Sensitivity analyses and meta-regression for hemoglobin suggested a higher response with lower trial quality ( suboptimal allocation concealment and blinding ) , use of condiments , and sodium iron edetate and a lower response when adults were included .
Consumption of iron-fortified foods results in an improvement in hemoglobin , serum ferritin , and iron nutriture and a reduced risk of remaining anemic and iron deficient
BACKGROUND The utility of iron fortification of food to improve iron deficiency , anemia , and biological outcomes is not proven unequivocally .
Sodium iron EDTA [NaFe(III)EDTA] as a food fortificant: erythrocyte incorporation of iron and apparent absorption of zinc, copper, calcium, and magnesium from a complementary food based on wheat and soy in healthy infants.
BACKGROUND Phytic acid is a strong inhibitor of iron absorption from fortified foods . In adults , this inhibitory effect can be overcome by adding ascorbic acid with the iron fortificant or by using a " protected " iron compound such as NaFeEDTA . In addition , the use of NaFeEDTA as an iron fortificant has been reported to increase zinc absorption in adult women . No information is available on iron bioavailability from NaFeEDTA or the influence of NaFeEDTA on minerals and trace elements in infants . OBJECTIVE We aim ed to compare iron bioavailability from a complementary food based on wheat and soy fortified with either NaFeEDTA or ferrous sulfate plus ascorbic acid . The apparent absorption of zinc , copper , calcium , and magnesium was evaluated in parallel . DESIGN Stable-isotope techniques were used in a crossover design to evaluate erythrocyte incorporation of iron 14 d after administration of labeled test meals and the apparent absorption of zinc , copper , calcium , and magnesium on the basis of fecal monitoring in 11 infants . RESULTS Geometric mean erythrocyte incorporation of iron was 3.7 % ( NaFeEDTA ) and 4.9 % ( ferrous sulfate plus ascorbic acid ) ( P = 0.08 ) . No significant differences in the apparent absorption of zinc , copper , calcium , or magnesium were observed between test meals ( n = 10 ) . CONCLUSIONS Iron bioavailability from a high-phytate , cereal-based complementary food fortified with either NaFeEDTA or ferrous sulfate plus ascorbic acid was not significantly different . NaFeEDTA did not influence the apparent absorption of zinc , copper , calcium , or magnesium .  NaFeEDTA does not provide any nutritional benefit compared with the combination of a highly bioavailable iron compound and ascorbic acid
Sensitivity analyses and meta-regression for hemoglobin suggested a higher response with lower trial quality ( suboptimal allocation concealment and blinding ) , use of condiments , and sodium iron edetate and a lower response when adults were included .
Consumption of iron-fortified foods results in an improvement in hemoglobin , serum ferritin , and iron nutriture and a reduced risk of remaining anemic and iron deficient
BACKGROUND The utility of iron fortification of food to improve iron deficiency , anemia , and biological outcomes is not proven unequivocally .