Iron with milk
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Iron Supplementation in Milk: Impacts on Health and Nutrition
Iron Deficiency and Milk Consumption
Iron deficiency is a prevalent nutritional issue globally, affecting various age groups, including infants, toddlers, and menstruating women. The fortification of milk with iron has been explored as a strategy to combat iron deficiency and improve overall health outcomes.
Iron-Fortified Milk in Infants and Toddlers
Enhanced Iron Absorption and Bioavailability
Studies have shown that iron-fortified milk significantly improves iron status in infants and toddlers. For instance, infants consuming iron-supplemented formula exhibited higher total body iron increments compared to those consuming breast milk or cow's milk formula5. Additionally, the bioavailability of iron from fortified milk formulas was found to be enhanced by the addition of ascorbic acid, which increased iron absorption rates6.
Improved Hematological Parameters
In a study involving Mexican toddlers, the consumption of cow's milk fortified with ferrous gluconate, zinc oxide, and ascorbic acid led to a substantial reduction in anemia prevalence and improved iron status markers such as hemoglobin and serum ferritin7. Similarly, another trial demonstrated that iron-fortified milk increased serum ferritin levels and body iron stores in healthy non-anemic toddlers, highlighting its efficacy in preventing iron deficiency10.
Iron-Fortified Milk in Children
Comparative Benefits of Growing-Up Milk
A randomized controlled trial comparing growing-up milk (GUMLi) with cow's milk in 2-year-old children found that GUMLi significantly improved dietary iron and vitamin D intakes. Children consuming GUMLi had higher serum ferritin and 25-hydroxyvitamin D concentrations, and a lower prevalence of iron deficiency and vitamin D deficiency compared to those consuming cow's milk2.
Iron-Fortified Milk in Adults
Effects on Iron-Deficient Women
In iron-deficient menstruating women, the consumption of iron-fortified flavored skim milk, with or without added vitamin D, was studied. While iron fortification alone did not significantly improve iron status, the addition of vitamin D slightly enhanced erythropoiesis and iron status, indicating a potential synergistic effect3.
Challenges and Considerations
Biophysicochemical Modifications
The fortification of milk with iron can induce several biophysicochemical changes, which may affect the stability and sensory properties of the milk. These modifications need to be carefully managed to ensure the effectiveness and acceptability of iron-fortified dairy products4.
Interaction with Other Nutrients
The presence of other nutrients, such as ascorbic acid, can enhance iron absorption from fortified milk. However, the addition of solid foods, particularly those rich in phytates, can inhibit iron absorption, emphasizing the need for a balanced diet to maximize the benefits of iron fortification5 6.
Conclusion
Iron fortification of milk is a promising strategy to address iron deficiency across different age groups. It has been shown to improve iron status, reduce anemia prevalence, and enhance overall health outcomes. However, careful consideration of formulation and dietary interactions is essential to optimize the benefits of iron-fortified milk.
Sources and full results
Most relevant research papers on this topic
Milk Supplemented with Organic Iron Improves Performance, Blood Hematology, Iron Metabolism Parameters, Biochemical and Immunological Parameters in Suckling Dalagh Lambs
Milk supplementation with 25 mg/d organic iron improves weight gain, promotes health, and enhances oxidative status in suckling lambs.
RCT
Animal Study
Rigorous JournalCompared with Cow Milk, a Growing-Up Milk Increases Vitamin D and Iron Status in Healthy Children at 2 Years of Age: The Growing-Up Milk-Lite (GUMLi) Randomized Controlled Trial.
Compared to cow milk, GUMLi significantly improved dietary iron and vitamin D intakes and the iron and vitamin D status of healthy children at 2 years of age.
RCT
Very Rigorous JournalEffects of an Iron or Iron and Vitamin D–Fortified Flavored Skim Milk on Iron Metabolism: A Randomized Controlled Double-Blind Trial in Iron-Deficient Women
Iron-fortified flavored skim milk does not improve iron status in iron-deficient menstruating women, but vitamin D fortification slightly enhances erythropoiesis and iron status.
RCTIron fortification in dairy industry
Iron fortification in milk and dairy products can effectively increase dietary intake of iron, but may cause biophysicochemical modifications with significant consequences.
Highly CitedIron Absorption from Breast Milk, Cow's Milk, and Iron-supplemented Formula: An Opportunistic Use of Changes in Total Body Iron Determined by Hemoglobin, Ferritin, and Body Weight in 132 Infants
Exclusive breastfeeding effectively prevents iron deficiency in early infancy, with high bioavailability of breast milk iron and a drop after solid foods are introduced.
Observational StudyHighly CitedAbsorption of fortification iron from milk formulas in infants.
Ascorbic acid enhances iron absorption in fortified milk formulas for infants, with no significant influence from milk fat, carbohydrates, or acidification.
Non-RCT
Large Human TrialHighly CitedFortifying milk with ferrous gluconate and zinc oxide in a public nutrition program reduced the prevalence of anemia in toddlers.
Fortifying whole cow's milk with ferrous gluconate and zinc oxide, along with ascorbic acid, effectively reduces anemia prevalence and improves iron status in Mexican toddlers aged 10-30 months.
RCTHighly CitedIron fortification of milk powder.
Iron-fortified full cream milk powder effectively supplements the diet with iron and serves as an additional source of dietary protein, potentially aiding in the prevention of iron deficiency.
Milk's effect on the bioavailability of iron from cereal-based diets in young women by use of in vitro and in vivo methods.
Milk adds iron to cereal-based diets in young women, but its effect on iron absorption is neither enhanced nor inhibited.
In Vitro StudyFood-based strategies improve iron status in toddlers: a randomized controlled trial12.
Consumption of iron-fortified milk can increase iron stores in healthy toddlers, while increased intake of red meat can prevent their decline.
RCTVery Rigorous JournalHighly Cited