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The effect of different iron fortificants on iron absorption from iron-fortified rice.
Food Nutr Bull. 2002 Sep; 23(3 Suppl):203-8.FN

Abstract

Iron absorption from rice fortified with different iron fortificants, e.g., ferrous sulfate (FeS04), sodium iron EDTA (NaFeEDTA), ferrous fumarate (FeFum), and ferrous bisglycinate (FeBis) was determined using an in vitro enzymatic digestion method simulating conditions in the small intestine and an in vivo method using radioisotope techniques. The in vitro method showed that the percentage of dialyzable iron from NaFeEDTA (15.7 +/- 0.9) and FeS04-fortified rice (13.2 +/- 1.5) was significantly greater than that from FeFum (6.4 +/- 0.6; p < .05) and FeBis fortified rice (3.3 +/- 0.8; p < .05). Iron absorption in vivo was investigated from FeS04 and NaFeEDTA fortified rice with and without fish and vegetables in 10 borderline iron-deficient subjects. Iron absorption (mg) from NaFeEDTA fortified rice (0.44 +/- 0.11) was significantly greater than from FeS04-fortified rice (0.22 +/- 0.05; p < .05) and the unfortified rice (0.17 +/- 0.02; p < .05). Iron absorption (mg) from a meal consisting of iron-fortified rice, fish, and vegetables was significantly greater from NaFeEDTA (0.88 +/- 0.24) and FeS04 (0.67 +/- 0.10) -fortified rice than from the unfortified rice (0.41 +/- 0.08; p < .05). This study concluded that both NaFeEDTA and FeSO4 are effective iron fortificants for rice. The binder used in the study may have a significant role in the release of iron from iron-fortified rice for absorption. Further studies on the use of other binders to maximize iron release and minimize iron loss during cooking should be conducted to improve iron absorption from the fortified rice/rice-fish-vegetable meals. Results from this study can be used as a basis for food iron fortification programs as well as in the establishment of recommended dietary allowances for iron among Filipinos.

Authors+Show Affiliations

Food and Nutrition Research Institute, Department of Science and Technology, Manila, Philippines.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

12362796

Citation

Trinidad, Trinidad Palad, et al. "The Effect of Different Iron Fortificants On Iron Absorption From Iron-fortified Rice." Food and Nutrition Bulletin, vol. 23, no. 3 Suppl, 2002, pp. 203-8.
Trinidad TP, Valdez DH, Mallillin AC, et al. The effect of different iron fortificants on iron absorption from iron-fortified rice. Food Nutr Bull. 2002;23(3 Suppl):203-8.
Trinidad, T. P., Valdez, D. H., Mallillin, A. C., Askali, F. C., Dara-ug, A. F., & Capanzana, M. V. (2002). The effect of different iron fortificants on iron absorption from iron-fortified rice. Food and Nutrition Bulletin, 23(3 Suppl), 203-8.
Trinidad TP, et al. The Effect of Different Iron Fortificants On Iron Absorption From Iron-fortified Rice. Food Nutr Bull. 2002;23(3 Suppl):203-8. PubMed PMID: 12362796.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The effect of different iron fortificants on iron absorption from iron-fortified rice. AU - Trinidad,Trinidad Palad, AU - Valdez,Divinagracia Halili, AU - Mallillin,Aida Casibang, AU - Askali,Faridah Chua, AU - Dara-ug,Allan Francis, AU - Capanzana,Mario Villasaya, PY - 2002/10/5/pubmed PY - 2003/4/24/medline PY - 2002/10/5/entrez SP - 203 EP - 8 JF - Food and nutrition bulletin JO - Food Nutr Bull VL - 23 IS - 3 Suppl N2 - Iron absorption from rice fortified with different iron fortificants, e.g., ferrous sulfate (FeS04), sodium iron EDTA (NaFeEDTA), ferrous fumarate (FeFum), and ferrous bisglycinate (FeBis) was determined using an in vitro enzymatic digestion method simulating conditions in the small intestine and an in vivo method using radioisotope techniques. The in vitro method showed that the percentage of dialyzable iron from NaFeEDTA (15.7 +/- 0.9) and FeS04-fortified rice (13.2 +/- 1.5) was significantly greater than that from FeFum (6.4 +/- 0.6; p < .05) and FeBis fortified rice (3.3 +/- 0.8; p < .05). Iron absorption in vivo was investigated from FeS04 and NaFeEDTA fortified rice with and without fish and vegetables in 10 borderline iron-deficient subjects. Iron absorption (mg) from NaFeEDTA fortified rice (0.44 +/- 0.11) was significantly greater than from FeS04-fortified rice (0.22 +/- 0.05; p < .05) and the unfortified rice (0.17 +/- 0.02; p < .05). Iron absorption (mg) from a meal consisting of iron-fortified rice, fish, and vegetables was significantly greater from NaFeEDTA (0.88 +/- 0.24) and FeS04 (0.67 +/- 0.10) -fortified rice than from the unfortified rice (0.41 +/- 0.08; p < .05). This study concluded that both NaFeEDTA and FeSO4 are effective iron fortificants for rice. The binder used in the study may have a significant role in the release of iron from iron-fortified rice for absorption. Further studies on the use of other binders to maximize iron release and minimize iron loss during cooking should be conducted to improve iron absorption from the fortified rice/rice-fish-vegetable meals. Results from this study can be used as a basis for food iron fortification programs as well as in the establishment of recommended dietary allowances for iron among Filipinos. SN - 0379-5721 UR - https://www.unboundmedicine.com/medline/citation/12362796/The_effect_of_different_iron_fortificants_on_iron_absorption_from_iron_fortified_rice_ DB - PRIME DP - Unbound Medicine ER -