TY - JOUR T1 - Iron absorption from NaFeEDTA-fortified oat beverages with or without added vitamin C. AU - Trinidad,Trinidad P, AU - Kurilich,Anne C, AU - Mallillin,Aida C, AU - Walcyzk,Thomas, AU - Sagum,Rosario S, AU - Singh,Nadia Nur, AU - Harjani,Yashna, AU - de Leon,Marco P, AU - Capanzana,Mario V, AU - Fletcher,John, Y1 - 2013/09/24/ PY - 2013/9/25/entrez PY - 2013/9/26/pubmed PY - 2014/9/23/medline SP - 124 EP - 8 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 65 IS - 1 N2 - 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%. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/24059906/Iron_absorption_from_NaFeEDTA_fortified_oat_beverages_with_or_without_added_vitamin_C_ L2 - https://www.tandfonline.com/doi/full/10.3109/09637486.2013.836739 DB - PRIME DP - Unbound Medicine ER -