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Bioavailability and acceptability of heme-iron obtained from swine hemoglobin (Hb) included in the chocolate-flavored filling of biscuits was assessed in adolescent girls. The supplemented groups received biscuits fortified with 9.5 mg of iron per day for 13 weeks (65 days) of either iron sulfate (IS, n = 64) or heme-iron concentrate (HIC, n = 59). The control (C) group consisted of 70 teenagers with the highest baseline Hb concentrations. The iron-supplemented biscuits were well accepted by the adolescents. Blood chemistry analyses were performed at baseline and the 7th and 13th weeks. The Hb levels in the HIC group increased (p

Commercial FITkits™ ELISAs for four major latex allergens (Hev b1, Hev b3, Hev b5 and Hev b6.02) were modified to enable semi-quantitative measurement of the allergens at low concentrations (5–10 ng mL−1). The recovery of latex allergens from foods spiked with a latex cold seal adhesive was determined using one sample from each of the following food groups: confectionery/chocolate, fruit/vegetables, fruit juices, ice cream, cheese, meat and pastry. Cheese and pastry samples proved problematic owing to their high fat content. When these samples were excluded, the overall recovery for Hev b6.02 was 98 ± 12% (mean ± SD) and for Hev b5 80 ± 17%. In general, Hev b1 and Hev b3 allergens were difficult to extract from all the foods tested. Of 21 food contact materials tested, the assays detected one or more latex allergen in seven of the samples. Commercial foods associated with these wrappers were tested to determine possible transfer of the allergens to the foods. Transfer of Hev b3 or Hev b5 to food was identified at low levels in three samples, with the highest level being found in a chocolate biscuit (approximately 17 ng mL−1 extract). Copyright © 2006 Society of Chemical Industry