Iron bioavailability of four iron sources used to fortify infant cereals, using anemic weaning pigs as a model.

@article{Valcrcel2019IronBO,
  title={Iron bioavailability of four iron sources used to fortify infant cereals, using anemic weaning pigs as a model.},
  author={Ana Valc{\'a}rcel and Carmen Mart{\'i}nez Graci{\'a} and Silvia Mart{\'i}nez Mir{\'o} and Josefa Madrid S{\'a}nchez and Carlos Alberto Gonz{\'a}lez Berm{\'u}dez and Guillermo Dom{\'e}nech Asensi and Rub{\'e}n L{\'o}pez Nicol{\'a}s and Marina Santaella Pascual},
  journal={European Journal of Nutrition},
  year={2019},
  volume={58},
  pages={1911-1922}
}
Iron (Fe) deficiency anemia in young children is a global health concern which can be reduced by Fe fortification of foods. Cereal is often one of the first foods given to infants, providing adequate quantities of Fe during weaning. In this work, we have compared iron bioavailability and iron status of four iron sources used to fortify infant cereals, employing piglets as an animal model. The study was conducted on 36 piglets, 30 of them with induced anemia. From day 28 of life, the weaned… 
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TLDR
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