Iron bioavailability in corn-masa tortillas is improved by the addition of disodium EDTA

Journal of Nutrition

Volumn 133, Issue 10, 2003, Pages 3158-3161

  Walter, Tomás ^a   Pizarro, Fernando ^a   Olivares, Manuel ^a  

^a UNIVERSITY OF CHILE   (Chile)

Author keywords

Corn masa flour; Iron bioavailability; Iron fortification; Na 2EDTA; NaFeEDTA

Indexed keywords

BISGLYCINE IRON; EDETATE DISODIUM; FERRITIN; FERROUS FUMARATE; FERROUS SULFATE; IRON; IRON DERIVATIVE; UNCLASSIFIED DRUG;

ADULT; ANALYSIS OF VARIANCE; ARTICLE; BEAN; BIOAVAILABILITY; CONTROLLED STUDY; CORN; FEMALE; FERRITIN BLOOD LEVEL; FLOUR; FOOD PROCESSING; HUMAN; HUMAN EXPERIMENT; IN VITRO STUDY; IN VIVO STUDY; INTESTINE ABSORPTION; IRON ABSORPTION; NORMAL HUMAN; REFERENCE VALUE; RICE;

PHASEOLUS (ANGIOSPERM); TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 0141863480     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/133.10.3158     Document Type: Article

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