Bioavailability of Iron From Savoury Food Product
NCT02280915 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 24
Last updated 2015-05-01
Summary
The study is designed to assess the bioavailability of iron from 4 different iron fortified savoury food products
Conditions
- Healthy
- Iron Deficiency
Interventions
- OTHER
-
Savoury food product
Sponsors & Collaborators
-
Unilever R&D
lead INDUSTRY
Principal Investigators
-
Diego Moretti · ETH
Study Design
- Allocation
- RANDOMIZED
- Purpose
- BASIC_SCIENCE
- Masking
- QUADRUPLE
- Model
- CROSSOVER
Eligibility
- Min Age
- 18 Years
- Max Age
- 40 Years
- Sex
- FEMALE
- Healthy Volunteers
- No
Timeline & Regulatory
- Start
- 2014-10-31
- Primary Completion
- 2015-03-31
- Completion
- 2015-03-31
Countries
- Switzerland
Study Locations
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