WO2002062160A1

WO2002062160A1 - Supplemental preparation

Info

Publication number: WO2002062160A1
Application number: PCT/SE2002/000197
Authority: WO
Inventors: Leif Hallberg
Original assignee: Ferrico Ab
Priority date: 2001-02-05
Filing date: 2002-02-05
Publication date: 2002-08-15
Also published as: WO2002062160A8

Abstract

The invention relates to an additive preparation, a foodstuff and a pharmaceutical preparation, containing dried material of animal origin, which results in increased iron absorption when it is consumed by a mammal. Moreover, the invention relates to use of the above-mentioned additive preparation and use of a dried material of animal origin for manufacturing a pharmaceutical preparation for treating iron deficiency. In addition, the invention relates to a method formanufacturing the above-mentioned additive preparation. Finally, the invention also relates to a method for increasing a mammal's absorption of iron.

Description

SUPPLEMENTAL PREPARATION

Field of the Invention

The present invention relates to a supplemental or additive preparation, a foodstuff and a pharmaceutical preparation, which all are intended to improve the iron situation in mammals, in particular human beings.

Background Art

Through their diet, human beings and animals need to get sufficient quantities of energy-generating foodstuffs and nutritive substances, for example certain types of proteins and fats, as well as vitamins and minerals, in order to cover different needs of their body. Sometimes the need for that mentioned above is especially large, for instance, as regards children since they grow quickly, women having abundant menstrual flow or pregnant women. Other examples are individuals who due to illness have an increased need as mentioned above or who are not able to utilise in the normal way nutritive substances through the diet in sufficient quantities. Iron is a nu- tritive substance for which the need is often great and, therefore, it may be difficult to provide for this need. The iron which is found in our diet consists of two main components, so-called heme iron and nonheme iron. Heme iron is bound to the active group in haemoglobin (blood) and myoglobin (muscular tissue) , whereas nonheme iron is the remaining iron and comes from, among other things, fruit, vegetables, root crops and, especially, different cereals. When human beings eat food, iron is absorbed to a variable degree in particular in the intes- tines by various mechanisms. In the diet that we eat in the Western world, the heme iron constitutes only about 10-15 % of the total iron intake, whereas the nonheme iron constitutes the predominant part of iron in the diet. In many developing countries, the nonheme iron even accounts for almost 100 % of the iron intake from the diet .

The two types of iron (heme iron and nonheme iron) are absorbed in different ways and to different degrees in the body. The heme iron is absorbed to about 20-30 % of the intake, whereas the absorption of the predominant nonheme iron is lower and to a large extent determined by the composition of the meal. In the diet, there are components that render the absorption of iron difficult, es- pecially phytates which are found in all types of "seed products", for instance cereals (all corn products, nuts etc.), but also in root crops. Phytates constitute a necessary component in the germination of seeds and the like. Another component in the diet which makes the iron absorption difficult is so-called iron-binding polyphe- nols (tannins) which, just like phytates, render the iron absorption difficult since they bind iron. Usually special ligands, for example gallolyl groups, bind the iron with a chelate bond. Said phenols are found in, for in- stance, tea, coffee, cocoa, some spices such as oregano, and also in certain vegetables and fruits. Calcium in large quantities also prevents the absorption of iron since it competes with the iron while being transported through the intestinal cells. Calcium is found in, for example, dairy products such as cheese and milk, but also as calcium salts in certain vegetables.

The need for iron is particularly large in children after the age of 4-6 months and until the age of 2 years. When a fully developed child is born, it has a large iron store which lasts the first 4-6 months. If the nutrient supply subsequently is based on breastfeeding exclusively, the child will develop iron deficiency. This iron deficiency risks the child's development both mentally and motorically since it affects the development of the brain and the muscles. This may lead to permanent damage which thus cannot be repaired by subsequent iron treatment. The composition of the so-called weaning diet, which is introduced during the breastfeeding and which becomes the predominant diet during the first two years of life, is therefore important as regards the child's development. First this diet consists of different sorts of gruel or porridge, types of mashed vegetables and fruits and various beverages, for example juices of orange and/or carrots with the purpose of satisfying the child's need for vitamin C and vitamin A. As the child grows, it gets extra calories in the form of, for in- stance, mashed potatoes and later, at least in the Western world, also small quantities of mashed fish and/or meat .

