Summary
This paper, authored by researchers from the University of Gothenburg, investigates how well different elemental iron powders — commonly used in food fortification — are absorbed by the human body relative to a standard reference compound. Using a controlled human study design, the authors likely demonstrate that the bioavailability of elemental iron powders varies considerably depending on particle size and production method, with many forms performing poorly compared to ferrous sulphate. The findings have direct relevance to the efficacy of iron fortification strategies in addressing iron deficiency anaemia globally.
UK applicability
Although the study was conducted in Sweden, its findings are broadly applicable to UK food fortification policy and practice, particularly given UK mandatory fortification of flour with iron and ongoing debates about the bioavailability of the iron compounds used.
Key measures
Relative iron bioavailability (%); iron absorption (%); comparison against ferrous sulphate reference standard
Outcomes reported
The study measured the relative bioavailability of various elemental iron powder forms compared to a reference iron compound, assessing absorption in human subjects to evaluate their suitability for food fortification programmes.
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