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Iron bis-glycine chelate competes for the nonheme-iron absorption pathway^1,2,3

¹ From the Institute of Nutrition and Food Technology, the University of Chile, Santiago (FP, MO, EH, DIM, MA, and AL), and the US Department of Health and Human Services, Washington, DC (VG).

Background: The enterocytic absorption pathway of the food fortificant iron bis-glycine chelate has been the subject of controversy because it is not clear whether that substance uses the classic nonheme-iron absorption pathway or a pathway similar to that of heme absorption.

Objective: The objective was to study the absorption pathway of iron bis-glycine chelate in human subjects.

Design: Eighty-five healthy adult women were selected to participate in 1 of 6 iron-absorption studies. Study A involved the measurement of the dose-response curve of the absorption of ferrous sulfate (through a nonheme-iron absorption pathway); study B involved the competition of iron bis-glycine chelate with ferrous sulfate for the nonheme-iron absorption pathway; study C involved the measurement of the dose-response curve of heme-iron absorption; study D involved the competition of iron bis-glycine chelate with hemoglobin for the heme-iron absorption pathway; and studies E and F were the same as studies A and B, except that the iron bis-glycine chelate was encapsulated in enteric gelatin capsules so that it would not be processed in the stomach.

Results: Iron from the bis-glycine chelate competed with ferrous sulfate for the nonheme-iron absorption pathway. Iron from the bis-glycine chelate also competed with ferrous sulfate for absorption when liberated directly into the intestinal lumen. Iron from the bis-glycine chelate did not compete with heme iron for the heme-iron absorption pathway.

Conclusion: The iron from iron bis-glycine chelate delivered at the level of the stomach or duodenum becomes part of the nonheme-iron pool and is absorbed as such.

Key Words: Iron bioavailability • iron absorption • ferrous bis-glycine • iron amino acid chelate • iron fortification • iron status

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				F. Pizarro, M. Olivares, E. Hertrampf, and M. Arredondo Reply to O Pineda Am. J. Clinical Nutrition, September 1, 2003; 78(3): 496 - 496. [Full Text] [PDF]