Isotope-aided studies of the bioavailability of iron from diets and fortified foods to be used in iron fortifications programmes in Chile and Ecuador: Validation of in vitro …

Abstract:

In selected typical Ecuitorian foods to be used in nutritional intervention programmes, we measured iron bioavailability in humans, with a double isotopic method. The interaction with some accompanied foods or beverages was also studied. Iron bioavailability from wheat flour foods was good (9%). When vermicelli soup was eaten together with lemonade sweetened with raw sugar cane, mean iron absorption was the highest (15%). Camomile infusion do not affect iron absorption from bread.

Año de publicación:

1992

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Fuente:

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