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.funderCo‐Centre for Sustainable Food Systems
dc.contributor.funderNorthern Ireland's Department of Agriculture, Environment and Rural Affairs
dc.contributor.funderResearch Ireland
dc.contributor.funderDepartment of Agriculture, Environment and Rural Affairs, UK Government, DAERA
dc.contributor.funderUK Research and Innovation, UKRI
dc.contributor.funderInternational Science Partnerships Fund, 22/CC/11147
dc.date.accessioned2026-05-22T10:50:10Z
dc.date.available2026-05-22T10:50:10Z
dc.date.issued2026-04-27
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.description.versionPublished Version
dc.format.extent20
dc.format.mimetypeapplication/pdfen
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.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.volume70
dc.language.isoen
dc.publisherJohn Wiley and Sons Inc
dc.relation.urihttps://www.scopus.com/pages/publications/105036517830
dc.rightsPublisher Copyright: © 2026 The Author(s). Molecular Nutrition & Food Research published by Wiley-VCH GmbH.
dc.rights.accessrightsopen access
dc.rights.licensenameAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.statusPeer reviewed
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
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