Improving the iron delivery from staple food crops and food products

Improving the iron delivery from staple food crops and food products

Dr Raymond Glahn, US Department of Agriculture and Cornell University, has pioneered several techniques to assess how much iron (Fe) is bioavailable from foods, meals and the overall diet. Such techniques are essential to identify and optimise dietary sources of Fe and alleviate iron deficiency, one of the leading global nutritional deficiencies. Staple food crops are a focus of this […]

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