Effect of calcium-fortified milk-rich diets (either goat's or cow's milk) on copper bioavailability in iron-deficient anemia

Javier Diaz-Castro (1) , María José Muñoz Alférez (2) , Inmaculada López-Aliaga (1) , Teresa Nestares (1) , Margarita S. Campos (1)

1 Department of Physiology and Institute of Nutrition and Food Technology José Mataix
2 Department of Physiology

As Cu is a mineral involved in the hematopoietic system whose deficiency is associated with anemia due to its requirement for efficient Fe utilization, the objective of the present study was to assess the effect of fortifying Ca in goat's milk, in comparison to similarly fortified cow's milk. This was performed to check whether Ca-fortified goat's milk minimizes Ca-Cu interactions which would favor Cu bioavailability in experimentally induced iron-deficient (ID) rats. Currently, Ca-enriched dairy products are consumed despite the possibility of mineral interactions such as Ca-Cu. Previous studies have shown that consuming goat's milk improves Cu bioavailability by minimizing Cu-Fe interactions. In the present study, Ca-fortified goat's milk (2x Ca requirement), compared to fortified cow's milk, increased the digestive and metabolic utilization of Cu (P < 0.001) and Cu content in target organs involved in erythropoiesis (sternum) in ID rats (P < 0.001). We conclude that goat's milk, even fortified with Ca, could be beneficial for the recovery from iron-deficient anemia by increasing the Cu bioavailability, an essential mineral for erythropoiesis.

Mots clés: Goat's or cow's milk; Ca fortification; Fe-deficient anemia; Cu bioavailability

Domaines: Alimentation et Nutrition

Javier Diaz-Castro, María José Muñoz Alférez, Inmaculada López-Aliaga, Teresa Nestares, Margarita S. Campos. Effect of calcium-fortified milk-rich diets (either goat's or cow's milk) on copper bioavailability in iron-deficient anemia. Dairy Science & Technology, 2011, 91 (2), pp.203-212. ⟨10.1007/s13594-011-0012-y⟩. ⟨hal-00874838⟩