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Theses/Dissertations

Food Science

Cheese

1994

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Consumption Of Iron-Fortified Cheese And Lipid Peroxidation In Females, Gene J. Giunti May 1994

Consumption Of Iron-Fortified Cheese And Lipid Peroxidation In Females, Gene J. Giunti

All Graduate Theses and Dissertations

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 ...