Bioavailability of microencapsulated iron pyrophosphate in two fortified foods in iron-deficient women: skimmed milk vs fruit juice
| Autor: | Toxqui, Laura, Blanco-Rojo, Ruth, Pérez-Granados, Ana M., Wright, Ione |
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| Přispěvatelé: | Consejo Superior de Investigaciones Científicas (España), Ministerio de Ciencia e Innovación (España) |
| Rok vydání: | 2014 |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| Popis: | Resumen del trabajo presentado en el Bioavailability: Understanding the bioavailability of micronutrients ans bioactive compounds to improve public health, celebrado en iguassu (Brasil), del 12 al 14 de mayo de 2014 BACKGROUND Microencapsulation of iron may reduce the interference with other components of the diet that could inhibit iron absorption and therefore it is increasingly used in food fortification OBJECTIVES The aim of this study was to compare the effects of the consumption of an iron-fortified fruit juice and an iron-fortified skimmed milk on iron metabolism in iron deficient women. METHODS Iron-fortified skimmed milk and fruit juice products contained 3.1 and 3.6 mg of iron/100 ml, respectively, in the form of microencapsulated ferric pyrophosphate. Women aged 18-35 years, non-smoker, non-pregnant, non-breast-feeding, with low iron stores (serum ferritin PROJECT AGL2009 11437 AND JAE-PREDOC GRANTS |
| Databáze: | OpenAIRE |
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