Why do we need foods containing iron in our diet? And what food should we eat? In "Metal Power – an exhibition about jewelry and snacks" at Gothenburg Natural History Museum, Chalmers researcher Ann-Sofie Sandberg had the opportunity to contribute her expertise on iron deficiency and bioavailability.
The Metal Power exhibition was developed in collaboration with children from grades 5–9 in Västra Götaland and it explores various aspects of metals – both as craft materials and as natural resources – as well as why the human body needs metals to work properly.
Iron deficiency is a widespread global problem that mainly affects women. In Sweden, almost one in three teenage girls suffers from iron deficiency, which can cause fatigue and decreased performance.
Ann-Sofie Sandberg, Professor of Food and Nutrition Science at Chalmers, is conducting research on bioavailability – how various substances can be absorbed by the human body from food. In the exhibition there are booths about the subject where the visitors can read her popular science text titled Rätt beredning och processning av växtbaserade livsmedel minskar risk för brist på järn och zink. (Proper preparation and processing of plant-based foods reduce the risk of iron and zinc deficiency).
What knowledge does your text provide that is important for a young audience?
“It is important for young women to include a little meat or fish in their main meals to avoid iron deficiency. Even though plant-based diets contain a lot of iron, it is much harder for the body to absorb since plants contain so-called inhibitors that prevent absorption. In my text, I also emphasize that the food industry needs to improve iron availability in plant-based products, especially meat substitutes. This can be achieved with the right preparation and process.”
Ann-Sofie Sandberg was very happy to hear that her text would be included in part of the exhibition focusing on bioavailability. She wants her research to benefit society and, maybe, result in helping young people choose what to put on their plates.
“It’s great if this can positively impact young people's health. Maybe I can also spark an interest in them wanting to learn more. Today, it’s mainly young women who become vegans, and it shouldn’t be them who suffer from the fact that meat production increases greenhouse gases.”
Read more about Ann-Sofie Sandberg's research
- Ann-Sofie Sandberg’s personal page
- Research topic “Molecular Nutrition” at the Division of Food and Nutrition Science
- Press release: Low nutritional quality in vegetarian meat
- Press release: Bouillon fortified with a new iron compound could help reduce iron deficiency
Contact
- Full Professor, Food and Nutrition Science, Life Sciences