Cecilia Mayer Labba

Inger-Cecilia's research focuses on health effects of a protein shift from animal protein sources to plant-based ones. Her research investigate bioavailability of mainly non-heme iron and zinc, which are mainly inhibited by phytic acid/phytate. Absorption of iron from single meals with plant protein is studied in human trials as well as estimated theoretically. Inger-Cecilia's research also concern the nutritional effects of food processes on plant based raw materials.