Sodium Iron Ethylenediaminetetraacetic Acid Research Articles

Interfacing with Fe-N-C Sites Boosts the Formic Acid Dehydrogenation of Palladium Nanoparticles.

Hierarchical micro-/mesoporous carbons with abundant Fe-N-C sites were prepared through one-step carbonization of a metal-organic framework (MOF) with sodium iron ethylenediaminetetraacetic acid [NaFe(III)EDTA], which can facilitate the nucleation and growth of ultrafine (∼1.4 nm) and highly dispersed palladium nanoparticles (Pd NPs). Interfacing Pd NPs with Fe-N-C sites has been demonstrated for the first time to boost the heterogeneous catalysis of hydrogen production from formic acid, affording an ultrahigh turnover frequency (TOF) value of 7361 h-1 at 323 K. The robust synergistic interactions between Pd NPs and Fe-N-C sites together with the small size effects of Pd NPs are responsible for the enhanced catalytic activity.

Fortification effects of different iron compounds on refined wheat flour stability

The characterization of the modifications that may occur during the storage of iron-fortified wheat flour is an important tool for understanding the variations in the product quality, since iron may present pro-oxidant activity. Therefore, the aim of this study was to evaluate the effect of refined wheat flour fortification with different iron compounds (ferrous sulfate, ferrous fumarate, reduced iron, sodium iron ethylenediaminetetraacetic acid, microencapsulated ferrous sulfate, and microencapsulated ferrous fumarate) on quality and stability parameters. For this purpose, it was evaluated the following parameters: titratable acidity, color, peroxide value, and hexanal during 120 days of storage. The iron content was in average 1.0 mg/100 g in unfortified flour (control) and it varied from 4.4 to 5.8 mg/100 g in fortified samples. It was observed that wheat flour fortification, with different iron compounds, caused modifications on quality and stability parameters during storage. Ferrous sulfate was the compound that most affected flour quality parameters. The microencapsulated compounds (ferrous sulfate and fumarate) also altered flour quality and stability. In contrast, the reduced iron was the compound that promoted the most stability to flour. These results indicate the influence of different iron compounds on wheat flour quality and stability during storage.

Point-of-use fortification of foods with micronutrient powders containing iron in children of preschool and school-age.

Approximately 600 million children of preschool and school age are anaemic worldwide. It is estimated that at least half of the cases are due to iron deficiency. Point-of-use fortification of foods with micronutrient powders (MNP) has been proposed as a feasible intervention to prevent and treat anaemia. It refers to the addition of iron alone or in combination with other vitamins and minerals in powder form, to energy-containing foods (excluding beverages) at home or in any other place where meals are to be consumed. MNPs can be added to foods either during or after cooking or immediately before consumption without the explicit purpose of improving the flavour or colour. To assess the effects of point-of-use fortification of foods with iron-containing MNP alone, or in combination with other vitamins and minerals on nutrition, health and development among children at preschool (24 to 59 months) and school (five to 12 years) age, compared with no intervention, a placebo or iron-containing supplements. In December 2016, we searched the following databases: CENTRAL, MEDLINE, Embase, BIOSIS, Science Citation Index, Social Science Citation Index, CINAHL, LILACS, IBECS, Popline and SciELO. We also searched two trials registers in April 2017, and contacted relevant organisations to identify ongoing and unpublished trials. Randomised controlled trials (RCTs) and quasi-RCTs trials with either individual or cluster randomisation. Participants were children aged between 24 months and 12 years at the time of intervention. For trials with children outside this age range, we included studies where we were able to disaggregate the data for children aged 24 months to 12 years, or when more than half of the participants were within the requisite age range. We included trials with apparently healthy children; however, we included studies carried out in settings where anaemia and iron deficiency are prevalent, and thus participants may have had these conditions at baseline. Two review authors independently assessed the eligibility oftrials against the inclusion criteria, extracted data from included trials, assessed the risk of bias of the included trials and graded the quality of the evidence. We included 13 studies involving 5810 participants from Latin America, Africa and Asia. We excluded 38 studies and identified six ongoing/unpublished trials. All trials compared the provision of MNP for point-of-use fortification with no intervention or placebo. No trials compared the effects of MNP versus iron-containing supplements (as drops, tablets or syrup).The sample sizes in the included trials ranged from 90 to 2193 participants. Six trials included participants younger than 59 months of age only, four included only children aged 60 months or older, and three trials included children both younger and older than 59 months of age.MNPs contained from two to 18 vitamins and minerals. The iron doses varied from 2.5 mg to 30 mg of elemental iron. Four trials reported giving 10 mg of elemental iron as sodium iron ethylenediaminetetraacetic acid (NaFeEDTA), chelated ferrous sulphate or microencapsulated ferrous fumarate. Three trials gave 12.5 mg of elemental iron as microencapsulated ferrous fumarate. Three trials gave 2.5 mg or 2.86 mg of elemental iron as NaFeEDTA. One trial gave 30 mg and one trial provided 14 mg of elemental iron as microencapsulated ferrous fumarate, while one trial gave 28 mg of iron as ferrous glycine phosphate.In comparison with receiving no intervention or a placebo, children receiving iron-containing MNP for point-of-use fortification of foods had lower risk of anaemia prevalence ratio (PR) 0.66, 95% confidence interval (CI) 0.49 to 0.88, 10 trials, 2448 children; moderate-quality evidence) and iron deficiency (PR 0.35, 95% CI 0.27 to 0.47, 5 trials, 1364 children; moderate-quality evidence) and had higher haemoglobin (mean difference (MD) 3.37g/L, 95% CI 0.94 to 5.80, 11 trials, 2746 children; low-quality evidence).Only one trial with 115 children reported on all-cause mortality (zero cases; low-quality evidence). There was no effect on diarrhoea (risk ratio (RR) 0.97, 95% CI 0.53 to 1.78, 2 trials, 366 children; low-quality evidence). Point-of-use fortification of foods with MNPs containing iron reduces anaemia and iron deficiency in preschool- and school-age children. However, information on mortality, morbidity, developmental outcomes and adverse effects is still scarce.

