Research Topics
| Lena DavidssonSummaryAffiliation: Swiss Federal Institute of Technology Country: Switzerland Publications
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Detail Information
Publications
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 infantsLena 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...- Approaches to improve iron bioavailability from complementary foodsLena 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... 
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 childrenLena 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...- A micronised, dispersible ferric pyrophosphate with high relative bioavailability in manMeredith C Fidler
Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH) Zurich, PO Box 474/Seestrasse 72, , 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... - Effect of ascorbic acid and particle size on iron absorption from ferric pyrophosphate in adult womenMeredith 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... - Iron absorption from ferrous fumarate in adult women is influenced by ascorbic acid but not by Na2EDTAMeredith 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.... - Dephytinization of a complementary food based on wheat and soy increases zinc, but not copper, apparent absorption in adultsInes 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... - Phytic acid added to white-wheat bread inhibits fractional apparent magnesium absorption in humansTorsten 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.... - 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 contentTorsten 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... - Erythorbic acid is a potent enhancer of nonheme-iron absorptionMeredith C Fidler
Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, Zurich, Rueschlikon, Switzerland
Am J Clin Nutr 79:99-102. 2004..However, it may play a major role in enhancing iron bioavailability from mixed diets that include foods preserved with erythorbic acid... - 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 childrenLena 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... - The usefulness of elemental iron for cereal flour fortification: a SUSTAIN Task Force report. Sharing United States Technology to Aid in the Improvement of NutritionRichard Hurrell
Swiss Federal Institute of Technology, , 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... - Ascorbic acid supplementation and regular consumption of fresh orange juice increase the ascorbic acid content of human milk: studies in European and African lactating womenSynøve 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... - Dephytinisation of soyabean protein isolate with low native phytic acid content has limited impact on mineral and trace element absorption in healthy infantsLena 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.... - Comparison of urinary monitoring, faecal monitoring and erythrocyte analysis of stable isotope labels to determine magnesium absorption in human subjectsTorsten 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... - No enhancing effect of vitamin A on iron absorption in humansThomas 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... - Iron bioavailability from iron-fortified Guatemalan meals based on corn tortillas and black bean pasteLena 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... - The effect of retinyl palmitate added to iron-fortified maize porridge on erythrocyte incorporation of iron in African children with vitamin A deficiencyLena 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... - Iron absorption from fish sauce and soy sauce fortified with sodium iron EDTAMeredith 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.... - Helicobacter pylori infection, iron absorption, and gastric acid secretion in Bangladeshi childrenShafiqul 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... - The effect of Na2EDTA on iron absorption from ferrous fumarateMeredith C Fidler
J Nutr 134:1201. 2004 - Regular consumption of NaFeEDTA-fortified fish sauce improves iron status and reduces the prevalence of anemia in anemic Vietnamese womenPham Van Thuy
National Institute of Nutrition, Hanoi, Vietnam
Am J Clin Nutr 78:284-90. 2003..Fortifying fish sauce with iron by using a water-soluble, highly bioavailable compound (NaFeEDTA) is a promising strategy for combating iron deficiency anemia in Vietnam... - Conclusions of the Joint WHO/UNICEF/IAEA/IZiNCG Interagency Meeting on Zinc Status IndicatorsBruno 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...