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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
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Abstract

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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

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