Milk May Improve Iron Transport

Milk may help improve the absorption of iron when taken with iron-fortified fruit juices, a new study suggests.

In the study, researchers added three milligrams of iron sulfate to 100 milliliters of various fruit drinks, including grape concentrate, orange concentrate and apricot puree. Skim milk was added to half of the drinks.

The authors found that adding milk to the fruit juices increased iron uptake by up to four times. They also reported improvements in iron retention and transport.

Although promising, additional research in humans is needed to confirm these early findings.

For more information about iron absorption, please visit Natural Standard's Foods, Herbs & Supplements database.

References

1.Garcia-Negot MJ, Alegria A, Barbera R, et al. Addition of milk or caseinophosphopeptides to fruit beverages to improve iron bioavailability? Food Chemistry. 2009;119(1):141-148.

2.Natural Standard: The Authority on Integrative Medicine. http://www.naturalstandard.com/

http://www.depsyl.com/

http://back2basicnutrition.com/

http://bionutritionalresearch.olhblogspace.com/