Full Length Research Paper
The objective was to evaluate in vitro and in vivo of the effect of NaFe-EDTA and vitamin A on iron solubility and absorption from corn and wheat breads fortified with electrolytic or reduced iron. Subjects (178) were randomly selected to receive breads containing electrolytic or reduced iron, NaFe-EDTA and a combination of one elemental iron and NaFe-EDTA. One meal also included vitamin A (300.3mgRE: 1000 IU). Meals contained radioactive and 5 mg cold iron/bread. Radioactivity in blood reflected iron absorption. Serum retinol was measured by HPLC. Solubility tests were performed increasing the pH of iron solutions from 2 to 6 and measuring iron in the supernatant. NaFe-EDTA significantly (p < 0.05) increased absorption from electrolytic and reduced iron above the calculated expected values of the compounds administered separately. The increase ranged from 12 to 49% depending on the elemental iron tested. Addition of vitamin A further and significantly (p < 0.05) increased iron absorption and there was a 55.7% prevalence of vitamin A deficiency. NaFe-EDTA also increased in vitro solubility of iron and vitamin A produced further and significant (p < 0.05) increments. Iron absorption and solubility from electrolytic and reduced iron was significantly enhanced by the inclusion of NaFe-EDTA and vitamin A in corn or wheat breads or in vitro. Serum retinol status was low in subjects studied and iron absorption was higher in retinol deficient subjects.
Key words: Electrolytic iron, NaFe-EDTA, vitamin A, iron bioavailability, corn, wheat.
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