Food chemistryIodineBreadFlourSodium ChlorideDietary
Enhancing iodine delivery through sourdough wheat bread: influence of biofortified flour and iodized salt on iodine concentration and bioaccessibility.
Hind Belarbi, Fassil Kebede, Ingrid De Leyn, Filip Van Bockstaele, Tom Van De Wiele, Fleur Lambrecht, Ismail Cakmak, Gijs Du Laing
Published: 202610.1016/j.foodchem.2025.147232
Abstract
Iodine deficiency remains a critical health concern, particularly in populations with limited access to iodized salt or shifting dietary patterns. This study assessed the impact of iodine-biofortified wheat flour (IBF), alone or combined with iodized…
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