date:Sep 11, 2012
three soups that will be used in the trial. The three soups have had their ingredients carefully selected to enhance levels of vitamin E in pregnant women from the current national average of 8 mg per day to the optimal recommended daily allowance of 15 mg per day.
The enhanced soups are made from a range of vitamin E-containing food ingredients, including sundried tomatoes, sunflower oil, beans, lentils and wheatgerm.
A range of similar looking and tasting low vitamin E placebo soups have als