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Influence of ascorbic acid on iron absorption from an iron-fortified, chocolate-flavored milk drink in Jamaican children.
Am J Clin Nutr. 1998 May; 67(5):873-7.AJ

Abstract

The influence of ascorbic acid on iron absorption from an iron-fortified, chocolate-flavored milk drink (6.3 mg total Fe per serving) was evaluated with a stable-isotope technique in 20 6-7-y-old Jamaican children. Each child received two test meals labeled with 5.6 mg 57Fe and 3.0 mg 58Fe as ferrous sulfate on 2 consecutive days. Three different doses of ascorbic acid (0, 25, and 50 mg per 25-g serving) were evaluated in two separate studies by using a crossover design. Iron isotope ratios were measured by negative thermal ionization mass spectrometry. In the first study, iron absorption was significantly greater (P < 0.0001) after the addition of 25 mg ascorbic acid: geometric mean iron absorption was 1.6% (range: 0.9-4.2%) and 5.1% (2.2-17.3%) for the test meals containing 0 and 25 mg ascorbic acid, respectively. In the second study, a significant difference (P < 0.05) in iron absorption was observed when the ascorbic acid content was increased from 25 to 50 mg: geometric mean iron absorption was 5.4% (range: 2.7-10.8%) compared with 7.7% (range: 4.7-16.5%), respectively. The chocolate drink contained relatively high amounts of polyphenolic compounds, phytic acid, and calcium, all well-known inhibitors of iron absorption. The low iron absorption without added ascorbic acid shows that chocolate milk is a poor vehicle for iron fortification unless sufficient amounts of an iron-absorption enhancer are added. Regular consumption of iron-fortified chocolate milk drinks containing added ascorbic acid could have a positive effect on iron nutrition in population groups vulnerable to iron deficiency.

Authors+Show Affiliations

Laboratory for Human Nutrition, Institute of Food Science, Swiss Federal Institute of Technology, Rüschlikon. davidsson@ilw.agrl.ethz.chNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

9583844

Citation

Davidsson, L, et al. "Influence of Ascorbic Acid On Iron Absorption From an Iron-fortified, Chocolate-flavored Milk Drink in Jamaican Children." The American Journal of Clinical Nutrition, vol. 67, no. 5, 1998, pp. 873-7.
Davidsson L, Walczyk T, Morris A, et al. Influence of ascorbic acid on iron absorption from an iron-fortified, chocolate-flavored milk drink in Jamaican children. Am J Clin Nutr. 1998;67(5):873-7.
Davidsson, L., Walczyk, T., Morris, A., & Hurrell, R. F. (1998). Influence of ascorbic acid on iron absorption from an iron-fortified, chocolate-flavored milk drink in Jamaican children. The American Journal of Clinical Nutrition, 67(5), 873-7.
Davidsson L, et al. Influence of Ascorbic Acid On Iron Absorption From an Iron-fortified, Chocolate-flavored Milk Drink in Jamaican Children. Am J Clin Nutr. 1998;67(5):873-7. PubMed PMID: 9583844.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of ascorbic acid on iron absorption from an iron-fortified, chocolate-flavored milk drink in Jamaican children. AU - Davidsson,L, AU - Walczyk,T, AU - Morris,A, AU - Hurrell,R F, PY - 1998/5/16/pubmed PY - 1998/5/16/medline PY - 1998/5/16/entrez SP - 873 EP - 7 JF - The American journal of clinical nutrition JO - Am J Clin Nutr VL - 67 IS - 5 N2 - The influence of ascorbic acid on iron absorption from an iron-fortified, chocolate-flavored milk drink (6.3 mg total Fe per serving) was evaluated with a stable-isotope technique in 20 6-7-y-old Jamaican children. Each child received two test meals labeled with 5.6 mg 57Fe and 3.0 mg 58Fe as ferrous sulfate on 2 consecutive days. Three different doses of ascorbic acid (0, 25, and 50 mg per 25-g serving) were evaluated in two separate studies by using a crossover design. Iron isotope ratios were measured by negative thermal ionization mass spectrometry. In the first study, iron absorption was significantly greater (P < 0.0001) after the addition of 25 mg ascorbic acid: geometric mean iron absorption was 1.6% (range: 0.9-4.2%) and 5.1% (2.2-17.3%) for the test meals containing 0 and 25 mg ascorbic acid, respectively. In the second study, a significant difference (P < 0.05) in iron absorption was observed when the ascorbic acid content was increased from 25 to 50 mg: geometric mean iron absorption was 5.4% (range: 2.7-10.8%) compared with 7.7% (range: 4.7-16.5%), respectively. The chocolate drink contained relatively high amounts of polyphenolic compounds, phytic acid, and calcium, all well-known inhibitors of iron absorption. The low iron absorption without added ascorbic acid shows that chocolate milk is a poor vehicle for iron fortification unless sufficient amounts of an iron-absorption enhancer are added. Regular consumption of iron-fortified chocolate milk drinks containing added ascorbic acid could have a positive effect on iron nutrition in population groups vulnerable to iron deficiency. SN - 0002-9165 UR - https://www.unboundmedicine.com/medline/citation/9583844/Influence_of_ascorbic_acid_on_iron_absorption_from_an_iron_fortified_chocolate_flavored_milk_drink_in_Jamaican_children_ L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.1093/ajcn/67.5.873 DB - PRIME DP - Unbound Medicine ER -