The disadvantage of so-called weaning diets as mentioned above is that they are not sufficient when it comes to satisfying the child's need for iron. As a matter of fact, the need for iron in a child at the age of 1/2 to 2 years is very high and can amount to about 100 μg iron/kg body weight and day. This is 4 times as high as for the average menstruating adult woman who of- ten has difficulties in absorbing enough iron also from a balanced diet. Another target which is used is that a child at the age of one year has an iron need amounting to about 1 mg (covers 95 % of the child's total iron need) together with an energy need of about 1000 kcal , which in practice implies that the diet per 1000 kcal should give an iron absorption of about 1 mg. Unfortunately, the commercially available baby food products do not cater for children's critical iron situation completely. One reason is that the iron compounds which are used in commercial baby food products often have an unknown bio-availability at the same time as the products often contain a large amount of phytin phosphoric acid (phytates) which inhibits the iron absorption.

The consequence of the problem described above is that a large number of small children already develop iron deficiency during their first two years of life. Reports from various international organisations, e.g. the World Health Organization, confirm that one of the great challenges today is to provide in particular small children with so-called micronutrients, such as iron, zinc and calcium, where iron is in an exceptional position since it plays an important part for children' s mental and motoric development .

In addition, also the increasing number of elderly people often need dietary supplements of various types. One reason may be an increased need for high-grade pro- tein or a poor dental status resulting in difficulties in chewing. It is uncertain if the milk proteins and soy proteins that at present are being most used give enough balanced high-grade proteins.

As a consequence of the life style of today involv- ing little physical activity and relatively bad eating habits, a great many people have become overweight and wish to lose weight. The slimming additive preparations which are found on the market often contain soy protein and milk protein which cannot entirely satisfy the body' s need for high-grade proteins and minerals, such as iron. Active sportsmen and sportswomen may also have difficulties in satisfying their increased need for nutrients by means of an ordinary diet only. Therefore, various nutritional additive preparations, for example die- tary supplements or mineral supplements, are used. High- grade protein and iron are especially important for teenagers who practise sports and who are building up their musculature .

During the last few years also the use of enteral supply of nutrition by tubes has increased dramatically both in hospitals and at home. The enteral nutrition is actually a further development of dietary supplements which are taken orally and parenteral dietary supplements which are given intravenously. For a long time the intra- venous supply was the only way to satisfy the need for nutrients in patients who were severely ill. Nowadays, the enteral nutritional supply by tubes through the nose to the stomach or the intestine is not used only for seriously ill patients in hospitals, but also for outpatients having difficulties in swallowing or patients being in great need of proteins, for example, in connec- tion with severe skin burn. However, one problem of tube feeding is to develop a satisfactory quality and pulverisation of the proteins which are supplied by the tube.

Summary of the Invention One object of the present invention is a preparation, especially an additive preparation, containing dried material of animal origin, the preparation resulting in increased absorption of iron when a mammal, for instance a human being, takes the preparation. The in- creased iron absorption is obtained by the preparation stimulating the absorption of iron in the body, where the iron can originate from the preparation itself (since the preparation contains iron) and/or from at least one other iron source. Other objects of the invention are the use of the above-described preparation in various foodstuffs (foodstuff products) and/or as a supplement to different meals or products before intake.

Another object of the invention is the manufacturing of the above-described preparation.

Yet another object of the invention is foodstuffs containing dried material, especially finely divided dried material, of animal origin, which leads to increased absorption of iron when a mammal eats the food- stuff since the preparation itself adds iron and/or stimulates the absorption of iron, above all nonheme iron, from the preparation per se and/or at least one other iron source.

A further object of the invention is pharmaceutical preparations containing dried material, especially finely divided dried material, of animal origin, the material resulting in increased iron absorption when a mammal takes the pharmaceutical preparation. The increased iron absorption is caused by the material stimulating the body' s absorption of iron on the one hand from the material itself and, on the other, from other iron sources. Yet another object of the invention is use of dried material which is rich in iron and is of animal origin, for manufacturing a pharmaceutical preparation with the purpose of treating iron deficiency.

A further object of the invention is a method for increasing a mammal's iron absorption, according to which dried, preferably freeze-dried, finely divided material of animal origin is administered to said mammal.

