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    Hurrell RF. Iron. In: HurrellRF, ed. The mineral fortification of foods. Surrey : Leatherhead Food RA, Leatherhead Publishing, 1999:5493.
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    Cook JD, Reusser M. Iron fortification: an update. Am J Clin Nutr 1983;38:64859.
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    Hurrell RF. Bioavailability of different iron compounds to fortify formulas and cereals: technological problems. In: SteckelA, ed. Iron nutrition in infancy and childhood. New York : Raven Press, 1984.
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    Cocodrilli G, Shah N. Beverages. In: ClydesdaleFM, WiemerKL, eds. Iron fortification of foods. Orlando : Academic Press, 1985:14554.
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    Wang CF, King RL. Chemical and sensory evaluation of iron fortified milk. J Food Sci 1973;38:93840.
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    Douglas FW, Rainey NH, Wong NP, et al. Color, flavor, and iron bioavailability in iron-fortified cholo-late milk. J Dairy Sci 1981;64:178593.
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    Rao NBS. Salt. In: ClydesdaleFM, WiemerKL, eds. Iron fortification of foods. Orlando : Academic Press, 1985:15564.
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    Hurrell RF, Reddy MB, Dassenko SA, et al. Ferrous fumarate fortification of a chocolate drink powder. Br J Nutr 1991;65:27183.
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    Cook JD, Minnich V, Moore CV, et al. Absorption of fortification iron in bread. Am J Clin Nutr 1973;26:86172.
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    Forbes AL, Adams CE, Arnaud MJ, et al. Comparison of in vitro, animal and clinical determinations of iron bioavailability: International Nutritional Anemia Consultative Group Task Force report on iron bioavailability. Am J Clin Nutr 1989;49:22538.
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    Davidsson L, Kastenmayer P, Szajewska H, et al. Iron bioavailability in infants from an infant cereal fortified with ferric pyrophosphate or ferrous fumarate. Am J Clin Nutr 2000;71:1597602.
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    Javaid N, Haschke F, Pietschnig B, et al. Interaction between infections, malnutrition and iron nutritional status in Pakistani infants. Acta Paediatr 1991;374:S14150.
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    Hurrell RF, Bothwell T, Cook JD, et al. The usefulness of elemental iron for cereal flour fortification. Nutr Rev 2002 in press.
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    Walter T, Dallman PR, Pizarro F, et al. Effectiveness of iron-fortified cereal in prevention of iron deficiency anaemia. Pediatrics 1993;91:97682.
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    Hallberg L, Brune M, Rossander L. Low availability of carbonyl iron in man: studies on iron fortification of wheat flour. Am J Clin Nutr 1986;43:5967.
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    International Nutritional Anemia Consultative Group (INACG). Iron EDTA for food fortification. Washington , DC : The Nutrition Foundation/ILSI, 1993.
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    Fidler MC, Davidsson L, Walczyk T, Hurrell RF. Iron bioavailability from iron fortified fish sauce and soy sauce. Ann Nutr Metab 2001;45(suppl 1):362.
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    Hurrell RF. Preventing iron deficiency through food fortification. Nutr Rev 1997;55:21022.
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    Garby L, Areekul S. Iron supplementation in Thai fish sauce. Ann Trop Med Parasitol 1974;68:46776.
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    Thuy PV, Berger J, Davidsson L, et al. Regular consumption of NaFeEDTA fortified fish sauce improves iron status of anemic Vietnamese women. Ann Nutr Metab 2001;45(suppl 1):116.
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    Viteri FE, Alvarez E, Bat Res R, et al. Fortification of sugar with iron sodium ethylenediaminotetracetate (NaFeEDTA) improves iron status in semirural Guatemalan populations. Am J Clin Nutr 1995;61:115363.
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    Ballot DE, MacPhail AP, Bothwell TH, et al. Fortification of curry powder with NaFe(lll)EDTA: report of a controlled iron fortifiction trial. Am J Clin Nutr 1989;49:1629.
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    JECFA. Joint FAO/WHO Expert Committee on Food Additives. Fifty-third meeting. Geneva : WHO, 1999.
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    Bovell-Benjamin AC, Viteri FE, Allen LH. Iron absorption from ferrous bisglycinate and ferric trisgly-cinate in whole maize is regulated by iron status. Am J Clin Nutr 2000;71:15639.
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    Fox TE, Eagles J, Fairweather-Tait SJ. Bioavailability of iron glycine as a fortificant in foods. Am J Clin Nutr 1998;67:6648.
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    Olivares M, Pizarro F, Pineda O, et al. Milk inhibits and ascorbic acid favors ferrous bis-glycinechelate bioavailability in humans. J Nutr 1997;127:140711.
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    Monsen EL, Hallberg L, Layrisse M, et al. Estimation of available dietary iron. Am J Clin Nutr 1978;31:13441.
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    Calvo E, Hertrampf E, de Pablo S, et al. Haemoglobin-fortified cereal: an alternative weaning food with high iron bioavailability. Eur J Clin Nutr 1989;43:23743.
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    Davidsson L, Galan P, Cherouvrier F, et al. Iron bioavailability from infant cereals by infants: the effect of dephytinization. Am J Clin Nutr 1997;65:91620.
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    Hertrampf E, Olivares M, Pizarro F, et al. Haemoglobin fortified cereal: a source of available iron in breast-fed infants. Eur J Clin Nutr 1990;44:7938.
