Iron bioavailability from a lipid-based complementary food fortificant mixed with millet porridge can be optimized by adding phytase and ascorbic acid but not by using a mixture of ferrous sulfate and sodium iron EDTA

Journal of Nutrition

Volumn 143, Issue 8, 2013, Pages 1233-1239

  Cercamondi, Colin ^a   Egli, Ines ^a   Mitchikpe, Evariste ^b   Tossou, Felicien ^c   Hessou, Joamel ^b   Zeder, Christophe ^a   Hounhouigan Joseph, D ^b   Hurrell, Richard ^a  

^a ETH ZURICH   (Switzerland)

^b Laboratoire de Physiologie de la Nutrition   (Benin)

^c Ministé re de la Santé ^*  (Benin)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; FERROUS SULFATE; IRON; PHYTASE; STABLE ISOTOPE;

ADULT; ARTICLE; BIOAVAILABILITY; CEREAL; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CROSSOVER PROCEDURE; ERYTHROCYTE; FEMALE; HUMAN; IRON ABSORPTION; MAJOR CLINICAL STUDY; MALE; MILLET; NORMAL HUMAN; RANDOMIZED CONTROLLED TRIAL; TEST MEAL;

6-PHYTASE; ANTHROPOMETRY; ASCORBIC ACID; BIOLOGICAL AVAILABILITY; C-REACTIVE PROTEIN; CEREALS; CHILD, PRESCHOOL; CROSS-OVER STUDIES; DEVELOPING COUNTRIES; DIETARY SUPPLEMENTS; EDETIC ACID; FEMALE; FERRIC COMPOUNDS; FERRITINS; FERROUS COMPOUNDS; FOOD, FORTIFIED; HEMOGLOBINS; HUMANS; INFANT; INFANT NUTRITIONAL PHYSIOLOGICAL PHENOMENA; INTESTINAL ABSORPTION; IRON, DIETARY; MALE; PANICUM;

EID: 84881345702     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.3945/jn.113.175075     Document Type: Article

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