| Optimization of a phytase-containing micronutrient powder with low amounts of highly bioavailable iron for in-home fortification of complementary foods. | |
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MedLine Citation:
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PMID: 19106242 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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BACKGROUND: In-home fortification of complementary foods with micronutrient powders containing low amounts of iron may be potentially safer than powders containing high amounts of iron. However, low iron doses have little nutritional effect, unless iron absorption is high. OBJECTIVE: The objective was to maximize iron absorption from a low-iron micronutrient powder for in-home fortification by testing combinations of iron as NaFeEDTA, ascorbic acid, and a microbial phytase active at gut pH. In addition, a recently proposed enhancer of iron absorption, L-alpha-glycerophosphocholine (GPC), was tested. DESIGN: In 6 separate iron-absorption studies using a crossover design, women (n = 101) consumed whole-maize porridge fortified with 3 mg stable isotope-labeled FeSO4 or NaFeEDTA with different combinations of enhancers added to the meals at the time of consumption. Incorporation of iron isotopes into erythrocytes 14 d later was measured. RESULTS: The addition of phytase when iron was present as either NaFeEDTA or FeSO4, with or without ascorbic acid, significantly increased iron absorption. The combined addition of phytase, ascorbic acid, and NaFeEDTA resulted in an absorption of 7.4%, compared with an absorption of 1.5% from FeSO4 without enhancers in the same meal (P < 0.001). The addition of ascorbic acid did not significantly increase iron absorption from NaFeEDTA, and the addition of calcium did not significantly inhibit iron absorption from NaFeEDTA in the presence of ascorbic acid. The addition of L-alpha-glycerophosphocholine did not significantly increase iron absorption. CONCLUSION: Optimization of the micronutrient powder increased iron absorption from a highly inhibitory meal approximately 5-fold. This approach may allow for effective, untargeted in-home fortification of complementary foods with low amounts of highly bioavailable iron. |
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Authors:
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Barbara Troesch; Ines Egli; Christophe Zeder; Richard F Hurrell; Saskia de Pee; Michael B Zimmermann |
Publication Detail:
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Type: Journal Article; Randomized Controlled Trial Date: 2008-12-23 |
Journal Detail:
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Title: The American journal of clinical nutrition Volume: 89 ISSN: 1938-3207 ISO Abbreviation: Am. J. Clin. Nutr. Publication Date: 2009 Feb |
Date Detail:
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Created Date: 2009-01-19 Completed Date: 2009-02-11 Revised Date: 2009-05-22 |
Medline Journal Info:
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Nlm Unique ID: 0376027 Medline TA: Am J Clin Nutr Country: United States |
Other Details:
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Languages: eng Pagination: 539-44 Citation Subset: AIM; IM |
Affiliation:
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Laboratory for Human Nutrition, Institute of Food Science and Nutrition, ETH, Zurich, Switzerland. barbara.troesch@ilw.agrl.ethz.ch |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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6-Phytase
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pharmacology* Adult Anemia, Iron-Deficiency / blood, prevention & control Ascorbic Acid / pharmacology Biological Availability Cross-Over Studies Drug Synergism Edetic Acid Erythrocytes / chemistry*, metabolism Female Ferric Compounds Ferritins / blood Food, Fortified* Glycerylphosphorylcholine / pharmacology Hemoglobins / metabolism Humans Intestinal Absorption / drug effects* Iron Isotopes Iron, Dietary / pharmacokinetics* |
| Chemical | |
Reg. No./Substance:
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0/Ferric Compounds; 0/Hemoglobins; 0/Iron Isotopes; 0/Iron, Dietary; 15275-07-7/Fe(III)-EDTA; 50-81-7/Ascorbic Acid; 563-24-6/Glycerylphosphorylcholine; 60-00-4/Edetic Acid; 9007-73-2/Ferritins; EC 3.1.3.26/6-Phytase |
| Comments/Corrections | |
Comment In:
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Am J Clin Nutr. 2009 Jun;89(6):1949-50
[PMID:
19369379
]
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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