Effect of ascorbic acid rich, micro-nutrient fortified supplement on the iron bioavailability of ferric pyrophosphate from a milk based beverage in Indian school children (original) (raw)
Related papers
American Journal of Clinical Nutrition
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 57 Fe and 3.0 mg 58 Fe 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 < 0.0001) after the addition of 25 mg ascorbic acid: geometric mean iron absorption was 1.6% (range: 0.9-4.2%) and 5.1% (2.2-17.3%) 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% (range: 2.7-10.8%) compared with 7.7% (range: 4.7-16.5%), respectively. The chocolate drink contained relatively high amounts of polyphenolic compounds, phytic acid, and calcium, all well-known inhibitors of iron absorption. The 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 positive effect on iron nutrition in population groups vulnerable to iron deficiency.
American Journal of Clinical Nutrition
Background: Iron bioavailability from traditional complementary foods based on cereals and legumes can be expected to be low unless ascorbic acid-rich foods are incorporated into the diet. Objective: We evaluated human milk as a source of ascorbic acid for enhancing iron bioavailability from khichuri, a complementary food based on rice and lentils. Design: Erythrocyte incorporation of stable iron isotopes 14 d after administration was used as a proxy for iron bioavailability. Children aged 8-18 mo (n ҃ 31) were breastfed (32-90 mg ascorbic acid/kg human milk) immediately after intake of 4 servings of khichuri labeled with 57 Fe (test meal B) and were offered water after intake of 4 servings of khichuri labeled with 58 Fe (test meal A). Test meals were fed twice daily during 4 d in the order of AABBAABB or BBAABBAA. Results: The mean intakes of human milk and ascorbic acid were 274 g (range: 60-444 g) and 14 mg (range: 4-28 mg, respectivley). The mean molar ratio of ascorbic acid to iron was 2.3 (range: 0.7-4.6). The geometric mean iron bioavailability from khichuri fed with or without human milk was 6.2% and 6.5%, respectively (P ҃ 0.76, paired Student's t test). Conclusions: Although human milk contributed significant quantities of ascorbic acid, no significant difference in iron bioavailability was found between khichuri consumed with water and that consumed with human milk. These results indicate either that the molar ratio of ascorbic acid to iron was not sufficiently high to overcome the inhibitory effect of phytic acid in khichuri (30 mg/serving) or that components of human milk modified the influence of ascorbic acid on iron bioavailability.
The American Journal of Clinical Nutrition, 2004
Background: Iron bioavailability from traditional complementary foods based on cereals and legumes can be expected to be low unless ascorbic acid-rich foods are incorporated into the diet. Objective: We evaluated human milk as a source of ascorbic acid for enhancing iron bioavailability from khichuri, a complementary food based on rice and lentils. Design: Erythrocyte incorporation of stable iron isotopes 14 d after administration was used as a proxy for iron bioavailability. Children aged 8 -18 mo (n ҃ 31) were breastfed (32-90 mg ascorbic acid/kg human milk) immediately after intake of 4 servings of khichuri labeled with 57 Fe (test meal B) and were offered water after intake of 4 servings of khichuri labeled with 58 Fe (test meal A). Test meals were fed twice daily during 4 d in the order of AABBAABB or BBAABBAA. Results: The mean intakes of human milk and ascorbic acid were 274 g (range: 60 -444 g) and 14 mg (range: 4 -28 mg, respectivley). The mean molar ratio of ascorbic acid to iron was 2.3 (range: 0.7-4.6). The geometric mean iron bioavailability from khichuri fed with or without human milk was 6.2% and 6.5%, respectively (P ҃ 0.76, paired Student's t test). Conclusions: Although human milk contributed significant quantities of ascorbic acid, no significant difference in iron bioavailability was found between khichuri consumed with water and that consumed with human milk. These results indicate either that the molar ratio of ascorbic acid to iron was not sufficiently high to overcome the inhibitory effect of phytic acid in khichuri (30 mg/serving) or that components of human milk modified the influence of ascorbic acid on iron bioavailability.
Improving iron absorption from a Peruvian school breakfast meal by adding ascorbic acid or Na2EDTA
The American journal of clinical nutrition, 2001
Iron-fortified school breakfasts have been introduced in Peru to combat childhood iron deficiency. We evaluated whether iron absorption from a school breakfast meal was improved by increasing the ascorbic acid content or by adding an alternative enhancer of iron absorption, Na2EDTA. In a crossover design, iron absorption from test meals was evaluated by erythrocyte incorporation of 58Fe and 57Fe. The test meals (wheat bread and a drink containing cereal, milk, and soy) contained 14 mg added Fe (as ferrous sulfate) including 2.0-2.6 mg 58Fe or 4.0-7.0 mg 57Fe. Geometric mean iron absorption increased significantly from 5.1% to 8.2% after the molar ratio of ascorbic acid to fortification iron was increased from 0.6:1 to 1.6:1 (P < 0.01; n = 9). Geometric mean iron absorption increased significantly from 2.9% to 3.8%, from 2.2% to 3.5%, and from 2.4% to 3.7% after addition of Na2EDTA at molar ratios relative to fortification iron of 0.3:1, 0.7:1, and 1:1, respectively, compared with...
