Long-term intake of iron fortified wholemeal rye bread appears to benefit iron status of young women

Author:

Hansen M.,Bæch S.B.,Thomsen A.D.,Tetens I.,Sandström B.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. ACC/SCN, 2000. United Nations Administrative Committee on Coordination. Sub-Committee on Nutrition. Nutrition throughout the life cycle. 4th report on the world nutrition situation. Geneva: ACC/SCN in collaboration with IFPRI.

2. Absorption of fortification iron. Bioavailability in man of different samples of reduced Fe, and prediction of the effects of Fe fortification;Björn-Rasmussen;British Journal of Nutrition,1977

3. Iron deficiency in infancy and childhood;Dallman;American Journal of Nutrition,1980

4. Lessons learned with iron fortification in Central America;Dary;Nutrition Reviews,2002

5. Iron bioavailability in infants from an infant cereal fortified with ferric pyrophosphate or ferrous fumarate;Davidsson;American Journal of Clinical Nutrition,2000

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