Fortification of staple foods with zinc for improving zinc status and other health outcomes in the general population-Reference-Cited by-同舟云学术

Fortification of staple foods with zinc for improving zinc status and other health outcomes in the general population

Published:2016-06-09 Issue:6 Volume:2016 Page:
ISSN:1465-1858
Container-title:Cochrane Database of Systematic Reviews
language:en
Short-container-title:

Author:

Shah Dheeraj¹,Sachdev Harshpal S²,Gera Tarun³,De-Regil Luz Maria⁴,Peña-Rosas Juan Pablo⁵

Affiliation:

1. University College of Medical Sciences (University of Delhi); Department of Pediatrics; Dilshad Garden New Delhi Delhi India 110095

2. Sitaram Bhartia Institute of Science and Research; Department of Pediatrics and Clinical Epidemiology; B-16 Qutab Institutional Area New Delhi India 110016

3. SL Jain Hospital; Department of Pediatrics; B-256 Derawala Nagar Delhi Delhi India 110009

4. Micronutrient Initiative; Research and Evaluation; 180 Elgin Street, Suite 1000 Ottawa ON Canada K2P 2K3

5. World Health Organization; Evidence and Programme Guidance, Department of Nutrition for Health and Development; 20 Avenue Appia Geneva GE Switzerland 1211

Publisher

Wiley

Subject

Pharmacology (medical)

Reference119 articles.

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2. Effect of consuming zinc-fortified bread on serum zinc and iron status of zinc-deficient women: A double blind, randomized clinical trial;Badii;International Journal of Preventive Medicine,2012

3. Effects of supplementing of calcium, iron and zinc on women's health during pregnancy;Haibin;Zhonghua Yu Fang Yi Xue Za Zhi,2001

4. Zinc nutritional status of young middle-income children and effects of consuming zinc-fortified breakfast cereals;Hambidge;The American Journal of Clinical Nutrition,1979

5. Na2EDTA enhances the absorption of iron and zinc from fortified rice flour in Sri Lankan children;Hettiarachchi;Journal of Nutrition,2004

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