Iron Particle Size in Iron-Fortified Bread

Flour and Breads and their Fortification in Health and Disease Prevention

Volumn , Issue , 2011, Pages 273-279

  Olivares, Manuel ^a   Hertrampf, Eva ^a  

^a UNIVERSITY OF CHILE   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84882465583     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-380886-8.10025-X     Document Type: Chapter

References (21)

1. M. Arredondo, V. Salvat, F. Pizarro and M. Olivares (2006) Bioavailability of hydrogen-reduced iron fortified bread: Effect of iron particle size. Nutrition Research 26 235-239.
2. E. Björn-Rasmussen, L. Hallberg and L. Rossander (1977) Absorption of fortification iron: Bioavailability in man of different samples of reduced Fe, and prediction of the effects of Fe fortification. British Journal of Nutrition 37 375-388.
3. T.H. Bothwell and A.P. MacPhail (2002) The potential role of NaFeEDTA as an iron fortificant. International Journal for Vitamin and Nutrition Research 60 S421-S424.
4. J.D. Cook, V. Minnich, C.V. Moore, A. Rasmussen, W.B. Bradley and C.A. Finch (1973) Absorption of fortification iron in bread. American Journal of Clinical Nutrition 26 861-872.
5. Flour Fortification Initiative (2008) Second Technical Workshop on Wheat Flour Fortification: Practical Recommendations for National Application Summary Report, March 30 to April 3, 2008, Stone Mountain, Georgia, USA. Atlanta: Flour Fortification Initiative
6. A.L. Forbes, C.E. Adams, M.J. Arnaud, C.O. Chichester, J.D. Cook, B.N. Harrison, et al. (1989) Comparison of in vitro, animal, and clinical determinations of iron bioavailability: International Nutritional Anemia Consultative Group. Task force report on iron bioavailability. American Journal of Clinical Nutrition 49 225-238.
7. L. Hallberg, M. Brune and L. Rossander (1986) Low bioavailability of carbonyl iron in man: Studies on iron fortification of wheat flour. American Journal of Clinical Nutrition 43 59-67.
8. S. Höglund and P. Reizenstein (1969) Studies in iron absorption: V. Effect of gastrointestinal factors on iron absorption. Blood 34 496-504.
9. M. Hoppe, L. Hulthén and L. Hallberg (2006) The relative bioavailability in humans of elemental iron powders for use in food fortification. European Journal of Nutrition 45 37-44.
10. R.F. Hurrell (1985) Nonelemental sources. F.M. Clydesdale, K.L. Wiemer (Eds) Iron Fortification of Foods Orlando, FL: Academic Press 39-53.
11. R.F. Hurrell, T. Bothwell, J.D. Cook, O. Dary, L. Davidsson, S. Fairweather-Tait, et al. (2002) The usefulness of elemental iron for cereal flour fortification: A SUSTAIN task force report. Nutrition Reviews 60 391-406.
12. R.F. Hurrell, S. Lynch and T. Bothwell (2002) Enhancing the absorption of fortification iron. International Journal for Vitamin and Nutrition Research 60 S22-S25.
13. International Anemia Consultative Group (2002) Technical Brief on Iron Compounds for Fortification of Staple Foods. Washington, DC: ILSI Human Nutrition Institute
14. M. Olivares, F. Pizarro, E. Hertrampf, G. Fuenmayor and E. Estévez (2007) Iron absorption from wheat flour: Effects of lemonade and chamomile infusion. Nutrition 23 296-300.
15. G. Peña, F. Pizarro and E. Hertrampf (1991) Aporte del hierro del pan a la dieta chilena. Revista Médica de Chile 119 753-757.
16. F. Pizarro, M. Olivares, E. Hertrampf, S. Nuñez, M. Tapia, H. Cori, et al. (2006) Ascorbyl palmitate enhances iron bioavailability in iron-fortified bread. American Journal of Clinical Nutrition 84 830-834.
17. J.H. Swain, S.M. Newman and J.R. Hunt (2003) Bioavailability of elemental iron powders to rats is less than bakery-grade ferrous sulfate and predicted by iron solubility and particle surface area. Journal of Nutrition 133 3546-3552.
18. J.H. Swain, L.K. Johnson and J.R. Hunt (2006) An irradiated electrolytic iron fortificant is poorly absorbed by humans and is less responsive than FeSO4 to the enhancing effect of ascorbic acid. Journal of Nutrition 136 2167-2174.
19. T. Walter, F. Pizarro, S.A. Abrams and E. Boy (2004) Bioavailability of elemental iron powder in white wheat bread. European Journal of Nutrition 58 555-558.
20. World Health Organization/Food and Agricultural Organization (2006) Guidelines on Food Fortification with Micronutrients. L. Allen, B. de Benoist, O. Dary, R. Hurrell (Eds) Geneva: World Health Organization
21. M.B. Zimmermann, P. Winichagoon and S. Gowachirap (2005) Comparison of the efficacy of wheat based snacks fortified with ferrous sulfate, electrolytic iron or hydrogen-reduced elemental iron randomized, double-blind controlled trial in Thai women. American Journal of Clinical Nutrition 82 1276-1282.