Bioavailability of iron, vitamin A, zinc, and folic acid when added to condiments and seasonings.

Seasonings and condiments can be candidate vehicles for micronutrient fortification if consumed consistently and if dietary practices ensure bioavailability of the nutrient. In this review, we identify factors that may affect the bioavailability of iron, vitamin A, zinc, and folic acid when added to seasonings and condiments and evaluate their effects on micronutrient status. We take into consideration the chemical and physical properties of different forms of the micronutrients, the influence of the physical and chemical properties of foods and meals to which fortified seasonings and condiments are typically added, and interactions between micronutrients and the physiological and nutritional status of the target population. Bioavailable fortificants of iron have been developed for use in dry or fluid vehicles. For example, sodium iron ethylenediaminetetraacetic acid (NaFeEDTA) and ferrous sulfate with citric acid are options for iron fortification of fish and soy sauce. Furthermore, NaFeEDTA, microencapsulated ferrous fumarate, and micronized elemental iron are potential fortificants in curry powder and salt. Dry forms of retinyl acetate or palmitate are bioavailable fortificants of vitamin A in dry candidate vehicles, but there are no published studies of these fortificants in fluid vehicles. Studies of zinc and folic acid bioavailability in seasonings and condiments are also lacking.

Reasons for raising the maximum acceptable daily intake of EDTA and the benefits for iron fortification of foods for children 6-24 months of age.

The current maximum acceptable daily intake (ADI) of ethylenediaminetetraacetic acid (EDTA) of 1.9 mg day−1 per kilogram bodyweight (mg day−1 kgbw−1) limits the daily intake of iron as iron EDTA [ferric sodium EDTA; sodium iron(III) EDTA] to approximately 2–2.5 mg day−1 for children 6–24 months of age. This limit was defined by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1973 based on data from an animal‐feed study published in 1963. Other animal studies indicate that this limit can be raised to 4.4 or possibly up to 21.7 mg day−1 kgbw−1, which is 2.3–11.4 times higher than the current value. For nearly 50 years, iron EDTA has been used in France in medicinal syrup for infants 1–6 months of age. The maximum recommended dosage of this drug is 37 times higher than the maximum ADI of EDTA. No adverse health effects have been reported as a result of this medicinal consumption of iron EDTA. Raising the maximum ADI of EDTA to only 4.4 mg day−1 kgbw−1 would enable iron EDTA, an iron fortificant with proven bioavailability in phytate‐rich meals, to be added in adequate amounts to cereal‐based meals for children 6–24 months of age, who are at risk of iron deficiency.

