Bioavailability of Iron From Savoury Food Product

Assessment of the Bioavailability of Iron in Iron Fortified Savoury Food Product in Healthy Women

The study is designed to assess the bioavailability of iron from 4 different iron fortified savoury food products

Inclusion Criteria:

• Healthy female subjects;
• Age > 18 and < 40 years at screening;
• Body weight <65 kg;
• Apparently healthy: no medical conditions which might affect study measurements (judged by study physician);
• With iron deficiency (Serum ferritin <15µg/L);
• Currently not smoking and being a non-smoker for at least six months and no reported use of any nicotine containing products in the six months preceding the study and during the study itself;
• Willing and able to participate in the study; Having given a written informed consent.

Exclusion Criteria:

• Blood donation or significant blood loss over the past 6 months;
• Reported use of any medically- or self-prescribed diet;
• Use of medication (except oral contraceptives)
• Use of vitamin or mineral supplements and unwillingness to discontinue their use two weeks prior the study and during the study;
• Is pregnant or will be planning pregnancy during the study period;
• Is lactating or has been lactating in the 6 weeks before pre-study investigation and/or during the study period;
• Known gastrointestinal or metabolic disorders;
• Participation in another clinical trial during the last 30 days prior to the beginning of the study.