Sucrosomal iron – what is it? How does it work?

Iron is a mineral required, amongst other things, for the proper production of red blood cells and haemoglobin, as well as for oxygen transport. It is a mineral obtained from food, although there are significant differences in its bioavailability depending on the source of the food consumed. There are numerous iron supplements available on the market, which also differ in the chemical form and method of preparation of the iron. One such option is sucrosomal iron.

1. The role of iron in the body
2. Characteristics of sucrosomal iron
3. Sources of iron
4. Iron absorption depends on the composition of the meal
5. FAQ

The role of iron in the body

Iron performs several important functions in the body. One of the best known is its role in the proper production of red blood cells and haemoglobin. Haemoglobin is a protein found in red blood cells that enables the transport of oxygen in the blood. For this reason, iron also helps with the proper transport of oxygen in the body. This element is also involved in normal energy metabolism, i.e. the processes related to the use of energy by cells.

However, the role of iron is not limited to the blood and oxygen transport. According to health claims approved by the European Union, iron helps the immune system to function properly and maintains normal cognitive functions, such as processes related to concentration, learning and information processing. An adequate supply of iron is also important in relation to fatigue. Furthermore, this element is also involved in the process of cell division.

Characteristics of sucrosomal iron

Sucrosomal iron is not a new type of iron, but a special way of "packaging" it. In sucrosomal iron, iron(III) pyrophosphate is enclosed within a special coating composed mainly of fatty components and compounds derived from carbohydrates. The structure thus formed is called a sucrosome. In simple terms, it can be compared to a protective layer that separates the iron from the walls of the digestive tract.

It is precisely this structure that distinguishes this form from many traditional preparations. Other supplements may contain, amongst others, iron(II) sulphate, fumarate and gluconate. Once in the digestive tract, these compounds release iron, which can then be absorbed. In a sucrosomal preparation, however, iron pyrophosphate remains enclosed within an additional structure for part of the journey. This limits its direct contact with the environment of the stomach and intestines.

Estimated iron content in certain food products

(per typical portion)

Sources of iron

Dietary iron is divided into haem and non-haem iron. Haem iron is found in animal-derived products, primarily in meat and offal, as well as in fish and seafood. It forms part of haemoglobin and myoglobin, proteins that transport oxygen; consequently, the body absorbs it differently from non-haem iron. Non-haem iron is found both in plant-based foods, such as pulses, cereal products, seeds, nuts and certain vegetables, and in some animal-based products. Iron added to food and used in most supplements also belongs to the non-haem category.

Sucrosomal iron is also a non-haem form of iron. Despite the use of technology designed to enhance absorption, it should not be equated with haem iron. Sucrosomal iron can be absorbed in the intestine together with its coating, partly via pathways other than those used by conventional iron salts. Once absorbed, the iron can be transported by transferrin, utilised by tissues or stored, amongst other forms, as ferritin.

Iron absorption depends on the composition of the meal

Vitamin C enhances its absorption, whilst certain plant compounds, such as phytates, may inhibit it. According to the European Food Safety Authority (EFSA), the population reference intake for iron is 11 mg per day for adult men and post-menopausal women, and 16 mg for pre-menopausal women. The recommended intake for pregnant and breastfeeding women is also 16 mg per day.

“Sucrosomal iron is not a distinct type of iron, but rather a specialised delivery technology. Iron pyrophosphate is encapsulated in a coating that limits direct contact between the element and the gastrointestinal tract and may improve tolerance of the preparation. However, it remains a non-haem form of iron and should be used in accordance with actual requirements.” Anna Zięba – Dietitian

FAQ

What is sucrosomal iron?

It is a form of supplement in which iron(III) pyrophosphate is encapsulated within a special coating known as a sucrosome. This is designed to isolate the iron from the gastrointestinal tract and influence the way it is absorbed.

Is sucrosomal iron more easily absorbed than ordinary iron?

Some studies suggest that this form has good bioavailability, but its advantage over all conventional iron salts is not consistent in every situation. Factors such as dosage, the severity of the deficiency, diet and individual tolerance all play a role.

Is sucrosomal iron gentler on the stomach?

It may be better tolerated by some people, as its coating limits direct contact between the iron and the lining of the digestive tract. However, this does not mean that side effects are impossible.

Is sucrosomal iron haem iron?

No. It is still non-haem iron, even though a different technology has been used for its delivery and absorption.

Can sucrosomal iron be taken with food?

Usually yes, but you should follow the manufacturer’s instructions for the specific product. The composition of a meal can affect iron utilisation, and vitamin C can increase its absorption.

Can coffee and tea reduce iron absorption?

Yes. The polyphenols they contain can limit the absorption of non-haem iron, so it is advisable to leave a gap between taking a supplement and drinking coffee or tea.

Who should consider taking iron supplements?

First and foremost, people with a confirmed iron deficiency or increased iron requirements. This includes, amongst others, some menstruating women, pregnant women, people on elimination diets, or those with malabsorption disorders. Ideally, the decision to take supplements should be preceded by an assessment of a full blood count, ferritin levels and other indicators of iron status.

Can iron be taken as a preventative measure?

This is not always a good idea. Excess iron can also be harmful, so supplementation without medical advice should not be a routine practice.

What are the symptoms of iron deficiency?

They may include tiredness, weakness, pale skin, difficulty concentrating, shortness of breath on exertion or palpitations, but these symptoms are not specific. Diagnosis of iron deficiency requires laboratory tests.

Can sucrosomal iron replace a diet rich in iron?

No. A supplement can complement the diet, but it is no substitute for a well-balanced diet or for diagnostic testing if a deficiency is suspected.

Source:

• Gómez-Ramírez, S., Brilli, E., Tarantino, G., Girelli, D., & Muñoz, M. (2023). Sucrosomial® Iron: An Updated Review of Its Clinical Efficacy for the Treatment of Iron Deficiency. Pharmaceuticals (Basel, Switzerland), 16(6), 847. https://doi.org/10.3390/ph16060847
• Fabiano, A., Brilli, E., Mattii, L., Testai, L., Moscato, S., Citi, V., Tarantino, G., & Zambito, Y. (2018). Ex Vivo and in Vivo Study of Sucrosomial® Iron Intestinal Absorption and Bioavailability. International journal of molecular sciences, 19(9), 2722. https://doi.org/10.3390/ijms19092722
• Pantopoulos K. (2024). Oral iron supplementation: new formulations, old questions. Haematologica, 109(9), 2790–2801. https://doi.org/10.3324/haematol.2024.284967