Effect of iron solubilized by lactoferrin on iron status in adult women

Lactoferrin can solubilize over 200 molar equivalents of iron, and is expected as a natural iron solubilizer for food products and nutraceuticals from the viewpoints of bioavailability, safety, and productivity. To investigate the availability of iron solubilized by lactoferrin (FeLF) in humans, we recruited thirteen volunteers with serum hemoglobin values below 13 g/dl blood and/or ferritin levels below 45 ng/dl serum and served them a supplement containing FeLF (7.5mg of iron) every day for twelve weeks. Significant increases in blood hemoglobin (Hb), mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH), and serum ferritin concentrations were observed during the FeLf supplementation period. The hemoglobin level of three anemia subjects improved significantly during the period of FeLf supplementation, and, conversely, decreased after discontinuation of the supplementation. No side effects attributable to FeLf supplementation were observed either during or after the supplementation period. Thus, the results suggest that FeLf could be a useful food product for iron fortification to prevent anemia without the risk of toxicity often encountered with general iron supplementation.