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A Study of the Availability of the Iron in Enriched Bread

Two Figures

Research Laboratories, Winthrop Chemical Company, Inc., Rensselaer, New York

Sodium iron pyrophosphate, administered to rats maintained on a diet of whole milk, has been found to have an availability of considerably less than 50% as compared to the utilization of ferrous or ferric sulfate. Likewise, when enriched bread containing sodium iron pyrophosphate or ferrous sulfate was fed to anemic rats, the availability of the former compound was less than 50% of that of the ferrous sulfate.

After this paper was submitted, an article appeared by Nakamura and Mitchell ('43), which calls for comment. These workers reported that the utilization of iron as sodium iron pyrophosphate or ferric chloride is equally satisfactory as tested in anemic rats. It is difficult to reconcile these findings with those reported here. Mitchell ('43) has pointed out that in their experiments the iron compounds were administered daily, in contrast to the thrice-weekly administration of the iron salts in the present study. However, while this might account in part for the difference observed when the iron salts were administered as such, it would not explain the poor utilization of sodium iron pyrophosphate when fed in enriched bread ad libitum. It should also be pointed out that while the preparations of sodium iron pyrophosphate were obtained from the same manufacturer, they were, of course, different samples, and this might to some extent account for variation in degree of utilization. No doubt further work will clarify this matter.

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