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Food nanotechnology

New leverage against iron deficiency

Reducing the particle size of some iron compounds can improve their bioavailability in rats, without increasing their tendency to cause colour and odour changes when added to foods.

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Figure 1: Over two billion people around the world suffer from iron deficiency.

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Miller, D. New leverage against iron deficiency. Nature Nanotech 5, 318–319 (2010). https://doi.org/10.1038/nnano.2010.91

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