Correction to: European Journal of Nutrition (2019) 58:853–864 https://doi.org/10.1007/s00394-018-1722-1

Due to author error the paper was published with a statistical fault.

The “Results” section in the abstract should read: “Fifty-five females completed the study. There was a significant difference in change over time in total body iron stores between the two groups (p < 0.035). In the low-phytate bread group (n = 24) there were significant within-group decreases in both ferritin (mean 12%; from 32 ± 7 to 27 ± 6 μg/L, geometric mean ± SEM, p < 0.018) and total body iron (mean 12%; from 6.9 ± 1.4 to 5.4 ± 1.1 mg/kg, p < 0.035). Plasma alkylresorcinols indicated that most subjects complied with the intervention”.

The first sentence in the “Conclusions” section in the abstract should read: “In Swedish females of reproductive age, no statistically significant difference in iron status was detected after 12 weeks of high-phytate wholegrain bread consumption”.

The “Post-intervention iron status” Result section should read: “Following 12 weeks of intervention there was a significant difference in change over time in total body iron stores between the two groups (p < 0.035, Table 1). Within the low-phytate bread group there were a decrease in S-ferritin (p < 0.018) and amount of body iron reserves (p < 0.035).”

Table 1 Data at baseline and after 12 weeks of intervention
Full size table

Also, Table 1 and 2 should state the actual p values, and not just NS (not significant). Thus, revised tables are provided. Accordingly, the p value for change over time in dietary phytate-P intake for the high-phytate bread group in Fig. 2 should state “p = 0.106”.

Table 2 Whole grain intake at baseline and after 12 weeks of intervention
Full size table