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Iron Bioavailability clinical trials

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NCT ID: NCT05061290 Not yet recruiting - Clinical trials for Iron Bioavailability

Iron Bioavailability From Cereal-based Foods

Start date: November 2022
Phase: N/A
Study type: Interventional

Iron-deficient anemia is a chronic problem in sub-Saharan Africa and other developing areas of the world. From our previous research, the investigators have shown that certain local plant foods in Kenya and Senegal have an unusual action of improving in vitro iron bioaccessibility (nearly doubling the low value obtained in cereals). The investigators will assess absorption of stable isotopes of iron (57Fe, 54Fe and 58Fe) extrinsically labeled in a serving of porridge fortified with various combinations of moringa, baobab, mango, carrot and standard fortificant iron sulfate and the enhancer ascorbic acid.

NCT ID: NCT03754543 Completed - Clinical trials for Iron Bioavailability

Baby Iron Bioavailability Study

Start date: January 31, 2019
Phase: N/A
Study type: Interventional

The overall objective of this trial is to investigate the iron bioavailability from new infant cereals in Malawian infants.

NCT ID: NCT03156725 Completed - Clinical trials for Iron Bioavailability

Assessment of Iron Absorption From Aspergillus Oryzae

Start date: May 19, 2014
Phase: N/A
Study type: Interventional

The objective of this study was to compare the absorption of a new iron product, iron enriched Aspergillus oryzae to ferrous sulfate in humans using a double stable-isotope technique.

NCT ID: NCT02993835 Completed - Clinical trials for Iron Bioavailability

Iron Bioavailability From Fortified Food

Start date: December 2016
Phase: N/A
Study type: Interventional

Determination of fractional iron absorption from bouillon fortified with 3 labeled iron compounds.

NCT ID: NCT02462798 Completed - Anaemia Clinical Trials

Does Sourdough Fermentation Improve Iron Uptake From Whole Grain Rye Bread?

Start date: January 2010
Phase: N/A
Study type: Interventional

Iron deficiency anaemia is a major problem for women worldwide. Cereal foods are a major source of iron, but much of this is not bioavailability due to it being bound by the high amounts of phytate present in cereals. Destruction of phytate by the phytase enzyme can release iron and increase its bioavailability. In a human cell model of iron uptake, sourdough fermentation, which included activation of phytase, the enzyme that breaks down phyate, led to improved iron bioavailability. This clinical trial will attempt to demonstrate that this concept also works in humans

NCT ID: NCT02370940 Completed - Clinical trials for Iron Bioavailability

Regular Consumption of High Phytate Reduces Inhibitory Effect of Phytate on Iron Absorption

Start date: January 2013
Phase: N/A
Study type: Interventional

The purpose of this study is to investigate whether regular consumption of phytate dampens its negative effect on nonheme iron absorption.