Some physiological aspects of iron transport - studies on the fortification of sugar with iron

Abstract

An attempt was made to fortify sugar with iron in order to prevent the development of iron deficiency. It was possible to add various iron salts and ascorbic acid to sugar without discolouring the vehicle even after storage for many months under hot humid conditions. The absorption of iron from fortified sugar and cereal meals was then measured in human volunteers using either an "extrinsic tag" to label the iron compound or intrinsically labelled food iron.