Lena Davidsson

Summary

Affiliation: Swiss Federal Institute of Technology
Country: Switzerland

Publications

  1. ncbi Iron bioavailability from iron-fortified Guatemalan meals based on corn tortillas and black bean paste
    Lena Davidsson
    Laboratory for Human Nutrition, Swiss Federal Institute of Technology, Ruschlikon, Switzerland
    Am J Clin Nutr 75:535-9. 2002
  2. ncbi Human milk as a source of ascorbic acid: no enhancing effect on iron bioavailability from a traditional complementary food consumed by Bangladeshi infants and young children
    Lena Davidsson
    Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, Ruschlikon, Switzerland
    Am J Clin Nutr 79:1073-7. 2004
  3. ncbi Dephytinization of a complementary food based on wheat and soy increases zinc, but not copper, apparent absorption in adults
    Ines Egli
    Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology Zurich, 8803 Rueschlikon, Switzerland
    J Nutr 134:1077-80. 2004
  4. ncbi Dephytinisation of soyabean protein isolate with low native phytic acid content has limited impact on mineral and trace element absorption in healthy infants
    Lena Davidsson
    Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology ETH, PO Box 474, CH 8803 Ruschlikon, Switzerland
    Br J Nutr 91:287-94. 2004
  5. ncbi The effect of retinyl palmitate added to iron-fortified maize porridge on erythrocyte incorporation of iron in African children with vitamin A deficiency
    Lena Davidsson
    Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, PO Box 474, CH 8803 Ruschlikon, Switzerland
    Br J Nutr 90:337-43. 2003
  6. ncbi A micronised, dispersible ferric pyrophosphate with high relative bioavailability in man
    Meredith C Fidler
    Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology ETH Zurich, PO Box 474 Seestrasse 72, CH 8803 Ruschlikon, Switzerland
    Br J Nutr 91:107-12. 2004
  7. doi Regular consumption of a complementary food fortified with ascorbic acid and ferrous fumarate or ferric pyrophosphate is as useful as ferrous sulfate in maintaining hemoglobin concentrations >105 g/L in young Bangladeshi children
    Lena Davidsson
    Laboratory for Human Nutrition, Swiss Federal Institute of Technology, ETH Zentrum, Zurich, Switzerland
    Am J Clin Nutr 89:1815-20. 2009
  8. ncbi Sodium iron EDTA [NaFe(III)EDTA] as a food fortificant: erythrocyte incorporation of iron and apparent absorption of zinc, copper, calcium, and magnesium from a complementary food based on wheat and soy in healthy infants
    Lena Davidsson
    Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, Ruschlikon, Switzerland
    Am J Clin Nutr 81:104-9. 2005
  9. ncbi Effect of ascorbic acid and particle size on iron absorption from ferric pyrophosphate in adult women
    Meredith C Fidler
    Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology ETH Zurich, Switzerland
    Int J Vitam Nutr Res 74:294-300. 2004
  10. ncbi Iron absorption from fish sauce and soy sauce fortified with sodium iron EDTA
    Meredith C Fidler
    Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, Zurich, Switzerland
    Am J Clin Nutr 78:274-8. 2003

