Effect of phytic acid on iron bioavailability in fortified infant cereals

Abstract

PurposeIron deficiency is an important nutritional problem that affects approximately 20 percent of world's population and especially infants. The aim of this paper is to determine the iron bioavailability by using in vitro method in commercial infant cereals.Design/methodology/approachThe ferrous iron dialyzability relative to total iron and phytic acid contents of six commercial infant cereals commonly consumed in Turkey were analyzed.FindingsDialyzable ferrous iron was determined in samples 4, 5, and 6 as 2.51 ± 0.38, 4.12 ± 1.52, and 0.50 ± 0.08 percent, respectively (p < 0.05). Phytic acid contents of the samples ranged from 118 to 161 mg/100 g. For all the samples calculated phytate:iron molar ratios were equal to or higher than 1 (ranged from 1.0 to 9.89).Originality/valueThe phytate:iron molar ratio was not found as the major inhibitory factor on iron bioavailability. Other possible factors such as type of iron fortificant and possible interactions of iron with other ingredients in the formula can affect iron bioavailability. Therefore, at the formulation step amounts of all ingredients and their proportions to each other should be considered to reach optimum iron bioavailability.