Bioavailability

Encyclopedia of Human Nutrition

Volumn , Issue , 2005, Pages 195-201

  Wood, R J ^a  

^a TUFTS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84882488329     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B0-12-226694-3/00026-0     Document Type: Chapter

References (14)

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4. Chavasit V., Nopburabutr P. Combating iodine and iron deficiencies through the double fortification of fish sauce, mixed fish sauce, and salt brine. Food and Nutrition Bulletin 2003, 24(2):200-207.
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6. Delange F.M. Control of iodine deficiency in Western and Central Europe. Central Europe Journal of Public Health 2003, 11(3):120-123.
7. Fairweather-Tait S.J., Teucher B. Iron and calcium bioavailability of fortified foods and dietary supplements. Nutrition Review 2002, 60(11):360-367.
8. Johnson-Down L., L'Abbe M.R., Lee N.S., Gray-Donald K. Appropriate calcium fortification of the food supply presents a challenge. Journal of Nutrition 2003, 133(7):2232-2238.
9. Lutter C.K., Dewey K.G. Proposed nutrient composition for fortified complementary foods. Journal of Nutrition 2003, 133(9):3011S-3020S.
10. Lynch S. Food iron absorption and its importance for the design of food fortification strategies. Nutrition Reviews 2002, 60:S3-S6.
11. Meltzer H.M., Aro A., Andersen N.L., Koch B., Alexander J. Risk analysis applied to food fortification. Public Health and Nutrition 2003, 6(3):281-291.
12. Penniston K.L., Tanumihardjo S.A. Vitamin A in dietary supplements and fortified food: too much of a good thing?. Journal of the American Dietetic Association 2003, 103(9):1185-1187.
13. Quinlivan E.P., Gregory J.K. Effect of food fortification on folic acid intake in the United States. American Journal of Clinical Nutrition 2003, 77(1):8-9.
14. Rosado J.L. Zinc and copper: proposed fortification levels and recommended zinc compounds. Journal of Nutrition 2003, 133(9):2985S-2989S.