Iron deficiency anemia is a growing public health problem, above all
in developing countries. About 2 billion individuals or
about 30 percent of the world’s population are anemic, many due to iron
deficiency which can lead to developmental disorders in
children. The pharmaceutical industry has developed a range of products for
iron fortification of foods to provide the body with the element central for
oxygen transport through the bloodstream. But cost, bioavailability and other
factors created limitations. Ferrous sulfate,
currently a standard treatment for humans, changes color and taste of foodstuffs
in an undesirable manner and shows
harmful side-effects.
Recent nanotechnology
research at ETH Zurich pursued a different avenue: edible nanofibers based
on whey protein are loaded with iron nanoparticles and delivered as a food
supplement in liquid or powder form. Experiments
with rats showed that stomach enzymes were capable of dissolving the whey
protein nanofibers completely, while acidic conditions in the human stomach
are certain to dissolve the load of iron nanoparticles with greatly improved
bioavailability. The study also tested for risk of harmful accumulation of
nanofibers or nanoparticles within
the organism, since whey protein fibers had never before been used in food
stuffs. But not a single indication of accumulation
or changes in organs was found. That notwithstanding, additional studies
will be needed to establish security for human consumption. Cost-benefit
analysis measuring bioavailability
and resorption of iron nanoparticles shows a substantial improvement in
nutritional supplementation at a particularly low cost of ingredients and
manufacturing processes.
