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 .
NaFeEDTA fortified soy sauce showed higher iron absorption rate in Chinese females.
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 sample s and fecal sample s 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
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 .