Nutrients
Ferrous ammonium phosphate (FAP) is an iron salt that has been developed for the fortification of food matrices sensitive to color and flavor changes. The objective of the study was to measure iron absorption from FAP in young children and compare it to a previous evaluation of FAP in young women. A double-blind randomized crossover study with two parallel arms was used to evaluate the iron absorption from FAP added to reconstituted milk powder in comparison to that from ferrous sulfate (FeSO4) and ferric pyrophosphate (FePP). Iron absorption was measured in 39 children aged 3- to 6-years-old using erythrocyte incorporation of stable Fe isotopes (57Fe, 58Fe). The geometric mean iron absorption in iron replete children from FAP, FeSO4 and FePP from milk was 8.3%, 7.6% and 2.1%, respectively. Iron absorption from FAP and FeSO4 fortified milk was not significantly different (p = 0.199); however, it was significantly higher than from FePP fortified milk (p < 0.001). Iron bioavailabil...
Background: One potentially sustainable approach to improving iron status at the community level is to encourage the consumption of local ascorbic acid-rich foods, in conjunction with meals high in nonheme iron. Objective: The study, conducted in rural Mexico, measured stable isotopes of iron to evaluate the effect on iron absorption of the addition of 25 mg ascorbic acid as agua de limón (limeade) to 2 typical meals per day for 2 wk. Design: Fifteen nonpregnant, nonlactating, iron-deficient (ferritin < 12 g/L) women (x -± SD age: 28.3 ± 7.7 y) fasted overnight and were brought to a community clinic. After an initial blood sample, subjects consumed 0.25 mg 57 Fe with both breakfast and lunch for 14 d. On day 29, another blood sample was taken, and a reference dose of 2.7 mg 58 Fe with 25 mg ascorbic acid was given. For the following 15 d, participants consumed 0.25 mg 57 Fe added to both breakfast and lunch with 25 mg ascorbic acid added to each meal as limeade. A final blood sample was taken on day 59. Results: Iron absorption was calculated from recovery of isotopes in blood obtained 14 d after administration of each isotope. When 25 mg ascorbic acid as limeade was added to test meals twice a day for 2 wk, iron absorption increased significantly (P < 0.001) in every subject: the mean absorption rose from 6.6 ± 3.0% to 22.9 ± 12.6%. Conclusions: The consumption of 25 mg ascorbic acid as limeade twice daily with meals substantially improved iron absorption and may improve the iron status of nonpregnant, nonlactating, irondeficient women.
Enhancers of Iron Absorption: Ascorbic Acid and other Organic Acids
International Journal for Vitamin and Nutrition Research, 2004
Ascorbic acid (AA), with its reducing and chelating properties, is the most efficient enhancer of non-heme iron absorption when its stability in the food vehicle is ensured. The number of studies investigating the effect of AA on ferrous sulfate absorption far outweighs that of other iron fortificants. The promotion of iron absorption in the presence of AA is more pronounced in meals containing inhibitors of iron absorption. Meals containing low to medium levels of inhibitors require the addition of AA at a molar ratio of 2:1 (e.g., 20 mg 3 mg iron). To promote absorption in the presence of high levels of inhibitors, AA needs to be added at a molar ratio in excess of 4:1, which may be impractical. The effectiveness of AA in promoting absorption from less soluble compounds, such as ferrous fumarate and elemental iron, requires further investigation. The instability of AA during food processing, storage, and cooking, and the possibility of unwanted sensory changes limits the number of...
Journal of Pediatric Gastroenterology & Nutrition, 1997
Background: Infant cereals are commonly fortified with insoluble iron compounds with low relative bioavailability, such as ferric pyrophosphate, because of organoleptic changes that occur after addition of water-soluble iron sources. Objective: Our objective was to compare iron bioavailability from ferric pyrophosphate with an alternative iron source that is soluble in dilute acid, ferrous fumarate, and to evaluate the influence of ascorbic acid on iron bioavailability from ferrous fumarate in infants. Design: Iron bioavailability was measured as the incorporation of stable iron isotopes into erythrocytes 14 d after administration of labeled test meals (25 g dry wheat and soy infant cereal, 100 g water, and 2.5 mg Fe as [ 57 Fe]ferric pyrophosphate or [ 57 Fe]ferrous fumarate). Ascorbic acid was added to all test meals (25 mg in study 1 or 25 or 50 mg in study 2). Infants were fed each test meal on 4 consecutive days under standardized conditions. The 2 different test meals within each study were administered 2 wk apart in a crossover design. Results: Geometric mean iron bioavailability was significantly higher from [ 57 Fe]ferrous fumarate than from [ 57 Fe]ferric pyrophosphate [4.1% (range: 1.7-14.7%) compared with 1.3% (range: 0.7-2.7%); n = 8, P = 0.008]. In this study, doubling the ascorbic acid content did not further enhance iron bioavailability; the geometric means (range) were 3.4% (1.9-6.6%) and 4.2% (1.2-18.7%) for the test meals with 25 and 50 mg ascorbic acid added, respectively (n = 9). Conclusion: Iron bioavailability from iron-fortified infant cereals can be improved by using an iron compound with high relative bioavailability and by ensuring adequate ascorbic acid content of the product.