Iron bioavailability from iron-fortified Guatemalan meals based on corn tortillas and black bean paste

Davidsson, Lena; Dimitriou, Triantafillia; Boy, Erick; Walczyk, Thomas; Hurrell, Richard F.

doi:10.1093/ajcn/75.3.535

Cited by 61 publications

(62 citation statements)

References 23 publications

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“…The FE is what is called "protected iron compound". Another important fact to consider is that the use of FE did not produce sensory changes in the extruded samples, which agree with the statement made by Davidsson et al, (2002), who suggest that there is evidence that supports the use of FE to fortify cereals. The use of FE in fortification programs is very recent and limited, because only in 1999, the Expert Committee on Food Additives of FAO / WHO, declared it safe to use on human health and EF can be used in supervised fortification programs, providing about 2 mg Fe / kg body weight/ day (JECFA, 1999).…”

Section: Effect Of Absorption Enhancer Addition On Mineral Dialyzabilitysupporting

confidence: 83%

“…It is noted that DFe% from extruded corn:soybean (88:12) is higher than those from corn or soy grits. The low values of dialysis obtained for raw materials may be due to the presence of inositol hexaphosphate (phytate) in soybean meal, which is a strong inhibitor of Fe absorption (Davidsson et al, 2002). In the case of maize both, the low Fe initial content and the presence of residual phytate (as the corn meal is dehulled) could be involved in DFe% low values.…”

Section: Evaluation Of Extrusion Process and Physical Propertiesmentioning

confidence: 99%

“…Davidsson et al, (2002) and Walter et al, (2003) suggested that FE is a good alternative to replace ferrous sulfate, as it has a low interaction with the food matrix. However, it could interact with some other compounds present in foods (like cereal with banana extract, or cocoa-based foods, etc), which could cause unacceptable sensory disturbances (Hurrell, 1997).…”

Section: Effect Of Iron Sources On Mineral Dialyzabilitymentioning

confidence: 99%

See 2 more Smart Citations

Use of Soybean in Cereal Based Food Formulation and Development of Nutritionally Improved Foods

Drago¹,

Lassa²,

Torres³

et al. 2011

Soybean and Nutrition

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Section: Effect Of Absorption Enhancer Addition On Mineral Dialyzabilitysupporting

confidence: 83%

Section: Evaluation Of Extrusion Process and Physical Propertiesmentioning

confidence: 99%

Section: Effect Of Iron Sources On Mineral Dialyzabilitymentioning

confidence: 99%

See 1 more Smart Citation

Use of Soybean in Cereal Based Food Formulation and Development of Nutritionally Improved Foods

Drago¹,

Lassa²,

Torres³

et al. 2011

Soybean and Nutrition

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“…The same procedure has been used for previous studies (Davidsson et al, 2000(Davidsson et al, , 2001(Davidsson et al, , 2002Fidler et al, 2003;Sarker et al, 2004). Individual ferrous fumarate doses were preweighed into polyethylene tubes, whereby the exact amount added was determined by tube weight, and were then stored.…”

Section: Test Mealmentioning

confidence: 99%

A comparison of the bioavailability of ferrous fumarate and ferrous sulfate in non-anemic Mexican women and children consuming a sweetened maize and milk drink

et al. 2010

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Background/Objectives: Ferrous fumarate is recommended for the fortification of complementary foods based on similar iron absorption to ferrous sulfate in adults. Two recent studies in young children have reported that it is only 30% as well absorbed as ferrous sulfate. The objective of this study was to compare iron absorption from ferrous fumarate and ferrous sulfate in infants, young children and mothers. Subjects/Methods: Non-anemic Mexican infants (6-24 months), young children (2-5 years) and adult women were randomly assigned to receive either 4 mg Fe (women) or 2.5 mg Fe (infants and young children) as either [ 57 Fe]-ferrous fumarate or [ 58 Fe]-ferrous sulfate added to a sweetened drink based on degermed maize flour and milk powder. Iron absorption was calculated based on incorporation of isotopes into erythrocytes after 14days. Results: Within each population group, no significant differences (P40.05) in iron absorption were found between ferrous fumarate and ferrous sulfate. Mean iron absorption from ferrous fumarate vs ferrous sulfate was 17.5 vs 20.5% in women (relative bioavailability (RBV) ¼ 86), 7.0 vs 7.2% in infants (RBV ¼ 97) and 6.3 vs 5.9% in young children (RBV ¼ 106). Conclusions: Ferrous fumarate is as well absorbed as ferrous sulfate in non-anemic, iron sufficient infants and young children, and can be recommended as a useful fortification compound for complementary foods designed to prevent iron deficiency. Further studies are needed to clarify its usefulness in foods designed to treat iron deficiency.

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“…In the presence of inhibitors, Fe(III)-EDTA is better absorbed, since it prevents iron from binding to these inhibitor compounds [1]. Evidence supports the use of Fe(III)-EDTA to fortify cereal products which contains considerable amounts of phytic acid, increasing iron absorption 2-to 3-fold compared to ferrous sulphate [8,9]. Fe(III)-EDTA was tested as sugar fortification resulting in a pale yellow fortified sugar.…”

Section: Introductionmentioning

confidence: 99%

Iron-Polyphenol Interaction Reduces Iron Bioavailability in Fortified Tea: Competing Complexation to Ensure Iron Bioavailability

Dueik

Chen

Diósady

2017

Journal of Food Quality

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Tea seems to be like a logical substrate for iron fortification; however, its fortification with iron presents technical challenges as tea polyphenols form a blue complex with iron that makes both of them unavailable for absorption. The objective of this work was to develop an effective technology, to prevent the interaction of iron and polyphenols by using EDTA as a competing complexing agent. Fortified tea was prepared from premix, prepared by spraying iron and sodium EDTA into tea leaves. Iron concentration in tea was adjusted to 5 mg/cup. Iron content was measured by AAS and the iron-polyphenol complex by spectrophotometry at 560 nm. Sensory evaluation was carried out in order to determine if fortification affects the properties of tea. A molar ratio of 1 : 2 Fe : EDTA was able to avoid complex formation and provide 4 mg of iron per cup of brewed tea. The fortified tea had a similar colour and flavour as ordinary tea, without the development of off-flavours. However, fortified tea with a ratio lower than 1 : 2 had a darker colour and off-flavours. By the addition of EDTA in a molar ratio ≥1 : 2, it is possible to produce an iron fortified tea without the formation of off-flavours.

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Iron bioavailability from iron-fortified Guatemalan meals based on corn tortillas and black bean paste

Cited by 61 publications

References 23 publications

Use of Soybean in Cereal Based Food Formulation and Development of Nutritionally Improved Foods

Use of Soybean in Cereal Based Food Formulation and Development of Nutritionally Improved Foods

A comparison of the bioavailability of ferrous fumarate and ferrous sulfate in non-anemic Mexican women and children consuming a sweetened maize and milk drink

Iron-Polyphenol Interaction Reduces Iron Bioavailability in Fortified Tea: Competing Complexation to Ensure Iron Bioavailability

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