Jump to Main Content
- Hulthén, Lena, et al. Show all 5 Authors
- European journal of nutrition 2019 v.58 no.2 pp. 853-864
- alkylresorcinols; bioavailability; biomarkers; breads; diet; females; ferritin; geometry; iron; phytic acid; rye; women
- ... PURPOSE: To investigate the effects of eating wholegrain rye bread with high or low amounts of phytate on iron status in women under free-living conditions. METHODS: In this 12-week, randomized, parallel-design intervention study, 102 females were allocated into two groups, a high-phytate-bread group or a low-phytate-bread group. These two groups were administered: 200 g of blanched wholegrain rye ...