The inclusion of functional foods enriched in fibre, calcium, iodine, fat-soluble vitamins and n-3 fatty acids in a conventional diet improves the nutrient profile according to the Spanish reference intake

Public Health Nutrition

Volumn 14, Issue 3, 2011, Pages 451-458

  Berasategi, Izaskun ^a   Cuervo, Marta ^a   De Las Heras, Arantza Ruiz ^b   Santiago, Susana ^a   Martínez, J Alfredo ^a   Astiasarán, Iciar ^a   Ansorena, Diana ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

^b Instituto de Investigación Sanitaria de Navarra   (Spain)

Author keywords

Calcium; Enriched food; Fibre; Iodine; Recommended intake

Indexed keywords

GLYCINE MAX;

IODINE; MARGARINE; OMEGA 3 FATTY ACID; VITAMIN;

ARTICLE; CALCIUM INTAKE; CALORIC INTAKE; DAIRY PRODUCT; DIET; DIETARY FIBER; FUNCTIONAL FOOD; HEALTH CARE POLICY; HUMAN; NUTRITIONAL STATUS; NUTRITIONAL VALUE; SPAIN;

CALCIUM, DIETARY; DAIRY PRODUCTS; DIET; DIETARY FIBER; ENERGY INTAKE; FATTY ACIDS, OMEGA-3; FUNCTIONAL FOOD; HUMANS; IODINE; MARGARINE; NUTRITION POLICY; NUTRITIONAL STATUS; NUTRITIVE VALUE; SPAIN; VITAMINS;

EID: 84857113194     PISSN: 13689800     EISSN: 14752727     Source Type: Journal    
DOI: 10.1017/S1368980010002831     Document Type: Article

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