Bioavailability of iron and zinc


Involved researchers


Ann-Sofie Sandberg, Professor
Nathalie Scheers, Assist Professor
Swarnim Gupta, PhD

Research

Malnutrition remains the world´s most serious health problem and the single greatest contributor to child mortality. Micronutrient deficiencies affect a large part of the developing world´s population; iron and zinc deficiency being two of the most important. Plant based diets contain non-haem iron which generally has low bioavailability due to the content of inhibitors (phytate, polyphenols).
Our research focus on the following areas

  • Investigations of the mechanism of improved iron absorption from lactic fermented foods studied in a human cell model
  • The use of novel yeast strains that produce haemoglobin to make biofortified bread as a means to improve iron bioavailability and combat iron deficiency.
  • The molecular Fe and Zn speciation in cereal based diets: Unravelling the chemistry controlling human bioavailability of essential trace elements.
  • Whole meal bread intake and iron status in young healthy Swedish females - a human intervention study
Collaborations: Systems biology Chalmers, Sahlgrenska Academy Göteborg University and University of Copenhagen

Published: Mon 12 Jan 2015. Modified: Fri 06 Apr 2018