Oral Administration of Ferrous Sulfate, but not of Iron Polymaltose or Sodium Iron Ethylenediaminetetraacetic Acid (NaFeEDTA), Results in a Substantial Increase of Non-Transferrin-Bound Iron in Healthy Iron-Adequate Men

Oral iron supplementation with ferrous sulfate (FeSO₄) at dosage levels suggested by the international guidelines poses a safety hazard to young children with malaria. Exposure to loosely bound iron in the circulation has been advanced as a potential factor. To evaluate the kinetics of circulating concentrations of plasma iron and non-transferrin-bound iron (NTBI) in response to oral iron administration in healthy adults. Plasma samples were collected at 90-minute intervals over a period of 270 minutes from 10 healthy Guatemalan men after oral administration of water or 100 mg of iron from each of three iron compounds: FeSO₄, sodium iron ethylenediaminetetraacetic acid (NaFeEDTA), and iron polymaltose. The four tests were administered in an individually randomized sequence. Serum iron concentration was measured spectrophotometrically by the ferrozine method, and NTBI concentration was measured by a fluorometric competitive binding assay. The kinetic response and the maximal and cumulative changes in circulating concentrations of the biomarkers of interest were compared. Serum iron and NTBI responses to oral administration of FeSO₄ were significantly greater than responses to plain water or the other two iron compounds. NTBI concentrations after NaFeEDTA or iron polymaltose ingestion were not different from those determined after water intake. Administration of two iron compounds of proven bioavailability, but with complex absorption characteristics, is associated with a negligible NTBI response, potentially mitigating the safety concerns associated with iron supplementation in malarial areas.

STABILITY OF IRON-FORTIFIED GARI DURING STORAGE IN DIFFERENT PACKAGING MATERIALS

Gari – a West African staple food, was fortified with 25, 35 and 45 mg/kg iron sulfate, iron fumarate and sodium iron ethylenediaminetetraacetic acid (NaFeEDTA), respectively. The fortified gari samples were packed in high-density zip-lock polyethylene bags and plastic jars and stored at ambient temperatures (30 ± 2C). Changes in moisture, iron, pH and peak viscosity of the fortified gari were monitored under storage for 5 months. Samples were analyzed monthly during storage using standard analytical procedures. High-density zip-lock polyethylene bags showed better protective barrier than plastic jar. Moisture content and peak viscosity decreased as storage time increased while pH increased. The iron in gari stored inside high-density zip-lock polyethylene bag was less susceptible to oxidation, hence, low losses in iron after 5 months of storage. NaFeEDTA-fortified gari packed inside high-density zip-lock polyethylene bags was the most stable during storage compared with iron sulfate and iron fumarate. PRACTICAL APPLICATIONS Successful iron fortification and ensuring storage stability of fortified local diet will be a good nutritional intervention in sub-Saharan African countries. The problem of poor keeping quality of many dehydrated foods in the tropics is related to their moisture uptake during merchandising, perhaps due to poor packaging materials and the levels of moisture at which they were prepared. Scientific information on the storage stability of iron-fortified gari will be of vital importance to nutritional interventions targeted at alleviating iron deficiency anemia especially among the low-income earners in sub-Saharan Africa.

Determination of visual detection thresholds of selected iron fortificants and formulation of iron-fortified pocket-type flat bread

Wheaten pocket-type flat breads were baked from refined flours fortified to contain iron from ferrous sulphate (FeSO 4), hydrogen-reduced elemental iron (Fe) or sodium iron ethylenediaminetetraacetic acid (NaFeEDTA). Individual and group visual detection thresholds were determined by the 3-alternative forced choice (3-AFC) test according to the American Society of Testing and Materials (ASTM) method E-1432. The group visual detection thresholds of FeSO 4, NaFeEDTA and Fe in bread were established in samples baked from the corresponding wheat flours fortified with 69.46, 236.82 and 304.97 mg iron/kg flour, respectively. Sensory testing showed that iron-fortified pocket-type flat breads were similar ( P < 0.01) to regular bread when baked from flours formulated to contain iron at levels lower by 25% than the group visual detection thresholds of Fe and FeSO 4 and two 25% increments lower than the threshold of NaFeEDTA. These findings indicate that iron-fortified pocket-type flat breads, which are sensorially similar to regular bread, baked from flours that contained 52.1, 133.22 and 228.73 mg iron/kg flour as FeSO 4, NaFeEDTA and Fe, would provide the segment of the population at the highest risk of iron-deficiency anaemia, specifically women of childbearing age, with 91%, 207% and 346% of their recommended daily intakes for iron, respectively.

