Adequate nutrition is an essential contributor to improved health, longevity, and quality of life in the population. The shift toward sustainable, plant-based diets is driving trends for the development and adaptation of more plant-based food ingredients in future diets. With this, nutrient bioavailability, particularly of iron, remains a critical consideration. Iron deficiency remains a global public health challenge, particularly amongst women, pregnant women, and young children. One major contributor to iron deficiency is inadequate dietary iron intakes, but there are other factors that hinder the body's ability to absorb and utilize iron effectively. Dietary iron comes in two forms: heme, found in animal products and absorbed more efficiently, and non-heme, found in plant-based foods and is less readily absorbed. The absorption of non-heme iron is influenced by various dietary components, which can act as inhibitors or promoters. Optimising food and ingredient formulations accounting for the food matrix and potential impacts on iron bioavailability can support nutritional adequacy and warrants consideration to ensure future foods are both healthy and sustainable.
Punetha et al. (Wed,) studied this question.