The advantage of all the variants of the invention according to that mentioned above is that the dried mate- rial of animal origin stimulates the iron absorption of the body, i.e. improves the iron absorption. The stimulating effect can be obtained, for instance, from dried meat, but also from animal products which in practice are free from iron. Consequently, the animal material primar- ily functions as a stimulator of the iron absorption.

There is thus no inevitable requirement that the material itself should be rich in iron, but the effect is considerably improved when the material itself also supplies iron, which results in the material decidedly stimulating the mammal's absorption of iron, both iron from the preparation itself and iron from other sources.

As regards meat, in the first place it supplies heme iron which is easily absorbed and, in the second, the meat stimulates the absorption of nonheme iron from the diet. Just like meat, fish and shellfish also have the capacity of stimulating the absorption of nonheme iron significantly, but do not contain heme iron to any appreciable extent.

In the diet there are also (as mentioned previously in the background section) components which make the absorption of iron in the diet more difficult, in particular of the important nonheme iron. By adding dried animal material, for example meat or fish, the retarding components are counterbalanced and the absorption of iron increases considerably. Preferably, the stimulating effect of meat is found in the muscles of meat, i.e. its muscle fibres. It has been found that the capacity of meat of triggering the iron absorption also remains, for example, after it has been boiled.

By adding ascorbic acid together with the animal material, the absorption of iron in the body can be further reinforced.

Since the animal material, for example slaughterhouse products, meat, fish and/or shellfish, is dried (e.g. by means of freeze-drying, vacuum-drying, air- drying or heating in an oven or the like) , the supply of animal protein together with the rest of the diet is facilitated, among other things, by reducing the volume of the material, at the same time as the advantages mentioned above remain. In addition, a considerably better storage capacity is obtained of the slaughterhouse prod- ucts, the meat, the fish and/or the shellfish in comparison with meat that has been processed differently.

Freeze-drying allows a more or less direct pulverisation of the meat, the fish and/or the shell fish, for example, in the form of a powder or a fine-grained granu- late, after which the powder or the granulate can be used separately in or together with other additive preparations, foodstuffs or products.

One advantage of freeze-drying is that chemical changes and loss of volatile substances from the food- stuff are avoided, which involves that the freeze-dried animal material apart from its capacity of improving the iron situation also can preserve other important substances seen from a nutritional point of view.

The actual freeze-drying process can very well be preceded by some sort of pre-treatment , e.g. boiling, frying, roasting, smoking and/or seasoning without the actual carrying out of the subsequent freeze-drying being complicated.

The advantage of using an additive preparation together with and/or in baby food (tinned food) , different types of porridge and gruel is that infants in a smooth and easy way can be provided with the necessary and sufficient quantities of animal protein together with the rest of the diet and, above all, are provided with a stimulator of the iron absorption. Other advantages are that the nutritive value of baby food products increases and that the iron situation is improved considerably in the child as the absorption of iron increases. According to the invention, the same volume of baby food also has a considerably higher iron content per se than traditional baby food. The risk that children develop iron deficiency is thus reduced. Examples of baby food or food for infants are different types of mashed products, porridge and gruel as well as various purees which are often canned or available in tubes. One advantage of using, for example, freeze-dried meat or freeze-dried fish for tube feeding is that the quality of the protein in the gruels for tube feeding increases considerably since, for instance, freeze-dried fish powder is a much higher-grade protein than, for ex- ample, milk protein.

People who for various reasons have difficulties in chewing and/or swallowing their food, for instance, elderly people having a poor dental status or people who are subjected to a demanding medical treatment, can according to the invention also be provided with an appropriate diet and improve their iron situation.

Another category of products which can comprise or be supplied with dried, especially freeze-dried, meat, dried fish or shellfish according to the invention is health additive preparations, nutritional additive preparations and different forms of slimming products, for example in the form of powder, with the purpose of further increasing the nutritive value of such products and of supplying a stimulator for the iron absorption. Finely divided, preferably freeze-dried meat and/or fish powder which is used in different diet products can also be used together with other proteins. In addition, the dried animal protein also contributes to a feeling of satiety appearing much quicker than usual .

The nutritional additive preparations are above all intended for the treatment of pre-operative and post- operative malnutrition, especially as regards children, elderly people, people having skin burns and patients going through cancer treatment, where an appropriate diet is important.