Ingestion of ferrous sulfate increases ferremia in patients with short bowel syndrome

Objective Because short bowel syndrome is associated with iron deficiency, the objective of the present study was to monitor ferremia after the ingestion of different iron compounds and doses in enterectomized patients. Methods This was a randomized, double-blind, cross-over study conducted in 13 patients of both sexes in the metabolic unit of Hospital das Clínicas de Faculdade de Medicina de Ribeirão Preto-Universídade de São Paulo and was divided into two stages. Three different iron compounds, ferrous sulfate (FS), sodium iron ethylenediaminetetra-acetic acid (EDTA), and dehydrated cell fraction (DCF), were studied. The patients were randomly assigned to one of four groups receiving high-dose DCF (120 mg) and low-dose DCF (5 mg) and the two iron compounds. The subjects ( n = 7) receiving high-dose DCF participated in 2 test days. All patients receiving the physiologic dose (low-dose DCF, n = 6) participated in 3 test days with a 1-mo interval between compounds. After an 8-h fast, blood samples were collected at 0.25, 0.5, 1, and 2 h. Serum iron curve and the sum of the area under the curve were calculated and adjusted according to a mixed-effect linear model ( P < 0.05). Results Serum FS levels were higher in the 120-mg group compared with the others ( P < 0.005). The mean areas under the curve for FS and EDTA at the doses of 120 and 5 mg of elemental iron were 238, 224, 177, and 153 μg/dL, respectively. The mean area under the curve for DCF was 165 μg/dL, with no significant difference between groups. Conclusion Regardless of dose, FS was the compound that resulted in higher ferremia compared with the other doses and compounds.

Suitability of Instant Noodles for Iron Fortification to Combat Iron-Deficiency Anemia among Primary Schoolchildren in Rural Vietnam

Anemia is a significant public health problem among schoolchildren in Vietnam. Food fortification is considered one of the most sustainable long-term strategies to control iron-deficiency anemia in Vietnam. The success of a food-fortification program depends on the choice of the food vehicle. The aim of the present study was to identify an appropriate vehicle for iron fortification to be used in a school-feeding program aimed at improving the iron and anemia status of schoolchildren in rural Vietnam. Children 6 to 8 years of age in two primary schools in Tam Nong District, Phu Tho Province, and their parents were included in this study. The study consisted of three substudies: a food-consumption study with 24-hour recalls of two nonconsecutive days; a food-beliefs study, with focus group discussions, a pile-sorting test, and a food attributes and differences exercise; and a food-acceptance study using noodles and biscuits fortified with sodium iron ethylenediaminetetraacetic acid (NaFeEDTA). The average number of meals consumed daily was 3.2 +/- 0.4, and the average intakes of energy and iron were 1,218 +/- 406 kcal and 7.5 +/- 4.0 mg, respectively. Compared with biscuits and instant rice soup, instant noodles were consumed more frequently and in larger portion sizes and are more acceptable as children's food in the culture of the local people. The iron level of the fortified product did not affect the mean consumption of noodles, but a higher level of iron was associated with a lower mean consumption of biscuits (p < .05). The production process did not affect the NaFeEDTA level in noodles; however, during preparation at least 70% of the iron is leaked into the soup. Instant noodles are a suitable vehicle for iron fortification for use in school-based intervention to improve iron-deficiency anemia among primary schoolchildren in rural Vietnam.

In VitroBioavailability of Iron and Sensory Qualities of Iron-Fortified Wheat Biscuits

Because biscuits are a popular snack item and are consumed frequently by the younger population, fortification of biscuits with iron can be beneficial in preventing iron-deficiency anemia, which is widely prevalent in developing countries. To determine the bioavailability of iron from biscuits fortified with either ferrous sulfate or sodium iron ethylenediaminetetraacetic acid (NaFeEDTA) equivalent to 8.8 mg of iron per 100 g of flour in combination with either citric and tartaric acids at 60, 80, or 100 mg/100 g levels. The study involved analysis of physical characteristics, total and ionizable iron of biscuits, and sensory qualities. The ionizable iron value was used to calculate bioavailable iron. The biscuits were evaluated for sensory attributes by 30 panelists with the help of a scorecard specially developed for biscuits. The amount of bioavailable iron in biscuits increased over that in controls by about 27% after the addition of ferrous sulfate and 83.8% after the addition of NaFeEDTA. The addition of citric acid (80 mg/100 g) along with ferrous sulfate increased bioavailability by about 104% over that in controls. The maximum increase was seen on addition of tartaric acid (100 mg/100g). The amount of bioavailable iron increased by 117% after the addition of NaFeEDTA with 80 mg/100 g of citric acid and by 338% after the addition of NaFeEDTA with 100 mg/100 g of tartaric acid. Sensory evaluation tests indicated that NaFeEDTA-fortified biscuits were more acceptable than ferrous sulfate-fortified biscuits and that biscuits fortified with NaFeEDTA along with tartaric acid were similar to control biscuits in all sensory attributes. From both the subjective and the objective evaluation of biscuits, it can be concluded that the addition of NaFeEDTA along with either citric acid (80 mg/100 g) or tartaric acid (100 mg/100 g) results in improved iron bioavailability with an organoleptically acceptable product.

