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The FooDIS project aims to enhance the bioavailability of non-heme iron in plant-based foods by studying plant iron-binding proteins called phytoferritins. This research focuses on understanding how these proteins interact during digestion to improve iron absorption, addressing global iron deficiency issues.
Iron deficiency is a known public health concern, particularly for vulnerable groups (children and pregnant women), affecting around 1.62 billion people worldwide.
In plant-based diets, the sources of iron are non-heme, less bioaccessible compared to the iron (heme iron) found in animal products.
Despite its prevalence, effective dietary interventions focused on micronutrients deficiencies remain limited, mostly due to a lack of understanding of the fate of iron carriers during digestion of comp…
AARHUS UNIVERSITET
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