Iron and calcium bioavailability of fortified foods and dietary supplements

Susan J Fairweather-Tait, Birgit Teucher

Research output: Contribution to journalArticlepeer-review

72 Citations (Scopus)


Bioavailability is a key consideration when developing strategies for preventing mineral deficiencies through improved dietary supply. Factors that affect the bioavailability of iron and calcium, forms used for fortification and supplementation, and methods used to assess bioavailability are described. Illustrations of the impact of introducing iron-fortified foods in developing and industrialized countries are given, and the alternative approach of supplementation with iron and calcium is discussed.
Original languageEnglish
Pages (from-to)360-367
Number of pages8
JournalNutrition Reviews
Issue number11
Publication statusPublished - Nov 2002


  • Biological Availability
  • Calcium
  • Dietary Supplements
  • Drug Interactions
  • Food, Fortified
  • Humans
  • Iron
  • Nutritional Status

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