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Updated: May 7, 2026

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
Published on: April 28, 2022
Iron absorption from NaFeEDTA-fortified oat beverages with or without added vitamin C
Trinidad P Trinidad1, Anne C Kurilich, Aida C Mallillin
1Department of Science and Technology, Food and Nutrition Research Institute , Bicutan , Philippines .
Background:
Food fortification is the best long-term approach for reducing the incidence of iron deficiency.
Objective:
To determine iron absorption from NaFeEDTA-fortified oat beverages without and with vitamin C.
Materials And Methods:
Iron absorption in 19 apparently healthy 6-year-old children was studied. Two oat beverages fortified with iron (labeled with stable isotopes of NaFeEDTA), zinc, and vitamin A, without and with vitamin C was consumed in two consecutive days in random order. Blood samples were taken 14 days later for stable isotope measurements.
Results:
The mean fractional iron absorption from the fortified oat beverage without vitamin C (5.65 ± 0.54%) was significantly lower than that from the beverage with vitamin C (7.14 ± 0.90%; p < 0.05).
Conclusion:
Fortified oat beverages may offer a convenient and effective mechanism to improve the iron status of children. The addition of vitamin C improved iron absorption by an additional 1.5%.
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