Regular consumption of NaFeEDTA-fortified fish sauce improves iron status and reduces the prevalence of anemia in anemic Vietnamese women

American Journal of Clinical Nutrition

Volumn 78, Issue 2, 2003, Pages 284-290

  Van Thuy, Pham ^a   Berger, Jacques ^b,e   Davidsson, Lena ^c   Khan, Nguyen Cong ^a   Lam, Nguyen Thi ^a   Cook, James D ^d   Hurrell, Richard F ^c   Khoi, Ha Huy ^a  

^a NATIONAL INSTITUTE OF NUTRITION   (Viet Nam)

^b INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

^c ETH ZURICH   (Switzerland)

^d UNIVERSITY OF KANSAS MEDICAL CENTER   (United States)

^e Ambassade de France   (Viet Nam)

Author keywords

Anemia; Ferritin; Food fortification; Iron; Iron deficiency; Transferrin receptor

Indexed keywords

EDETATE SODIUM; FERRITIN; HEMOGLOBIN; TRANSFERRIN RECEPTOR; EDETIC ACID;

ADULT; ARTICLE; CLINICAL TRIAL; COMPARATIVE STUDY; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIETARY INTAKE; FEMALE; FERRITIN BLOOD LEVEL; FOOD COATING; FOOD INTAKE; HEMOGLOBIN DETERMINATION; HUMAN; IRON DEFICIENCY ANEMIA; IRON INTAKE; MAJOR CLINICAL STUDY; NUTRIENT AVAILABILITY; NUTRIENT CONTENT; NUTRITIONAL HEALTH; NUTRITIONAL VALUE; RANDOMIZED CONTROLLED TRIAL; ANIMAL; BLOOD; DIET; DIET SUPPLEMENTATION; DRUG EFFECT; FISH; NUTRITIONAL STATUS; PREVALENCE; VIET NAM;

ADULT; ANEMIA, IRON-DEFICIENCY; ANIMALS; DIET; EDETIC ACID; FEMALE; FISHES; FOOD, FORTIFIED; HEMOGLOBINS; HUMANS; NUTRITIONAL STATUS; PREVALENCE; RECEPTORS, TRANSFERRIN; VIETNAM;

EID: 0042569111     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/78.2.284     Document Type: Article

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