Iron Bioavailability in Corn-Masa Tortillas Is Improved by the Addition of Disodium EDTA
Corn-masa flour flat bread tortillas are the main staple of Mexican and Central American populations. Due to high concentrations of inhibitors of iron absorption, the bioavailability from this matrix is unknown. We wanted to determine the most suitable fortificant that would efficaciously improve ir...
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| description | Corn-masa flour flat bread tortillas are the main staple of Mexican and Central American populations. Due to high concentrations of inhibitors of iron absorption, the bioavailability from this matrix is unknown. We wanted to determine the most suitable fortificant that would efficaciously improve iron bioavailability. In tortillas prepared with commercial precooked, lime-treated, corn-masa flour, we examined the in vitro solubility of the following forms of iron: native iron with and without Na2EDTA, elemental reduced iron plus Na2EDTA, ferrous fumarate with and without Na2EDTA, bisglycine iron, ferrous sulfate and NaFeEDTA. We also examined the in vivo bioavailability in humans with double radioiron erythrocyte incorporation of ferrous fumarate with and without Na2EDTA, bisglycine iron, NaFeEDTA and native iron plus Na2EDTA, beans and rice. In vitro, solubility ranged from 1% in iron forms without Na2EDTA to 19.4% for NaFeEDTA. Forms of iron with Na2EDTA had intermediate values. In vivo radioiron studies showed that iron forms without Na2EDTA also had low bioavailability (≤1%). NaFeEDTA had the highest bioavailability (5.3%). The bioavailability of all iron forms improved significantly when tested with Na2EDTA ( |
| doi_str_mv | 10.1093/jn/133.10.3158 |
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Due to high concentrations of inhibitors of iron absorption, the bioavailability from this matrix is unknown. We wanted to determine the most suitable fortificant that would efficaciously improve iron bioavailability. In tortillas prepared with commercial precooked, lime-treated, corn-masa flour, we examined the in vitro solubility of the following forms of iron: native iron with and without Na2EDTA, elemental reduced iron plus Na2EDTA, ferrous fumarate with and without Na2EDTA, bisglycine iron, ferrous sulfate and NaFeEDTA. We also examined the in vivo bioavailability in humans with double radioiron erythrocyte incorporation of ferrous fumarate with and without Na2EDTA, bisglycine iron, NaFeEDTA and native iron plus Na2EDTA, beans and rice. In vitro, solubility ranged from 1% in iron forms without Na2EDTA to 19.4% for NaFeEDTA. Forms of iron with Na2EDTA had intermediate values. In vivo radioiron studies showed that iron forms without Na2EDTA also had low bioavailability (≤1%). NaFeEDTA had the highest bioavailability (5.3%). The bioavailability of all iron forms improved significantly when tested with Na2EDTA (<0.05). Adding Na2EDTA to ferrous fumarate increased bioavailability from 0.87% to 2.9% (P < 0.001). We conclude that NaFeEDTA is the form of iron best absorbed, but alternatively, ferrous fumarate plus Na2EDTA comprises a feasible option as a fortificant.</description><identifier>ISSN: 0022-3166</identifier><identifier>EISSN: 1541-6100</identifier><identifier>DOI: 10.1093/jn/133.10.3158</identifier><identifier>PMID: 14519802</identifier><identifier>CODEN: JONUAI</identifier><language>eng</language><publisher>Bethesda, MD: Elsevier Inc</publisher><subject>Adult ; beans ; bioavailability ; Biological and medical sciences ; Biological Availability ; corn-masa flour ; Dialysis ; Edetic Acid - administration & dosage ; Edetic Acid - chemistry ; EDTA (chelating agent) ; Fabaceae ; Feeding. Feeding behavior ; Female ; Ferric Compounds - chemistry ; Ferrous Compounds - blood ; Ferrous Compounds - chemistry ; Ferrous Compounds - pharmacokinetics ; ferrous sulfate ; flat breads ; Flour ; Food, Fortified ; Fundamental and applied biological sciences. Psychology ; Glycine - analogs & derivatives ; Glycine - chemistry ; Glycine - pharmacokinetics ; Humans ; iron ; Iron - chemistry ; Iron - pharmacokinetics ; iron absorption ; iron bioavailability ; iron fortification ; Middle Aged ; Na2EDTA ; NaFeEDTA ; precooking ; rice ; Solubility ; tortillas ; Vertebrates: anatomy and physiology, studies on body, several organs or systems ; Zea mays</subject><ispartof>The Journal of nutrition, 2003-10, Vol.133 (10), p.3158-3161</ispartof><rights>2003 American Society for Nutrition.