Iron intake among Lebanese women: sociodemographic factors, iron-rich dietary patterns, and preparation of hummus, a Mediterranean dish.

Doumani, Nour; Maalouly, Jacqueline; Bou-Maroun, Elias; Sok, Nicolas; Cayot, Philippe; Tueni, Maya

Doumani, Nour; Maalouly, Jacqueline; Bou-Maroun, Elias; Sok, Nicolas; Cayot, Philippe; Tueni, Maya.

Afiliación

Doumani N; Department of Biology, Nutrition & Dietetics, Faculty of Sciences II, Lebanese University, Fanar, Lebanon.
Maalouly J; Department of Chemistry & Biochemistry, Faculty of Sciences II, Lebanese University, Fanar, Lebanon.
Bou-Maroun E; UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comté/AgroSup Dijon, Dijon, France.
Sok N; Department of Chemistry & Biochemistry, Faculty of Sciences II, Lebanese University, Fanar, Lebanon.
Cayot P; UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comté/AgroSup Dijon, Dijon, France.
Tueni M; UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comté/AgroSup Dijon, Dijon, France.

Food Nutr Res ; 652021.

Article en En | MEDLINE | ID: mdl-33613152

Palabras clave

Mediterranean and middle eastern countries; iron bioavailability; micronutrient intake deficiency; nonheme iron; plant-based food

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Observational_studies / Prognostic_studies / Risk_factors_studies Idioma: En Revista: Food Nutr Res Año: 2021 Tipo del documento: Article País de afiliación: Líbano Pais de publicación: Suecia

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