Hostname: page-component-5cf477f64f-pw477 Total loading time: 0 Render date: 2025-04-03T21:57:46.890Z Has data issue: false hasContentIssue false
  • English
  • Français

An evaluation of EDTA compounds for iron fortification of cereal-based foods

Published online by Cambridge University Press:  09 March 2007

Richard F. Hurrell ,
Manju B. Reddy ,
Joseph Burri  and
James D. Cook
Richard F. Hurrell*
Affiliation:
Nestec Ltd, Nestlé Research Centre, Lausanne, Switzerland
Manju B. Reddy
Affiliation:
Iowa State University, Department of Food Science and Human Nutrition, Ames, IA, USA
Joseph Burri
Affiliation:
Nestlé Product Technology Centre, Orbe, Switzerland
James D. Cook
Affiliation:
Kansas University Medical Center, Kansas City, KS, USA
*
*Corresponding author: Dr Richard Hurrell, present address Laboratory for Human Nutrition, ETHZ, PO Box 474, CH-8803 Rüschlikon, Switzerland, fax +41 1 704 5710 email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Fe absorption was measured in adult human subjects consuming different cereal foods fortified with radiolabelled FeSO4, ferrous fumarate or NaFeEDTA, or with radiolabelled FeSO4 or ferric pyrophosphate in combination with different concentrations of Na2EDTA. Mean Fe absorption from wheat, wheat–soyabean and quinoa (Chenopodium quinoa) infant cereals fortified with FeSO4 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 FeSO4 (absorption ratio 0·91–1·28). Mean Fe absorption from FeSO4-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 FeSO4. Both high phytate content and consumption of tea decreased Fe absorption from the NaFeEDTA-fortified rolls. When Na2EDTA up to a 1:1 molar ratio (EDTA:Fe) was added to FeSO4-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 Na2EDTA 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 FeSO4 or ferrous fumarate, and that Na2EDTA can be added to cereal foods to enhance absorption of soluble Fe-fortification compounds such as FeSO4.

Keywords

Iron fortificationIron absorptionEDTA: Cereal-based foods
Type
Research Article
Information
British Journal of Nutrition , Volume 84 , Issue 6 , December 2000 , pp. 903 - 910
Copyright
Copyright © The Nutrition Society 2000

