Iron bioavailability in iron-fortified cereal foods: The contribution of in vitro studies

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 10, 2017, Pages 2028-2041

  Diego Quintaes, Késia ^a   Barberá, Reyes ^b   Cilla, Antonio ^b  

^a FEDERAL UNIVERSITY OF OURO PRETO   (Brazil)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Bioacessibility; bioavailability; Caco 2 cells; ferrous sulfate; food enrichment; iron fortificants; iron nutritional recommendations; wheat flour

Indexed keywords

BIOCHEMISTRY; CEREAL PRODUCTS; COST BENEFIT ANALYSIS; COST EFFECTIVENESS; IRON; NUTRITION; SULFUR COMPOUNDS;

BIOACESSIBILITY; BIOAVAILABILITY; CACO-2 CELLS; FERROUS SULFATE; WHEAT FLOURS;

IRON COMPOUNDS;

IRON INTAKE;

ADVERSE EFFECTS; ANALYSIS; ANEMIA, IRON-DEFICIENCY; ANIMAL; BREAD; CACO-2 CELL LINE; CHEMISTRY; COMPARATIVE STUDY; COOKING; FLOUR; FOOD GRAIN; FOOD STORAGE; FORTIFIED FOOD; GLOBAL HEALTH; HUMAN; INTESTINE ABSORPTION; INTESTINE CELL; IRON INTAKE; IRON OVERLOAD; METABOLISM; NUTRITIONAL VALUE; RISK; THERAPEUTIC USE;

ANEMIA, IRON-DEFICIENCY; ANIMALS; BREAD; CACO-2 CELLS; COOKING; EDIBLE GRAIN; ENTEROCYTES; FLOUR; FOOD STORAGE; FOOD, FORTIFIED; GLOBAL HEALTH; HUMANS; INTESTINAL ABSORPTION; IRON OVERLOAD; IRON, DIETARY; NUTRITIVE VALUE; RISK;

EID: 85016100788     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2013.866543     Document Type: Article

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