Iron deficiency, a prevalent nutrient deficiency worldwide, particularly impacts women in regions like South Asia, Central Africa, and West Africa. In New Zealand, significant percentages of women suffer from iron deficiency, especially during pregnancy. As plant-based diets gain popularity, the risk of iron deficiency may rise. Predictions from the Sustainable Nutrition Initiative model indicate a potential dietary iron gap by 2040 if food systems remain unchanged. To combat this, fortifying foods with iron could be a vital solution, especially for vulnerable groups like adolescents and women with higher iron requirements.
Food fortification
Many foods on supermarket shelves, including common staples like bread and cereals, already contain added nutrients. Unlike the mandatory fortification of bread with iodine and folic acid, there is currently no government initiative in New Zealand to encourage or mandate iron fortification. Given that iron-fortification strategies have the potential to prevent deficiencies in numerous countries, including New Zealand, we argue that introducing iron to our foods could be a convenient and cost-effective way to provide a source of dietary iron.
Shift to plant-based diets
With increasing awareness of environmental impacts, more consumers are embracing plant-based diets to reduce their carbon footprint. However, these diets require careful consideration of nutrient availability. Plant foods, while rich in fiber and phytates, can hinder iron absorption. Non-heme iron found in plant sources is less readily absorbed than heme iron from animal products. Combining plant-based options with small amounts of red meat, fish, or poultry can aid iron absorption. Fortification emerges as a valuable strategy for transitioning to plant-based diets without nutrient compromise. Recent research supports this approach, showing that fortifying foods with essential micronutrients, including iron, facilitates a gradual dietary shift. Yet, a challenge arises when iron-fortified foods contain wheat or cereal-based ingredients that inhibit absorption, potentially exacerbated by morning coffee or tea.