Influence of ascorbic acid on iron absorption from a iron-fortified, chocolate-flavored milk drink in Jamaican children

ABSTRACT

The influence of ascorbic acid on iron absorption from an iron-fortified, chocolate-flavored milk drink (6.3 mg total Fe per serving) was evaluated with a stable-isotope technique in 20 6-7-y-old Jamaican children. Each child received two test meals labeled with 5.6 mg 57Fe and 3.0 mg 58Fe as ferrous sulfate on 2 consecutive days. Three different doses of ascorbic acid (0, 25, and 50 mg per 25-g serving) were evaluated in two separate studies by using a crossover design. Iron isotope ratios were measured by negative thermal ionization mass spectrometry. In the first study, iron absorption was significantly greater (P < 0.001) after the addition of 25 mg ascorbic acid; geometric mean iron absorption was 1.6 percent (range; 0.9-4.2 percent) and 5.1 percent (2.2-17.3 percent) for the test meals containing 0 and 25 mg ascorbic acid, respectively. In the second study, a significant difference (P < 0.05) in iron absorption was observed when the ascorbic acid content was increased from 25 to 50 mg geometric mean iron absorption was 5.4 percent (range 2.7-10.8 percent) compared with 7.7 percent (range 4.7-16.5 percent), respectively. The chocolate drink contained low iron absorption without added ascorbic acid shows that chocolate milk is a poor vehicle for iron fortification unless sufficient amounts of an iron-absorption enhancer are added. Regular consumption of iron-fortified chocolate milk drinks containing added ascorbic acid could have a possible effect on iron nutrition in population groups vulnerable to iron deficiency(AU)