References

Bothwell, TH, Charlton, RW, Cook, JD & Finch, CA (1979)Iron Metabolism in Man,pp.405–410. Oxford: Blackwell Scientific Publications.Google Scholar
Brown, E, Hopper, J, Hodges, JL, Bradley, B, Wennesland, R & Yamauchi, H (1962) Red cell, plasma, and blood volume in healthy women measured by radiochromium cell-labelling and hematocrit. Journal of Clinical Investigation 41, 2188–2190.CrossRefGoogle Scholar
Cook, JD, Layrisse, M, Martinez-Torres, C, Monsen, E & Finch, CA (1972) Food iron absorption measured by an extrinsic tag. Journal of Clinical Investigation 51, 805–815.CrossRefGoogle ScholarPubMed
Cook, JD, Reddy, MB, Burri, J, Juillerat, MA & Hurrell, RF (1997) The influence of different cereal grains on iron absorption from infant cereal foods. American Journal of Clinical Nutrition 65, 964–969.CrossRefGoogle ScholarPubMed
Davidsson, L, Almgren, A & Hurrell, RF (1998) Sodium iron EDTA (NaFe(III)EDTA) as a food fortificant does not influence absorption and urinary excretion of manganese in healthy adults. Journal of Nutrition 128, 1139–1143.CrossRefGoogle Scholar
Davidsson, L, Galan, P, Kastenmayer, P, Cherouvrier, F, Juillerat, MA, Hercberg, S & Hurrell, RF (1994a) Iron absorption in infants: The influence of phytic acid and ascorbic acid in formulas based on soy isolate. Pediatric Research 36, 816–822.CrossRefGoogle Scholar
Davidsson, L, Kastenmayer, P & Hurrell, RF (1994b) Sodium iron EDTA (NaFe (III) EDTA) as a food fortificant. The effect on the absorption of zinc and calcium in women. American Journal of Clinical Nutrition 60, 231–237.CrossRefGoogle ScholarPubMed
DeMaeyer, E & Adiels-Tegman, M (1985) The prevalence of anaemia in the world. World Health Statistics Quarterly 38, 302–316.Google ScholarPubMed
Derman, DP, Bothwell, TH, Torrance, JD, Bezwoda, WR, MacPhail, AP, Kew, MC, Sayers, MH, Disler, PB & Charlton, RW (1980) Iron absorption from maize (Zea mays) and sorghum (Sorghum vulgare) beer. British Journal of Nutrition 43, 271–279.CrossRefGoogle ScholarPubMed
Eakins, JD & Brown, DA (1966) An improved method for the simultaneous determination of iron-55 and iron-59 in blood by liquid scintillation counting. International Journal of Applied Radiation and Isotopes 17, 391–397.CrossRefGoogle ScholarPubMed
El-Guindi, M, Lynch, SR & Cook, JD (1988) Iron fortification from fortified flat breads. British Journal of Nutrition 59, 205–213.CrossRefGoogle ScholarPubMed
Flowers, CA, Kuizon, M, Beard, JL, Skikne, BS, Covell, AM & Cook, JD (1986) A serum ferritin assay for prevalence studies of iron deficiency. American Journal of Hematology 23, 141–151.CrossRefGoogle ScholarPubMed
Forbes, AL, Adams, CE, Arnaud, MJ, Chichester, CO, Cook, JD, Harrison, BN, Hurrell, RF, Kahn, JG, Morris, ER, Tanner, JT & Whittaker, P (1989) Comparison of. in vitro, animal and clinical determinations of iron bioavailability: International Nutritional Anemia Consultative Group Task Force report on iron bioavailability. American Journal of Clinical Nutrition 49, 225–238.CrossRefGoogle ScholarPubMed
Hallberg, L, Brune, M & Rossander, L (1989) Iron absorption in man: ascorbic acid and dose-dependent inhibition by phytate. American Journal of Clinical Nutrition 49, 140–144.CrossRefGoogle ScholarPubMed
Hallberg, L, Rossander, L & Skanberg, A-B (1987) Phytates and the inhibitory effect of bran on iron absorption in man. American Journal of Clinical Nutrition 45, 988–996.CrossRefGoogle ScholarPubMed
Hercberg, S, Galán, P & Dupin, H (1987) Iron deficiency in Africa. World Review of Nutrition and Dietetics 54, 201–236.CrossRefGoogle ScholarPubMed
Hosein, F, Marsaglia, G & Finch, CA (1967) Blood ferrokinetics in normal man. Journal of Clinical Investigation 46, 1–9.CrossRefGoogle Scholar
Hurrell, RF (1997) Preventing iron deficiency through food fortification. Nutrition Reviews 55, 210–222.CrossRefGoogle ScholarPubMed
Hurrell, RF, Furniss, DE, Burri, J, Whittaker, P, Lynch, SR & Cook, JD (1989) Iron fortification of infant cereals: a proposal for the use of ferrous fumarate or ferrous succinate. American Journal of Clinical Nutrition 49, 1274–1282.CrossRefGoogle ScholarPubMed
