Iron Bioavailability From Cereal-based Foods
Status unconfirmed · Not applicable
Conditions studied: Iron Bioavailability
In brief
Iron-deficient anemia is a chronic problem in sub-Saharan Africa and other developing areas of the world. From our previous research, the investigators have shown that certain local plant foods in Kenya and Senegal have an unusual action of improving in vitro iron bioaccessibility (nearly doubling the low value obtained in cereals). The investigators will assess absorption of stable isotopes of iron (57Fe, 54Fe and 58Fe) extrinsically labeled in a serving of porridge fortified with various combinations of moringa, baobab, mango, carrot and standard fortificant iron sulfate and the enhancer ascorbic acid.
Key facts
- Study ID
- NCT05061290
- Run by
- Purdue University
- People needed
- 22
- Starts
- 2022-11-01
- Expected to finish
- 2023-02-01
- Last updated by the study team
- 2022-09-28
Who can join
Age: 18 and older, up to 65. Sex: female. Healthy volunteers: accepted.
Where it is running
- Purdue University — West Lafayette, Indiana, United States
Full record on ClinicalTrials.gov
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