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.
