Linking the bioavailability of iron compounds to the efficacy of iron-fortified foods

International Journal for Vitamin and Nutrition Research

Volumn 77, Issue 3, 2007, Pages 166-173

  Hurrell, Richard ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Bioavailability; Efficacy; Iron fortification; Iron status

Indexed keywords

FERROUS SULFATE; IRON DERIVATIVE;

BIOAVAILABILITY; CONFERENCE PAPER; DIGESTION; FOOD COMPOSITION; FOOD INTAKE; HUMAN; IRON ABSORPTION; IRON INTAKE; NONHUMAN; SOLUBILITY;

ANIMALS; BIOLOGICAL AVAILABILITY; FOOD, FORTIFIED; GUIDELINES AS TOPIC; HUMANS; INTESTINAL ABSORPTION; IRON COMPOUNDS; IRON, DIETARY; NUTRITIONAL STATUS; RATS; WORLD HEALTH ORGANIZATION;

TRITICUM AESTIVUM;

EID: 35348935573     PISSN: 03009831     EISSN: None     Source Type: Journal    
DOI: 10.1024/0300-9831.77.3.166     Document Type: Conference Paper

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