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Corn tortilla is the staple food of Mexico and its fortification with zinc, iron, and other micronutrients is intended to reduce micronutrient deficiencies. However, no studies have been performed to determine the relative amount of zinc absorbed from the fortified product and whether zinc absorption is affected by the simultaneous addition of iron.

Bioavailability of Zinc Oxide Added to Corn Tortilla is Similar to that of Zinc Sulfate and is not Affected by Simultaneous Addition of Iron