Improving iron absorption from a Peruvian school breakfast meal by adding ascorbic acid or Na2EDTA-Reference-Cited by-同舟云学术

Improving iron absorption from a Peruvian school breakfast meal by adding ascorbic acid or Na2EDTA

Published:2001-02-01 Issue:2 Volume:73 Page:283-287
ISSN:0002-9165
Container-title:The American Journal of Clinical Nutrition
language:en
Short-container-title:

Author:

Davidsson Lena¹,Walczyk Thomas¹,Zavaleta Nelly¹,Hurrell Richard F¹

Affiliation:

1. From the Laboratory for Human Nutrition, Institute of Food Science, Swiss Federal Institute of Technology, Rüschlikon, Switzerland, and Instituto de Investigacion Nutricional, Lima, Peru.

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/ajcn/article-pdf/73/2/283/24060647/283.pdf

Reference26 articles.

1. Preventing iron deficiency through food fortification;Hurrell;Nutr Rev,1997

2. Progress in the prevention of iron deficiency in infants;Dallman;Acta Paediatr Scand,1990

3. The influence of different cereal grains on iron absorption from infant cereal foods;Cook;Am J Clin Nutr,1997

4. Importance of ascorbic acid in the absorption of iron from infant foods;Derman;Scand J Haematol,1980

5. EDTA and the absorption of iron from food;MacPhail;Am J Clin Nutr,1994

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