dc.contributor.author |
Kruger, Johanita
|
|
dc.date.accessioned |
2016-08-15T10:09:19Z |
|
dc.date.issued |
2016-08 |
|
dc.description.abstract |
While replacing electrolytic iron with NaFeEDTA in multi-micronutrient fortificationmixes
is a popular option, there is no information about the effect on the iron and
zinc availabilities in African staple foods. This study evaluated the effects of adding a
multi-micronutrientfortification-mix, with no iron, electrolytic iron or NaFeEDTA on the availabilities of iron and zinc from thick and fermented special-grade maize
porridgesusing a Caco-2 cell model. Replacing electrolytic iron with NaFeEDTA
significantly (p≤0.05) increased iron and, importantly zinc, availabilities in both the
thick (2.16 vs. 1.45% and 2.51 vs. 2.29%, respectively) and fermented (3.35 vs.
2.66% and 3.04 vs. 2.61%, respectively) porridges. Some of the NaFeEDTA
complexes perhaps partially dissociated because of pH changes duringsimulated
digestion, binding with zinc and increasing its availability. NaFeEDTA in a multimicronutrient
fortification-mix, added to less refined, high phytate maize meal, would
be more effective than electrolytic iron in addressing both iron and zinc deficiencies
in low socio-economic populations of sub-Saharan Africa. |
en_ZA |
dc.description.department |
Food Science |
en_ZA |
dc.description.embargo |
2017-08-31 |
|
dc.description.librarian |
hb2016 |
en_ZA |
dc.description.uri |
http://www.elsevier.com/locate/foodchem |
en_ZA |
dc.identifier.citation |
Kruger, J 2016, 'Replacing electrolytic iron in a fortification-mix with NaFeEDTA increases both iron and zinc availabilities in traditional African maize porridges', Food Chemistry, vol. 205, pp. 9-13. |
en_ZA |
dc.identifier.issn |
0308-8146 (print) |
|
dc.identifier.issn |
1873-7072 (online) |
|
dc.identifier.other |
10.1016/j.foodchem.2016.02.161 |
|
dc.identifier.uri |
http://hdl.handle.net/2263/56290 |
|
dc.language.iso |
en |
en_ZA |
dc.publisher |
Elsevier |
en_ZA |
dc.rights |
© 2016 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, vol. 205, pp. 9-13, 2016. doi : 10.1016/j.foodchem.2016.02.161. |
en_ZA |
dc.subject |
Maize porridge |
en_ZA |
dc.subject |
Fortification |
en_ZA |
dc.subject |
NaFeEDTA |
en_ZA |
dc.subject |
Caco-2 cell uptake |
en_ZA |
dc.subject |
Zinc |
en_ZA |
dc.title |
Replacing electrolytic iron in a fortification-mix with NaFeEDTA increases both iron and zinc availabilities in traditional African maize porridges |
en_ZA |
dc.type |
Postprint Article |
en_ZA |