Many of the iron preparations commonly used for food fortification are poorly soluble in water and poorly soluble in dilute acid (e.g., ferric pyrophosphate and ferric orthophosphate, which were used in the past, and elemental iron powders of intermediate particle size). Examples of salts that are poorly soluble in water but soluble in dilute acids are ferrous fumarate, ferrous succinate, and ferric saccharate. Examples of iron salts that are freely soluble both in water and in dilute acid are ferrous sulfate, ferrous ascorbate, ferrous gluconate, and ferric ammonium citrate. Iron preparations that are soluble in water or in dilute acid (such as in the stomach) are generally of high bioavailability, whereas forms of iron that are insoluble in water or dilute acid solutions are of low bioavailability (Hurrell, 1992).
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