Detail Information

Publications23

  1. ncbi Iron bioavailability from iron-fortified Guatemalan meals based on corn tortillas and black bean paste
    Lena Davidsson
    Laboratory for Human Nutrition, Swiss Federal Institute of Technology, Ruschlikon, Switzerland
    Am J Clin Nutr 75:535-9. 2002
    ..Corn masa flour is widely consumed in Central America and is therefore a potentially useful vehicle for iron fortification...
  2. ncbi Human milk as a source of ascorbic acid: no enhancing effect on iron bioavailability from a traditional complementary food consumed by Bangladeshi infants and young children
    Lena Davidsson
    Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, Ruschlikon, Switzerland
    Am J Clin Nutr 79:1073-7. 2004
    ..Iron bioavailability from traditional complementary foods based on cereals and legumes can be expected to be low unless ascorbic acid-rich foods are incorporated into the diet...
  3. ncbi Dephytinization of a complementary food based on wheat and soy increases zinc, but not copper, apparent absorption in adults
    Ines Egli
    Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology Zurich, 8803 Rueschlikon, Switzerland
    J Nutr 134:1077-80. 2004
    ..The long-term nutritional benefits of dephytinization of complementary foods should be evaluated in young children...
  4. ncbi Dephytinisation of soyabean protein isolate with low native phytic acid content has limited impact on mineral and trace element absorption in healthy infants
    Lena Davidsson
    Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology ETH, PO Box 474, CH 8803 Ruschlikon, Switzerland
    Br J Nutr 91:287-94. 2004
    ....
  5. ncbi The effect of retinyl palmitate added to iron-fortified maize porridge on erythrocyte incorporation of iron in African children with vitamin A deficiency
    Lena Davidsson
    Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, PO Box 474, CH 8803 Ruschlikon, Switzerland
    Br J Nutr 90:337-43. 2003
    ..The lack of conclusive data on the effect of retinyl palmitate on Fe absorption indicates the complexity of the interactions between vitamin A status, dietary vitamin A and Fe metabolism...
  6. ncbi A micronised, dispersible ferric pyrophosphate with high relative bioavailability in man
    Meredith C Fidler
    Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology ETH Zurich, PO Box 474 Seestrasse 72, CH 8803 Ruschlikon, Switzerland
    Br J Nutr 91:107-12. 2004
    ..The high relative Fe bioavailability of micronised, dispersible ferric pyrophosphate indicates the potential usefulness of this compound for food fortification...
  7. doi Regular consumption of a complementary food fortified with ascorbic acid and ferrous fumarate or ferric pyrophosphate is as useful as ferrous sulfate in maintaining hemoglobin concentrations >105 g/L in young Bangladeshi children
    Lena Davidsson
    Laboratory for Human Nutrition, Swiss Federal Institute of Technology, ETH Zentrum, Zurich, Switzerland
    Am J Clin Nutr 89:1815-20. 2009
    ..Non-water-soluble iron compounds have been reported to be less well absorbed than ferrous sulfate in young children, and concern has been raised about their usefulness as food fortificants...
  8. ncbi Sodium iron EDTA [NaFe(III)EDTA] as a food fortificant: erythrocyte incorporation of iron and apparent absorption of zinc, copper, calcium, and magnesium from a complementary food based on wheat and soy in healthy infants
    Lena Davidsson
    Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, Ruschlikon, Switzerland
    Am J Clin Nutr 81:104-9. 2005
    ..No information is available on iron bioavailability from NaFeEDTA or the influence of NaFeEDTA on minerals and trace elements in infants...
  9. ncbi Effect of ascorbic acid and particle size on iron absorption from ferric pyrophosphate in adult women
    Meredith C Fidler
    Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology ETH Zurich, Switzerland
    Int J Vitam Nutr Res 74:294-300. 2004
    ..Decreasing the mean particle size to 6.7 microm did not significantly increase iron absorption from ferric pyrophosphate...
  10. ncbi Iron absorption from fish sauce and soy sauce fortified with sodium iron EDTA
    Meredith C Fidler
    Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, Zurich, Switzerland
    Am J Clin Nutr 78:274-8. 2003
    ..Fish sauce and soy sauce have been suggested as food vehicles for iron fortification in Asia. NaFeEDTA is a potentially useful fortificant because it can be added to these condiments without causing precipitation during storage...
  11. ncbi Iron absorption from ferrous fumarate in adult women is influenced by ascorbic acid but not by Na2EDTA
    Meredith C Fidler
    Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology ETH Zurich, PO Box 474 Seestrasse 72, 8803 Rueschlikon, Switzerland
    Br J Nutr 90:1081-5. 2003
    ....
  12. ncbi Phytic acid added to white-wheat bread inhibits fractional apparent magnesium absorption in humans
