A rigorous clinical study in Thailand involved 52 women aged 18 to 45 suffering from iron-deficiency anaemia. Participants absorbed the new compound significantly better than iron sulphate, the current standard for supplementation.
The supplement uses plant-derived proteins, making it suitable for vegetarians and vegans. "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," said ETH professor Raffaele Mezzenga.
Oat protein iron nanoparticles do not introduce taste or color changes into foods, overcoming limitations of iron sulphate's metallic aftertaste. They can be consumed dissolved in water or juice, or mixed into food such as muesli. "However, the clinical study shows that the supplement is best absorbed when it is dissolved in water," stated Mezzenga.
Premenopausal women have an especially high daily iron requirement of 18 milligrams, while men require 11 milligrams. Even so, iron deficiency affects 15 percent of men. Existing oral supplements are often suboptimal, requiring infusions in severe cases.
The researchers patented the technology in Europe and the USA and developed initial versions with animal protein, but plant-based alternatives are covered. They hope the iron-enriched oat protein fibres can be adapted for other nutritional deficiencies, including zinc and selenium.
Research Report:Oat protein nanofibril-iron hybrids offer a stable, high-absorption iron delivery platform for iron fortification
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