Graduate student Amanda Bries is lead author on iron absorbability study named Editor’s Choice by The Journal of Nutrition

May 26, 2020

Graduate student Amanda Bries and professor Manju Reddy in food science and human nutrition, along with a researcher in Zurich, published a study that shows a novel way to improve iron absorption, by changing an ingredient in bullion cubes. In the study, ASP-p–fortified bouillon more than doubled the absorbable iron from common bouillon, which is fortified with FePP. Iron deficiency is responsible for about 50% of the anemia burden that affects 1.62 billion people globally. The study was cited as an Editor’s Choice by The Journal of Nutrition.