Iron absorption from fish sauce and soy sauce fortified with sodium iron EDTA.

@article{Fidler2003IronAF,
  title={Iron absorption from fish sauce and soy sauce fortified with sodium iron EDTA.},
  author={Meredith C Fidler and Lena Davidsson and Thomas Walczyk and Richard F Hurrell},
  journal={The American journal of clinical nutrition},
  year={2003},
  volume={78 2},
  pages={274-8}
}
BACKGROUND Fish sauce and soy sauce have been suggested as food vehicles for iron fortification in Asia. NaFeEDTA is a potentially useful fortificant because it can be added to these condiments without causing precipitation during storage. OBJECTIVES The objectives were to evaluate iron absorption from NaFeEDTA-fortified fish sauce and soy sauce against a reference fortificant (FeSO(4)), to compare iron absorption from NaFeEDTA-fortified fish sauce and soy sauce, and to evaluate the influence… CONTINUE READING
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