Citrate Enhances Iron Absorption

Hey everyone,

Today in class the group presenting “Iron Fortification of Fish Sauce” mentioned that citrate enhanced the absorption of iron.  I thought that only Vitamin C (ascorbic acid) enhanced iron absorption by reducing Fe3+ (ferric iron) to Fe 2+ (ferrous iron) which is more bioavailable. Citrate ( conjugate base of citric acid) however, also enhances the absorption of iron by binding to this metal rather than reducing it. Citric acid is categorized as a food additive which functions as a chelating agent ( binds to different metals). By adding citrate to iron fortified fish sauce the iron might be more bioavailable and also unable to oxidize the food product or cause undesirable color changes.

Please correct me if I am wrong or comment if you have any further questions.

Sincerely,

Bee

References:

Miller, D.D. (2007). Chapter 8 Minerals. In S. Damodaran, K.L. Parkin, O. R.  Fennema,(Ed.), Fennema’s Food Chemistry (pp. 542-543). Boca Raton: CRC Press.

FNH 401 (2011) Notes.