A hybrid food to combat anaemia: putting iron under X-rays

Context

Iron deficiency is the main cause of anaemia, which affects around 25% of the global population. In addition to iron intake, iron speciation – i.e. the state of oxidation of iron and its binding to other elements – plays a critical role in its absorption by the body. In food, the iron in meat has the highest bioavailability because this form of iron is not very sensitive to dietary factors. However, given the current dietary transition, consumers are eating more plant-based foods that may contain iron, but in a less absorbable form. Recent research has shown that iron absorption from plant sources can be improved when consumed with meat, particularly offal. A multilayered hybrid food made of liver and lentils was 3D printed and kept for 3 weeks in a modified atmosphere with and without oxygen. To assess the effect of storage conditions and duration on the fate of iron, a kinetic analysis of the distribution of iron and its form was performed using X-ray analysis on the LUCIA beamline at the SOLEIL Synchrotron.

Results

Synchrotron X-ray fluorescence revealed higher concentrations of iron in amyloplasts under oxygen, along with sulfur and phosphorus. These data suggest that iron may interact with ferritin, phytates or sulfur-containing amino acids, possibly affecting iron absorption. Researchers were also able to identify and differentiate the forms of iron specific to animal and plant matrices. Finally, the results show a change in speciation of the plant-based iron during storage of the hybrid food, where the iron became a more reduced form similar to that of iron of animal origin. This could explain why it is better assimilated by the body.

Future outlook

This work illustrates the impact of ingredient choice and storage conditions on the forms of iron in a food. It also provides new insights into the mechanisms by which iron and other components interact, which should be considered when designing innovative iron-rich foods. This study also shows the value of hybrid foods that combine animal-based raw materials (especially from co-products) and plant-based raw materials as a way to address iron deficiency.

Partnerships 

Synchrotron SOLEIL, LUCIA beamline, Gif-sur-Yvette 

ADIV https://www.adiv.fr

Contact

Thierry Astruc UR QuaPA thierry.astruc@inrae.fr