Iron deficiency is one of the most common nutritional problems worldwide, leaving millions, especially women, feeling constantly tired, lightheaded or run down. Now researchers at ETH Zurich say a new plant-based supplement could help.
The team, led by Professor Raffaele Mezzenga and Professor Michael B. Zimmermann, developed a supplement made from oat protein fibers coated with iron particles. In a clinical study involving 52 women with iron deficiency anemia, the new formula was absorbed by the body almost twice as well as standard iron sulfate, the most common form of iron used in supplements.
“Being based on plant proteins means that it is suitable for vegetarians and vegans,” Mezzenga said. “This is important because they are more likely to suffer from iron deficiency than meat-eaters: the body absorbs iron from animal foods better than iron from plant-based foods.”
The supplement is tasteless and colorless, unlike many iron products that can leave a metallic aftertaste. According to first author Jiangtao Zhou, “Sensory properties play a major role in consumer acceptance of food additives.”
Researchers say the powder dissolves easily in water or juice, making it simple to add to everyday foods like cereal or smoothies. They hope the same process could one day be used to improve absorption of other nutrients such as zinc and selenium.
This study was published in Nature Food and supported by The Rainforest Company GmbH. Additional contributions came from the Scientific Center for Optical and Electron Microscopy (ScopeM) at ETH Zurich and collaborators at UCLA.