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Reasons for raising the maximum acceptable daily intake of EDTA and the benefits for iron fortification of foods for children 6-24 months of ageA review of phytate, iron, zinc, and calcium concentrations in plant-based complementary foods used in low-income countries and implications for bioavailability.Iron fortification: its efficacy and safety in relation to infections.Revised recommendations for iron fortification of wheat flour and an evaluation of the expected impact of current national wheat flour fortification programs.Program experience with micronutrient powders and current evidence.Bioavailability of iron, zinc, folic acid, and vitamin A from fortified maize.Industrial processing of condiments and seasonings and its implications for micronutrient fortification.The efficacy of ferrous bisglycinate and electrolytic iron as fortificants in bread in iron-deficient school children.Development of fortified biscuit using NaFeEDTA.Phytic acid-to-iron molar ratio rather than polyphenol concentration determines iron bioavailability in whole-cowpea meal among young women.Iron bioavailability from a lipid-based complementary food fortificant mixed with millet porridge can be optimized by adding phytase and ascorbic acid but not by using a mixture of ferrous sulfate and sodium iron EDTA.Whole cowpea meal fortified with NaFeEDTA reduces iron deficiency among Ghanaian school children in a malaria endemic area.Scientific Opinion on the use of ferric sodium EDTA as a source of iron added for nutritional purposes to foods for the general population (including food supplements) and to foods for particular nutritional usesA micronutrient powder with low doses of highly absorbable iron and zinc reduces iron and zinc deficiency and improves weight-for-age Z-scores in South African children.Iron Absorption in Iron-Deficient Women, Who Received 65 mg Fe with an Indonesian Breakfast, Is Much Better from NaFe(III)EDTA than from Fe(II)SO₄, with an Acceptable Increase of Plasma NTBI. A Randomized Clinical TrialIron-Polyphenol Interaction Reduces Iron Bioavailability in Fortified Tea: Competing Complexation to Ensure Iron Bioavailability
P2860
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P2860
description
2004 nî lūn-bûn
@nan
2004年の論文
@ja
2004年論文
@yue
2004年論文
@zh-hant
2004年論文
@zh-hk
2004年論文
@zh-mo
2004年論文
@zh-tw
2004年论文
@wuu
2004年论文
@zh
2004年论文
@zh-cn
name
The potential role of NaFeEDTA as an iron fortificant.
@ast
The potential role of NaFeEDTA as an iron fortificant.
@en
type
label
The potential role of NaFeEDTA as an iron fortificant.
@ast
The potential role of NaFeEDTA as an iron fortificant.
@en
prefLabel
The potential role of NaFeEDTA as an iron fortificant.
@ast
The potential role of NaFeEDTA as an iron fortificant.
@en
P1476
The potential role of NaFeEDTA as an iron fortificant.
@en
P2093
A Patrick MacPhail
Thomas H Bothwell
P304
P356
10.1024/0300-9831.74.6.421
P577
2004-11-01T00:00:00Z