Hostname: page-component-586b7cd67f-2brh9 Total loading time: 0 Render date: 2024-11-22T23:03:32.405Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of EDTA on the bioavailability to rats of fortification iron used in Egyptian balady bread*

Published online by Cambridge University Press:  09 March 2007

Paul Whittaker  and
John E. Vanderveen
Paul Whittaker
Affiliation:
Food and Drug Administration, Division of Nutrition, 200 C Street, SW (HFF-268), Washington DC 20204, USA
John E. Vanderveen
Affiliation:
Food and Drug Administration, Division of Nutrition, 200 C Street, SW (HFF-268), Washington DC 20204, USA
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The effectiveness of EDTA compounds on iron fortificants for potential use in Egyptian balady bread was tested in sixty SpragueDawley weanling male rats by the haemoglobin regeneration efficiency (HRE) method. To confirm HRE-derived findings, eight groups of ten animals were repleted with a modified American Institute of Nutrition (1977; AIN) 76A diet, fortified with ferric phosphate, electrolytic Fe, carbonyl Fe or ferrous sulphate, with and without ascorbic acid. Results without ascorbic acid were comparable to findings of a human study by Forbes et al. (1989). Bioavailability of EDTA-enhanced fortificants, FeSO4 + Na2EDTA and NaFe(III)EDTA, was compared with that of FeSO4 in six groups of ten animals repleted with a ground Egyptian bread meal or a casein-based AIN diet fortified with one of the three compounds. Addition of either EDTA compound significantly increased bioavailability of Fe in Egyptian balady bread. When present in the less inhibitory casein meal, however, FeSO4 + Na2EDTA fortification was significantly less effective than NaFe(1II)EDTA or the reference FeSO4. Results indicate that NaFe(I1I)EDTA may be the fortificant of choice in a mixed diet. Further study of EDTA- enhanced Fe fortificants is needed.

Keywords

IronEDTABioavailability of ironBreadRat
Type
Minerals, Nutrition, Metabolism, Bioavailability
Information
British Journal of Nutrition , Volume 63 , Issue 3 , May 1990 , pp. 587 - 595
Copyright
Copyright © The Nutrition Society 1990

References

REFERENCES

American Institute of Nutrition (1977). Report of the Ad Hoc Committee on Standards for Nutritional Studies. Journal of Nutrition 107, 1340–1348.CrossRefGoogle Scholar
American Institute of Nutrition (1980). Second report of the Ad Hoc Committee on Standards for Nutritional Studies. Journal of Nutrition 110, 1726.Google Scholar
Association of Official Analytical Chemists (1984). Official Methods of Analysis, 14th ed, sec 43.268. Arlington, VA: AOAC.Google Scholar
Ballot, D. E., Macphail, A. P., Bothwell, T. H., Gillooly, M. & Mayet, F. G. (1989). Fortification of curry powder with NaFe (III) EDTA in an iron-deficient population: report of a controlled iron-fortification trial. American Journal of Clinical Nutrition 49, 162–169.CrossRefGoogle Scholar
Bjorn-rasmussen, E. (1974). Iron absorption from wheat bread. Nutrition and Metabolism 16, 101–110.CrossRefGoogle ScholarPubMed
Boline, D. R. & Schrenk, W. G. (1977). Atomic absorption spectroscopy of copper and iron in plant material. Journal of Association of Official Analytical Chemists 60, 1170–1174.Google Scholar
Cook, J. D., Minnich, V., Moore, C. V., Rasmussen, A., Bradley, W. B. & Finch, C. A. (1973). Absorption of fortification iron in bread. American Journal of Clinical Nutrition 26, 861–872.CrossRefGoogle ScholarPubMed
Cook, J. D. & Reusser, M. E. (1983). Iron fortification: an update. American Journal of Clinical Nutrition 38, 648–659.CrossRefGoogle ScholarPubMed
Crosby, W. H. & Munn, S. I. (1954). Standardized method for clinical hemoglobinometry. US. Armed Forces Medical Journal 51, 693–703.Google Scholar
El Guindi, M., Lynch, S. R. & Cook, J. D. (1988). Iron absorption from fortified flat breads. British Journal of Nutrition 59, 205–213.Google Scholar
Forbes, A. L., Adams, C. E., Arnaud, M. J., Chichester, C. O., Cook, J. D., Harrison, B. H., Hurrell, R. F., Kahn, S. G., Morris, E. R., Tanner, J. T. & Whittaker, P. (1989). Comparison of in vitro, animal, and clinical determinations of iron bioavailability: International Nutritional Anemia Consultative Group Task Force Report on Iron Bioavailability. American Journal of Clinical Nutrition 49, 225–238.CrossRefGoogle ScholarPubMed
Garby, L. & Arrekul, S. (1974). Iron supplementation in Thai fish-sauce. Annals of Tropical Medicine and Parasitology 68, 467–476.Google Scholar
Hallberg, L., Rossander, L. & Skanberg, A. (1987). Phytates and the inhibitory effect of bran on iron absorption in man. American Journal of Clinical Nutrition 45, 988–996.CrossRefGoogle ScholarPubMed
Layrisse, M. & Martinez-Torres, C. (1977). Fe(III)EDTA complex as iron fortification. American Journal of Clinical Nutrition 30, 1166–1174.Google Scholar
MacPhail, A. P., Bothwell, T. H., Torrance, J. D., Derman, D. P., Bezwoda, W. R. & Charlton, R. W. (1981). Factors affecting the absorption of iron from Fe(III)EDTA. British Journal of Nutrition 45, 215–227.CrossRefGoogle ScholarPubMed
Mahoney, A. W. & Hendricks, D. G. (1982). Efficiency of hemoglobin regeneration as a method of assessing iron bioavailability in food products. In Nutritional Bioavailability of Iron, pp. 1–11 [Kies, C., editor]. Washington DC: American Chemical Society.Google Scholar
Simpson, K. M., Morris, E. R. & Cook, J. D. (1981). The inhibitory effect of bran on iron absorption in man. American Journal of Clinical Nutrition 34, 1469–1478.Google Scholar
Snedecor, G. W. & Cochran, W. G. (1967). One-way classifications. Analysis of variance. In Statistical Methods, 6th ed. pp. 258–298. Ames, Iowa: Iowa State University Press.Google Scholar
Tim, K. I. (1979). Orbital venous anatomy of the rat. Laboratory Animal Science 29, 636–638.Google Scholar
Torrance, J. D. & Bothwell, T. H. (1968). A simple technique for measuring storage iron concentrations in formalinised liver samples. South African Journal of Medical Science 33, 9–11.Google Scholar
Viteri, F. E., Garcia-Ibanez, R. & Torun, B. (1978). Sodium iron NaFeEDTA as an iron fortification compound in Central America: absorption studies. American Journal of Clinical Nutrition 31, 961–971.CrossRefGoogle ScholarPubMed
Whittaker, P., Mahoney, A. W. & Hendricks, D. G. (1984). Effect of iron-deficiency anemia on percent blood volume in growing rats. Journal of Nutrition 114, 1137–1142.CrossRefGoogle ScholarPubMed
Widdowson, E. M. & McCance, R. A. (1942). Iron exchanges of adults on white and brown bread diets. Lancet i, 588–591.Google Scholar