Iron Bioavailability in Bread Fermentation Studies, Systematic Review

A systematic review from January 1970 to December 2024 identified 8 human intervention studies on iron bioavailability from bread fermentation. The dataset, authored by Anastasios Nikolaou, narratively presents extracted data following EFSA guidance for health claim applications. It includes results from acute postprandial and long-term trials involving healthy or iron-deficient participants.

Use Cases

• Compare iron bioavailability outcomes based on bread type (sourdough vs. regular) mentioned in the description
• Analyze the effect of phytate reduction on iron absorption metrics described in the review
• Evaluate the relationship between iron fortification and hemoglobin levels in intervention studies
• Assess the methodological quality of human studies addressing the sourdough-fermentation research question

Strengths

• Includes data from 8 identified human intervention studies
• Follows EFSA's scientific guidance for health claim applications
• Provides specific numerical results, such as a 59 vs. 30 μg Fe/100 mL serum iron increase

Limitations

• Row count is unknown, which may limit suitability assessment
• Column-level documentation is absent; field semantics must be inferred after download

Provenance

Source

figshare

Collection Method

Systematic review of PubMed, Scopus, and Cochrane Library databases

Time Range

January 1970–December 2024

Freshness

Last updated 2026-05-05 04:12:57