Iron Bioavailability From Fortified Food

Iron Bioavailability Clinical Trial

Official title:
Iron Bioavailability From Fortified Food in Healthy Women

Status Completed

Clinical Trial Summary

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

Clinical Trial Description

This single center trial will be single-blind to the subject, controlled, fully randomized with crossover design in 22 healthy females aged 18-40 years old.

Subjects will attend 8 visits. At screening (V0), 3 consecutive feeding days (V1-V3), 14 days after last stable isotope intake again 3 consecutive feeding days (V4-V6), and 14 days after last stable isotope intake blood sampling (V7). ;

Study Design

Related Conditions & MeSH terms

Iron Bioavailability

Clinical Trial Details

NCT number	NCT02993835
Study type	Interventional
Source	Nestlé
Contact
Status	Completed
Phase	N/A
Start date	December 2016
Completion date	April 2017

View Details

See also
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Completed	`NCT02370940` - Regular Consumption of High Phytate Reduces Inhibitory Effect of Phytate on Iron Absorption	N/A
Completed	`NCT02462798` - Does Sourdough Fermentation Improve Iron Uptake From Whole Grain Rye Bread?	N/A