Iron absorption from fish sauce and soy sauce fortified with sodium iron EDTA

American Journal of Clinical Nutrition

Volumn 78, Issue 2, 2003, Pages 274-278

  Fidler, Meredith C ^a   Davidsson, Lena ^a,b   Walczyk, Thomas ^a   Hurrell, Richard F ^a  

^a ETH ZURICH   (Switzerland)

^b SWISS FEDERAL INSTITUTE OF TECHNOLOGY   (Switzerland)

Author keywords

Absorption; Fish sauce; Iron; Iron fortification; NaFeEDTA; Soy sauce; Stable isotopes

Indexed keywords

EDETIC ACID; IRON; DEFEROXAMINE; FE(III) EDTA; FE(III)-EDTA; FERRIC ION; FERRITIN; FISH OIL; PHYTIC ACID;

ADULT; ARTICLE; COMPARATIVE STUDY; CONTROLLED STUDY; DIETARY INTAKE; ERYTHROCYTE; FEMALE; FOOD COATING; FOOD PROCESSING; HUMAN; IRON ABSORPTION; IRON INTAKE; NORMAL HUMAN; NUTRIENT AVAILABILITY; NUTRIENT CONTENT; STATISTICAL ANALYSIS; BIOAVAILABILITY; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; DIET; DIET SUPPLEMENTATION; INTESTINE ABSORPTION; IRON DEFICIENCY ANEMIA; METABOLISM; NUTRITIONAL STATUS; RANDOMIZED CONTROLLED TRIAL; SOYBEAN;

ADULT; ANEMIA, IRON-DEFICIENCY; BIOLOGICAL AVAILABILITY; DEFEROXAMINE; DIET; EDETIC ACID; FEMALE; FERRIC COMPOUNDS; FERRITINS; FISH OILS; FOOD, FORTIFIED; HUMANS; INTESTINAL ABSORPTION; IRON ISOTOPES; IRON, DIETARY; NUTRITIONAL STATUS; PHYTIC ACID; SOYBEANS;

EID: 0042068302     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/78.2.274     Document Type: Article

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