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    Walter T, Hertrampf E, Pizarro F, et al. Effect of bovine-hemoglobin-fortified cookies on iron status of school children: a nationwide programme in Chile. Am J Clin Nutr 1993;57:1904.
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    Hurrell RF. Types of iron fortificants. Nonelemental sources. In: ClydesdaleFM, WiemerKL, eds. Iron fortification of foods. Orlando : Academic Press, 1985:3953.
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    Hurrell RF, Reddy MB, Burri J, Cook JD. An evaluation of EDTA compounds for iron fortification of cereal-based foods. Br J Nutr 2000;84:90310.
  • 38
    Davidsson L, Dimitriou T, Boy E, et al. Iron bioavailability from iron fortified Guatemalan meals based on corn masa tortillas and black bean paste. Am J Clin Nutr 2002;75:5359.
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    Sivakumar B, Brahmam GNV, Madhavan Nair K, et al. Prospects of fortifying salt with iron and iodine. Br J Nutr 2001;85:S16773.
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    Hallberg L. Bioavailability of dietary iron in man. Annu Rev Nutr 1981;1:12347.
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    Cook JD, Monsen ER. Vitamin C, the common cold, and iron absorption. Am J Clin Nutr 1977;30:23541.
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    Siegenberg D, Baynes RD, Bothwell TH, et al. Ascorbic acid prevents the dose-dependent inhibitory effects of polyphenols and phytates on non-heme iron absorption. Am J Clin Nutr 1991;53:53741.
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    Davidsson L, Walczyk T, Morris A, Hurrell RF. Influence of ascorbic acid on iron absorption from an iron-fortified, chocolate-flavored milk drink in Jamaican children. Am J Clin Nutr 1998;67:8737.
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    Disler PB, Lynch SR, Charlton RW, et al. Studies on the fortification of cane sugar with iron and ascorbic acid. Br J Nutr 1975;34:1418.
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    Derman DP, Bothwell TH, MacPhail AP, et al. Importance of ascorbic acid in the absorption of iron from infant foods. Scand J Haematol 1980;45:193201.
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    Stekel A, Olivares M, Pizarro F, et al. Absorption of fortification iron in milk formulas by infants. Am J Clin Nutr 1986;43:91722.
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    Fairweather-Tait SJ, Wortley GM, Teusher B, Dainty J. Iron absorption from a breadfast cereal. Effects of EDTA compounds and ascorbic acid. Int J Vitam Nutr Res 2001; 70: 11722.
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    Davidsson L, Galan P, Kastenmayer P, et al. Iron absorption in infants: the influence of phytic acid and ascorbic acid in formulas based on soy isolate. Paediatr Res 1994;36:81622.
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    Davidsson L, Dimitriou T, Walczyk T, Hurrell R. Iron absorption from experimental infant formulas based on pea (Pisum sativum)-protein isolate: the effect of phytic acid and ascorbic acid. Br J Nutr 2001;85:5963.
  • 50
    Davidsson L, Walczyk T, Zavaleta N, Hurrell RF. Improving iron absorption from a Peruvian school breakfast meal by adding ascorbic acid or Na2EDTA1–3. Am J Clin Nutr 2001;73:8387.
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    El-Guindi M, Lynch SR, Cook JD. Iron fortification from fortified flat breads. Br J Nutr 1988;59:20513.
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    MacPhail AP, Patel RC, Bothwell TH, Lamparelli RD. EDTA and the absorption of iron from food. Am J Clin Nutr 1994;59:6448.
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    Hurrell RF, Juillerat MA, Reddy MB, et al. Soy protein, phytate and iron absorption in man. Am J Clin Nutr 1992;56:5738.
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    Hallberg L, Brune M, Rossander L. Iron absorption in man: ascorbic acid and dose-dependent inhibition by phytate. Am J Clin Nutr 1989;49:1404.
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    Hurrell RF. Enhanced iron absorption from cereal and legume grains by phytic acid degradation. In: LeeTC, HoTC, editors. Effects of food processing on bioactive compounds in foods. American Chemical Society Symposium Series No. 816, Cary , NC : Oxford University Press, 2002.
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    Hotz C, Gibson RS, Temple L. A home-based method to reduce phytate content and increase zinc bioavailability in maize-based complementary diets. Int J Food Sci Nutr 2001;52:13342.
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    Bishnoi S, Khetarpaul N, Yadav RK. Effects of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pi-sum sativum). Plant Foods Hum Nutr 1994;45:3818.
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    Marero LM, Payumo EM, Aguinaldo AR, et al. The antinutritional factors in weaning foods prepared from germinated legumes and cereals. Lebensmit-telwissenschaft und Technologie 1991;24:17781.
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    Sharma A, Kapoor AC. Levels of antinutritional factors in pearl millet as affected by processing treatment and various types of fermentation. Plant Foods Hum Nutr 1996;49:24152.
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    Egli I. Traditional food processing methods to increase mineral bioavailability from cereal and legume based weaning foods. Diss. ETH No. 13980, 2001.
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    Barclay D, Davidsson L, Egli I, et al. Cereal products having low phytic acid content. International Patent, publication no WO/00/72700, 2000.
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    Elwood PC, Waters WE, Sweet Ran P. The haema-tinic effect of iron in flour. Clin Sci 1971;40:317.
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    Staubli Asobayire F, Adou P, Davidsson L, et al. Prevalence of iron deficiency, with and without concurrent anemia, in population groups with high prevalence of malaria and other infections. A study in Cote d'lvoire. Am J Clin Nutr 2001; 74: 77682.