EDTA AND THE ABSORPTION OF IRON FROM FOOD

Iron EDTA is an effective fortificant in meals of low iron bioavailabi lity. Na,EDTA, added to food to prevent oxidation, enhances iron bioav ailability by chelating added iron. This study examines the optimal ra tio of EDTA to iron causing enhanced iron absorption. Iron absorption from a rice-based meal of low iron bioavailability containing increasi ng molar ratios of EDTA to iron, was compared in 127 women volunteers by using standard double isotope techniques. Iron deficiency was prese nt in 38% of the women. Mean standardized absorptions, at EDTA-iron ra tios of 0.25, 0.5, and 1, were 11.3%, 13.5%, and 8.8%, respectively, c ompared with 3.8% when no Na(2)EDTA was present. In meals of high iron bioavailability, Na(2)EDTA (EDTA:Fe, 1.0) produced little enhancement (potato-based meal) nor inhibited iron absorption (apple-based meal). Na(2)EDTA added to meals with molar ratios of EDTA to iron between 1. 0 and 0.25 significantly increases iron absorption provided the meal i s of low iron bioavailability.