| Summary: | Background:
The high prevalence of iron deficiency and anaemia among South African children
highlights the need for iron fortification, especially with a highly bioavailable iron
compound. Fortification of staple foods is an adequate strategy to provide additional
iron to populations at risk. In South Africa it is mandatory to fortify maize meal and
wheat flour with iron, as well as other micronutrients. Elemental iron, specifically
electrolytic iron, is currently the preferred choice but other compounds that might be
more effective in alleviating iron deficiency are under consideration.
Objectives:
The objective of this study was to provide information about the bioavailability of
ferrous fumarate and NaFeEDTA from maize meal porridge in young children, which
would assist in selecting a bioavailable alternative to electrolytic iron in the South
African National Food Fortification Programme,
Methods:
A randomized parallel study design was used, with each of the 2 groups further
randomised to receive either one of two test regimens in a crossover design in which
each child acted as his/her own control. Iron bioavailability was measured with a
stable-isotope technique based on erythrocyte incorporation 15 days after intake.
Results:
The mean absorption of iron from NaFeEDTA and ferrous fumarate from the maize
porridge meal was 11.5% and 9.29% respectively. NaFeEDTA and ferrous fumarate
are both sufficiently bioavailable from a maize based meal rich in phytates.
Conclusion:
Both NaFeEDTA and ferrous fumarate would provide a physiologically important
amount of iron should they replace electrolytic iron as fortificant in maize flour
fortification. The final choice between ferrous fumarate and NaFeEDTA as when it
comes to finding the alternative iron fortificant will depend on factors such as technical
compatibility, bioavailability, relative cost and organoleptic characteristics. === Thesis (Ph.D. (Nutrition))--North-West University, Potchefstroom Campus, 2007
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