Micronutrients in future diets: Considerations for dietary iron and the food matrix effects on bioavailability

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dc.contributor.authorPunetha, Prachi
dc.contributor.authorO'Callaghan, Tom F
dc.contributor.authorMcCarthy, Elaine K
dc.contributor.funderTaighde Éireann - Research Ireland
dc.contributor.funderUKRI
dc.date.accessioned2026-05-22T10:50:10Z
dc.date.available2026-05-22T10:50:10Z
dc.date.issued2026-04-24
dc.description© 2026, the Author(s). Molecular Nutrition & Food Research published by Wiley‐VCH GmbH.
dc.description.abstractAdequate nutrition is an essential contributor to improved health, longevity, and quality of life in the population. The shift toward sustainable, plant-based diets is driving trends for the development and adaptation of more plant-based food ingredients in future diets. With this, nutrient bioavailability, particularly of iron, remains a critical consideration. Iron deficiency remains a global public health challenge, particularly amongst women, pregnant women, and young children. One major contributor to iron deficiency is inadequate dietary iron intakes, but there are other factors that hinder the body's ability to absorb and utilize iron effectively. Dietary iron comes in two forms: heme, found in animal products and absorbed more efficiently, and non-heme, found in plant-based foods and is less readily absorbed. The absorption of non-heme iron is influenced by various dietary components, which can act as inhibitors or promoters. Optimising food and ingredient formulations accounting for the food matrix and potential impacts on iron bioavailability can support nutritional adequacy and warrants consideration to ensure future foods are both healthy and sustainable.en
dc.description.sponsorshipThis publication has emanated from research conducted with the financial support of Research Ireland, Northern Ireland's Department of Agriculture, Environment and Rural Affairs (DAERA), UK Research and Innovation (UKRI) via the International Science Partnerships Fund (ISPF) under Grant number 22/CC/11147 at the Co-Centre for Sustainable Food Systems.
dc.format.extent20
dc.format.extent815269
dc.identifier.articleide70483
dc.identifier.authororcidPunetha, Prachi
dc.identifier.authororcidO'Callaghan, Tom F§0000-0003-2684-7253
dc.identifier.authororcidMcCarthy, Elaine K§0000-0002-9809-1769
dc.identifier.citationPunetha, P, O'Callaghan, T F & McCarthy, E K 2026, 'Micronutrients in future diets: Considerations for dietary iron and the food matrix effects on bioavailability', Molecular Nutrition and Food Research, vol. 70, no. 8, e70483, pp. 1-20. https://doi.org/10.1002/mnfr.70483
dc.identifier.doi10.1002/mnfr.70483
dc.identifier.endpage20
dc.identifier.issn1613-4125
dc.identifier.issued8
dc.identifier.journaltitleMolecular Nutrition and Food Research
dc.identifier.otherPubMedCentral: PMC13109683
dc.identifier.otherORCID: /0000-0002-9809-1769/work/215517514
dc.identifier.otherORCID: /0000-0003-2684-7253/work/215517642
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/10468/18828
dc.identifier.urlhttps://www.scopus.com/pages/publications/105036517830
dc.identifier.volume70
dc.language.isoeng
dc.rightscc_by
dc.subjectAnimals
dc.subjectBiological availability
dc.subjectDiet
dc.subjectFemale
dc.subjectHumans
dc.subjectIron, dietary/pharmacokinetics
dc.subjectIron/pharmacokinetics
dc.subjectMicronutrients/pharmacokinetics
dc.subjectPregnancy
dc.subject[FoodNutritionalSciences]
dc.subject[INFANT]
dc.titleMicronutrients in future diets: Considerations for dietary iron and the food matrix effects on bioavailabilityen
dc.typeReview article (Peer reviewed)
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