Iron Bioavailability from a Lipid-Based Complementary Food Fortificant Mixed with Millet Porridge Can Be Optimized by Adding Phytase and Ascorbic Acid but Not by Using a Mixture of Ferrous Sulfate and Sodium Iron EDTA

Abstract

Home fortification with lipid-based nutrient supplements (LNSs) is a promising approach to improve bioavailable iron and energy intake of young children in developing countries. To optimize iron bioavailability from an LNS named complementary food fortificant (CFF), 3 stable isotope studies were conducted in 52 young Beninese children. Test meals consisted of millet porridge mixed with CFF and ascorbic acid (AA). Study 1 compared iron absorption from FeSO4-fortifed meals with meals fortified with a mixture of FeSO4 and NaFeEDTA. Study 2 compared iron absorption from FeSO4-fortifed meals without or with extra AA. Study 3 compared iron absorption from FeSO4-fortified meals with meals containing phytase added prior to consumption, once without or once with extra AA. Iron absorption was measured as erythrocyte incorporation of stable isotopes. In study 1, iron absorption from FeSO4 (8.4%) was higher than that from the mixture of NaFeEDTA and FeSO4 (5.9%; P < 0.05). In study 2, the extra AA increased absorption (11.6%) compared with the standard AA concentration (7.3%; P < 0.001). In study 3, absorption from meals containing phytase without or with extra AA (15.8 and 19.9%, respectively) increased compared with meals without phytase (8.0%; P < 0.001). The addition of extra AA to meals containing phytase increased absorption compared with the test meals containing phytase without extra AA (P < 0.05). These findings suggest that phytase and AA, and especially a combination of the two, but not a mixture of FeSO4 and NaFeEDTA would be useful strategies to increase iron bioavailability from a CFF mixed with cereal porridge.

Acceptability, Nutritional Quality and Contribution of Vegetable-Enriched Products to Nutrient and Energy Requirements of School Children Aged 5 to 13 Years

“…The mineral content of both formulations were high, the lower extractabilities for both zinc and iron of red amaranth composite (RSG) were probably due to high content of fibre (3.9) in them than in OFSP composite (OSG) as shown in Table 11. High Fiber in foods hinders bioavailability of minerals such as zinc and iron [41] [42] [43]. The mineral content of the formulations was similar to that reported by [40].…”

In‐home fortification with 2.5 mg iron as NaFeEDTA does not reduce anaemia but increases weight gain: a randomised controlled trial in Kenyan infants

“…In young Beninese children, iron absorption from a lipid‐based complementary food mixed with millet porridge and fortified with a mixture of NaFeEDTA and FeSO 4 was significantly lower than from meals fortified with FeSO 4 only (Cercamondi et al . ). The authors explained this rather surprising outcome by the possibility that the ascorbic acid provided enhanced absorption of FeSO 4 but not NaFeEDTA.…”

Estimation of Food Portion Sizes Frequently Consumed by Children 3&ndash;6 Years Old in Japan

“…However, this aspect warrants more attention, because we usually have meals as a combination of several dishes or foods and interactions between nutrients must have an effect on our health condition (21,22). Some other studies reported the portion sizes among children for a limited number of foods (23,24).…”