Iron Bioavailability From Cubes (Fe Bouillon)

Federal Institute of Technology (ETH) Zurich

Status: Completed

Conditions: Iron Deficiency

Treatments: Dietary Supplement: Bouillon fortified with FePP + Stabilizer; Dietary Supplement: Bouillon fortified with FeSO4 + Stabilizer; Dietary Supplement: Bouillon fortified with FePP; Dietary Supplement: Bouillon fortified with FeSO4

Study type: Interventional

Funder types: Other

Identifiers

NCT02327299

FDS-SAV-1615

Details and patient eligibility

About

Iron deficiency is a highly prevalent nutrient deficiency which is a public health problem, especially in developing countries. There are several strategies to correct iron deficiency in populations: besides supplementation with tablets, one of the most sustainable and effective strategies on medium term has been iron fortification, the addition of iron to regularly consumed foods. In fortification, the chemical nature of the compound to be added plays an important role: depending on the compound sensory qualities of the fortified foods can vary as well as the iron absorption. Iron pyrophosphate (FePP) and ferrous sulfate (FeSO4) are two commonly used iron fortification compounds in foods such as rice, breakfast cereals, pasta, flour and others. We want to test the effect of addition a food stabilizer on the absorption of ferric pyrophosphate (FePP) and ferrous sulfate (FeSO4) when added to bouillon, as was recently suggested by in vitro experiments in the laboratory.

Enrollment: 24 patients

Sex: Female

Ages: 18 to 40 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Age > 18 and < 40 years at screening;
• Body weight <65 kg;
• Apparently healthy: no medical conditions which might affect study measurements (judged by study physician);
• With low iron stores (serum ferritin <15µg/L);
• Reported intense sporting activities ≤10h/w;
• Reported alcohol consumption ≤14 units/w;
• Currently not smoking and being a non-smoker for at least six months and no reported use of any nicotine containing products in the six months preceding the study and during the study itself;
• Willing and able to participate in the study;
• Having given a written informed consent.

Exclusion criteria

• Being an employee of Unilever or the Laboratory of Human Nutrition of the ETH Zürich;
• Blood donation or significant blood loss over the past 6 months;
• Reported use of any medically- or self-prescribed diet;
• Use of medication (except oral contraceptives)
• Use of vitamin or mineral supplements and unwillingness to discontinue their use two weeks prior the study and during the study;
• Smoking or consuming tobacco in any form, and/or was smoking or consuming tobacco in any form for 6 months preceding the study and/or will be smoking or consuming tobacco in any form, during the study;
• Is pregnant or will be planning pregnancy during the study period;
• Is lactating or has been lactating in the 6 weeks before pre-study investigation and/or during the study period;
• Known gastrointestinal or metabolic disorders;
• Moderate or severe anemia defined as Hb < 90 g/L.
• Participation in another clinical trial during the last 30 days prior to the beginning of the study.

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Double Blind

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24 participants in 4 patient groups

FePP

Experimental group

Description:

Bouillon fortified with 4mg FePP

Treatment:

Dietary Supplement: Bouillon fortified with FePP

FePP + Stabilizer

Experimental group

Description:

Bouillon fortified with 4mg FePP + Stabilizer

Treatment:

Dietary Supplement: Bouillon fortified with FePP + Stabilizer

FeSO4

Experimental group

Description:

Bouillon fortified with 4mg FeSO4

Treatment:

Dietary Supplement: Bouillon fortified with FeSO4

FeSO4 + Stabilizer

Experimental group

Description:

Bouillon fortified with 4mg FeSO4 + Stabilizer

Treatment:

Dietary Supplement: Bouillon fortified with FeSO4 + Stabilizer