The Effect of Milk Fat and Functional Additives on the Iron Bioavailability of Different Iron-Fortified Milk Powders Subjected to in vitro Digestion

Author:

Lee Tan-Ang,Ho Jou-Hsuan,Yeh Yi-Ning,Chow Chi-Fa

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference18 articles.

1. 1) Hurrell, R.F., Lynch, S., Bothwell, T., Cori, H., Glahn, R., Hertrampf, E., Kratky, Z., Miller, D., Rodenstein, M., Streekstra, H., Teucher, B., Turner, E., Yeung, C.K. and Zimmermann, M. B., Enhancing the absorption of fortification iron. Int. J. Vitam. Nutr. Res., 74, 387-401 (2004).

2. 2) WHO, The World Health Report 2002-Reducing risks, promoting healthy life. WHO, Geneva (2002).

3. 3) Ziegler, E.E. and Fomon, S.J., Strategies for the prevention of iron deficiency : iron in infant formulas and baby foods. Nutr. Rev., 54, 348-354 (1996).

4. 4) Blanc, B., Biochemical aspects of human milk comparison with bovine milk. World Rev. Nutr. Diet., 36, 1-89 (1981).

5. 8) Roche, H.M., Terres, A.M., Black, I.B., Gibney, M.J. and Kelleher, D., Fatty acids and epithelial permeability : effect of conjugated linoleic acid in Caco-2 cells. Gut, 48, 797-802 (2001).

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