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Salt is one of the very few regularly purchased food item in all socioeconomic classes including poor remote areas with subsistence farming. Therefore, it is a promising vehicle for fortification with micronutrients, such as iodine, iron, vitamin A, to alleviate the burden of micronutrient deficiencies. However, ensuring the bioavailability of iron and the sensory quality in fortified salt is difficult. Water-soluble iron compounds, such as ferrous sulphate FeSO4, are the most bioavailable, but they react with moisture and impurities in salt, and cause unacceptable changes in colour. Encapsulation can reduce iron-mediated colour change in fortified salt without significantly compromise bioavailability. In the present project we aim to investigate the iron bioavailability from salt fortified with FeSO4 using a new encapsulation type based on hyaluronic acid (HA) and a polymer from the eudragit family (EPO).
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| non-encapsulated FeSO4 | Experimental | Maize porridge with salt fortified with non-encapsulated FeSO4 |
|
| encapsulated FeSO4, before cooking | Experimental | Maize porridge with salt fortified with non-encapsulated FeSO4, added before cooking |
|
| encapsulated FeSO4, after cooking | Experimental | Maize porridge with salt fortified with non-encapsulated FeSO4, added after cooking |
|
| non-encapsulated FeSO4 + ascorbic acid | Experimental | Maize porridge with salt fortified with non-encapsulated FeSO4 and ascorbic acid |
|
| encapsulated FeSO4 + ascorbic acid, before cooking | Experimental | Maize porridge with salt fortified with non-encapsulated FeSO4 and ascorbic acid, added before cooking |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| non-encapsulated FeSO4 | Dietary Supplement |
| ||
| encapsulated FeSO4, before cooking |
| Measure | Description | Time Frame |
|---|---|---|
| Change from baseline in the isotopic ratio of iron in blood at week 2 | The change in the isotopic ratio of iron will be measured after the administration of test meal including iron isotopes. | baseline, 2 weeks |
| Change from week 2 in the isotopic ratio of iron in blood at week 4 | The change in the isotopic ratio of iron will be measured after the administration of test meal including iron isotopes. | 2 weeks, 4 weeks |
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Inclusion Criteria:
Exclusion Criteria:
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| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Human Nutrition Laboratory, ETH Zurich | Zurich | 8092 | Switzerland |
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| encapsulated FeSO4 + ascorbic acid, after cooking | Experimental | Maize porridge with salt fortified with non-encapsulated FeSO4 and ascorbic acid, added after cooking |
|
| Dietary Supplement |
|
| encapsulated FeSO4, after cooking | Dietary Supplement |
|
| non-encapsulated FeSO4 + ascorbic acid | Dietary Supplement |
|
| encapsulated FeSO4 + ascorbic acid, before cooking | Dietary Supplement |
|
| encapsulated FeSO4 + ascorbic acid, after cooking | Dietary Supplement |
|
| ID | Term |
|---|---|
| D000090463 | Iron Deficiencies |
| ID | Term |
|---|---|
| D019189 | Iron Metabolism Disorders |
| D008659 | Metabolic Diseases |
| D009750 | Nutritional and Metabolic Diseases |
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| ID | Term |
|---|---|
| D001205 | Ascorbic Acid |
| ID | Term |
|---|---|
| D013400 | Sugar Acids |
| D000144 | Acids, Acyclic |
| D002264 | Carboxylic Acids |
| D009930 | Organic Chemicals |
| D006880 | Hydroxy Acids |
| D002241 | Carbohydrates |
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