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Related Experiment Videos

Fe(III)-EDTA complex as iron fortification. Further studies.

C Martínez-Torres, E L Romano, M Renzi

    The American Journal of Clinical Nutrition
    |April 1, 1979
    PubMed
    Summary

    Ferric iron-EDTA (Fe(III)-EDTA) is an effective iron supplement for food fortification. It ensures consistent iron absorption across various foods, unlike ferrous sulfate, potentially preventing iron deficiency anemia.

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    Area of Science:

    • Nutritional Science
    • Biochemistry
    • Food Science

    Background:

    • Iron fortification is crucial for public health, especially in populations with diets low in bioavailable iron.
    • Ferrous sulfate, a common iron fortificant, exhibits variable absorption depending on the food matrix.
    • Ferric iron-EDTA (Fe(III)-EDTA) has been proposed as a more stable alternative for iron fortification.

    Purpose of the Study:

    • To evaluate the efficacy of Fe(III)-EDTA as an iron fortification salt.
    • To compare iron absorption from Fe(III)-EDTA with ferrous sulfate across different food vehicles.
    • To assess the impact of food matrices, including vegetable foods and milk, on iron absorption from Fe(III)-EDTA.

    Main Methods:

    • Human studies involving iron absorption measurements.
    • Comparison of iron absorption from Fe(III)-EDTA and ferrous sulfate.
    • Testing with six diverse food vehicles to simulate real-world dietary conditions.

    Main Results:

    • Fe(III)-EDTA demonstrated complete exchange with intrinsic wheat iron in the gut.
    • Iron absorption from Fe(III)-EDTA remained consistent across all tested food vehicles.
    • Absorption from ferrous sulfate varied significantly (2-30%) based on the food vehicle.
    • Fe(III)-EDTA absorption was minimally affected by vegetable foods or milk.

    Conclusions:

    • Fe(III)-EDTA is a highly advantageous iron salt for food fortification due to its stable absorption profile.
    • A small daily intake of Fe(III)-EDTA (approx. 10 mg) could effectively prevent iron deficiency anemia, even in populations with predominantly vegetable-based diets.

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