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Effect of calcium-fortified milk-rich diets (either goat’s or cow’s milk) on copper bioavailability in iron-deficient anemia

Effect of calcium-fortified milk-rich diets (either goat’s or cow’s milk) on copper... As Cu is a mineral involved in the hematopoietic system whose deficiency is associated with anemia due to its requirement for efficient Fe utilization, the objective of the present study was to assess the effect of fortifying Ca in goat’s milk, in comparison to similarly fortified cow’s milk. This was performed to check whether Ca-fortified goat’s milk minimizes Ca–Cu interactions which would favor Cu bioavailability in experimentally induced iron-deficient (ID) rats. Currently, Ca-enriched dairy products are consumed despite the possibility of mineral interactions such as Ca–Cu. Previous studies have shown that consuming goat’s milk improves Cu bioavailability by minimizing Cu–Fe interactions. In the present study, Ca-fortified goat’s milk (2× Ca requirement), compared to fortified cow’s milk, increased the digestive and metabolic utilization of Cu (P < 0.001) and Cu content in target organs involved in erythropoiesis (sternum) in ID rats (P < 0.001). We conclude that goat’s milk, even fortified with Ca, could be beneficial for the recovery from iron-deficient anemia by increasing the Cu bioavailability, an essential mineral for erythropoiesis. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Effect of calcium-fortified milk-rich diets (either goat’s or cow’s milk) on copper bioavailability in iron-deficient anemia

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Publisher
Springer Journals
Copyright
Copyright © 2011 by INRA and Springer Science+Business Media B.V.
Subject
Chemistry; Agriculture; Food Science ; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-011-0012-y
Publisher site
See Article on Publisher Site

Abstract

As Cu is a mineral involved in the hematopoietic system whose deficiency is associated with anemia due to its requirement for efficient Fe utilization, the objective of the present study was to assess the effect of fortifying Ca in goat’s milk, in comparison to similarly fortified cow’s milk. This was performed to check whether Ca-fortified goat’s milk minimizes Ca–Cu interactions which would favor Cu bioavailability in experimentally induced iron-deficient (ID) rats. Currently, Ca-enriched dairy products are consumed despite the possibility of mineral interactions such as Ca–Cu. Previous studies have shown that consuming goat’s milk improves Cu bioavailability by minimizing Cu–Fe interactions. In the present study, Ca-fortified goat’s milk (2× Ca requirement), compared to fortified cow’s milk, increased the digestive and metabolic utilization of Cu (P < 0.001) and Cu content in target organs involved in erythropoiesis (sternum) in ID rats (P < 0.001). We conclude that goat’s milk, even fortified with Ca, could be beneficial for the recovery from iron-deficient anemia by increasing the Cu bioavailability, an essential mineral for erythropoiesis.

Journal

Dairy Science & TechnologySpringer Journals

Published: Feb 11, 2011

References