Mitchikpe (2013) Iron bioavailability from a lipid-based complementary food fortificant mixed with…

ID: 
FSNIE1324
Full title: 
Iron bioavailability from a lipid-based complementary food fortificant mixed with millet porridge can be optimized by adding phytase and ascorbic acid but not by using a mixture of ferrous sulfate and sodium iron EDTA.
Publication date: 
01 January 2013
Maps: 
Food Systems and Nutrition Evidence Gap Map
Study design: 
Randomized Controlled Trial (RCT)
Regions: 
Sub-Saharan Africa
Countries: 
Benin
Population: 
Individual
Interventions: 
Fortification
Outcomes: 
Iron
Link: 
https://academic.oup.com/jn/article/143/8/1233/4571585
Cost evidence: 
No
Sex: 
Both
Setting: 
Household
Mixed methods: 
No
Age: 
2 ≤ x < 5