Trial reportScientific reports2020
Iron bioavailability from bouillon fortified with a novel ferric phytate compound: a stable iron isotope study in healthy women (part II).
Trial report in Scientific reports, 2020. 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 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, 19 citations in OpenAlex.
- Iron Bioavailability from Infant Cereals Containing Whole Grains and Pulses: A Stable Isotope Study in Malawian Children.The Journal of nutrition · 2022Trial
- Review
- Cost-Efficiency and Cost-Effectiveness of Alternative Bouillon Fortification Programs: Evidence for Burkina Faso, Nigeria, and Senegal.Annals of the New York Academy of Sciences · 2026Article
- The Potential for Bouillon Fortification to Reduce Dietary Micronutrient Inadequacy: Modeling Analyses Using National Survey Data from Cameroon, Ghana, and Haiti.Current developments in nutrition · 2024Article
- Enhancing micronutrient absorption through simultaneous fortification and phytic acid degradation.Food science and biotechnology · 2023Article
- Shooting shadows: India's struggle to reduce the burden of anaemia.The British journal of nutrition · 2023Review
- Phytates as a natural source for health promotion: A critical evaluation of clinical trials.Frontiers in chemistry · 2023Review
- The Role of Multiply-Fortified Table Salt and Bouillon in Food Systems Transformation.Nutrients · 2022Article
- Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa.Frontiers in nutrition · 2022Review
- The development of a novel ferric phytate compound for iron fortification of bouillons (part I).Scientific reports · 2020Article
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
Bouillon cubes are widely consumed and when fortified with iron could contribute in preventing iron deficiency. We report the development (part I) and evaluation (current part II) of a novel ferric phytate compound to be used as iron fortificant in condiments such as bouillon. Ferric pyrophosphate (FePP), is the compound of choice due to its high stability in foods, but has a modest absorption in humans. Our objective was to assess iron bioavailability from a novel iron fortificant consisting of ferric iron complexed with phytic acid and hydrolyzed corn protein (Fe-PA-HCP), used in bouillon with and without an inhibitory food matrix. In a randomised single blind, cross-over study, we measured iron absorption in healthy adult women (n = 22). In vitro iron bioaccessibility was assessed using a Caco-2 cell model. Iron absorption from Fe-PA-HCP was 1.5% and 4.1% in bouillon with and without inhibitory matrix, respectively. Relative iron bioavailability to FeSO
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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.