I. Egli

Most-cited papers

1. Worldwide prevalence of anaemia, WHO Vitamin and Mineral Nutrition Information System, 1993–2005

   E. McLean, M. Cogswell, I. Egli, D. Wojdyla +1 more

   2009Public Health Nutrition2,588 citations Open access

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2. Iron bioavailability and dietary reference values.

   R. Hurrell, I. Egli

   2010American Journal of Clinical Nutrition1,317 citations Open access

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3. Current global iodine status and progress over the last decade towards the elimination of iodine deficiency.

   M. Andersson, B. Takkouche, I. Egli, Henrietta Allen +1 more

   2005Bulletin of the World Health Organization326 citations

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4. Iodine status worldwide: WHO Global Database on Iodine Deficiency

   B. de Benoist, M. Andersson, I. Egli, Takkouche El Bahi +1 more

   2004315 citations

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5. The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feeding

   I. Egli, L. Davidsson, M. Juillerat, D. Barclay +1 more

   2002275 citations

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6. Polyphenols and phytic acid contribute to the low iron bioavailability from common beans in young women.

   N. Petry, I. Egli, C. Zeder, T. Walczyk +1 more

   2010Journal of NutriLife220 citations Open access

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7. Consuming Iron Biofortified Beans Increases Iron Status in Rwandan Women after 128 Days in a Randomized Controlled Feeding Trial.

   J. Haas, S. Luna, M. Lung’aho, M. Wenger +4 more

   2016Journal of NutriLife187 citations Open access

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8. Optimization of a phytase-containing micronutrient powder with low amounts of highly bioavailable iron for in-home fortification of complementary foods.

   B. Troesch, I. Egli, C. Zeder, R. Hurrell +2 more

   2009American Journal of Clinical Nutrition128 citations Open access

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9. Dephytinization of a complementary food based on wheat and soy increases zinc, but not copper, apparent absorption in adults.

   I. Egli, L. Davidsson, C. Zeder, T. Walczyk +1 more

   2004Journal of NutriLife128 citations Open access

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10. Afebrile Plasmodium falciparum parasitemia decreases absorption of fortification iron but does not affect systemic iron utilization: a double stable-isotope study in young Beninese women.

    C. Cercamondi, I. Egli, E. Ahouandjinou, R. Dossa +8 more

    2010American Journal of Clinical Nutrition117 citations Open access

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11. Total Iron Absorption by Young Women from Iron-Biofortified Pearl Millet Composite Meals Is Double That from Regular Millet Meals but Less Than That from Post-Harvest Iron-Fortified Millet Meals

    C. Cercamondi, I. Egli, E. Mitchikpe, Félicien Tossou +3 more

    2013Journal of NutriLife113 citations Open access

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12. Phytic acid concentration influences iron bioavailability from biofortified beans in Rwandese women with low iron status.

    N. Petry, I. Egli, J. Gahutu, P. Tugirimana +2 more

    2014Journal of NutriLife104 citations Open access

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13. Inulin modifies the bifidobacteria population, fecal lactate concentration, and fecal pH but does not influence iron absorption in women with low iron status.

    N. Petry, I. Egli, C. Chassard, C. Lacroix +1 more

    2012American Journal of Clinical Nutrition95 citations Open access

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14. Worldwide prevalence of anemia in preschool aged children, pregnant women and non-pregnant women of reproductive age

    E. McLean, I. Egli, M. Cogswell, B. de Benoist +1 more

    200792 citations

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15. Prevalence of iodine deficiency worldwide.

    B. de Benoist, M. Andersson, B. Takkouche, I. Egli

    2003The Lancet91 citations

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16. Stable iron isotope studies in Rwandese women indicate that the common bean has limited potential as a vehicle for iron biofortification.

    N. Petry, I. Egli, J. Gahutu, P. Tugirimana +2 more

    2012Journal of NutriLife89 citations Open access

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17. Plasma hepcidin is a modest predictor of dietary iron bioavailability in humans, whereas oral iron loading, measured by stable‐isotope appearance curves, increases plasma hepcidin

    M. Zimmermann, B. Troesch, R. Biebinger, I. Egli +2 more

    2009American Journal of Clinical Nutrition88 citations Open access

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18. Phytic acid degrading lactic acid bacteria in tef-injera fermentation.

