Application of the Animal Hemoglobin Repletion Test to Measurement of Iron Availability in Foods

Abstract

The animal hemoglobin repletion test, adopted as official first action last year, was successfully applied to a number of food products. The method is applicable to foods if the concentration of iron in the sample is adequate to permit a reasonable addition of iron to the basal diet. The addition of the test food must be done in a manner to maintain protein and energy levels as nearly constant as possible. Similar bioavailability was found when the iron source was added directly (alone) to the test diet and when it was a component of a food which was then added to the test diet. The source of supplemental iron was more important for bioavailability than other diet components present. Cooking farina or baking biscuits from enriched cereal had little or no effect on bioavailability of the iron.