Iron absorption from fortified oat drinks

Abstract

Prevalence of anemia is 19.5% in the Filipino population. The objective was to determine iron bioavailability from oat drinks fortified with iron, zinc, and vitamin A with/without vitamin C. The study followed a double blind randomized cross‐over design. Nineteen healthy 6‐year old children participated. Children consumed 2 drinks fortified with iron, zinc, and vitamin A labeled with stable isotopes of iron as NaFeEDTA; drink A without and drink B with vitamin C. On 2 consecutive days, participants were given drink A (57Fe) or drink B (58Fe) in random order. Blood samples were taken for stable isotope measurements 14 days later. Results indicated no significant differences in nutrient composition (except vitamin C), dietary fiber or total phytic acid content between the two drinks. The percent fractional iron absorption (7.14±0.90) from the oat drink with vitamin C was significantly higher than that from the oat drink without vitamin C (5.65±0.54; P<0.05). In conclusion, results showed that vitamin C added to NaFeEDTA fortified oats enhanced iron absorption. Fortifying oats may offer a convenient, and effective mechanism to improve the iron status of children.