</rights><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c434t-81351c3fc986c62a28f4f5e41e14ab340af6513c4c37cca338b299a6a0419b5b3</citedby><cites>FETCH-LOGICAL-c434t-81351c3fc986c62a28f4f5e41e14ab340af6513c4c37cca338b299a6a0419b5b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15212950$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/14519802$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Walter, Tomás</creatorcontrib><creatorcontrib>Pizarro, Fernando</creatorcontrib><creatorcontrib>Olivares, Manuel</creatorcontrib><title>Iron Bioavailability in Corn-Masa Tortillas Is Improved by the Addition of Disodium EDTA</title><title>The Journal of nutrition</title><addtitle>J Nutr</addtitle><description>Corn-masa flour flat bread tortillas are the main staple of Mexican and Central American populations. Due to high concentrations of inhibitors of iron absorption, the bioavailability from this matrix is unknown. We wanted to determine the most suitable fortificant that would efficaciously improve iron bioavailability. In tortillas prepared with commercial precooked, lime-treated, corn-masa flour, we examined the in vitro solubility of the following forms of iron: native iron with and without Na2EDTA, elemental reduced iron plus Na2EDTA, ferrous fumarate with and without Na2EDTA, bisglycine iron, ferrous sulfate and NaFeEDTA. We also examined the in vivo bioavailability in humans with double radioiron erythrocyte incorporation of ferrous fumarate with and without Na2EDTA, bisglycine iron, NaFeEDTA and native iron plus Na2EDTA, beans and rice. In vitro, solubility ranged from 1% in iron forms without Na2EDTA to 19.4% for NaFeEDTA. Forms of iron with Na2EDTA had intermediate values. In vivo radioiron studies showed that iron forms without Na2EDTA also had low bioavailability (≤1%). NaFeEDTA had the highest bioavailability (5.3%). The bioavailability of all iron forms improved significantly when tested with Na2EDTA (<0.05). Adding Na2EDTA to ferrous fumarate increased bioavailability from 0.87% to 2.9% (P < 0.001). We conclude that NaFeEDTA is the form of iron best absorbed, but alternatively, ferrous fumarate plus Na2EDTA comprises a feasible option as a fortificant.</description><subject>Adult</subject><subject>beans</subject><subject>bioavailability</subject><subject>Biological and medical sciences</subject><subject>Biological Availability</subject><subject>corn-masa flour</subject><subject>Dialysis</subject><subject>Edetic Acid - administration & dosage</subject><subject>Edetic Acid - chemistry</subject><subject>EDTA (chelating agent)</subject><subject>Fabaceae</subject><subject>Feeding. Feeding behavior</subject><subject>Female</subject><subject>Ferric Compounds - chemistry</subject><subject>Ferrous Compounds - blood</subject><subject>Ferrous Compounds - chemistry</subject><subject>Ferrous Compounds - pharmacokinetics</subject><subject>ferrous sulfate</subject><subject>flat breads</subject><subject>Flour</subject><subject>Food, Fortified</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Glycine - analogs & derivatives</subject><subject>Glycine - chemistry</subject><subject>Glycine - pharmacokinetics</subject><subject>Humans</subject><subject>iron</subject><subject>Iron - chemistry</subject><subject>Iron - pharmacokinetics</subject><subject>iron absorption</subject><subject>iron bioavailability</subject><subject>iron fortification</subject><subject>Middle Aged</subject><subject>Na2EDTA</subject><subject>NaFeEDTA</subject><subject>precooking</subject><subject>rice</subject><subject>Solubility</subject><subject>tortillas</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><subject>Zea mays</subject><issn>0022-3166</issn><issn>1541-6100</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kc1vEzEQxS0EoqFw5Qi-wG1Tj7-ye0zTApGKOJBK3KxZrw2OdtfF3kTKf49XidQTkqXxSL958_SGkPfAlsAacbMfb0CI8l8KUPULsgAlodLA2EuyYIzzSoDWV-RNznvGGMimfk2uQCpoasYX5Nc2xZHehohHDD22oQ_TiYaRbmIaq--Yke5imkLfY6bb8oanFI-uo-2JTn8cXXddmEKRiJ7ehRy7cBjo_d1u_Za88thn9-5Sr8njl_vd5lv18OPrdrN-qKwUcqpqEAqs8LaptdUcee2lV06CA4mtkAy9ViCstGJlLQpRt7xpUCOT0LSqFdfk81m3-Pp7cHkyQ8jWFb-ji4dsVmoltGSsgMszaFPMOTlvnlIYMJ0MMDNnafajKVnO7ZxlGfhwUT60g-ue8Ut4Bfh0ATBb7H3C0Yb8zCkOvFHz5o9nzmM0-DsV5vEnL7coB9GSr-ZV9ZlwJaljcMlkG9xoXReSs5PpYvify3-2gpaa</recordid><startdate>20031001</startdate><enddate>20031001</enddate><creator>Walter, Tomás</creator><creator>Pizarro, Fernando</creator><creator>Olivares, Manuel</creator><general>Elsevier Inc</general><general>American Society for Nutritional Sciences</general><scope>6I.