Food fortification has shown to be efficacious to alleviate the burden of micronutrient deficiencies. Ensuring the bioavailability of iron and maintaining the sensory quality and stability of the fortified food and other added micronutrients remains a challenge. Soluble iron compounds cause minor organoleptic changes in foods but their bioavailability in man is rather low. Water-soluble iron compounds, such as ferrous sulphate (FeSO4), are the compounds in which the iron is most bioavailable; however, they often cause unfavorable sensory changes. Encapsulation of iron has excellent potential for overcoming unwanted sensory changes and iodine losses in salt, while maintaining acceptable bioavailability. In the present project, we would like to investigate the iron bioavailability from a new formulation of encapsulated iron sulphate based on hyaluronic acid (HA) and a polymer from the eudragit family.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Enrollment
24
Testmeal with free FeSO4
Testmeal with free FeSO4 and empty micropsheres
Testmeal with free FeSO4 and hyaluronic acid
Testmeal with free FeSO4 and eudragit polymer
Testmeal with encapsulated FeSO4 with 3.2% Fe loading
Testmeal with encapsulated FeSO4 with 20% Fe loading
Testmeal with encapsulated FeSO4 with 3.2% Fe loading, and encapsulated Vitamin A
Testmeal with encapsulated FeSO4 with 3.2% Fe loading, and encapsulated Vitamin A, with free folic acid.
Testmeal with FeSO4 embedded in Hyaluronic acid
Human Nutrition Laboratory, ETH Zurich
Zurich, Switzerland
Change from baseline in the isotopic ratio of iron in blood at week 2
The change in the isotopic ratio of iron will be measured after the administration of test meal including iron isotopes.
Time frame: baseline, 2 weeks
Change from week 2 in the isotopic ratio of iron in blood at week 4
The change in the isotopic ratio of iron will be measured after the administration of test meal including iron isotopes.
Time frame: 2 weeks, 4 weeks
Change from week 4 in the isotopic ratio of iron in blood at week 6
The change in the isotopic ratio of iron will be measured after the administration of test meal including iron isotopes.
Time frame: 4 weeks, 6 weeks
Haemoglobin
Haemoglobin of each timepoint
Time frame: baseline, weeks 2, 4 and 6
Plasma Ferritin
Plasma Ferritin of each timepoint
Time frame: baseline, weeks 2, 4 and 6
inflammation marker
C reactive Protein of each timepoint
Time frame: baseline, weeks 2, 4 and 6
This platform is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional.