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Iron bioavailability from a lipid-based complementary food fortificant mixed with millet porridge can be optimized by adding phytase and ascorbic acid but not by using a mixture of ferrous sulfate and sodium iron EDTA.
J Nutr. 2013 Aug; 143(8):1233-9.JN

Abstract

Home fortification with lipid-based nutrient supplements (LNSs) is a promising approach to improve bioavailable iron and energy intake of young children in developing countries. To optimize iron bioavailability from an LNS named complementary food fortificant (CFF), 3 stable isotope studies were conducted in 52 young Beninese children. Test meals consisted of millet porridge mixed with CFF and ascorbic acid (AA). Study 1 compared iron absorption from FeSO4-fortifed meals with meals fortified with a mixture of FeSO4 and NaFeEDTA. Study 2 compared iron absorption from FeSO4-fortifed meals without or with extra AA. Study 3 compared iron absorption from FeSO4-fortified meals with meals containing phytase added prior to consumption, once without or once with extra AA. Iron absorption was measured as erythrocyte incorporation of stable isotopes. In study 1, iron absorption from FeSO4 (8.4%) was higher than that from the mixture of NaFeEDTA and FeSO4 (5.9%; P < 0.05). In study 2, the extra AA increased absorption (11.6%) compared with the standard AA concentration (7.3%; P < 0.001). In study 3, absorption from meals containing phytase without or with extra AA (15.8 and 19.9%, respectively) increased compared with meals without phytase (8.0%; P < 0.001). The addition of extra AA to meals containing phytase increased absorption compared with the test meals containing phytase without extra AA (P < 0.05). These findings suggest that phytase and AA, and especially a combination of the two, but not a mixture of FeSO4 and NaFeEDTA would be useful strategies to increase iron bioavailability from a CFF mixed with cereal porridge.

Authors+Show Affiliations

Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland. ccolin@ethz.chNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23761652

Citation

Cercamondi, Colin I., et al. "Iron Bioavailability From a Lipid-based Complementary Food Fortificant Mixed With Millet Porridge Can Be Optimized By Adding Phytase and Ascorbic Acid but Not By Using a Mixture of Ferrous Sulfate and Sodium Iron EDTA." The Journal of Nutrition, vol. 143, no. 8, 2013, pp. 1233-9.
Cercamondi CI, Egli IM, Mitchikpe E, et al. Iron bioavailability from a lipid-based complementary food fortificant mixed with millet porridge can be optimized by adding phytase and ascorbic acid but not by using a mixture of ferrous sulfate and sodium iron EDTA. J Nutr. 2013;143(8):1233-9.
Cercamondi, C. I., Egli, I. M., Mitchikpe, E., Tossou, F., Hessou, J., Zeder, C., Hounhouigan, J. D., & Hurrell, R. F. (2013). Iron bioavailability from a lipid-based complementary food fortificant mixed with millet porridge can be optimized by adding phytase and ascorbic acid but not by using a mixture of ferrous sulfate and sodium iron EDTA. The Journal of Nutrition, 143(8), 1233-9. https://doi.org/10.3945/jn.113.175075
Cercamondi CI, et al. Iron Bioavailability From a Lipid-based Complementary Food Fortificant Mixed With Millet Porridge Can Be Optimized By Adding Phytase and Ascorbic Acid but Not By Using a Mixture of Ferrous Sulfate and Sodium Iron EDTA. J Nutr. 2013;143(8):1233-9. PubMed PMID: 23761652.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Iron bioavailability from a lipid-based complementary food fortificant mixed with millet porridge can be optimized by adding phytase and ascorbic acid but not by using a mixture of ferrous sulfate and sodium iron EDTA. AU - Cercamondi,Colin I, AU - Egli,Ines M, AU - Mitchikpe,Evariste, AU - Tossou,Felicien, AU - Hessou,Joamel, AU - Zeder,Christophe, AU - Hounhouigan,Joseph D, AU - Hurrell,Richard F, Y1 - 2013/06/12/ PY - 2013/6/14/entrez PY - 2013/6/14/pubmed PY - 2013/9/24/medline SP - 1233 EP - 9 JF - The Journal of nutrition JO - J Nutr VL - 143 IS - 8 N2 - Home fortification with lipid-based nutrient supplements (LNSs) is a promising approach to improve bioavailable iron and energy intake of young children in developing countries. To optimize iron bioavailability from an LNS named complementary food fortificant (CFF), 3 stable isotope studies were conducted in 52 young Beninese children. Test meals consisted of millet porridge mixed with CFF and ascorbic acid (AA). Study 1 compared iron absorption from FeSO4-fortifed meals with meals fortified with a mixture of FeSO4 and NaFeEDTA. Study 2 compared iron absorption from FeSO4-fortifed meals without or with extra AA. Study 3 compared iron absorption from FeSO4-fortified meals with meals containing phytase added prior to consumption, once without or once with extra AA. Iron absorption was measured as erythrocyte incorporation of stable isotopes. In study 1, iron absorption from FeSO4 (8.4%) was higher than that from the mixture of NaFeEDTA and FeSO4 (5.9%; P < 0.05). In study 2, the extra AA increased absorption (11.6%) compared with the standard AA concentration (7.3%; P < 0.001). In study 3, absorption from meals containing phytase without or with extra AA (15.8 and 19.9%, respectively) increased compared with meals without phytase (8.0%; P < 0.001). The addition of extra AA to meals containing phytase increased absorption compared with the test meals containing phytase without extra AA (P < 0.05). These findings suggest that phytase and AA, and especially a combination of the two, but not a mixture of FeSO4 and NaFeEDTA would be useful strategies to increase iron bioavailability from a CFF mixed with cereal porridge. SN - 1541-6100 UR - https://www.unboundmedicine.com/medline/citation/23761652/Iron_bioavailability_from_a_lipid_based_complementary_food_fortificant_mixed_with_millet_porridge_can_be_optimized_by_adding_phytase_and_ascorbic_acid_but_not_by_using_a_mixture_of_ferrous_sulfate_and_sodium_iron_EDTA_ L2 - https://academic.oup.com/jn/article-lookup/doi/10.3945/jn.113.175075 DB - PRIME DP - Unbound Medicine ER -