Iron and calcium bioavailability of fortified foods and dietary supplements

Fairweather-Tait, Susan J ORCID: and Teucher, Birgit (2002) Iron and calcium bioavailability of fortified foods and dietary supplements. Nutrition Reviews, 60 (11). pp. 360-367. ISSN 1753-4887

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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
Depositing User: EPrints Services
Date Deposited: 01 Oct 2010 13:38
Last Modified: 15 Dec 2022 01:39
DOI: 10.1301/00296640260385801

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