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|Title:||Iron absorption from NaFeEDTA-fortified oat beverages with or without added vitamin C||Authors:||Trinidad, T.P.
De Leon, M.P.
|Issue Date:||Feb-2014||Citation:||Trinidad, T.P., Kurilich, A.C., Mallillin, A.C., Walcyzk, T., Sagum, R.S., Singh, N.N., Harjani, Y., De Leon, M.P., Capanzana, M.V., Fletcher, J. (2014-02). Iron absorption from NaFeEDTA-fortified oat beverages with or without added vitamin C. International Journal of Food Sciences and Nutrition 65 (1) : 124-128. ScholarBank@NUS Repository. https://doi.org/10.3109/09637486.2013.836739||Abstract:||Background: Food fortification is the best long-term approach for reducing the incidence of iron deficiency. Objective: To determine iron absorption from NaFeEDTA-fortified oat beverages without and with vitamin C. Materials and methods: Iron absorption in 19 apparently healthy 6-year-old children was studied. Two oat beverages fortified with iron (labeled with stable isotopes of NaFeEDTA), zinc, and vitamin A, without and with vitamin C was consumed in two consecutive days in random order. Blood samples were taken 14 days later for stable isotope measurements. Results: The mean fractional iron absorption from the fortified oat beverage without vitamin C (5.65±0.54%) was significantly lower than that from the beverage with vitamin C (7.14±0.90%; p||Source Title:||International Journal of Food Sciences and Nutrition||URI:||http://scholarbank.nus.edu.sg/handle/10635/126625||ISSN:||09637486||DOI:||10.3109/09637486.2013.836739|
|Appears in Collections:||Staff Publications|
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