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A novel, high precision multiple‐meal stable isotope method to compare iron absorption from extruded FePP‐fortified rice containing different zinc compounds, citric acid/trisodium citrate and EDTA in Ghanaian children
Author(s) -
Hackl Laura,
Abizari AbdulRazak,
ZungbeyGarti Helene,
Zeder Christophe,
Speich Cornelia,
Cercamondi Colin I.,
Zimmermann Michael B.,
Moretti Diego
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.436.5
Subject(s) - chemistry , food science , citric acid , meal , bioavailability , micronutrient , zinc , medicine , organic chemistry , pharmacology
Rice fortification can be a viable approach to combat iron deficiency in rice‐consuming populations, but it is crucial to identify micronutrient formulations with high iron bioavailability and acceptable sensory properties. To date, ferric phosphates are the only iron compounds resulting in sensory acceptable iron fortified rice grains. We measured fractional iron absorption (FAFe) from isotopically labeled ferric‐pyrophosphate ( 54 FePP, 57 FePP, 58 FePP) in a cross‐over multiple meal absorption study. Fortified extruded rice meals either contained: zinc oxide (ZnO; 54 FePP+ZnO), zinc sulphate (ZnSO 4 ; 57 FePP+ZnSO 4 ), alone or in combination with a citrate buffer CA/TSC ( 54 FePP+ZnO+CA/TSC or 57 FePP+ZnSO 4 +CA/TSC) or ZnO, CA and edetate (EDTA; 58 FePP+ZnO+CA+EDTA). Iron depleted school‐age children with and without anemia (N=26) in Northern Ghana were fed six different rice meals (all meals containing 2mg iron) over the course of six weeks. Each type of meal was administered twice daily for five consecutive days. FAFe was compared from meals 54 FePP+ZnO, 57 FePP+ZnSO 4 , 54 FePP+ZnO+CA/TSC, 57 FePP+ZnSO 4 +CA/TSC, 58 FePP+ZnO+CA+EDTA versus non‐fortified extruded rice with 58 FeSO 4 (reference) added after cooking. FAFe was measured as erythrocyte‐incorporation of stable iron isotopes at least 11 days after meal‐administration. Geometric mean FAFe (95% CI) from meals 54 FePP+ZnSO 4 +CA/TSC (6.3%; 5.3,7.4) and 58 FePP+ZnO+CA+EDTA (6.5%; 5.3,8.1) did not differ from the reference (6.6%; 5.4,8.1). FAFe between 57 FePP+ZnSO 4 (3.5%; 2.7,4.5) and 54 FePP+ZnO+CA/TSC (4.4%; 3.6,5.5) was not different, but both differed from 54 FePP+ZnSO 4 +CA/TSC, 58 FePP+ZnO+CA+EDTA and the reference (P<0.038), however, 54 FePP+ZnO (2.3%; 1.9,2.8) showed the lowest FAFe and significantly differed from all other meals (P<.035). Conclusions Iron absorption from FePP‐fortified rice is affected by both the zinc source (ZnO or ZnSO 4 ) and absorption enhancers (CA/TSC and CA+EDTA). For maximal iron absorption, rice fortification should be implemented using ZnSO 4 as the zinc fortificant and CA/TSC or CA+EDTA as iron absorption enhancers. Support or Funding Information This study was funded by the Laboratory of Human Nutrition, DSM Nutritional Products, USAID and Abbott Nutrition.