Tag Archives: anemia

Enriching food with nanoparticles?

There’s a team of Swiss researchers addressing the problem of anemia (iron deficiency) and zinc deficiency by adding iron and/or zinc nanoparticles to food. According to the article by Eric Bland on the Discovery News website,

“Iron and zinc deficiencies are common around the world,” said Michael Zimmermann, a scientist at ETH Zurich and a co-author of a recent Nature Nanotechnology article. “Yet many compounds used in food fortification are either absorbed poorly or, when they have high absorption, change the color, taste and smell of food.”

Anemia, or a lack of iron, affects more than 2 billion people worldwide and is arguably the most widespread micronutrient deficiency. Without enough iron the the body can become lethargic and cognitively impaired. For some pregnant women, the lack of iron can kill them during childbirth. Some economists have even speculated that a nation’s gross domestic product is depressed because of anemic and lethargic workers, said Zimmermann.

Lack of zinc impairs a person’s normal growth and can lead to diarrhea, pneumonia, anorexia and other conditions.

Standard ways of fortifying food with zinc and/or iron present various challenges including this one as noted by Zimmermann only a limited amount of iron can be added as it affects the food’s taste, smell, and/or appearance (this and other challenges are detailed in Bland’s article). So scientists continue to work on better ways to fortify food so that more people on the planet can benefit. The Swiss team’s approach,

The new research solves this conundrum. To create the nanoparticles the Swiss scientists dissolved iron in water, then sprayed the solution over very hot fire. The intense heat quickly evaporates the water, leaving tiny iron or zinc crystals, each one about 10 nanometers across. Those nanocrystals then clump together.

The large clumps do not change the taste, color or smell of food. When the clumps drop into the stomach acid, however, they break apart into tiny particles, which are easily absorbed by the body.

These zinc and/or iron nanoparticles, which do not affect the food’s taste, smell, or appearance, have been tested on rats. (I wonder how they figured out that taste isn’t affected since there haven’t been any human clinical trials.) More research needs to be done before humans get a chance to try these nanotechnology-enabled foods but this does seem promising.

By the way, the rats were fed chocolate milk and banana smoothies.