Iron in flour.

Great Britain. Ministry of Health

Date:: 1968

Credit: Iron in flour. Source: Wellcome Collection.

74/78 page 62

$Also another interesting result is the comparative constancy of the absorption of iron from non-enriched bread averaging 28 per cent. Moore et al. (1944) claim that there is a species difference in iron absorption. Even so it would be excep- tional if the present experiments did not give pointers applicable to man. iG: ENRICHED DIET Ea a 16 $a dud eS Hd. G. PER {00 ML. Oo Hb. G. PER 100 ML. \ DAYS ie) 4 7 i 14 18 fo) 4 7 14 18 REDUCED IRON 37% SOL. REDUCED IRON 100 %o SOL. EXP. 108 EXP 10C 16 “i 14 : ; MLE a LAY 2 ° 4 } > fe) tu S) a 10 y = co) i, w v2) 1 / y rb) BE, 8 / = 3 vi Mm 17 4 7 i 18 FERRIC AMMONIUM CITRATE DAYS FERROUS SULPHATE EXP, 10€ EXP. 10D Fig. 2. Changes in haemoglobin content in four groups: (a) Reduced iron 37 per cent solubility, Experiment 10 (b); (b) reduced iron 100 per cent solubility, Experiment 10 (c); (c) ferric ammonium citrate, Experiment 10 (e); (d) ferrous sulphate, Experiment. 10 (d). Arrow indicates period of enriched diet. Statistical examination of the figures for the haemoglobin content in the individual animals at 11 days showed no significant difference between ferric ammonium citrate and ferrous sulphate. On the other hand, that between citrate and reduced iron L just reached the 5 per cent level of significance, whilst that between ferrous sulphate and L was less significant. The broad conclusion is that any differences between these three sources of iron are unimportant. By contrast the haemoglobin contents for citrate, sulphate and iron powder L are all significantly higher (P < 5 per cent) than those for iron powder B.2.$

Iron in flour.

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