Our planet faces significant challenges when it comes to sustainable food production and consumption. To address these challenges, it is necessary to reduce the consumption of animal-based foods and increase the consumption of plant-based alternatives. At the same time, it is crucial to ensure that these plant-based foods are not only sustainable but also nutritious. One of the greatest nutritional challenges with transitioning to a plant-based diet is ensuring adequate iron intake.

 

Iron from vegetarian sources, such as grains, beans, and vegetables, is often less bioavailable than iron from animal sources, meaning the body has more difficulty absorbing it. This can lead to iron deficiency, particularly in groups with higher iron needs, such as women of reproductive age, pregnant women, children, and the elderly. Iron deficiency is the most common nutritional deficiency globally and can lead to serious health issues, such as anemia, impaired cognitive function, and weakened immunity.

 

This, in turn, can affect young women’s school performance and future opportunities, creating inequality in education and career prospects. Research shows that we must improve how plant-based foods are produced and served to ensure adequate mineral intake and prevent nutrient deficiencies. This is especially important for vulnerable groups in society, such as children, women of reproductive age, the elderly, and individuals with specific dietary needs. By optimizing the bioavailability of iron in plant-based foods, we can support the transition to a sustainable diet that meets both the planet's and human health and well-being needs.