The importance of dietary composition for efficacy of iron absorption measured in a whole diet that includes rye bread fortified with ferrous fumerate: A radioisotope study in young women

British Journal of Nutrition

Volumn 94, Issue 5, 2005, Pages 720-726

  Tetens, Inge ^a,b   Larsen, Tanja M ^a   Kristensen, Mette Bach ^a   Hels, Ole ^a   Jensen, Mikael ^a,b   Morberg, Catherine M ^a   Thomsen, Agnete D ^c   Højgaard, Liselotte ^d   Henriksen, Marianne ^a,e  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^c Schulstad Bread A/S   (Denmark)

^d Rigshospitalet   (Denmark)

^e Nycomed Denmark   (Denmark)

Author keywords

Iron deficiency; Iron fortification; Meat; Phytic acid; Vitamin C

Indexed keywords

ASCORBIC ACID; FERROUS FUMARATE; PHYTIC ACID;

ADULT; ARTICLE; BIOAVAILABILITY; BREAD; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; DIET SUPPLEMENTATION; DIETARY INTAKE; FEMALE; FOOD COMPOSITION; GEOMETRY; HUMAN; HUMAN EXPERIMENT; IRON ABSORPTION; ISOTOPE TRACING; MEAT; NORMAL HUMAN; PREDICTION; RANDOMIZED CONTROLLED TRIAL; RYE; STANDARDIZATION; WHOLE BODY COUNTER;

SECALE CEREALE;

EID: 27944477323     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1079/BJN20051556     Document Type: Article

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