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Iron Bioavailability From Fortified Food

NCT02993835 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 23

Last updated 2017-05-16

No results posted yet for this study

Summary

Determination of fractional iron absorption from bouillon fortified with 3 labeled iron compounds.

Conditions

  • Iron Bioavailability

Interventions

OTHER

Labeled iron salt Fe54

Fe salt enriched with Fe 54 isotopes

OTHER

Labeled iron salt Fe57

Fe salt enriched with Fe 57 isotopes

OTHER

Labeled iron salt Fe58

Fe salt enriched with Fe 58 isotopes

Sponsors & Collaborators

  • Société des Produits Nestlé (SPN)

    lead INDUSTRY

Principal Investigators

  • Diego Moretti, PhD · ETH Zurich, Human Nutrition Laboratory

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
40 Years
Sex
FEMALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2016-12-31
Primary Completion
2017-02-28
Completion
2017-04-30

Countries

  • Switzerland

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT02993835 on ClinicalTrials.gov