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The Comparative Biological Availabilities of Ferrous Sulfate Iron and Ferric Orthophosphate Iron in Enriched Bread¹

Three Figures

Sterling-Winthrop Research Institute, Renssclaer, New York

The biological availabilities of the iron in ferrous sulfate and ferric orthophosphate have been compared on the basis of hemoglobin regeneration in rats made anemic from iron deficiency. A secondary comparison was made with ferric chloride. The iron compounds were fed in the form of enriched breads, and multiple levels of iron enrichment were used to permit comparison of dosage response curves.

Under the conditions of these experiments, ferrous sulfate iron was 4 to 5 times as available as ferric orthophosphate iron when both compounds were tested at 4 widely spaced levels.

When compared at 2 levels, ferric chloride iron was equal in biological availability to the highly effective ferrous sulfate iron, or 4 to 5 times as available as ferric orthophosphate iron.

Attention is called again to the desirability of using highly assimilable forms of iron in flour and bread enrichment, so that the consumer may secure the full benefit of the enrichment program.

Manuscript received 17 May 1947.