Project Number: 1907-42520-004-02
Project Type: Specific Cooperative Agreement

Start Date: Sep 01, 2010
End Date: Aug 31, 2013

Objective:
Study food factors and intestinal conditions that enhance and inhibit the bioavailability of iron in staple food crops, food products and food ingredients.

Approach:
Use a combination of in vitro assays and animal studies to identify factors that enhance or inhibit iron bioavailability from foods. We will also employ sophisticated state of the art analytical techniques to measure and profile the minerals and phytochemcals in the foods. We will also use techniques that profile the microflora of the intestine to determine how intestinal bacteria influence iron bioavailability. Coupled together, this combination of in vitro techniques, animal trials and analytical methods will expose the mechanisms of how various food and intestinal factors influence iron bioavailability.