Foodstuffs containing a cereal ingredient and ferric EDTA

Details Foodstuffs containing a cereal ingredient and ferric EDTA Foodstuffs containing a cereal ingredient and ferric EDTA

1995-04-27

1996-07-09

Pratt, Helen

Food or edible material: processes, compositions, and products

Product with added plural inorganic mineral or element...

426271, 426620, 426648, A23L 1304

Patent

active

055342752

ABSTRACT:
The invention provides for a ready-to-eat cereal product fortified with ferric EDTA as the iron source. The cereal product comprises about 0.1 to about 300 mg of ferric EDTA product per ounce of said cereal product, preferably 13 to 140 mg per ounce. The total iron content present is in the range of about 0.1 to about 39 mg per ounce of the cereal product, and preferably about 1.8 to 18 mg per ounce. The cereal product can also be fortified with a ferric EDTA complex in combination with an additional iron fortificant. The invention also provides for a method to prevent or treat iron-deficiency anemia by administering a ferric EDTA fortified ready-to-eat cereal.

REFERENCES:
Clydesdale, et al., eds. pp. 55-63, (1984), "Iron Fortification of Foods".
Lerner, et al., Center for Food Safety and Applied Nutrition, FDA (1986), "A Review of the Current Position of the U.S. Food and Drug Administration on EDTA Compounds, Including sodium iron EDTA".
el Guindi, et al., BR. J. Nutri. 59: 205-213 (1988), "Iron absorption from fortified flat breads".
MacPhail, et al., Br. J. Nutri. 45: 215-227 (1981), "Factors Affectign the absorption of iron from FE(III)EDTA".
Candela, et al., J. Nutri. 114: 2204-11, (1984), "Iron Absorption by Humans and Swin from FE(III)-EDTA, Further Studies".
Cook, et al., Am. J. Clinical Nutrition 38: 648-659 (1983), "Iron fortification: an update".
MacPhail, et al., Am. J. Clin. Nutri. 59: 644-648 (1994), "EDTA and the absorption of iron from food".
Aruoma, Chemistry in Britain, 29(3): 210-214 (1993), "Free radicals and food".
International Nutritional Anemia Consultative Group (Sep. 1993) "Iron EDTA for Food Fortification".
Hurrell, et al, Br. J. Nutri. 71: 85-93 (1994), "NaFe.sup.3+ as a food Fortificant: influence on zinc, calcium and copper metabolism in the rat".
Whittaker, et al., Br. J. Nutri. 63: 587-595 (1990), "Effect of EDTA on the bioavailability to rats of fortification iron used in Egyptian balady bread".
Reddy, National Institute of Nutrition, Indian Council of Medical Research (1991), "Preventing Specific Micronutrient Deficiencies".
Whittaker, et al., Regulatory Toxicology and Pharmacology 18: 419-427 (1993), "Toxicological Profile, Current Use, and Regulatory Issues on EDTA Compounds for Assessing Use of Sodium Iron EDTA for Food Fortification".

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