Update on iron fortification of milled cereals

Cereal Foods World

Volumn 51, Issue 2, 2006, Pages 87-88

  Ranum, Peter ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

IRON FORTIFICATION;

CEREAL PRODUCTS;

EID: 33646360173     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-51-0087     Document Type: Review

References (4)

1. Forbes, A. L., Arnaud, M. J., Chichester, C. O., Cook, J. D., Harrison, B. N., et al. Comparison of in vitro, animal, and clinical determinations of iron bioavailability: International Nutritional Anemia Consultative Group Task Force report on iron bioavailability. Am. J. Clin. Nutr. 49:225, 1989.
2. Hurrell, R., Bothwell, T., Cook, J. D., Dary, O., Davidsson, L., et al. The usefulness of elemental iron for cereal flour fortification: A SUSTAIN Task Force report. Nutr. Rev. 60:391, 2002.
3. Ranum, P., Lynch, S., Bothwell, T., Hallberg, L., Hurrell, R., et al. Guidelines for iron fortification of cereal food staples. Published online at www.sustaintech.org/publications/pubm7.pdf. SUSTAIN, Washington, DC, 2001.
4. WHO/UNICEF/UNU. Iron deficiency anemia assessment: Prevention, and control. World Health Organization, Geneva, 2001.