NaFeEDTA fortified soy sauce showed higher iron absorption rate in Chinese females |
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Authors: | Huo Jun-Sheng Yang Xiao-Guang Piao Jian-Hua Gao Jun-Quan Miao Hong Yu Bo Lu Cheng-Qian Chen Jun-Shi |
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Institution: | Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100050, China. |
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Abstract: | OBJECTIVE: NaFeEDTA was considered as a promising iron fortificant for controlling iron deficiency anemia. Soy sauce is a suitable food carrier for iron fortification and is a popular condiment in China. Iron absorption rates of NaFeEDTA and FeSO4 were observed and compared in adult female subjects. METHODS: The stable isotope tracer method was used in Chinese females consuming a typical Chinese diet. Ten healthy young Chinese women were selected as subjects in the 15-day study. A plant-based diet was used based on the dietary pattern of adult women in the 1992 National Nutrition Survey. Six milligram of 54Fe in 54FeSO4 soy sauce and 3 mg 58Fe in Na58FeEDTA soy sauce were given to the same subjects in two days. Food samples and fecal samples were collected and analyzed. RESULTS: Iron absorption rates of NaFeEDTA and FeSO4 were 10.51% +/- 2.83 and 4.73% +/- 2.15 respectively. The 58Fe (NaFeEDTA) absorption was significantly higher than that of 54Fe (FeSO4) (P < 0.01). The iron absorption rate from NaFeEDTA was 1.2 times higher than that from FeSO4 in Chinese adult women consuming a typical Chinese diet. CONCLUSION: The higher absorption rate of NaFeEDTA suggested that NaFeEDTA would be a better iron fortificant used in soy sauce for the controlling of iron deficiency anemia in China. |
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Keywords: | NaFeEDTA FeSO4 Iron absorption Stable isotopes Dietary pattern |
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