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Consumption Of Iron-Fortified Cheese And Lipid Peroxidation In Females, Gene Joseph Giunti
Consumption Of Iron-Fortified Cheese And Lipid Peroxidation In Females, Gene Joseph Giunti
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Dairy products are important sources of calcium and other nutrients but are a poor source of dietary iron. Cheese comprises a substantial portion of dairy food consumption and has been determined an appropriate medium for iron-fortification. However, iron may promote the potentially harmful process in food and biological systems known as lipid peroxidation. Therefore, the safety of consuming iron-fortified cheese was examined.
Commercial-scale batches of Cheddar cheese were iron-fortified to a level of two milligrams of iron per ounce with either ferric chloride, ferric-casein complex, or ferric-whey protein complex. Fifty-four premenopausal females were divided into three treatment groups and supplemented …