Nafeedta Fortified Soy Sauce Showed Higher Iron Absorption Rate in Chinese Females
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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.
JOUR
Huo, Jun-Sheng
Yang, Xiao-Guang
Piao, Jian-Hua
Gao, Jun-Quan
Miao, Hong
Yu, Bo
Lu, Cheng-Qian
Chen, Jun-Shi
2007
Biomedical and Environmental Sciences
20
2
126-30
2007/07/13
0895-3988 (Print) 0895-3988 (Linking)
876