Table 2.
Composition of main iron carbohydrate preparations on the market (approximate values).
| Product (Year of First Market Entry) |
Carbohydrates | Iron Content (mg Fe/mL) | Carbohydrate Content (mg/mL) | Carbohydrate Content (mg/mg Fe) |
pH |
|---|---|---|---|---|---|
| Iron sucrose [17] (1949) [27] |
Sucrose | 20 | 300 | 15 | 10.5–11.1 |
| Sodium ferric Gluconate [18] (1951) [28] |
Sucrose Gluconate |
12.5 | 195 22 |
16 1.7 |
7.7–9.7 |
| Iron dextran [19,20] (1974) [29] |
Dextran | 50 | 206 | 4.1 | 4.5–7.0 |
| Ferric derisomaltose [22] (2009) [21] |
Derisomaltose Citrate |
100 | 230 10 |
2.3 0.1 |
5.0–7.0 |
| Ferric carboxymaltose [24] (2007) [30] |
Carboxymaltose | 50 | 75 | 1.5 | 5.0–7.0 |
| Ferumoxytol [26] (2009) [26] |
polyglucose sorbitol carboxymethylether Maltose (excipient) |
30 | 29 44 |
0.97 1.5 |
6–8 |