Improved iron bioavailability in an oat-based beverage: the combined effect of citric acid addition, dephytinization and iron supplementation
Background Iron deficiency in children is a major worldwide nutritional problem. An oat beverage was developed for 1- to 3-year-old children and different treatments were used to improve the iron bioavailability. Aim of the study To investigate the effects of citric acid addition, phytase treatment and supplementation with different iron compounds on non-heme iron absorption in human from a minera