A comparison of physical properties, screening procedures and a human efficacy trial for predicting the bioavailability of commercial elemental iron powders used for food fortification

• Main Authors: Sean R. Lynch, Thomas Bothwell, Lou Campbell, Kristina Cowan, Leif Hallberg, Michael Hoppe, Lena Hulthén, Janet R. Hunt, Richard F. Hurrell, Dennis Miller, James H. Swain, Ron Solomon, Liz Turner, Pattanee Winichagoon, C. K. Yeung, Christophe Zeder, Michael B. Zimmermann
• Other Authors: Eastern Virginia Medical School
• Format: Article
• Published: 2018
• Subjects: Medicine; Nursing
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/24984
• Institution: Mahidol University

Elemental iron powders are widely used to fortify staple foods. Experimental evidence indicates that there is considerable variation in the bioavailability of different products. For some powders, it may be too low to permit a significant impact on iron status. This study was designed to evaluate po...