Iron bioavailability from iron-fortified Guatemalan meals based on corn tortillas and black bean paste

Background: Corn masa flour is widely consumed in Central America and is therefore a potentially useful vehicle for iron fortification. Objective: The goal was to evaluate the bioavailability of iron from meals based on corn tortillas and black bean paste that were fortified with ferrous fumarate, ferrous sulfate, or NaFeEDTA and to investigate the potential of [Na.sub.2]EDTA to increase the bioavailability of iron from ferrous fumarate. Design: With use of a crossover study design, iron bioavailability was measured in Guatemalan girls aged 12-13 y by a stable-isotope technique based on erythrocyte incorporation 14 d after intake. Results: Geometric mean iron bioavailability from test meals fortified with ferrous fumarate was 5.5-6.2% and was not improved significantly by the addition of [Na.sub.2]EDTA at molar ratios of 1:1 relative to fortification iron or to the total iron content of the fortified corn masa flour. Geometric mean iron bioavailability from test meals fortified with ferrous sulfate was 5.5% and was significantly higher in test meals fortified with NaFeEDTA (9.0%; P = 0.009, paired t test). Conclusions: The bioavailability of iron from ferrous fumarate was not improved by the addition of [Na.sub.2]EDTA, contrary to what was previously shown for ferrous sulfate in other cereal-based meals. However, the bioavailability of iron from the test meal was significantly enhanced when NaFeEDTA replaced ferrous sulfate. These results support the use of NaFeEDTA in the fortification of inhibitory staple foods such as corn masa flour. Am J Clin Nutr 2002;75:535-9. KEY WORDS Iron bioavailability, stable isotopes, ferrous fumarate, corn tortillas, [Na.sub.2]EDTA, disodium ethylenediaminetetraacetate, NaFeEDTA, sodium iron ethylenediaminetetraacetate, girls, Guatemala, corn masa flour