Trial reportEuropean journal of nutrition2017
Iron bioavailability from fresh cheese fortified with iron-enriched yeast.
Trial report in European journal of nutrition, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
10 citing papers in PubMed, 21 citations in OpenAlex.
- The bioavailability of iron picolinate is comparable to iron sulfate when fortified into a complementary fruit yogurt: a stable iron isotope study in young women.European journal of nutrition · 2020Trial
- Iron Absorption from Bouillon Fortified with Iron-Enriched Aspergillus oryzae Is Higher Than That Fortified with Ferric Pyrophosphate in Young Women.The Journal of nutrition · 2020Trial
- Iron bioavailability from bouillon fortified with a novel ferric phytate compound: a stable iron isotope study in healthy women (part II).Scientific reports · 2020Trial
- Novel Advances in Micronutrient Fortification, Detection, and Bioavailability Evaluation.Foods (Basel, Switzerland) · 2026Article
- Ferrous picolinate: a novel fortificant for sensitive dairy products.Frontiers in nutrition · 2026Article
- Establishment & characterization of a non-adherent insect cell line for cultivated meat.Scientific reports · 2025Article
- Investigation of impact of siderophore and process variables on production of iron enriched Saccharomyces boulardii by Plackett-Burman design.Scientific reports · 2024Article
- Accumulation and Enrichment of Trace Elements by Yeast Cells and Their Applications: A Critical Review.Microorganisms · 2022Review
- The Use of Iron-Enriched Yeast for the Production of Flatbread.Molecules (Basel, Switzerland) · 2021Article
- Iron Absorption from Iron-EnrichedCurrent developments in nutrition · 2018Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
12 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
purposeAn iron-enriched yeast able to lyse at body temperature was developed for iron fortification of chilled dairy products. The aim was to evaluate iron (Fe) absorption from iron-enriched yeast or ferrous sulfate added to fresh cheese.
methodsTwo stable isotope studies with a crossover design were conducted in 32 young women. Fe absorption from fresh cheese fortified with iron-enriched yeast (2.5 mg
resultsGeometric mean fractional iron absorption from fresh cheese fortified with iron-enriched yeast consumed alone was significantly lower than from the cheese fortified with FeSO
conclusionsIron from iron-enriched yeast was 72-82 % as well absorbed as ferrous sulfate indicating that the yeast lysed during digestion and released its iron.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.