Iron Bioavailability From Encapsulated Ferrous Sulphate
NCT02353325 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 20
Last updated 2017-06-12
Summary
Salt is one of the very few regularly purchased food item in all socioeconomic classes including poor remote areas with subsistence farming. Therefore, it is a promising vehicle for fortification with micronutrients, such as iodine, iron, vitamin A, to alleviate the burden of micronutrient deficiencies. However, ensuring the bioavailability of iron and the sensory quality in fortified salt is difficult. Water-soluble iron compounds, such as ferrous sulphate FeSO4, are the most bioavailable, but they react with moisture and impurities in salt, and cause unacceptable changes in colour. Encapsulation can reduce iron-mediated colour change in fortified salt without significantly compromise bioavailability. In the present project we aim to investigate the iron bioavailability from salt fortified with FeSO4 using a new encapsulation type based on hyaluronic acid (HA) and a polymer from the eudragit family (EPO).
Conditions
Interventions
- DIETARY_SUPPLEMENT
-
non-encapsulated FeSO4
- DIETARY_SUPPLEMENT
-
encapsulated FeSO4, before cooking
- DIETARY_SUPPLEMENT
-
encapsulated FeSO4, after cooking
- DIETARY_SUPPLEMENT
-
non-encapsulated FeSO4 + ascorbic acid
- DIETARY_SUPPLEMENT
-
encapsulated FeSO4 + ascorbic acid, before cooking
- DIETARY_SUPPLEMENT
-
encapsulated FeSO4 + ascorbic acid, after cooking
Sponsors & Collaborators
-
Swiss Federal Institute of Technology
lead OTHER
Study Design
- Allocation
- RANDOMIZED
- Purpose
- PREVENTION
- Masking
- SINGLE
- Model
- CROSSOVER
Eligibility
- Min Age
- 18 Years
- Max Age
- 40 Years
- Sex
- FEMALE
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2016-03-31
- Primary Completion
- 2016-05-31
- Completion
- 2016-06-30
Countries
- Switzerland
Study Locations
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