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

Descrizione riassuntiva dello studio

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)

Intervento studiato

Iron Compounds

(BASEC)

Malattie studiate

Iron Deficiency

(BASEC)

Sponsor

Laboratory of Clinical Biopharmacy, ETH Zurich

(BASEC)

Nome del comitato etico approvante (per studi multicentrici solo il comitato principale)

Commissione etica Zurigo

(BASEC)

Data di approvazione del comitato etico

30.01.2026

(BASEC)

Risultati dello studio