    Maren M Fischer, I. Egli, I. Aeberli, R. Hurrell +1 more

    2014Journal of food microbiology85 citations

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19. Genetic reduction of phytate in common bean (Phaseolus vulgaris L.) seeds increases iron absorption in young women.

    N. Petry, I. Egli, B. Campion, E. Nielsen +1 more

    2013Journal of NutriLife83 citations Open access

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20. Phytic Acid Degradation in Complementary Foods Using Phytase Naturally Occurring in Whole Grain Cereals

    I. Egli, L. Davidsson, M. Juillerat, D. Barclay +1 more

    200367 citations

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21. Determination of the activity of acidic phytate-degrading enzymes in cereal seeds.

    R. Greiner, I. Egli

    2003Journal of Agricultural and Food Chemistry62 citations

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22. Circulating non-transferrin-bound iron after oral administration of supplemental and fortification doses of iron to healthy women: a randomized study.

    G. Brittenham, M. Andersson, I. Egli, J. Foman +3 more

    2014American Journal of Clinical Nutrition50 citations Open access

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23. Iodine status worldwide WHO Global Database

    B. de Benoist, M. Andersson, I. Egli, B. Takkouche +1 more

    200445 citations

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24. Sodium iron EDTA and ascorbic acid, but not polyphenol oxidase treatment, counteract the strong inhibitory effect of polyphenols from brown sorghum on the absorption of fortification iron in young women

    C. Cercamondi, I. Egli, C. Zeder, R. Hurrell

    2013British Journal of Nutrition44 citations Open access

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25. Dephytinisation with Intrinsic Wheat Phytase and Iron Fortification Significantly Increase Iron Absorption from Fonio (Digitaria exilis) Meals in West African Women

    Yara Koréissi-Dembélé, N. Fanou-Fogny, Diego Moretti, S. Schuth +4 more

    2013PLoS ONE40 citations Open access

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26. Iron speciation in beans (Phaseolus vulgaris) biofortified by common breeding.

    Matthias Hoppler, I. Egli, N. Petry, D. Gille +4 more

    2014Journal of Food Science34 citations

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27. Iron bioavailability from a lipid-based complementary food fortificant mixed with millet porridge can be optimized by adding phytase and ascorbic acid but not by using a mixture of ferrous sulfate and sodium iron EDTA.

    C. Cercamondi, I. Egli, E. Mitchikpe, Félicien Tossou +4 more

    2013Journal of NutriLife34 citations Open access

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28. Iron deficiency up-regulates iron absorption from ferrous sulphate but not ferric pyrophosphate and consequently food fortification with ferrous sulphate has relatively greater efficacy in iron-deficient individuals

    M. Zimmermann, R. Biebinger, I. Egli, C. Zeder +1 more

    2010British Journal of Nutrition30 citations Open access

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29. The WHO Global Database on iodine deficiency disorders: the importance of monitoring iodine nutrition

    M. Andersson, B. Takkouche, I. Egli, B. de Benoist

    200330 citations Open access

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30. Traditional food processing methods to increase mineral bioavailability from cereal and legume based weaning foods

    I. Egli

    200130 citations

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31. A higher proportion of iron-rich leafy vegetables in a typical Burkinabe maize meal does not increase the amount of iron absorbed in young women.

    C. Cercamondi, C. Icard-Vernière, I. Egli, M. Vernay +6 more

    2014Journal of NutriLife27 citations Open access

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32. Fortification iron as ferrous sulfate plus ascorbic acid is more rapidly absorbed than as sodium iron EDTA but neither increases serum nontransferrin-bound iron in women.