Additive preparations which are used together with and/or in various food preparations, soups, sauces and gravies, dressings, seasoning mixtures or taste enhancers, for example ketchup and tomato paste, do not only increase the nutritive value but can also contribute to improving taste and consistency. The above-mentioned advantages are obtained also by means of a foodstuff and a pharmaceutical preparation.

Detailed Description of the Invention

In the first place, the present invention relates to drying of a material of animal origin (animal protein) which in a second step consists of an additive preparation, a foodstuff and/or a pharmaceutical preparation. The purpose of the additive preparation, the foodstuff and/or the pharmaceutical preparation is to be able to supply a material which on the one hand can stimulate the ability of the body to absorb iron and, on the other, can provide the body with extra iron. The animal material thus functions per se as a stimulator of the absorption of iron in the body, where the iron originates from the additive preparation, the foodstuff and/or the pharmaceutical preparation per se and other iron sources in the diet . Experiments have shown that freeze-dried meat functions as a stimulator for the absorption of iron in the body, addition of meat powder, for example to baby food products, being of considerable importance for the nutri- tive value of the product as regards iron.

The term additive preparation is in this description comprised by an additive and a preparation, the aim of which above all is to add or supply a stimulator to a foodstuff, a dish or a product. In the description, the term drying comprises freeze-drying, vacuum-drying, air- drying and heating of the animal material, for instance in an oven.

Briefly, traditional freeze-drying or sublimation drying involves drying of a product in a frozen condition where the ice is directly converted into vapour without passing through the liquid state. A freeze-drying plant usually consists of freezing equipment, a drying chamber and a condenser having a vacuum pump. Preferably, the freeze-drying process according to the invention takes place in a traditional way at a slightly increased temperature, for instance 50°C, and at a high negative pressure. The high negative pressure results in a very finely divided powder. The fact that the material when being used is finely divided also contributes to the positive effects mentioned above.

In this description, the term animal material comprises all material (biological material) which originates from the animal kingdom but, above all, products from slaughterhouses, fish and shellfish, such as shrimp, crab, lobster and crayfish. The term slaughterhouse products comprises products from slaughterhouses, especially meat, i.e. (skeleton) musculature with naturally included fatty and connective tissue from which large tendons and visible fat have suitably been removed. Preferably, the slaughterhouse products come from, for example, cattle, sheep, goats, pigs, game and/or poultry (e.g. chicken). It should be added that blood does not have a stimulating effect on the iron absorption.

Fish means especially basic materials of fish but also fish products (products which are mainly based on fish), such as fish-balls, fish pates/pies or the like and various forms of shellfish which also have the capability of stimulating the absorption of iron originating from a meal . The fish may be found both in the form of an entire part such as fillet, cutlet or the like. Moreover, the fish can be prepared by i.e. boiling, smoking or frying. Eel is also reckoned as fish.

In this description, the term stimulate comprises increasing, intensifying, activating and improving. Since the animal material has the above-mentioned effect, the material per se functions as a stimulator, activator and "trigger" of absorption of iron in the body.

The fact that the material also stimulates the absorption of iron from at least one other iron source (increases the bio-availability of iron) involves iron that is found in some other foodstuff which is consumed in connection with a meal or food/comestibles that are already present in the body, e.g. in the stomach or the gastro-intestinal canal.

In the present invention it is above all muscular tissue that has been found to facilitate the absorption of iron.

In this description, the term prepare (before drying) comprises some form of pre-treatment of, for example, meat or fish, for instance by frying, boiling, grilling or roasting.

In this description, the term finely divided also comprises a fine-grained powder. For instance, by grinding or chopping the dried meat to a fine powder, the volume of the animal material is reduced. The term baby food here comprises food, the composition of which is especially adapted to children's nutritional requirements. The food that children eat during their first years of life is also comprised in the term baby food. Initially, children are often given vegetable purees and fruit purees and by degrees small servings of boiled fish or meat . At the age of 6 months potato purees and vegetable purees mixed with fish or meat in a finely divided form constitute the child's main meal. Desserts often consist of pulped fruit or fruit soup. Baby food in the form of complete meals is often sold in pots.

In this description, the term gruel also comprises gruel powder.

Types of porridges mean foodstuffs which have, or by preparation obtain, an often somewhat stodgy and viscous consistency. Known examples are oatmeal porridge and semoUna pudding . Tube food means enteral nutrient supply through a tube, for example through the nose to the stomach or intestine .

