33.

McPhail AP, Patel RC, Bothwell TH, Lamparelli RD. EDTA and the absorption of iron from food. Amer J Clin Nutr. 1994; 59(3):644-648. (NA64) [The optimal ratio of EDTA to iron causing enhanced Fe absorption was examined. Fe absorption from a rice-based meal of low Fe availability containing increasing molar ratios of EDTA to Fe was compared in 127 women using standard double isotope techniques. Fe deficiency was present in 38% of the women. Mean standardized absorption of EDTA:Fe ratios of 0.25, 0.5 and 1, were11.3, 13.5 and 8.8%, respectively, compared with 3.8%, when no Na2EDTA was present. In meals of high Fe availability, Na2EDTA (EDTA:Fe 1.0) produced little enhancement (potato-based meal) or inhibition of Fe absorption (apple-based meal). Results suggest that Na2EDTA, added to meals with EDTA:Fe molar ratios between 1.0 and 0.25, significantly increases Fe absorption provided the meal is of low Fe availability.

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