Bioavailability of NaFeEDTA, Ferrous Fumarate and Ferrous Sulfate in Corn Flour Using Different INFOGEST Digestion and Caco-2 Cell Model Methods

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Key Points

To evaluate the bioavailability of iron from different sources in corn flour using various methods.
Corn flour samples fortified with NaFeEDTA, ferrous fumarate, and ferrous sulfate were digested using the INFOGEST method.
Caco-2 cells were treated with digesta or supernatant for analysis in different chamber systems.
Ferritin concentrations were measured to compare iron bioavailability across systems.
NaFeEDTA exhibited significantly higher iron solubility compared to ferrous fumarate and FeSO4.
The 4:9 weight ratio of NaFeEDTA combined with fumarate/FeSO4 showed better solubility than the 2:11 ratio.
Ferritin concentrations were higher in the Glahn's dual-chamber system compared to other systems.
The combination of NaFeEDTA and FeSO4 at a 2:11 weight ratio yielded the highest ferritin concentrations.

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Experiment examines iron bioavailability in corn flour using various digestion methods, revealing key treatment benefits.

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Zhang et al. (2026) studied this question.

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