title: Improving iron absorption from a Peruvian school breakfast meal by adding ascorbic acid or Na2EDTA.
abstract: BACKGROUND
  Iron-fortified school breakfasts have been introduced in Peru to combat childhood iron deficiency.
  
  
  OBJECTIVE
  We evaluated whether iron absorption from a school breakfast meal was improved by increasing the ascorbic acid content or by adding an alternative enhancer of iron absorption, Na2EDTA.
  
  
  METHODS
  In a crossover design, iron absorption from test meals was evaluated by erythrocyte incorporation of 58Fe and 57Fe. The test meals (wheat bread and a drink containing cereal, milk, and soy) contained 14 mg added Fe (as ferrous sulfate) including 2.0-2.6 mg 58Fe or 4.0-7.0 mg 57Fe.
  
  
  RESULTS
  Geometric mean iron absorption increased significantly from 5.1% to 8.2% after the molar ratio of ascorbic acid to fortification iron was increased from 0.6:1 to 1.6:1 (P < 0.01; n = 9). Geometric mean iron absorption increased significantly from 2.9% to 3.8%, from 2.2% to 3.5%, and from 2.4% to 3.7% after addition of Na2EDTA at molar ratios relative to fortification iron of 0.3:1, 0.7:1, and 1:1, respectively, compared with test meals containing no added enhancers (P < 0.01; n = 10 for all). Iron absorption after addition of ascorbic acid (molar ratio 0.6:1) was not significantly different from that after addition of Na2EDTA (molar ratio 0.7:1).
  
  
  CONCLUSIONS
  Ascorbic acid and Na2EDTA did not differ significantly in their enhancing effects on iron absorption at molar ratios of 0.6:1 to 0.7:1 relative to fortification iron. Additional ascorbic acid (molar ratio 1.6:1) increased iron absorption significantly. Increasing the molar ratio of Na2EDTA to fortification iron from 0.3:1 to 1:1 had no effect on iron absorption.
authors.affiliation: Laboratory for Human Nutrition, Institute of Food Science, Swiss Federal Institute of Technology, Rüschlikon, Switzerland. davidsson@ilw.agrl.ethz.ch
authors.forename: L
authors.initials: L
authors.lastname: Davidsson
authors.forename: T
authors.initials: T
authors.lastname: Walczyk
authors.forename: N
authors.initials: N
authors.lastname: Zavaleta
authors.forename: R
authors.initials: R
authors.lastname: Hurrell
mesh_terms: D018798:Anemia, Iron-Deficiency / Q000178:diet therapy* / Q000453:epidemiology / Q000517:prevention & control; D001205:Ascorbic Acid / Q000008:administration & dosage* / Q000494:pharmacology; D001682:Biological Availability; D002648:Child; D002664:Child Nutritional Physiological Phenomena; D018592:Cross-Over Studies; D004492:Edetic Acid / Q000008:administration & dosage* / Q000494:pharmacology; D004912:Erythrocytes / Q000378:metabolism; D005260:Female; D005503:Food Additives; D005527:Food, Fortified / Q000032:analysis; D006801:Humans; D007408:Intestinal Absorption / Q000187:drug effects*; D019266:Iron, Dietary / Q000008:administration & dosage / Q000493:pharmacokinetics*; D007553:Isotope Labeling; D008297:Male; D013058:Mass Spectrometry; D010568:Peru
chemical_list: D005503:Food Additives; D019266:Iron, Dietary; D004492:Edetic Acid; D001205:Ascorbic Acid