International Journal of Food Sciences and Nutrition · 2013 · 11 citations · 18 references
AgricultureNutritionNutritional SciencesBioavailabilityHuman NutritionMicronutrient NutritionChild Micronutrient NutritionDietary Sources Of MicronutrientsIron DeficiencyIron NutritionMicronutrient AbsorptionMicronutrient BioavailabilityChildhood Iron NutritionDietary Iron AbsorptionDietary Iron BioavailabilityInfant Iron NutritionIntestinal Iron AbsorptionIron Absorption In InfancyMicronutrient Absorption In ChildrenStable Isotope Ratios
BACKGROUND: Food fortification is the best long-term approach for reducing the incidence of iron deficiency. OBJECTIVE: To determine iron absorption from NaFeEDTA-fortified oat beverages without and with vitamin C. MATERIALS AND METHODS: Iron absorption in 19 apparently healthy 6-year-old children was studied. Two oat beverages fortified with iron (labeled with stable isotopes of NaFeEDTA), zinc, and vitamin A, without and with vitamin C was consumed in two consecutive days in random order. Blood samples were taken 14 days later for stable isotope measurements. RESULTS: The mean fractional iron absorption from the fortified oat beverage without vitamin C (5.65 ± 0.54%) was significantly lower than that from the beverage with vitamin C (7.14 ± 0.90%; p < 0.05). CONCLUSION: Fortified oat beverages may offer a convenient and effective mechanism to improve the iron status of children. The addition of vitamin C improved iron absorption by an additional 1.5%.
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