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One hundred and eighty iron absorption tests were performed in 45 normal men to determine the effect of EDTA on the absorption of dietary non-heme iron. The addition of 50 mg EDTA to test meals containing 4.1 mg iron reduced absorption by approximately one-half from meals of both high (standard meal) and low (semisynthetic meal) iron availability. Studies employing dual radioiron labels demonstrated complete isotopic exchange of ferric EDTA with dietary non-heme iron. Further studies were carried out to determine the decrease in food iron absorption at varying levels of EDTA. At a 1:1 molar ratio of EDTA to iron, absorption of non-heme iron was reduced to 72% and at a 2:1 molar ratio, to 50% of absorption without EDTA. These levels of EDTA are within the range believed to be present in the United States diet.
J D Cook, and
E R Monsen
January 1972,
Scandinavian journal of haematology,
J D Cook, and
E R Monsen
January 1987,
Scandinavian journal of gastroenterology. Supplement,
J D Cook, and
E R Monsen
January 1973,
Scandinavian journal of gastroenterology,
J D Cook, and
E R Monsen
March 1994,
The American journal of clinical nutrition,
J D Cook, and
E R Monsen
January 1979,
Nutrition and metabolism,
J D Cook, and
E R Monsen
January 1998,
Reproduction, nutrition, development,
J D Cook, and
E R Monsen
February 2007,
International journal of food sciences and nutrition,
J D Cook, and
E R Monsen
April 1982,
Human nutrition. Applied nutrition,
J D Cook, and
E R Monsen
October 2000,
The American journal of clinical nutrition,
J D Cook, and
E R Monsen
November 1990,
European journal of clinical nutrition,