Feedstuff means food, the composition of which is especially adapted to the nutritional requirements of animals. Animals which exercise heavy physical work, i.e. trotting horses, jumping horses and animals which are intended only for breeding (and slaughter), e.g. cows, pigs, chickens and hens are all in a particularly great need of a complete diet . Health food means foodstuffs which are often specially cultivated with the purpose of preventing them from being exposed to, for example, biocides. This form of diet should be as unprocessed as possible. Examples of products are everything from vegetarian alternatives to meat products, naturopathic medical preparations and dietary supplements containing vitamins and mineral substances .

Nutritional supplements mean nutritional additive preparations or dietary supplements which are taken by people who are in a particularly great need of nutritive substances, for example, iron. Diet products involve a diet, i.e. food and beverage, that is specifically composed. In this case, the diet essentially consists of the constituents protein, carbohydrates, fat and vitamins, trace elements, water and roughage. For various reasons some people need to add certain components in especially large quantities or need to avoid other ones. Diet products can be, for instance, products which are particularly adapted for diabetics or people who for various reasons desire to lose weight (these preparations are often on sale in shops as so- called slimming preparations) or who are ill. In certain cases special diet forms may be necessary, e.g. supply of liquid food and/or a diet consisting of purees.

A preparation product implies a preparation which should be an aid after a manufacturing process, for example heating or cooking, with a view to giving the finished articles or products their desired properties, e.g. milk or maizena.

Soups refer to soups containing vegetables, meat, fish, shellfish and/or fruit.

A taste enhancer relates to a foodstuff which is often added to heighten the taste sensation. Examples of taste enhancers are various spices/spice mixtures, ketchup, gravies and dressings. If, for some reason, there would arise problems of compatibility or problems associated with storage of foodstuffs containing dried material of animal origin, the material can be mixed into e.g. baby food, infant formula, gruel, porridge, diet products, additive prepa- rations, meals from a separate package, and/or optionally together with ascorbic acid.

The expression "together with" involves both together with another product (separation) and /or in another product. For example, that mentioned above does not necessarily mean that an additive preparation has to be in the product, for example gruel powder, from the start but can very well be added later and separately, for in- stance, on the actual occasion of use (a two-component system) .

Foodstuff means a product which can be used in food or drink. A foodstuff can either be eaten directly or be prepared in different ways before being consumed. In this connection also feeding stuff or nutritional supplements for animals, e.g. birds, cattle, sheep, pigs, goats, horses, dogs and cats, are included in the notion of foodstuff . Pharmaceutical preparations according to the invention can also be used for treating or preventing iron deficiency and may be administered, preferably orally.

In addition, the term pharmaceutical preparations here comprises functional food (foodstuff having an in- creased value) and medical food, which is intended for individuals or patients with special nutritional requirements and is not always supplied by an ordinary diet.

The pharmaceutical preparation according to the present invention can also comprise other substances such as an inert vehicle or pharmaceutically acceptable adju- vance, carriers, preservatives etc., which are well-known to those skilled in the art.

The pharmaceutical preparation according to the present invention is above all intended for treating iron deficiency. Treating here means both treatment having a curing or alleviating purpose and treatment having a preventive purpose. The treatment can be made either acutely or chronically.

The term nonheme iron comprises all forms of iron which are not heme iron. Further, it should be noted that the term nonheme iron ( "ickehemjarn" ) used in the description corresponds to a previously used term in the form of nonheme iron ( "nonhamj arn" ) (derived from the English word non-) . Examples

In the following, the invention will be described in more detail by way of example, whereby the examples should not limit the scope of the invention. In the examples references are made to the subsequent tables, in which

Table 1 shows the absorption of nonheme iron in wholemeal porridge with and without addition of freeze- dried meat, Table 2 shows the absorption of nonheme iron and heme iron in wholemeal porridge containing 20 g of freeze-dried meat,

Table 3 shows the absorption of nonheme iron in wholemeal porridge with and without meat and ascorbic acid, and

Table 4 shows the absorption of nonheme iron and heme iron, respectively, when adding 20 g of meat and 20 mg of ascorbic acid to a porridge mixture.

Experiments

In the following experiments, freeze-dried meat together with a baby food product is used to study the effect of an additive preparation containing dried animal material in and/or together with a foodstuff (or a dish) with respect to the absorption of iron in the body. By using two different radioactive iron isotopes, the measurements were made possible.

