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
Food fortification is the best long-term approach for reducing the incidence of iron deficiency.
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.
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).
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%.