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An evaluation of EDTA compounds for iron fortification of cereal-based foods
| Content Provider | Scilit |
|---|---|
| Author | Hurrell, Richard F. Reddy, Manju B. Burri, Joseph Cook, James D. |
| Copyright Year | 2000 |
| Description | Fe absorption was measured in adult human subjects consuming different cereal foods fortified with radiolabelled $FeSO_{4}$, ferrous fumarate or NaFeEDTA, or with radiolabelled $FeSO_{4}$or ferric pyrophosphate in combination with different concentrations of $Na_{2}$EDTA. Mean Fe absorption from wheat, wheat–soyabean and quinoa (Chenopodium quinoa) infant cereals fortified with $FeSO_{4}$or ferrous fumarate ranged from 0·6 to 2·2 %. For each infant cereal, mean Fe absorption from ferrous fumarate was similar to that from $FeSO_{4}$(absorption ratio 0·91–1·28). Mean Fe absorption from $FeSO_{4}$-fortified bread rolls was 1·0 % when made from high-extraction wheat flour and 5·7 % when made from low-extraction wheat flour. Fe absorption from infant cereals and bread rolls fortified with NaFeEDTA was 1·9–3·9 times greater than when the same product was fortified with $FeSO_{4}$. Both high phytate content and consumption of tea decreased Fe absorption from the NaFeEDTA-fortified rolls. When $Na_{2}$EDTA up to a 1:1 molar ratio (EDTA:Fe) was added to $FeSO_{4}$-fortified wheat cereal and wheat–soyabean cereal mean Fe absorption from the wheat cereal increased from 1·0 % to a maximum of 5·7 % at a molar ratio of 0·67:1, and from the wheat–soyabean cereal from 0·7 % to a maximum of 2·9 % at a molar ratio of 1:1. Adding $Na_{2}$EDTA to ferric pyrophosphate-fortified wheat cereal did not significantly increase absorption (P>0·05). We conclude that Fe absorption is higher from cereal foods fortified with NaFeEDTA than when fortified with $FeSO_{4}$or ferrous fumarate, and that $Na_{2}$EDTA can be added to cereal foods to enhance absorption of soluble Fe-fortification compounds such as $FeSO_{4}$. |
| Related Links | https://www.cambridge.org/core/services/aop-cambridge-core/content/view/DBCBEC4D424D1F1E8B3502D0066D0714/S0007114500002531a.pdf/div-class-title-an-evaluation-of-edta-compounds-for-iron-fortification-of-cereal-based-foods-div.pdf |
| Ending Page | 910 |
| Page Count | 8 |
| Starting Page | 903 |
| ISSN | 00071145 |
| e-ISSN | 14752662 |
| DOI | 10.1017/s0007114500002531 |
| Journal | British Journal Of Nutrition |
| Issue Number | 6 |
| Volume Number | 84 |
| Language | English |
| Publisher | Cambridge University Press (CUP) |
| Publisher Date | 2000-12-01 |
| Access Restriction | Open |
| Subject Keyword | British Journal Of Nutrition Food Science and Technology Nutrition and Dietetics Iron Fortification Iron Absorption based Foods |
| Content Type | Text |
| Resource Type | Article |
| Subject | Nutrition and Dietetics Medicine |
