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- Title
Iron and Calcium Bioavailability of Fortified Foods and Dietary Supplements.
- Authors
Fairweather-Tait, Susan J.; Teucher, Birgit
- 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.
- Subjects
BIOAVAILABILITY; DIETARY supplements; ENRICHED foods
- Publication
Nutrition Reviews, 2002, Vol 60, Issue 11, p360
- ISSN
0029-6643
- Publication type
Article
- DOI
10.1301/00296640260385801