Absorption of Iron from Lactoferrin: A Study in Women with Iron Deficiency

Zusammenfassung der Studie

We have developed new forms of lactoferrin, an iron-binding protein from milk, to treat iron deficiency. There are reasons to believe that these compounds represent an improvement over the iron compounds currently used to fortify foods with iron. The study will last 64 days. Each participant will come to the study center for a screening examination and, if enrolled in the study, will participate on 10 mornings. Participants will consume six test meals made from corn porridge and three from water, which contain the stabilized lactoferrin compounds and/or iron sulfate – one test meal per appointment. Each participant will go through all 9 test conditions. The iron compounds will be specifically labeled with stable isotopes, which are safe markers and allow researchers to track how much iron your body absorbs. To measure absorption, researchers will examine how much of the labeled iron is absorbed and used for the formation of new red blood cells 17 days later.

(BASEC)

Untersuchte Intervention

Iron Compounds

(BASEC)

Untersuchte Krankheit(en)

Iron Deficiency

(BASEC)

Sponsor

Laboratory of Clinical Biopharmacy, ETH Zurich

(BASEC)

Name der bewilligenden Ethikkommission (bei multizentrischen Studien nur die Leitkommission)

Ethikkommission Zürich

(BASEC)

Datum der Bewilligung durch die Ethikkommission

30.01.2026

(BASEC)

Ergebnisse der Studie