Low-phytate wholegrain bread instead of high-phytate wholegrain bread in a total diet context did not improve iron status of healthy Swedish females: a 12-week, randomized, parallel-design intervention study
Michael Hoppe; Alastair B. Ross; Cecilia Svelander; Ann-Sofie Sandberg; Lena Hulthén · 2018 · European Journal of Nutrition
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
Abstract Purpose To investigate the effects of eating wholegrain rye bread with high or low amounts of phytate on iron status in women under free-living conditions. Methods In this 12-week, randomized, parallel-design intervention study,…
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Metadata source: Crossref · DOI 10.1007/s00394-018-1722-1