Hurrell, RF, Juillerat, MA, Reddy, MB, Lynch, SR, Dassenko, SA & Cook, JD (1992) Soy protein, phytate and iron absorption in man. American Journal of Clinical Nutrition 56, 573–578.CrossRefGoogle Scholar
Hurrell, RF, Reddy, M & Cook, JD (1999) Inhibition of non-haem iron absorption in man by polyphenol-containing beverages. British Journal of Nutrition 81, 289–295.CrossRefGoogle Scholar
Hurrell, RF, Reddy, MB, Dassenko, SA, Cook, JD & Shepherd, D (1991) Ferrous fumarate fortification of a chocolate drink powder. British Journal of Nutrition 65, 271–283.CrossRefGoogle ScholarPubMed
Hurrell, RF, Ribas, S & Davidsson, L (1994) NaFe3+EDTA as a food fortificant: influence on zinc, calcium and copper metabolism in the rat. British Journal of Nutrition 71, 85–93.CrossRefGoogle ScholarPubMed
International Nutritional Anemie Consultative Group (1993) Iron EDTA for Food Fortification. Washington, DC: The Nutrition Foundation/ILSI.Google Scholar
Joint FAO/WHO Expert Committee on Food Additives (1999) Report of fifty-third meeting of the Joint FAO/WHO Expert Committee on Food Additives. Geneva: WHO.Google Scholar
Layrisse, M, Chaves, JF, Mendez-Castellano, H, Bosch, V, Tropper, E, Bastardo, B & Gonzales, E (1996) Early response to the impact of iron fortification in the Venezuelan population. American Journal of Clinical Nutrition 64, 903–907.CrossRefGoogle Scholar
Layrisse, M, Cook, JD, Martinez-Torres, C, Roche, I, Kuhn, N, Walker, RB & Finch, CA (1969) Food iron absorption: A comparison of vegetable and animal foods. Blood 33, 430–443.CrossRefGoogle ScholarPubMed
Layrisse, M, Martinez-Torres, C & Gonzales, M (1977) Fe III EDTA complex as iron fortification. American Journal of Clinical Nutrition 30, 1166–1174.CrossRefGoogle ScholarPubMed
Lozoff, B, Jiménez, E & Xolf, AW (1991) Long term development outcome of infants with iron deficiency. New England Journal of Medicine 325, 687–694.CrossRefGoogle ScholarPubMed
MacPhail, AP, Bothwell, TH, Torrance, JD, Derman, DP, Bezwoda, WR & Charlton, RW (1981) Factors affecting the absorption of iron from Fe(III)EDTA. British Journal of Nutrition 45, 215–227.CrossRefGoogle ScholarPubMed
MacPhail, AP, Charlton, R, Bothwell, TH & Bezwoda, WR (1985) Experimental Fortificants. In Iron Fortification of Foods, pp. 55–75 [Clydesdale, FM and Weimer, KL, editors]. New York: Academic Press Research.CrossRefGoogle Scholar
MacPhail, AP, Patel, RC, Bothwell, TH & Lamparelli, RD (1994) EDTA and the absorption of iron from food. American Journal of Clinical Nutrition 59, 644–864.CrossRefGoogle ScholarPubMed
Makover, RU (1970) Extraction and determination of phytic acid in beans. Cereal Chemistry 47, 288–295.Google Scholar
Martinez-Torres, C, Romano, EL & Layrisse, M (1979) Fe III EDTA complex as iron fortification. Further studies. American Journal of Clinical Nutrition 32, 809–816.CrossRefGoogle ScholarPubMed
Scrimshaw, NS (1984) Functional consequences of iron deficiency in human populations. Journal of Nutritional Science and Vitaminology 30, 47–63.CrossRefGoogle ScholarPubMed
Viteri, FE, Garcia-Ibanez, R & Torun, B (1978) Sodium iron EDTA as an iron fortification compound in Central America. Absorption studies. American Journal of Clinical Nutrition 32, 901–971.Google Scholar
Wennesland, R, Brown, E, Hopper, J, Hodges, JL, Guttentag, OE, Scott, KG, Jucker, IN & Bradley, B (1959) Red cell, plasma and blood volume in healthy men measured by radiochromium (Cr51) cell tagging and hematocrit: influence of age, somatotype and habits of physical activity on variance after regression of volumes to height and weight combined. Journal of Clinical Investigation 38, 1065–1077.CrossRefGoogle ScholarPubMed
West, TS & Sykes, AS (1960) Diamino-ethane-tetra-acetic acid. In Analytical Applications of Diamino-Ethane-Tetra-Acetic Acid, pp. 9–22. Poole, Dorset: The British Drug Houses Ltd.Google Scholar