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S3 Effects of sourdough- and regular-bread fermentation on iron bioavailability, absorption and status in humans
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Description: This study protocol (PIMENTO-SP-S3) describes the workflow aimed at reviewing the effect of sourdough or regular bread fermentation, which may or may not have been previously fortified on iron bioavailability, absorption, and status. The review based on this study protocol uses, in addition to the above EFSA guidance and publication by Muka et al. (2020), the specific EFSA “General Scientific Guidance for Stakeholders on Health Claim Applications” (EFSA 2021 b)
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