Absorption of iron from unmodified maize and genetically altered, low-phytate maize fortified with ferrous sulfate or sodium iron EDTA

Concepción Mendoza, Fernando E. Viteri, Bo Lönnerdal, Victor Raboy, Kevin A. Young, Kenneth H. Brown

Research output: Contribution to journalArticle

59 Scopus citations

Abstract

Background: Reducing the phytate content in grains by genetic manipulation is a novel approach to increasing nonheme-iron absorption from mixed diets. Fractional iron absorption from a genetically modified strain of low-phytate maize (LPM) increased significantly, by 50%. Objective: We assessed iron absorption from porridges prepared from the same LPM (lpa-1-1 mutant) and unmodified wild-type maize (WTM), both of which were fortified with either ferrous sulfate or sodium iron EDTA. Design: Porridges providing 3.4 mg Fe were fortified with either ferrous sulfate or sodium iron EDTA to provide an additional 1 mg Fe/serving. In 14 nonanemic women, iron absorption was measured as the amount of radioiron incorporated into red blood cells (extrinsic tag method) 12 d after consumption of the study diets. Results: No significant effect of phytate content on iron absorption was found when porridge was fortified with either sodium iron EDTA or ferrous sulfate. Fractional absorption of iron from WTM porridge fortified with sodium iron EDTA (5.73%) was 3.39 times greater than that from the same porridge fortified with ferrous sulfate (1.69%). Fractional absorption of iron from the sodium iron EDTA-fortified LPM porridge (5.40%) was 2.82 times greater than that from LPM porridge fortified with ferrous sulfate (1.91%) (P < 0.0001 for both comparisons, repeated-measures analysis of variance). Thus, the previously identified benefit of LPM was no longer detectable when maize porridge was fortified with additional iron. Conclusion: Iron was absorbed more efficiently when the fortificant was sodium iron EDTA rather than ferrous sulfate, regardless of the type of maize.

Original languageEnglish (US)
Pages (from-to)80-85
Number of pages6
JournalAmerican Journal of Clinical Nutrition
Volume73
Issue number1
StatePublished - 2001
Externally publishedYes

Keywords

  • Anemia
  • Corn
  • Ferrous sulfate
  • Food fortification
  • Genetically modified food
  • Iron absorption
  • Iron deficiency
  • Maize
  • Phytate
  • Phytic acid
  • Sodium iron EDTA

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science

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