307.

Fairweather-Tait SJ, Wortley GM, Teucher B, Dainty J. Iron absorption from a breakfast cereal: effects of EDTA compounds and ascorbic acid. Int. J Vitam. Nutr. Res. 2001; 71(2):117-122. (CA) [Na Fe ethylenediaminetetracetic acid (NaFeEDTA) was recommended for food fortification programs to improve Fe status but its performance in com. products was not evaluated. The effect of EDTA on Fe absorption from fortified cornflakes, given as part of a typical Western breakfast, was detd. in a double-blind randomized study with 20 non-anemic female volunteers, using exptl. prepd. Fe compds., enriched with 58Fe, and fecal monitoring. Five meals were compared: hydrogen reduced Fe, hydrogen reduced Fe plus Na2EDTA (molar ratio EDTA:Fe 1:2), hydrogen reduced Fe plus NaFe(III)EDTA at 2 different molar ratios (EDTA:total Fe 1:3 and 1:2), and hydrogen reduced Fe plus 15 mg ascorbic acid (ascorbic acid:Fe 1:3:1). The Fe and EDTA compds. were accurately weighed into gelatine capsules and taken with unfortified cornflakes, semi-skimmed milk and tea on 2 consecutive days; the Fe dose per meal was 3.75 mg. Fe absorption from all 5 test meals was measured in each volunteer with a min. wash-out period of 2 wk between tests. Geometric mean Fe absorption (%) from the 5 tests was 14.l, 17.6, 20.6, 24.4, and 17.5 resp. (equiv. to 0.5-0.9 mg absorbed Fe). There was a significantly higher Fe absorption from the mixt. of reduced Fe and NaFe(III)EDTA (EDTA:Fe 1:2) than from reduced Fe alone (p = 0.014). It is not known whether the higher absorption was from reduced Fe or NaFeEDTA or both. Absorption was not increased significantly with NaFe(III)EDTA (EDTA:Fe 1:3), Na2EDTA(EDTA:Fe 1:2) or ascorbic acid (15 mg).]

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