</scope><scope>AAFTH</scope><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20031001</creationdate><title>Iron Bioavailability in Corn-Masa Tortillas Is Improved by the Addition of Disodium EDTA</title><author>Walter, Tomás ; Pizarro, Fernando ; Olivares, Manuel</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c434t-81351c3fc986c62a28f4f5e41e14ab340af6513c4c37cca338b299a6a0419b5b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Adult</topic><topic>beans</topic><topic>bioavailability</topic><topic>Biological and medical sciences</topic><topic>Biological Availability</topic><topic>corn-masa flour</topic><topic>Dialysis</topic><topic>Edetic Acid - administration & dosage</topic><topic>Edetic Acid - chemistry</topic><topic>EDTA (chelating agent)</topic><topic>Fabaceae</topic><topic>Feeding. Feeding behavior</topic><topic>Female</topic><topic>Ferric Compounds - chemistry</topic><topic>Ferrous Compounds - blood</topic><topic>Ferrous Compounds - chemistry</topic><topic>Ferrous Compounds - pharmacokinetics</topic><topic>ferrous sulfate</topic><topic>flat breads</topic><topic>Flour</topic><topic>Food, Fortified</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Glycine - analogs & derivatives</topic><topic>Glycine - chemistry</topic><topic>Glycine - pharmacokinetics</topic><topic>Humans</topic><topic>iron</topic><topic>Iron - chemistry</topic><topic>Iron - pharmacokinetics</topic><topic>iron absorption</topic><topic>iron bioavailability</topic><topic>iron fortification</topic><topic>Middle Aged</topic><topic>Na2EDTA</topic><topic>NaFeEDTA</topic><topic>precooking</topic><topic>rice</topic><topic>Solubility</topic><topic>tortillas</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><topic>Zea mays</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Walter, Tomás</creatorcontrib><creatorcontrib>Pizarro, Fernando</creatorcontrib><creatorcontrib>Olivares, Manuel</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>The Journal of nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Walter, Tomás</au><au>Pizarro, Fernando</au><au>Olivares, Manuel</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Iron Bioavailability in Corn-Masa Tortillas Is Improved by the Addition of Disodium EDTA</atitle><jtitle>The Journal of nutrition</jtitle><addtitle>J Nutr</addtitle><date>2003-10-01</date><risdate>2003</risdate><volume>133</volume><issue>10</issue><spage>3158</spage><epage>3161</epage><pages>3158-3161</pages><issn>0022-3166</issn><eissn>1541-6100</eissn><coden>JONUAI</coden><abstract>Corn-masa flour flat bread tortillas are the main staple of Mexican and Central American populations. Due to high concentrations of inhibitors of iron absorption, the bioavailability from this matrix is unknown. We wanted to determine the most suitable fortificant that would efficaciously improve iron bioavailability. In tortillas prepared with commercial precooked, lime-treated, corn-masa flour, we examined the in vitro solubility of the following forms of iron: native iron with and without Na2EDTA, elemental reduced iron plus Na2EDTA, ferrous fumarate with and without Na2EDTA, bisglycine iron, ferrous sulfate and NaFeEDTA. We also examined the in vivo bioavailability in humans with double radioiron erythrocyte incorporation of ferrous fumarate with and without Na2EDTA, bisglycine iron, NaFeEDTA and native iron plus Na2EDTA, beans and rice. In vitro, solubility ranged from 1% in iron forms without Na2EDTA to 19.4% for NaFeEDTA. Forms of iron with Na2EDTA had intermediate values. In vivo radioiron studies showed that iron forms without Na2EDTA also had low bioavailability (≤1%). NaFeEDTA had the highest bioavailability (5.3%). The bioavailability of all iron forms improved significantly when tested with Na2EDTA (<0.05). Adding Na2EDTA to ferrous fumarate increased bioavailability from 0.87% to 2.9% (P < 0.001). We conclude that NaFeEDTA is the form of iron best absorbed, but alternatively, ferrous fumarate plus Na2EDTA comprises a feasible option as a fortificant.</abstract><cop>Bethesda, MD</cop><pub>Elsevier Inc</pub><pmid>14519802</pmid><doi>10.1093/jn/133.10.3158</doi><tpages>4</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Adult beans bioavailability Biological and medical sciences Biological Availability corn-masa flour Dialysis Edetic Acid - administration & dosage Edetic Acid - chemistry EDTA (chelating agent) Fabaceae Feeding. Feeding behavior Female Ferric Compounds - chemistry Ferrous Compounds - blood Ferrous Compounds - chemistry Ferrous Compounds - pharmacokinetics ferrous sulfate flat breads Flour Food, Fortified Fundamental and applied biological sciences. Psychology Glycine - analogs & derivatives Glycine - chemistry Glycine - pharmacokinetics Humans iron Iron - chemistry Iron - pharmacokinetics iron absorption iron bioavailability iron fortification Middle Aged Na2EDTA NaFeEDTA precooking rice Solubility tortillas Vertebrates: anatomy and physiology, studies on body, several organs or systems Zea mays |
| title | Iron Bioavailability in Corn-Masa Tortillas Is Improved by the Addition of Disodium EDTA |
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