Hoogewerff, Susan J Fairweather-Tait

Research output: Contribution to journal › Article › peer-review

25 Citations (Scopus)

Abstract

Food iron fortification is a sustainable and relatively simple strategy to reduce/prevent iron deficiency but is a challenge for the food industry because of possible adverse organoleptic changes caused by the added iron. A micronized dispersible ferric pyrophosphate, trademarked as SunActive Fe, has recently been developed. SunActive Fe has a small particle size, is water soluble and may be suitable for fortifying liquid products.

Original language	English
Pages (from-to)	115-119
Number of pages	5
Journal	European Journal of Nutrition
Volume	48
Issue number	2
DOIs	https://doi.org/10.1007/s00394-008-0770-3
Publication status	Published - Mar 2009

Keywords

Absorption
Adolescent
Adult
Aged
Beverages
Biological Availability
C-Reactive Protein
Diphosphates
Female
Ferritins
Ferrous Compounds
Food, Fortified
Fruit
Hemoglobins
Humans
Iron
Iron Isotopes
Malus
Middle Aged
Particle Size

Access to Document

10.1007/s00394-008-0770-3

Cite this

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title = "Relative bioavailability of micronized, dispersible ferric pyrophosphate added to an apple juice drink",

abstract = "Food iron fortification is a sustainable and relatively simple strategy to reduce/prevent iron deficiency but is a challenge for the food industry because of possible adverse organoleptic changes caused by the added iron. A micronized dispersible ferric pyrophosphate, trademarked as SunActive Fe, has recently been developed. SunActive Fe has a small particle size, is water soluble and may be suitable for fortifying liquid products.",

keywords = "Absorption, Adolescent, Adult, Aged, Beverages, Biological Availability, C-Reactive Protein, Diphosphates, Female, Ferritins, Ferrous Compounds, Food, Fortified, Fruit, Hemoglobins, Humans, Iron, Iron Isotopes, Malus, Middle Aged, Particle Size",

author = "Roe, {Mark A} and Rachel Collings and Jurian Hoogewerff and Fairweather-Tait, {Susan J}",

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AU - Collings, Rachel

AU - Hoogewerff, Jurian

AU - Fairweather-Tait, Susan J

PY - 2009/3

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AB - Food iron fortification is a sustainable and relatively simple strategy to reduce/prevent iron deficiency but is a challenge for the food industry because of possible adverse organoleptic changes caused by the added iron. A micronized dispersible ferric pyrophosphate, trademarked as SunActive Fe, has recently been developed. SunActive Fe has a small particle size, is water soluble and may be suitable for fortifying liquid products.

KW - Absorption

KW - Adolescent

KW - Adult

KW - Aged

KW - Beverages

KW - Biological Availability

KW - C-Reactive Protein

KW - Diphosphates

KW - Female

KW - Ferritins

KW - Ferrous Compounds

KW - Food, Fortified

KW - Fruit

KW - Hemoglobins

KW - Humans

KW - Iron

KW - Iron Isotopes

KW - Malus

KW - Middle Aged

KW - Particle Size

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VL - 48

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JO - European Journal of Nutrition

JF - European Journal of Nutrition

SN - 1436-6207

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