Ferric pyrophosphate is often used as an iron fortifier in foods, and its absorption effect in foods is affected by various factors, which are as follows:
I. Factors related to food components
Dietary fiber: Foods with a high content of dietary fiber may combine with ferric pyrophosphate to form insoluble complexes, thus hindering the dissolution and absorption of ferric pyrophosphate in the gastrointestinal tract. For example, its absorption may be affected to some extent in foods rich in dietary fiber, such as whole wheat bread and vegetables.
Phytic acid: Phytic acid is widely present in foods such as grains and legumes. It can form stable complexes with the iron ions in ferric pyrophosphate, reducing the solubility and bioavailability of iron, and thus affecting its absorption effect.
Protein: Certain proteins can form complexes with iron ions, which is helpful for the dissolution and absorption of iron. High-quality proteins such as whey protein can promote the absorption of ferric pyrophosphate in the intestine. However, if the protein structure is too complex or contains excessive sulfur-containing amino acids, it may also form insoluble complexes with iron, inhibiting absorption.
Vitamin C: It has strong reducibility and can reduce the ferric iron in ferric pyrophosphate to ferrous iron, and ferrous iron is more easily absorbed by the human body. Therefore, adding vitamin C to foods or consuming them together with foods rich in vitamin C can improve its absorption effect. For example, in fruit juices added with ferric pyrophosphate, vitamin C can promote the absorption of iron.
II. Factors related to human physiology
Gastric acid secretion: Gastric acid is helpful for the dissolution of ferric pyrophosphate, enabling it to release iron ions for easy absorption. In people with insufficient gastric acid secretion, such as the elderly and patients with atrophic gastritis, its dissolution in the stomach may be insufficient, thus affecting absorption.
Intestinal flora: The beneficial bacteria in the intestine can promote the absorption of iron by regulating the intestinal environment and producing short-chain fatty acids. When the intestinal flora is out of balance, it may affect the absorption of ferric pyrophosphate. For example, long-term use of antibiotics leading to intestinal flora disorder may reduce the absorption efficiency of iron.
Individual iron nutritional status: The human body's demand for and absorption capacity of iron are closely related to the individual's iron nutritional status. People with iron deficiency anemia or those with low iron reserves have an enhanced ability to absorb iron, and the absorption effect of ferric pyrophosphate is relatively good; while for those with sufficient iron reserves, the iron absorption rate may be lower.
III. Factors related to ferric pyrophosphate itself
Particle size: The particle size of ferric pyrophosphate affects its dissolution rate in the gastrointestinal tract and the contact area with the absorption site. Generally speaking, the smaller the particles, the larger the specific surface area, and the easier it is to dissolve and be absorbed.
Chemical form: The chemical form and purity of ferric pyrophosphate also have an impact on the absorption effect. Different preparation processes may lead to differences in its crystal structure, surface properties, etc., which in turn affect its stability in foods and its absorption and utilization in the human body.