    Torsten Bohn
    Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, Zurich
    Am J Clin Nutr 79:418-23. 2004
    ..Phytic acid has been reported to impair the absorption of minerals and trace elements such as calcium, zinc, and iron in humans. However, limited information is available on the effect of phytic acid on magnesium absorption...
  13. ncbi The usefulness of elemental iron for cereal flour fortification: a SUSTAIN Task Force report. Sharing United States Technology to Aid in the Improvement of Nutrition
    Richard Hurrell
    Swiss Federal Institute of Technology, Zurich, Switzerland
    Nutr Rev 60:391-406. 2002
    ..Because it is only approximately half as well absorbed as ferrous sulfate, it should be added to provide double the amount of iron...
  14. ncbi Fractional magnesium absorption is significantly lower in human subjects from a meal served with an oxalate-rich vegetable, spinach, as compared with a meal served with kale, a vegetable with a low oxalate content
    Torsten Bohn
    Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, Zurich, Switzerland
    Br J Nutr 91:601-6. 2004
    ..e. not based on an evaluation of added (or removed) oxalic acid, the difference in Mg absorption observed in the present study is attributed to the difference in oxalic acid content between the two vegetables...
  15. ncbi Erythorbic acid is a potent enhancer of nonheme-iron absorption
    Meredith C Fidler
    Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, Zurich, Rueschlikon, Switzerland
    Am J Clin Nutr 79:99-102. 2004
    ..Erythorbic acid, a stereoisomer of ascorbic acid with similar physicochemical properties, is widely used as an antioxidant in processed foods...
  16. ncbi Comparison of urinary monitoring, faecal monitoring and erythrocyte analysis of stable isotope labels to determine magnesium absorption in human subjects
    Torsten Bohn
    Swiss Federal Institute of Technology ETH, Institute of Food Science and Nutrition, Laboratory for Human Nutrition, 8803 Ruschlikon, Switzerland
    Br J Nutr 91:113-20. 2004
    ..The choice of technique depends on practical and financial considerations...
  17. ncbi Approaches to improve iron bioavailability from complementary foods
    Lena Davidsson
    Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, CH 8803 Ruschlikon, Switzerland
    J Nutr 133:1560S-2S. 2003
    ..In addition, there is a need to evaluate efficacy and effectiveness of strategies to increase the dietary intake of bioavailable iron by dietary diversification and food fortification under realistic conditions...
  18. ncbi No enhancing effect of vitamin A on iron absorption in humans
    Thomas Walczyk
    Laboratory for Human Nutrition, Institute of Food Science, Swiss Federal Institute of Technology Zurich, Ruschlikon, Switzerland
    Am J Clin Nutr 77:144-9. 2003
    ..Vitamin A and beta-carotene were recently reported to enhance iron absorption by counteracting the inhibitory effect of phytic acid in cereal-based meals and of polyphenol-containing beverages on nonheme-iron absorption in humans...
  19. ncbi Ascorbic acid supplementation and regular consumption of fresh orange juice increase the ascorbic acid content of human milk: studies in European and African lactating women
    Synøve Daneel-Otterbech
    Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, Ruschlikon, Switzerland
    Am J Clin Nutr 81:1088-93. 2005
    ..Little is known about the influence of an increased intake of ascorbic acid (AA) on human milk AA output...
  20. ncbi The effect of Na2EDTA on iron absorption from ferrous fumarate
    Meredith C Fidler
    J Nutr 134:1201. 2004
  21. ncbi Helicobacter pylori infection, iron absorption, and gastric acid secretion in Bangladeshi children
    Shafiqul A Sarker
    International Centre for Diarrhoeal Disease Research, Bangladesh Centre for Health and Population Research, Mohakali, Dhaka, Bangladesh
    Am J Clin Nutr 80:149-53. 2004
    ..Nonheme-iron absorption requires an acidic milieu. Reduced gastric acid output as a consequence of Helicobacter pylori infection could be an important limiting factor for iron absorption...
  22. ncbi Regular consumption of NaFeEDTA-fortified fish sauce improves iron status and reduces the prevalence of anemia in anemic Vietnamese women
    Pham Van Thuy
    National Institute of Nutrition, Hanoi, Vietnam
    Am J Clin Nutr 78:284-90. 2003
    ..Fish sauce is consumed daily by a large proportion of the Vietnamese population and could therefore be a potentially useful food vehicle for iron-fortification programs...
  23. ncbi Conclusions of the Joint WHO/UNICEF/IAEA/IZiNCG Interagency Meeting on Zinc Status Indicators
    Bruno de Benoist
    Department of Nutrition for Health and Development, World Health Organization, Geneva
    Food Nutr Bull 28:S480-4. 2007
    ..The prevalence of low serum zinc and inadequate zinc intakes may be used to evaluate their impact on the target population's zinc status...