In vitro bioavailability of iron from wheat flour fortified with ascorbic acid, EDTA and sodium hexametaphosphate, with or without iron

A laboratory scale technology was developed to fortify wheat flour with absorption promoters of iron, such as ascorbic acid, disodium ethylenediaminetetraacetic acid (NaEDTA) and with a stabilizer, sodium hexametaphosphate (SHMP), with or without iron. The in vitro bioavailability of iron in food (Indian bread, chapathi) prepared with the wheat flour fortified at 60 mg of iron/kg in the presence (1:1 molar ratio) or absence of the three chemical additives was tested. NaEDTA and ascorbic acid enhanced the in vitro bioavailability of native iron from Indian bread while SHMP had no effect. All three additives showed a trend of enhancing the in vitro bioavailabilty of total iron (native and added iron) from iron fortified chapathis. The predicted bioavailability of iron in man from Indian bread containing ascorbic acid or NaEDTA was twice as high than that with wheat flour alone or that with SHMP (8%). Similar enhancing effects of these two compounds were shown with iron-fortified wheat flour. It is concluded that wheat flour fortified with ascorbic acid or NaEDTA, either with or without iron, can enhance the predicted bioavailability of both native and added iron in man. [Copyright &y& Elsevier]