Replacing electrolytic iron in a fortification-mix with NaFeEDTA increases both iron and zinc availabilities in traditional African maize porridges

Kruger, Johanita

doi:10.1016/j.foodchem.2016.02.161

Cited by 12 publications

(5 citation statements)

References 19 publications

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“…Bioavailability of micronutrient nutrients, such as iron, from fortified foods should however be considered, whether it is commercial infant cereal or fortified staple foods. Depending on the fortificant used, bioavailability may be low, and therefore, the absorption by and effect thereof in the body are limited (Glinz et al, ; Kruger, ; Quintaes, Barbera, & Cilla, ).…”

Section: Discussionmentioning

confidence: 99%

Contribution of commercial infant products and fortified staple foods to nutrient intake at ages 6, 12, and 18 months in a cohort of children from a low socio‐economic community in South Africa

Swanepoel

Havemann-Nel

Rothman

et al. 2018

Maternal & Child Nutrition

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Fortification of two staple foods, maize meal and wheat flour (bread), is mandatory, and commercial infant products are widely available in South Africa. Using a 24-hr recall, we determined the contribution of these foods towards nutrient intakes at ages 6 (n = 715), 12 (n = 446), and 18 (n = 213) months in a cohort of children in a peri-urban community, North West province. On the day of recall, commercial infant products were consumed by 83% of children at 6 months, 46% at 12 months, and 15% at 18 months; fortified staples were consumed by 23%, 81%, and 96%, respectively. For consumers thereof, commercial infant products contributed 33% energy and 94% iron intakes at 6 months and 27% energy and 56% iron intakes at 12 months; nutrient densities of the complementary diet was higher than for nonconsumers for most micronutrients. For consumers of fortified staples, energy contribution thereof was 11% at 6 months versus 29% at 18 months; at 18 months, fortified staples contributed >30% of iron, zinc, vitamin A, thiamine, niacin, vitamin B6, and folate; at 12 months, nutrient densities of the complementary diet were higher for zinc, folate, and vitamin B6 but lower for calcium, iron, vitamin A, niacin, and vitamin C than nonconsumers. At ages 12 and 18 months, ~75% of children had low calcium intakes. At 12 months, 51.4% of consumers versus 25.0% (P = 0.005) of nonconsumers of fortified staples had adequate intakes (>EAR) for all eight fortificant nutrients. However, despite fortification, nutrient gaps remain.

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Section: Discussionmentioning

confidence: 99%

Contribution of commercial infant products and fortified staple foods to nutrient intake at ages 6, 12, and 18 months in a cohort of children from a low socio‐economic community in South Africa

Swanepoel

Havemann-Nel

Rothman

et al. 2018

Maternal & Child Nutrition

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“…Simultaneous fortification with OFSP and the NaFeEDTA fortification mix, however, resulted in higher cellular uptake (%) of both iron (4.92%-4.94%) and zinc (3.63%-3.73%), compared to the other porridges (3.18%-4.01% and 2.85%-3.09%, respectively). NaFeEDTA fortification of maize porridges has previously also been found to increase the cellular uptake of both iron and zinc and was explained by the dissociation of NaFeEDTA complexes due to pH changes during the digestion, after which Zn-EDTA complexes might form, also increasing the cellular uptake (%) of zinc (Kruger, 2016).…”

Section: Effects Of Food-to-food Fortification In Combination With Conventional Multinutrient Fortification and Fermentation On The Cellumentioning

confidence: 97%

“…The normal and fermented thick maize porridges were prepared according to Kruger (2016). In short, for the fermented maize flour, a starter culture was prepared by mixing unfortified maize flour and distilled water (1:2 w/w) which was incubated at 25˚C until the pH was <4 (36-48 hr).…”

Section: Preparation Of Fortified Ready-to-eat Porridgesmentioning

confidence: 99%

“…Main effects of food-to-food fortification with orange-fleshed sweet potato (OFSP) and cowpea leaves (CL)on the Caco-2 iron and zinc cellular uptake (%) and the amount of iron and zinc taken up by the Caco-2 cells (mg/100 g flour) from ready-to-eat maize porridges. abc Columns within each figure with different letters (n = 6) differ significantly (p ≤ .05), † From Kruger (2016) the high concentrations of minerals and antinutrients of the CL; even at a fortification ratio of 60:40 maize: CL, the vast majority of the iron and zinc (64%-94%), tannins (100%), and total phenolics (96%), the ready-to-eat porridges were still from the CL (Tables 1 and 3).…”

