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Fairweather-Tait, Susan J 
ORCID: https://orcid.org/0000-0002-1413-5569 and Teucher, Birgit
(2002)
Iron and calcium bioavailability of fortified foods and dietary supplements.
Nutrition Reviews, 60 (11).
pp. 360-367.
ISSN 1753-4887
Abstract
Bioavailability is a key consideration when developing strategies for preventing mineral deficiencies through improved dietary supply. Factors that affect the bioavailability of iron and calcium, forms used for fortification and supplementation, and methods used to assess bioavailability are described. Illustrations of the impact of introducing iron-fortified foods in developing and industrialized countries are given, and the alternative approach of supplementation with iron and calcium is discussed.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | biological availability,calcium,dietary supplements,drug interactions,food, fortified,humans,iron,nutritional status |
| Faculty \ School: | Faculty of Medicine and Health Sciences > Norwich Medical School Faculty of Science > School of Biological Sciences |
| UEA Research Groups: | Faculty of Medicine and Health Sciences > Research Groups > Nutrition and Preventive Medicine Faculty of Medicine and Health Sciences > Research Groups > Musculoskeletal Medicine Faculty of Medicine and Health Sciences > Research Centres > Lifespan Health |
| Depositing User: | EPrints Services |
| Date Deposited: | 01 Oct 2010 13:38 |
| Last Modified: | 24 Sep 2024 10:16 |
| URI: | https://ueaeprints.uea.ac.uk/id/eprint/1583 |
| DOI: | 10.1301/00296640260385801 |
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