Bioavailability of Iron in Iron-Fortified Fluid Milk

The bioavailability of iron in pasteurized and homogenized cow's milk was determined by the hemoglobin depletion-repletion technique using rats. A water soluble citrate phosphate iron complex (iron, 16.67%) was used to fortify milk (iron, 38 ppm). Results showed that iron in milk was as well available as that in ferrous sulfate (99% vs 100%); the same was true when the iron complex was tested as such (not added to milk). Thus, milk or milk components appear not to adversely affect the bioavailability of added iron under the conditions of this experiment.