Multitracer study on the uptake of various trace elements in anemic rats: influence of NaFeEDTA and ferrous sulfate

Iron deficiency is one of the major nutritional problems in developing countries. Food fortification is assumed to be an effective method for enhancing iron absorption. Sodium iron ethylenediaminetetraacetic acid (NaFeEDTA), a metal chelate, is one of the iron fortificants. It is a flavorless and inert compound. However, it is possible that EDTA may bind to metals other than iron and influence their absorption because of its strong chelating property. In this study, we determined the effect of NaFeEDTA on the absorption of various trace elements in the presence and absence of inhibitor using a multitracer technique. The multitracer is a carrier-free and salt-free solution containing a large number of radioactive nuclides. This method allows the simultaneous evaluation of behavior for a number of trace elements under strictly identical experimental conditions. As a result, incorporating NaFeEDTA into the rat diet did not lead to a deficiency in essential metals such as Zn, Mn, and Se in the presence of tannic acid. Furthermore, the uptake of various elements in the NaFeEDTA-fed rats is not inhibited by tannic acid. Thus, NaFeEDTA may be a suitable fortificant for improving iron-deficiency status in developing countries. Our findings in this study demonstrated that the multitracer technique provides us with many findings in nutritional research.

Photostability of Sodium Iron Ethylenediaminetetraacetic Acid (NaFeEDTA) in Stored Fish Sauce and Soy Sauce

ABSTRACT: Sodium iron ethylenediaminetetraacetic acid (NaFeEDTA) has been suggested as a fortification compound for fish sauce and soy sauce. Its susceptibility to photodegradation in aqueous solutions however is a potential disadvantage. We determined the photostability of NaFeEDTA in fish and soy sauce stored under well‐defined conditions. No degradation of NaFeEDTA was observed during storage of fortified soy sauce. Losses of up to 35% NaFeEDTA, however, occurred within 2 to 6 wk in fortified fish sauce stored in clear bottles exposed to direct sunlight. Losses were prevented by storage in amber bottles or by storing the clear bottles under indirect sunlight or in the dark.

Combating iodine and iron deficiencies through the double fortification of fish sauce, mixed fish sauce, and salt brine.

Two iodine and seven iron compounds were tested for use in the fortification of pure fish sauce, mixed fish sauce, and salt brine for cooking as a means to combat iodine and iron deficiencies. Ferrous sulfate, sodium iron ethylenediaminetetraacetic acid, ferric ammonium citrate, and ferrous lactate were combined with potassium iodide with no effect on sensory quality. Product shelf-life testing revealed that no iron or iodine losses occurred during a three-month storage period. Although the color of most products darkened, the color was not significantly different from that of nonfortified products after two to three months. Sensory home-use tests revealed that the fortified products were acceptable to highly acceptable, with only 1.2% to 8.2% of the dishes cooked using the fortified products being reported as discolored. The cost of fortification was minimal, at 0.13 to 2.73 baht per bottle (750 ml) (42 baht = US$1). Consequently, these products show a potential for inclusion in national programs for the prevention of micronutrient deficiencies in Asian countries where fish sauce and its products are routinely consumed.

Combating Iodine and Iron Deficiencies through the Double Fortification of Fish Sauce, Mixed Fish Sauce, and Salt Brine

Two iodine and seven iron compounds were tested for use in the fortification of pure fish sauce, mixed fish sauce, and salt brine for cooking as a means to combat iodine and iron deficiencies. Ferrous sulfate, sodium iron ethylenediaminetetraacetic acid, ferric ammonium citrate, and ferrous lactate were combined with potassium iodide with no effect on sensory quality. Product shelf-life testing revealed that no iron or iodine losses occurred during a three-month storage period. Although the color of most products darkened, the color was not significantly different from that of nonfortified products after two to three months. Sensory home-use tests revealed that the fortified products were acceptable to highly acceptable, with only 1.2% to 8.2% of the dishes cooked using the fortified products being reported as discolored. The cost of fortification was minimal, at 0.13 to 2.73 baht per bottle (750 ml)(42 baht = US$1). Consequently, these products show a potential for inclusion in national programs for the prevention of micronutrient deficiencies in Asian countries where fish sauce and its products are routinely consumed.

Multitracer Study on Behavior of Various Trace Elements in Anemic Rats: Effect of Sodium Iron Ethylenediaminetetraacetic Acid and Ferrous Sulfate as Food Additives

Multitracer Study on Behavior of Various Trace Elements in Anemic Rats: Effect of Sodium Iron Ethylenediaminetetraacetic Acid and Ferrous Sulfate as Food Additives