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VIII. Absorption of Radioiron from Iron-Enriched Bread

RUTH STEINKAMP, M.D.; REUBENIA DUBACH, Ph.D.; CARL V. MOORE, M.D.

AMA Arch Intern Med. 1955;95(2):181-193.

	Since this article does not have an abstract, we have provided the first 150 words of the full text PDF and any section headings.

THE INVESTIGATIONS reported INVESTIGATIONS low were designed to study the nutritional value of fortifying flour with iron. The four different iron preparations most commonly used in the enrichment program (ferrous sulfate, reduced iron, ferric orthophosphate, and sodium ferric pyrophosphate) were made from radioactive iron (Fe⁵⁹) of high specific activity and were baked into bread under conditions which closely simulated those employed in the baking industry. Absorption of Fe⁵⁹ from the enriched bread was then measured in human subjects. This kind of evaluation has been long overdue. The original recommendation of the Council on Foods and Nutrition of the American Medical Association ¹ emphasized that there obviously would be no nutritional advantage in enriching bread or other food with iron if the added iron were not available for absorption. Yet the iron preparations which have come to be used, with the exception of ferrous sulfate, are certainly not the ones that . . . [Full Text PDF of this Article]

Author Affiliations
St. Louis

From the Department of Internal Medicine, Washington University School of Medicine.

Footnotes
National Cancer Institute Trainee (Dr. Steinkamp).

Read at the 18th Annual Meeting of the American Institute of Nutrition, Atlantic City, N. J., April 15, 1954.

Supported in part by Research Grant No. H22 from the National Heart Institute, United States Public Health Service, Department of Health, Education, and Welfare, and in part by the Bill Burns Research Fund.

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