Status:
COMPLETED
Bioavailability of Iron From Savoury Food Product
Lead Sponsor:
Unilever R&D
Conditions:
Healthy
Iron Deficiency
Eligibility:
FEMALE
18-40 years
Phase:
NA
Brief Summary
The study is designed to assess the bioavailability of iron from 4 different iron fortified savoury food products
Eligibility Criteria
Inclusion
- Healthy female subjects;
- Age \> 18 and \< 40 years at screening;
- Body weight \<65 kg;
- Apparently healthy: no medical conditions which might affect study measurements (judged by study physician);
- With iron deficiency (Serum ferritin \<15µg/L);
- Currently not smoking and being a non-smoker for at least six months and no reported use of any nicotine containing products in the six months preceding the study and during the study itself;
- Willing and able to participate in the study; Having given a written informed consent.
Exclusion
- Blood donation or significant blood loss over the past 6 months;
- Reported use of any medically- or self-prescribed diet;
- Use of medication (except oral contraceptives)
- Use of vitamin or mineral supplements and unwillingness to discontinue their use two weeks prior the study and during the study;
- Is pregnant or will be planning pregnancy during the study period;
- Is lactating or has been lactating in the 6 weeks before pre-study investigation and/or during the study period;
- Known gastrointestinal or metabolic disorders;
- Participation in another clinical trial during the last 30 days prior to the beginning of the study.
Key Trial Info
Start Date :
October 1 2014
Trial Type :
INTERVENTIONAL
Allocation :
ACTUAL
End Date :
March 1 2015
Estimated Enrollment :
24 Patients enrolled
Trial Details
Trial ID
NCT02280915
Start Date
October 1 2014
End Date
March 1 2015
Last Update
May 1 2015
Active Locations (1)
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1
Laboratory of human nutrition - ETH
Zurich, Switzerland, 8092