Iron deficiency is a global health concern, impacting women disproportionately, with a staggering one in five women in Europe affected. This deficiency leads to a host of issues, including anemia, constant fatigue, chronic headaches, and a weakened immune system. However, a groundbreaking solution is on the horizon.
Led by Professor Raffaele Mezzenga from ETH, researchers have developed a revolutionary dietary supplement to combat iron deficiency and anemia. Professor Michael B. Zimmermann, an emeritus professor at ETH Zurich, is also at the helm of this exciting development. The supplement consists of edible oat protein nanofibrils coated with iron nanoparticles, offering an innovative approach to iron absorption.
The study, recently published in Nature Food, showcases the effectiveness of this new iron compound. It is not only easy to produce but also boasts impressive absorption rates, with the body absorbing its iron almost twice as efficiently as iron from iron sulfate, the current standard for iron supplementation. This was demonstrated in a rigorous clinical study conducted in Thailand, where the compound was administered to 52 women aged 18 to 45 suffering from anemia due to iron deficiency.
One of the key advantages of this novel preparation is its suitability for vegetarians and vegans. "This is crucial as they are more prone to iron deficiency than meat-eaters, given the body's superior absorption of iron from animal sources compared to plant-based foods," explains Professor Mezzenga. The supplement also has the benefit of being tasteless and colorless, ensuring it doesn't alter the taste or appearance of food, unlike iron sulfate, which can leave a metallic aftertaste.
"Sensory properties are a major factor in consumer acceptance of food additives," says Jiangtao Zhou, the study's first author and Mezzenga's former postdoctoral researcher, now an assistant professor at the National University of Singapore. The oat protein iron supplement is incredibly versatile, easily dissolved in water or juice, or added to foods like muesli in powder form. However, the clinical study highlights that its absorption is optimal when dissolved in water, according to Professor Mezzenga.
Iron deficiency often leads individuals to take iron supplements in the wrong form, as the body may not absorb them sufficiently. Natural sources of iron include red meat, lentils, and whole grains, but premenopausal women have a particularly high iron requirement of 18 milligrams per day, while men require 11 milligrams daily. Despite this, around 15% of men also suffer from iron deficiency, often resorting to iron supplements or, in severe cases, iron infusions.
The researchers' patented technology, originally developed using animal proteins, covers all food protein sources, including plant-based ones. The patent has now been granted in Europe and the USA. Professor Mezzenga and his colleagues are optimistic about the potential of their iron-enriched oat protein fibers, hoping for their widespread use in various products.
"The hurdles for launching a dietary supplement are lower than those for a pharmacological product," explains the ETH professor, who aims to further develop the technology to address other deficiencies, such as zinc and selenium. This innovative approach to iron supplementation offers a promising solution to a global health issue, providing an effective and accessible way to combat iron deficiency and its associated health problems.
