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Studies on the fortification of cane sugar with iron and ascorbic acid

Published online by Cambridge University Press:  09 March 2007

P. B. Disler ,
S. R. Lynch ,
R. W. Charlton ,
T. H. Bothwell ,
R. B. Walker  and
Fatima Mayet
P. B. Disler
Affiliation:
South African MRC Iron and Red Cell Metabolism Unit, Departments of Medicine and Pharmacology, University of the Witwatersrand, Johannesburg, South Africa
S. R. Lynch
Affiliation:
South African MRC Iron and Red Cell Metabolism Unit, Departments of Medicine and Pharmacology, University of the Witwatersrand, Johannesburg, South Africa
R. W. Charlton
Affiliation:
South African MRC Iron and Red Cell Metabolism Unit, Departments of Medicine and Pharmacology, University of the Witwatersrand, Johannesburg, South Africa
T. H. Bothwell
Affiliation:
South African MRC Iron and Red Cell Metabolism Unit, Departments of Medicine and Pharmacology, University of the Witwatersrand, Johannesburg, South Africa
R. B. Walker
Affiliation:
Department of Botany, University of Washington, Seattle, USA
Fatima Mayet
Affiliation:
Department of Medicine, University of Natal, Durban, South Africa
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Abstract

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1. The feasibility of improving iron nutrition by fortifying cane sugar with Fe and ascorbic acid was studied.

2. It was found to be possible to add a number of Fe salts together with ascorbic acid to sugar without affecting its appearance or storage properties.

3. The absorption of Fe from fortified sugar eaten with maize-meal porridge or made into jam or biscuits was measured in ninety-four volunteer multiparous Indian women using the 59Fe erythrocyte utilization method.

4. The absorption of Fe from sugar fortified with ascorbic acid and ferrous sulphate and eaten with maize-meal porridge was increased about twofold if the ratio, ascorbic acid: Fe was 10:1 by weight. If the ratio was increased to 20:1, Fe absorption was increased a further threefold.

5. Sugar fortified with soluble Fe salts, including FeSO4. 7H2O, discoloured both tea and coffee; sugar fortified with ferric orthophosphate did not have this effect.

6. Fe from FePO4. H2O was poorly absorbed when added with sugar to maize-meal porridge, and also when added with adequate quantities of ascorbic acid. This form of Fe was absorbed much less well than was the intrinsic Fe present in the maize.

7. When sugar fortified with FePO4.H2O and ascorbic acid was added to maize-meal porridge before cooking or was made into jam there was a several-fold increase in the amount of Fe absorbed.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 34 , Issue 1 , July 1975 , pp. 141 - 152
Copyright
Copyright © The Nutrition Society 1975

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