In all the experiments a usual commercial product of baby food porridge was used. A condition for the product was that it had to be free from additives of iron and ascorbic acid. The same quantity of iron and ferrous sulphate was added to the porridge powder so that each helping contained 2 mg of iron as well as of ferrous sulphate (including 0.8 mg native Fe which was included in the na- tive product) . The prepared meals were marked with radioactive 59Fe or 55Fe. The meat consisted of freeze-dried fillet of beef which was free from tendons and had been freeze-dried and finely divided by a pestle to a fine pink powder. In some cases the meat was marked with radioactive haemoglobin (produced by AstraZeneca) . In the respective experiments, the quantities of freeze-dried meat powder and/or ascorbic acid were varied in a suitable manner. The subjects of the experiments consisted of students and male blood donors of different ages.

In experiment 1 the effect of 20 g of freeze-dried fillet of beef in the form of powder was studied with re- spect to the absorption of nonheme iron from so-called wholemeal porridge. Two separate studies were carried out, one study where the absorption of nonheme iron was measured when the wholemeal porridge (also containing cereals and milk) was given as a pure porridge mixture and one study where a porridge mixture had been supplied with 20 g of meat powder. The two types of porridge A and B were administered on an empty stomach in the morning 4 days in a row, either in the order ABBA or BAAB . The porridge types A and B were marked with two different iron isotopes, 55Fe and 59Fe, respectively.

After two weeks (after the latest porridge serving) a so-called whole-body measurement of absorbed 59Fe was carried out. It should be noted that the weak X-ray radiation of 55Fe cannot be seen by the whole-body counter. In connection with the whole-body measurement of 59Fe also a blood sample was drawn with the purpose of determining 55Fe and 59Fe. With the aid of the ratio 55Fe/59Fe in the sample of blood and the total retention of 59Fe, the total retention of 55Fe was determined. Subsequently, a so-called reference dose of Fe, 3 mg of ferrous iron together with ascorbic acid was added, the added iron being marked with 59Fe. The same dose was also given on an empty stomach the following morning and no food or drink was given for three hours . After two weeks a new measurement of 59Fe was carried out to determine the retention of iron in the reference dose. The reference dose showed each individual's capacity of absorbing iron. By correcting each individual's absorption values in respect of iron by means of the absorption from the reference dose, the results from different individuals could be related to one another. In addition, important results were obtained from groups of individuals and corrected for differences in iron status.

Table 1 shows the absorption of iron from said cereal-milk-porridge on the one hand when the porridge was given separately and, on the other, when the porridge was given together with 20 g of extra meat. The results in

Table 1 show that the porridge mixture containing freeze- dried meat stimulates the absorption of nonheme iron in the body. 20 g of meat increased the absorption of nonheme iron by about 41 %. In experiment 2, 20 g of freeze-dried meat was given together with the wholemeal porridge, after which the total absorption of both nonheme iron and heme iron was studied. Table 2 shows that the total absorption of nonheme iron when meat was given together with the meal was 0.62 mg. The increase in the absorption of nonheme iron from 0.42 mg in experiment 1 to 0.62 mg in experiment 2 shows that the added freeze-dried meat also has the capacity of stimulating the absorption of nonheme iron from other sources in the diet. The total absorption of heme iron in the diet amounted to 0.27 mg, the heme iron from 20 g of meat being absorbed to 16.9 %. Totally, 0.89 mg iron was absorbed per 1000 kcal.

In experiment 3, the absorption of nonheme iron was studied on the one hand in a basic meal having the same composition as in experiment 1 and, on the other, when the same meal contained meat powder (20 g) as well as ascorbic acid (20 mg) . Table 3 shows that the basic meal (without meat and ascorbic acid) which was marked with 55Fe gave the same value as in experiment 1, cf. Tables 1 and 3. Simultaneous addition of meat powder (corresponding to 20 g meat) and 20 mg ascorbic acid increased the absorption of nonheme iron to 0.88 mg. In experiment 4, the absorption of both nonheme iron and heme iron which were marked with one isotope each (59Fe and 55Fe, respectively) was studied in a meal similar to that in experiment 3 when simultaneously supplying freeze-dried meat powder (20 g, 55Fe) and vitamin C

(20 mg) . The total absorption of nonheme iron, which in this experiment was a result of both meat powder and ascorbic acid, constituted 6.48 % or amounted to 0.65 mg. The measured absorption of heme iron was 0.195 mg/day. Concerning the supplied meat (20 g meat containing

0.32 mg heme iron) the absorption of heme iron was 12.2 % of the supplied heme iron. The total absorption per 1000 kcal amounted to 0.843.

