Iron absorption from NaFeEDTA-fortified oat beverages with or without added vitamin C.
Int J Food Sci Nutr
; 65(1): 124-8, 2014 Feb.
Article
en En
| MEDLINE
| ID: mdl-24059906
ABSTRACT
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 ANDMETHODS:
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%.
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Ácido Ascórbico
/
Semillas
/
Bebidas
/
Alimentos Fortificados
/
Avena
/
Hierro de la Dieta
/
Absorción Intestinal
Tipo de estudio:
Clinical_trials
Límite:
Child
/
Female
/
Humans
/
Male
País/Región como asunto:
Asia
Idioma:
En
Revista:
Int J Food Sci Nutr
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2014
Tipo del documento:
Article
País de afiliación:
Filipinas