Replacing electrolytic iron in a fortification-mix with NaFeEDTA increases both iron and zinc availabilities in traditional African maize porridges

• Published in: Food chemistry Vol. 205; pp. 9 - 13
• Main Author: Kruger, Johanita
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15-08-2016
• Subjects: Africa; Biological Availability; Caco-2 cell uptake; Caco-2 Cells; Edetic Acid - analysis; Ferric Compounds - analysis; Food, Fortified; Fortification; Humans; Iron - deficiency; Iron - pharmacokinetics; Iron Chelating Agents; Iron, Dietary - analysis; Maize porridge; Micronutrients - analysis; NaFeEDTA; Phytic Acid - analysis; Zea mays; Zea mays - chemistry; Zinc; Zinc - deficiency; Zinc - pharmacokinetics; Phytate (PubChem CID: 890); Zinc oxide (PubChem CID: 14806); NaFeEDTA; Iron (PubChem CID: 23925); Caco-2 cell uptake; Ferric sodium ethylenediaminetetraacetate (PubChem CID: 30716); Maize porridge; Fortification; Zinc
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.02.161

•Maize meal was fortified with a multi-nutrient mix with electrolytic iron or NaFeEDTA.•Iron & zinc availability (Caco-2 cells) from thick & fermented porridges was determined.•Fermentation increased the iron & zinc availability from porridges, fortified or not.•Adding NaFeEDTA compared to electrolytic iron increased both iron & zinc availability.
While replacing electrolytic iron with NaFeEDTA in multi-micronutrient fortification-mixes is a popular option, there is no information about the effect on the iron and zinc availabilities in African staple foods. This study evaluated the effects of adding a multi-micronutrient fortification-mix, with no iron, electrolytic iron or NaFeEDTA on the availabilities of iron and zinc from thick and fermented special-grade maize porridges using a Caco-2 cell model. Replacing electrolytic iron with NaFeEDTA significantly (p⩽0.05) increased iron and, importantly zinc, availabilities in both the thick (2.16% vs. 1.45% and 2.51% vs. 2.29%, respectively) and fermented (3.35% vs. 2.66% and 3.04% vs. 2.61%, respectively) porridges. Some of the NaFeEDTA complexes perhaps partially dissociated because of pH changes during simulated digestion, binding with zinc and increasing its availability. NaFeEDTA in a multi-micronutrient fortification-mix, added to less refined, high phytate maize meal, would be more effective than electrolytic iron in addressing both iron and zinc deficiencies in low socio-economic populations of sub-Saharan Africa.