Effect of sucrose, fructose and aspartame on fortificant iron solubility in a wheat flake cereal

The iron solubilizing effect of three sweeteners (sucrose, fructose and aspartame) in a processed wheat flake cereal fortified with either ferric orthophosphate, hydrogen-reduced or electrolytically-reduced elemental iron was evaluated at various stages during a simulated in vitro gastrointestinal digestion. Added sweetener had little influence on soluble iron over controls, regardless of pH, iron or sweetener source, although effects may have been masked by various cereal components known to complex iron.