Paper

Iron fortification in dairy industry

Published Nov 1, 2000 · F. Gaucheron

Trends in Food Science and Technology

113

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Abstract

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Study Snapshot

Iron fortification in milk and dairy products can effectively increase dietary intake of iron, but may cause biophysicochemical modifications with significant consequences.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Iron fortification in dairy industry

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