Na2EDTA Enhances the Absorption of Iron and Zinc from Fortified Rice Flour in Sri Lankan Children

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Abstract
Rice flour was proposed as a vehicle for iron and zinc fortification in Sri Lanka. Although widely consumed, rice flour has not been evaluated as a fortified food, and the absorption of minerals including iron and zinc from this flour is unknown. Determination of the bioavailability of these nutrients is a critical step before commencing a fortification program. We randomly divided 53 Sri Lankan schoolchildren ages 6–10 y into 4 groups that consumed a local dish prepared with 25 g of fortified rice flour labeled with one of the following: 1) 58FeSO42) 58FeSO4 + Na2EDTA 3) 58FeSO4 + 67ZnO or, 4) 58FeSO4 + Na2EDTA + 67ZnO. The levels of iron and zinc were 60 mg/kg; the rice flour also contained folate at 2 mg/kg in each group. Na2EDTA was added at a Fe:Na2EDTA, 1:1 molar ratio. A total of 48 children completed the trial. Absorption of 58Fe from a meal was significantly greater (P < 0.01) in the groups administered FeSO4 + Na2EDTA (4.7 ± 3.6%) than in those administered FeSO4 without Na2EDTA (2.2 ± 1.3%). Fractional absorption of zinc was 13.5 ± 6.0% in the FeSO4 + Na2EDTA group and 8.8 ± 2.0% in the FeSO4 group (P = 0.037). Although zinc absorption was low, our results demonstrated a benefit in using Na2EDTA to improve both iron and zinc absorption. We conclude that the fortification of rice flour is feasible, although additional strategies such as dephytinization or an increase in the level of iron and zinc fortification should be considered to obtain a higher proportion of the daily requirement of total absorbed iron and zinc.