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Probi probiotics enhance iron absorption

New study shows that the absorption of iron from meals containing Lactobacillus plantarum DSM 9843 is much higher than absorption from meals without probiotics.

A recently announced mealtime study shows that intake of one of Probi’s bacterial strains, Lactobacillus plantarum DSM 9843, can increase the absorption of iron, which can reduce the risk of iron deficiency. Another study has now confirmed this result.

The absorption of iron from capsules with and without Lactobacillus plantarum DSM 9843, respectively, which was used in the study now reported, demonstrates the same result as in the mealtime study announced on June 10, 2014. The conclusion of the two studies is that intake of freeze-dried Lactobacillus plantarum DSM 9843 in capsule form can significantly improve the absorption of iron among women of childbearing potential.

Iron deficiency and low levels of iron are common among children, adolescents and women of childbearing potential, both in the western world and in developing countries. This can lead to iron deficiency anaemia, with decreased cognition and a poorer immune system as a result. Menstruating women have a considerable need for iron and often lack a sufficiently high intake of iron and/or eat a diet with low iron content. When iron deficiency occurs, the body can increase its absorption of iron, but often not to a degree that is sufficient for the deficiency to disappear. This means that there is a large need for products that promote iron absorption. One alternative for people with iron deficiency is to take medication with a high iron content, but these often have side-effects in the form of gastric discomfort. Taking Lactobacillus plantarum DSM 9843 (LP299V®), which is contained in ProViva, GoodBelly and Probi Mage®, has earlier been demonstrated to ease symptoms of gastric problems.

Women aged 19 to 45 ate meals with or without a capsule with freeze-dried Lactobacillus plantarum DSM 9843. The absorption of iron from the meals was measured using stable iron isotopes. The result of the study, which was conducted by a research group headed by Lena Hulthén, professor of clinical nutrition at Gothenburg University, demonstrated that the absorption of iron from meals containing Lactobacillus plantarum DSM 9843 was significantly higher than absorption from meals without probiotic bacteria.

“The results are very encouraging,” said Peter Nählstedt, CEO of Probi AB. “Through two studies with concordant results, we now have clinical evidence of the product benefits. During the autumn, we will now be able to focus on preparing a product launch in 2015 in cooperation with our distributors. There is a great need for a product with bio-available iron, which is also gentle on the stomach.”

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