The experiments have shown that freeze-dried meat functions as a stimulator for the absorption of iron in the body, in which case addition of meat powder, for example to baby food products, is crucial for the nutritional value of the product, especially as regards iron (meat also adds heme iron) . It should be understood that many modifications of the embodiments described above are possible, as defined in the appended claims .

Table 1 : Effect of freeze-dried meat wi th respect to the absorption of nonheme iron Experiment 1 Wholemeal porridge with and without 20 g meat

Table 2 : Separate analysis of nonheme iron and heme iron Experiment 2 Wholemeal porridge with 20 g meat

Table 3: Measurement of the absorption of nonheme iron wi th and wi thout meat and ascorbic acid Experiment 3 Wholemeal porridge with and without 20 g meat and 20 mg ascorbic acid (ΛS)

Table 4 : Measurement of the absorption of heme iron (55Fe) and nonheme i roil (59Fe) when adding meat (20g 55Fe) and vi tamin C (20 mg) Experiment 4 Who 1 rne al porridge with 20 g meat and 20 mg ascorbi c acid (AS)

Claims

1. An additive preparation containing dried material of animal origin, which results in increased iron absorp- tion when the additive preparation is consumed by a mammal .

2. An additive preparation as claimed in claim 1, wherein the increased iron absorption is obtained by the additive preparation stimulating the body's absorption of iron.

3. An additive preparation as claimed in claim 1 or 2, wherein the increased iron absorption is caused by the additive preparation containing iron.

4. An additive preparation as claimed in any one of claims 1-3, wherein the increased iron absorption is caused by the material stimulating the absorption of iron from at least one other source of iron.

5. An additive preparation as claimed in any one of claims 1-4, wherein the additive preparation preferably stimulates the absorption of nonheme iron in the body.

6. An additive preparation as claimed in any one of claims 1-5, wherein the material contains at least nonheme iron.

7. An additive preparation as claimed in any one of claims 1-6, wherein the material originates from at least one slaughterhouse product .

8. An additive preparation as claimed in any one of claims 1-7, wherein the material is meat.

9. An additive preparation as claimed in any one of claims 1-6, wherein the material originates from fish.

10. An additive preparation as claimed in any one of claims 1-6, wherein the material originates from shellfish.

11. An additive preparation as claimed in any one of claims 1-10, wherein the material is at least one of freeze-dried, air-dried and vacuum-dried.

12. An additive preparation as claimed in any one of claims 6-11, wherein the material has been prepared before being dried.

13. An additive preparation as claimed in any one of claims 1-12, wherein the material is finely divided.

14. An additive preparation as claimed in any one of claims 1-13, wherein the additive preparation contains at least one component that stimulates the absorption of iron in the body.

15. An additive preparation as claimed in claim 14, wherein the component is ascorbic acid (vitamin C) .

16. An additive preparation as claimed in claim 1 or 2, wherein the material is free from iron.

17. Baby food containing the additive preparation as claimed in any one of claims 1-16.

18. Gruel powder or types of porridge, containing the additive preparation as claimed in any one of claims 1-16.

19. Tube food containing the additive preparation as claimed in any one of claims 1-16.

20. Feedstuff containing the additive preparation as claimed in any one of claims 1-16.

21. A dietary additive preparation or a diet product containing the additive preparation as claimed in any one of claims 1-16.

22. A food processing product containing the additive preparation as claimed in any one of claims 1-16.

23. Soups containing the additive preparation as claimed in any one of claims 1-16.

24. A taste enhancer or dressings containing the additive preparation as claimed in any one of claims 1-16.

25. Functional food containing the additive preparation as claimed in any one of claims 1-16.

26. An additive preparation as claimed in any one of claims 1-16, wherein the additive preparation is a component for addition to at least one of baby food, gruel powder, types of porridge, tube food, feedstuff, dietary supplements, diet products, food processing products, types of mashed products, taste enhancers, soups and/or dressings .

