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Iron absorption from NaFeEDTA-fortified oat beverages with or without added vitamin C.
Int J Food Sci Nutr. 2014 Feb; 65(1):124-8.IJ

Abstract

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%.

Authors+Show Affiliations

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

Pub Type(s)

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

Language

eng

PubMed ID

24059906

Citation

Trinidad, Trinidad P., et al. "Iron Absorption From NaFeEDTA-fortified Oat Beverages With or Without Added Vitamin C." International Journal of Food Sciences and Nutrition, vol. 65, no. 1, 2014, pp. 124-8.
Trinidad TP, Kurilich AC, Mallillin AC, et al. Iron absorption from NaFeEDTA-fortified oat beverages with or without added vitamin C. Int J Food Sci Nutr. 2014;65(1):124-8.
Trinidad, T. P., Kurilich, A. C., Mallillin, A. C., Walcyzk, T., Sagum, R. S., Singh, N. N., Harjani, Y., de Leon, M. P., Capanzana, M. V., & Fletcher, J. (2014). Iron absorption from NaFeEDTA-fortified oat beverages with or without added vitamin C. International Journal of Food Sciences and Nutrition, 65(1), 124-8. https://doi.org/10.3109/09637486.2013.836739
Trinidad TP, et al. Iron Absorption From NaFeEDTA-fortified Oat Beverages With or Without Added Vitamin C. Int J Food Sci Nutr. 2014;65(1):124-8. PubMed PMID: 24059906.
* Article titles in AMA citation format should be in sentence-case
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 -