PMID: 107784Apr 1, 1979

Fe(III)-EDTA complex as iron fortification. Further studies

The American Journal of Clinical Nutrition
C Martinez-TorresM Layrisse

Abstract

The data presented confirm the advantages of Fe(III)-EDTA as a salt for iron fortification. This iron compound exchanges completely with intrinsic wheat iron in the lumen of the gut. The iron absorption data from this salt tested with six different food vehicles compared with the absorption of ferrous sulfate administered with the same vehicles indicate that while the mean absorption from ferrous sulfate varies from 2 to 30% according to the food vehicle mixed with the salt, the absorption from Fe(III)-EDTA remains practically the same. Apparently, the iron absorption from Fe(III)-EDTA complex is slightly or not affected by the presence of vegetable foods or milk. All these data suggest that only a small amount of iron from this salt, about 10 mg/day, would be necessary to prevent iron deficiency anemia even in those populations relying for their subsistence on vegetable food only.

Citations

Jan 1, 1992·Critical Reviews in Food Science and Nutrition·L S Jackson, K Lee
Mar 1, 1986·The British Journal of Nutrition·S J Fairweather-Tait, M J Minski
Dec 2, 2000·The American Journal of Clinical Nutrition·L Hallberg, Lena Hulthen
Jan 1, 1994·The British Journal of Nutrition·Richard HurrellL Davidsson
Mar 9, 2006·Journal of the American College of Nutrition·Miguel HernándezMardya López-Alarcón
May 11, 2016·Journal of Food Science and Technology·Shruti PandeyJayadep A
Mar 1, 1981·The British Journal of Nutrition·A P MacPhailF G Mayet
Aug 31, 2004·The Journal of Nutrition·Chi Kong YeungDennis D Miller

Related Concepts

Process of Absorption
Asiderotic Anemia
Dietary Carbohydrates
Edetic Acid, Sodium Salt
Ferric Compounds
Isoferritin
Ferrous Compounds
Food, Fortified
Eryhem
Iron Chelating Agents

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