    B. Troesch, I. Egli, C. Zeder, R. Hurrell +1 more

    2011Journal of NutriLife27 citations Open access

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33. Iron bioavailability from fresh cheese fortified with iron-enriched yeast

    M. Sabatier, I. Egli, R. Hurrell, M. Hoppler +8 more

    2017European Journal of Nutrition22 citations

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34. Iron bioavailability and dietary reference values 1 – 4

    R. Hurrell, I. Egli

    201020 citations

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35. Mode of oral iron administration and the amount of iron habitually consumed do not affect iron absorption, systemic iron utilisation or zinc absorption in iron-sufficient infants: a randomised trial

    E. Szymlek-Gay, M. Domellöf, O. Hernell, R. Hurrell +4 more

    2016British Journal of Nutrition18 citations Open access

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36. Mixture of Ferric Sodium Ethylenediaminetetraacetate (NaFeEDTA) and Ferrous Sulfate: An Effective Iron Fortificant for Complementary Foods for Young Chinese Children

    Suying Chang, Zhenwu Huang, Yu-Xia Ma, J. Piao +4 more

    2012Food and Nutrition Bulletin18 citations Open access

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37. Estimated Iron and Zinc Bioavailability in Soybean-Maize-Sorghum Readyto Use Foods: Effect of Soy Protein Concentrate and Added Phytase

    A. Po, I. Egli, Okoth Mw, P. Bahwere +4 more

    201616 citations

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38. Addition of Whole Wheat Flour During Injera Fermentation Degrades Phytic Acid and Triples Iron Absorption from Fortified Tef in Young Women.

    I. Herter-Aeberli, Maren M Fischer, I. Egli, C. Zeder +2 more

    2020Journal of NutriLife9 citations Open access

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39. The Potential of Fermentation and Contamination of Teff by Soil to Influence Iron Intake and Bioavailability from Injera Flatbread.

    C. Cercamondi, Maren M Fischer, Tesfaye Worku, N. Wyss +4 more

    2017International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition8 citations

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40. Iron Bioavailability from Ferrous Ammonium Phosphate, Ferrous Sulfate, and Ferric Pyrophosphate in an Instant Milk Drink—A Stable Isotope Study in Children

    R. Hurrell, T. Trinidad, A. Mallillin, R. Sagum +7 more

    2022Nutrients7 citations Open access

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41. Nutrition, Dietetics and Food Sciences Degrees across Europe

    M. Cuervo, U. Brehme, I. Egli, I. Elmadfa +4 more

    2007Annals of Nutrition and Metabolism7 citations Open access

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42. Optimization of a phytase-containing micronutrient powder with low levels of highly bioavailable iron for in-home fortification of

    B. Troesch, I. Egli, C. Zeder, R. Hurrell +2 more

    20085 citations

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43. Iron biofortified beans improve iron status in Rwandan University women: results of a feeding trial (646.1)

    J. Haas, S. Luna, M. Lung’aho, F. Ngabo +5 more

    20143 citations

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44. Strategies to Enhance Iron Absorption from Tef-injera in Young Women

    Maren M Fischer, I. Egli, I. Aeberli, M. Zimmermann +1 more

    20152 citations Open access

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45. falciparum Parasitemia decreases Absorption of Fortification Iron but does not Affect Systemic Iron Utilisation : A Double Stable Isotope Study in Young Beninese Women

    C. Cercamondi, I. Egli, R. Hurrell, M. Zimmermann +9 more

    20101 citations

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46. HAEMOGLOBIN VARIANTS AND HEMOGLOBINOPATHIES IN HAIL POPULATION – KSA: RETROSPECTIVE STUDY IN A CLINICAL DIAGNOSTIC LABORATORY

    Fawaz D. Alshammari, L. Peyrin-Biroulet, N. Williet, P. Cacoub +66 more

    2019International Journal of Biology Pharmacy and Allied Sciences0 citations Open access

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47. Fortification of Food

    R. Hurrell, I. Egli

    2019Nutritional Anemia0 citations

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48. Food Fortification During the First 1000 Days for a Good Start in Life

    I. Egli

    2011Sight and Life Magazine: VOL. 25 (3) | 20110 citations

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49. Tropentag , September 14-16 , 2010 , Zurich “ World Food System — A Contribution from Europe ” The Effect of Bean Polyphenols on Human Iron Absorption

    N. Petry, I. Egli, C. Zeder, R. Hurrell

    20100 citations

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50. Produits a base de cereales avec une teneur en acide phytique reduite

    Denis Barclay, L. Davidsson, I. Egli, Richard F. Hurrell +1 more

    20000 citations

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