Section: F I G U R Ementioning

confidence: 99%

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Potential of food‐to‐food fortification with cowpea leaves and orange‐fleshed sweet potato, in combination with conventional fortification, to improve the cellular uptake of iron and zinc from ready‐to‐eat maize porridges

Kruger

2020

Food Science & Nutrition

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An emerging tool in the fight against the high prevalence of micronutrient deficiencies in sub‐Saharan Africa is the production of nutritionally enhanced staple food products, through food‐to‐food fortification with micronutrient‐dense fruits and vegetables. This study investigated food‐to‐food fortification with cowpea leaves (CL) and orange‐fleshed sweet potato (OFSP) in combination with conventional micronutrient fortification and fermentation on the mineral and antinutrient contents and Caco‐2 cellular uptake of iron and zinc from ready‐to‐eat maize porridges. The amount of iron and zinc taken up from maize porridges (0.05 and 0.06 mg/100 g, db, respectively) was increased more after fortification with CL, compared to OFSP (0.32 and 0.23 mg/100 g, db versus. 0.11 and 0.04 mg/100 g, db, respectively). Despite the moderate cellular uptakes of iron and zinc from the CL fortified porridges (2.71% and 3.10%, respectively) compared to the OFSP fortified porridges (6.51% and 5.22%, respectively), the CL fortified porridges had much higher high iron and zinc contents (12.2–14.1 and 7.6–8.9 mg/100 g, db versus. 2.1–3.7 and 1.5–2.7 mg/100 g, db, respectively). This highlights the importance of increasing both the mineral content and bioavailability when fortifying a product. Even when a food product contains substantial antinutrients such as CL, if the mineral content and contents of bioavailability enhancers are high enough, the amounts of bioavailable iron and zinc can still be improved.

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“…However, the preparation of an Fe-containing coating on medical Mg alloy has not so far been reported. In this study, the highly water-soluble ferric sodium ethylenediaminetetraacetate (abbreviated as NaFeY, Y=[(OOCCH 2 ) 2 -N=CH 2 CH 2 =N(CH 2 COO) 2 ], which is a popular fortificant due to its high bioavailability that can significantly increase Fe and zinc availabilities in porridges [21], was used as the key electrolyte component and Fe-containing biomedical ceramic coatings were firstly fabricated by MAO on Mg alloy. The surface morphology, elemental valence state, and degradation resistance, as well as the in vitro cytocompatibility of MAO-treated samples were measured by scanning electron microscopy (SEM), X-ray photoelectron spectroscopy (XPS), potentiodynamic polarization measurements, and CCK-8 assay.…”

Section: Introductionmentioning

confidence: 99%

Degradation Resistance and In Vitro Cytocompatibility of Iron-Containing Coatings Developed on WE43 Magnesium Alloy by Micro-Arc Oxidation

Zhang

Zhu

et al. 2020

Coatings

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Iron (Fe) is an important trace element for life and plays vital functions in maintaining human health. In order to simultaneously endow magnesium alloy with good degradation resistance, improved cytocompatibility, and the proper Fe amount for the body accompanied with degradation of Mg alloy, Fe-containing ceramic coatings were fabricated on WE43 Mg alloy by micro-arc oxidation (MAO) in a nearly neutral pH solution with added 0, 6, 12, and 18 g/L ferric sodium ethylenediaminetetraacetate (NaFeY). The results show that compared with the bare Mg alloy, the MAO samples with developed Fe-containing ceramic coatings significantly improve the degradation resistance and in vitro cytocompatibility. Fe in anodic coatings is mainly present as Fe2O3. The increased NaFeY concentration favorably contributes to the enhancement of Fe content but is harmful to the degradation resistance of MAO coatings. Our study reveals that the developed Fe-containing MAO coating on Mg alloy exhibits potential in clinical applications.

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Replacing electrolytic iron in a fortification-mix with NaFeEDTA increases both iron and zinc availabilities in traditional African maize porridges

Cited by 12 publications

References 19 publications

Contribution of commercial infant products and fortified staple foods to nutrient intake at ages 6, 12, and 18 months in a cohort of children from a low socio‐economic community in South Africa

Contribution of commercial infant products and fortified staple foods to nutrient intake at ages 6, 12, and 18 months in a cohort of children from a low socio‐economic community in South Africa

Potential of food‐to‐food fortification with cowpea leaves and orange‐fleshed sweet potato, in combination with conventional fortification, to improve the cellular uptake of iron and zinc from ready‐to‐eat maize porridges

Degradation Resistance and In Vitro Cytocompatibility of Iron-Containing Coatings Developed on WE43 Magnesium Alloy by Micro-Arc Oxidation

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