Improving wheat as a source of iron and zinc for global nutrition

Overview of attention for article published in Nutrition Bulletin, January 2019

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In the top 25% of all research outputs scored by Altmetric
High Attention Score compared to outputs of the same age (93rd percentile)
Above-average Attention Score compared to outputs of the same age and source (61st percentile)

Mentioned by

blogs: 2 blogs
twitter: 23 X users

reddit: 1 Redditor

Readers on

mendeley: 238 Mendeley

So far, Altmetric has seen 26 X posts from 23 X users, with an upper bound of 70,502 followers.

#2 Improving wheat as a source of iron and zinc for global nutrition Published in January 2019, it was cited 15 times in 2020. Visit https://t.co/ERaM2BsrhY to learn more about how iron and zinc bioavailability in wheat products can be improved. #Nutri…

Whole grain sourdough bread has so many health benefits. https://t.co/YswKZBesN0

#Wheat products are low in bioavailable iron & #zinc, adding to micronutrient deficiencies. High-zinc wheat has been developed by conventional #breeding (biofortification), but it failed for #iron. Transgenic strategies could be used: https://t.co/9…

RT @BNFEvents: Latest data from UK NDNS show lower intakes of a number of vitamins and minerals https://t.co/l5GDK69TrH New @NBU_Editor…

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