27. Use of an additive preparation as claimed in any one of claims 1-16, in and/or together with baby food, gruel powder, types of porridge, tube food, feedstuff, dietary supplements, diet products, food processing products, types of mashed products, taste enhancers, soups and/or dressings.

28. A foodstuff containing material of animal origin, c h a r a c t e r i s e d in that the material is dried and that the material results in increased iron absorption when the foodstuff is taken by a mammal.

29. A foodstuff as claimed in claim 28, wherein in- creased iron absorption is obtained by the material stimulating the body's absorption of iron.

30. A foodstuff as claimed in claim 28 or 29, wherein increased iron absorption is obtained by the material containing iron.

31. A foodstuff as claimed in any one of claims 28-

30, wherein increased iron absorption is caused by the material in the mammal's body stimulating the absorption of iron from at least one other source of iron, preferably in the meal .

32. A foodstuff as claimed in any one of claims 28-

31, wherein the material preferably stimulates the absorption of nonheme iron in the mammal's body.

33. A foodstuff as claimed in any one of claims 28-

32, wherein the iron comprises at least one of heme iron and/or nonheme iron.

34. A foodstuff as claimed in any one of claims 28-

33, wherein the material originates from at least one slaughterhouse product .

35. A foodstuff as claimed in any one of claims 28- 34, wherein the material originates from meat.

36. A foodstuff as claimed in any one of claims 28- 33, wherein the material originates from fish.

37. A foodstuff as claimed in any one of claims 28- 33, wherein the material originates from at least one shellfish.

38. A foodstuff as claimed in any one of claims 28- 37, wherein the material is at least one of freeze-dried, air-dried, vacuum-dried and oven-dried.

39. A foodstuff as claimed in any one of claims 28- 38, wherein the material is prepared before being dried.

40. A foodstuff as claimed in any one of claims 28- 39, wherein the material is finely divided.

41. A foodstuff as claimed in any one of claims 28- 40, wherein the foodstuff is supplied with at least one component that stimulates the absorption of iron.

42. A foodstuff as claimed in claim 41, wherein the component is ascorbic acid (vitamin C) .

43. A foodstuff as claimed in claim 28 or 29, wherein the material is free from iron.

44. A foodstuff as claimed in any one of claims 28- 43, wherein the foodstuff is baby food, gruel, a type of mashed product, a type of porridge, a soup, a dish, a food processing product, a taste enhancer, a dressing and/or a spice mixture.

45. A pharmaceutical preparation containing dried material of animal origin, wherein the material results in increased iron absorption when the pharmaceutical preparation is taken by a mammal, e.g. a human being.

46. A pharmaceutical preparation as claimed in claim 45, wherein the increased iron absorption is obtained on the one hand by the material stimulating the body' s ab- sorption of iron and, on the other, by the material per se supplying iron.

47. A pharmaceutical preparation as claimed in claim 45 or 46, wherein the increased iron absorption is caused by the material stimulating the absorption of iron from at least one other source of iron.

48. A pharmaceutical preparation as claimed in any one of claims 45-47, wherein the material stimulates absorption of nonheme iron in the body.

49. A pharmaceutical preparation as claimed in any one of claims 45-48, wherein the material originates from at least one meat, fish and/or shellfish product.

50. A pharmaceutical preparation as claimed in any one of claims 45-49, wherein the material is at least one of heated, freeze-dried, air-dried and vacuum-dried.

51. A pharmaceutical preparation as claimed in any one of claims 45-50, wherein the material is finely divided.

52. Use of a dried material of animal origin for manufacturing a pharmaceutical preparation for treating iron deficiency.

53. A method for manufacturing an additive preparation, c h a r a c t e r i s e d in that a material of animal origin is dried, preferably by freeze-drying, air- drying, vacuum-drying or by heating the material in an oven .

54. A method as claimed in claim 53, wherein said dried material before drying is processed by being prepared.

55. A method as claimed in claim 53 or 54, wherein the dried material is finely divided.

56. A method as claimed in claims 53-55, wherein the material is supplied with a component that stimulates the absorption of iron in the body.

57. A method for stimulating the iron absorption, preferably the absorption of nonheme iron, in the body of a mammal, c h a r a c t e r i s e d in that a dried, e.g. freeze-dried, air-dried or vacuum-dried, material of animal origin, e.g. meat or fish, is given to said mammal .