An interventional study of Bouillon fortified with FePP and Bouillon fortified with FePP + Stabilizer in Iron Deficiency, sponsored by Swiss Federal Institute of Technology. Completed. Open to female participants aged 18 Years to 40 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2014-12-30.
Sponsored by Swiss Federal Institute of Technology · Not applicable, Interventional, and Prevention
Iron deficiency is a highly prevalent nutrient deficiency which is a public health problem, especially in developing countries. There are several strategies to correct iron deficiency in populations: besides supplementation with tablets, one of the most sustainable and effective strategies on medium term has been iron fortification, the addition of iron to regularly consumed foods. In fortification, the chemical nature of the compound to be added plays an important role: depending on the compound sensory qualities of the fortified foods can vary as well as the iron absorption. Iron pyrophosphate (FePP) and ferrous sulfate (FeSO4) are two commonly used iron fortification compounds in foods such as rice, breakfast cereals, pasta, flour and others. We want to test the effect of addition a food stabilizer on the absorption of ferric pyrophosphate (FePP) and ferrous sulfate (FeSO4) when added to bouillon, as was recently suggested by in vitro experiments in the laboratory.
644 studies on the registry are indexed under Anemia, Iron-Deficiency; 105 are open to participants now.
This study's enrollment of 24 is below the median of 100 across 503 interventional studies indexed under Anemia, Iron-Deficiency.
Browse Anemia, Iron-Deficiency studies →Swiss Federal Institute of Technology is the lead sponsor of 152 studies on the registry; 10 are open to participants now.
Counted across the registry records on this site, refreshed daily.
Exclusion Criteria:
Bouillon fortified with 4mg FePP
Dietary Supplement: Bouillon fortified with FePP
Bouillon fortified with 4mg FePP + Stabilizer
Dietary Supplement: Bouillon fortified with FePP + Stabilizer
Bouillon fortified with 4mg FeSO4
Dietary Supplement: Bouillon fortified with FeSO4
Bouillon fortified with 4mg FeSO4 + Stabilizer
Dietary Supplement: Bouillon fortified with FeSO4 + Stabilizer
Change from baseline in the isotopic ratio of iron in blood at week 2
The change in the isotopic ratio of iron will be measured after the administration of test meal including iron isotopes.
Time frame: baseline, 2 weeks
Change from week 4 in the isotopic ratio of iron in blood at week 6
The change in the isotopic ratio of iron will be measured after the administration of test meal including iron isotopes.
Time frame: 4 weeks, 6 weeks
No study locations are listed for this record.
This study is completed, as verified in Dec 2014. You cannot join it, but the record below documents what was studied.
Get an email when the registry record changes — status, dates, results — or when someone posts here.
Sign in to followQuestions and observations about this study, from anyone following it. Not medical advice, and not a channel to the study team — their contact details are on the registry record.
Sign in to join the discussion. Reading takes no account; posting does. You choose a display name, and a pseudonym is the default.
Nothing here yet. If you are running this trial, taking part in it, or weighing whether to, this is the place to say so.
Swiss Federal Institute of Technology