Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: a systematic review of intervention studies

Journal

Frontiers in Nutrition

Date Issued

2026-05-05

Author(s)

Nikolaou, Anastasios

Assunção, Ricardo

Cvetković, Biljana

Fardet, Anthony

Gamero, Amparo

Gandía, Mónica

Yilmaz, Birsen

Kütt, Mary-Liis

Chassard, Christophe

Praćer, Smilja

Vergères, Guy

Karakaya, Sibel

Syrpas, Michail

DOI

https://doi.org/10.3389/fnut.2026.1778997

Abstract

Systematic review registration

osf.io/gzt8m
.

File(s)

Name

fnut-13-1778997.pdf

Size

1.34 MB

Format

Adobe PDF

Checksum

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