Iron absorption from NaFeEDTA-fortified oat beverages with or without added vitamin C

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 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