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Ferric Pyrophosphate as an Alternative Iron Source for Food Fortification

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Handbook of Food Fortification and Health

Part of the book series: Nutrition and Health ((NH))

Abstract

Food fortification has been shown to be an efficient strategy to prevent iron deficiency [1]. Many iron compounds are at our disposal to be used as potential sources for food fortification. However, only a few of them completely meet the requirements of high iron bioavailability, inertness in relation to the sensorial properties of the fortified food, absence of toxicity, resistance during storing or elaboration processes of the fortified food, and absorption mechanism following the same pattern as dietary iron. For these reasons, many efforts are still made to provide an adequate iron source for food fortification.

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Abbreviations

FDA:

Food and Drug Administration

GRAS:

Generally recognized as safe

mo:

Months

RBV:

Relative bioavailability values

WHO:

World Health Organization

y:

Years

μm:

Micrometers

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Author information

Authors and Affiliations

  1. Stable Isotopes Laboratory Applied to Biology and Medicine, Department of Physics, School of Pharmacy and Biochemistry, University of Buenos Aires, Junín 956, Piso Bajo, 1113, Buenos Aires, Argentina

    María Jimena Salgueiro Ph.D. & José Boccio Ph.D.

Authors
  1. María Jimena Salgueiro Ph.D.
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  2. José Boccio Ph.D.
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Corresponding author

Correspondence to María Jimena Salgueiro Ph.D. .

Editor information

Editors and Affiliations

  1. Diabetes and Nutritional Sciences, School of Medicine, King's College London, 150 Stamford Street, London, SE1 9NH, United Kingdom

    Victor R. Preedy

  2. University Hospital Lewisham, Department of Gastroenterology, Department of Gastroenterology, Kings College Hospital, London, SM68SU, United Kingdom

    Rajaventhan Srirajaskanthan

  3. Department of Biomedical Sciences, School of Life Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, United Kingdom

    Vinood B. Patel

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Salgueiro, M.J., Boccio, J. (2013). Ferric Pyrophosphate as an Alternative Iron Source for Food Fortification. In: Preedy, V., Srirajaskanthan, R., Patel, V. (eds) Handbook of Food Fortification and Health. Nutrition and Health. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4614-7076-2_7

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  • DOI: https://doi.org/10.1007/978-1-4614-7076-2_7

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  • Publisher Name: Humana Press, New York, NY

  • Print ISBN: 978-1-4614-7075-5

  • Online ISBN: 978-1-4614-7076-2

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