Iron bioavailability from iron-fortified Guatemalan meals based on corn tortillas and black bean paste
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چکیده
منابع مشابه
Relative Bioavailability of Iron in Bangladeshi Traditional Meals Prepared with Iron-Fortified Lentil Dal
Due to low Fe bioavailability and low consumption per meal, lentil must be fortified to contribute significant bioavailable Fe in the Bangladeshi diet. Moreover, since red lentil is dehulled prior to consumption, an opportunity exists at this point to fortify lentil with Fe. Thus, in the present study, lentil was Fe-fortified (using a fortificant Fe concentration of 2800 µg g-1) and used in 30 ...
متن کاملTitle : Iron bioavailability from commercially available iron
Affiliations: Tatiana Christides, Department of Life and Sports Science, Faculty of Engineering & Science, University of Greenwich, United Kingdom David Wray, Department of Pharmaceutical, Chemical & Environmental Sciences, Faculty of Engineering & Science, University of Greenwich, United Kingdom Richard McBride, Department of Life and Sports Science, Faculty of Engineering & Science, Universit...
متن کاملBioavailability of Iron-fortified Whey Protein Concentrate in Iron-deficient Rats
An iron-fortified whey protein concentrate (Fe-WPC) was prepared by addition of ferric chloride to concentrated whey. A large part of the iron in the Fe-WPC existed as complexes with proteins such as β-lactoglobulin. The bioavailability of iron from FeWPC was evaluated using iron-deficient rats, in comparison with heme iron. Rats were separated into a control group and an irondeficiency group. ...
متن کاملIron absorption from rice meals cooked with fortified salt containing ferrous sulphate and ascorbic acid.
I . Iron absorption from rice-containing meals was measured by red cell utilization of radioactive Fe in sixty-six voluntcer multiparous Jndian women. 2. In all the studies salt added during the cooking process wiis used as the carrier for supplemental inorganic Fe and ascorbic acid. 3. Intrinsic Fe in the rice and supplementary inorganic Fe were absorbed to the same extent, with a wide range o...
متن کاملIron bioavailability, storability and sensory evaluation of iron fortified extruded snacks intended to alleviate iron deficiency in Indian children
Iron deficiency is one of the major health problems in India and is significantly affecting the growth and development of children. The mid day meals offered as an intervention to improve nutritional standards could not fulfill daily iron requirements of children. Iron fortified snack products were developed to supplement these daily meals, by extrusion cooking of nutritional orphan crop finger...
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ژورنال
عنوان ژورنال: The American Journal of Clinical Nutrition
سال: 2002
ISSN: 0002-9165,1938-3207
DOI: 10.1093/ajcn/75.3.535