Effects of Reduced Meat Intake and Higher Consumption of Plant Foods on Mineral Nutrition

Reducing meat consumption may have a detrimental impact on health as meat is a particularly good source of essential minerals such as iron. This project will explore the effects of changing dietary patterns on mineral nutrition from several different perspectives, utilizing a variety of techniques and skills. The student will explore the relationship between food intake and iron status (nutritional epidemiology, Ailsa Welch), and undertake a systematic review of the literature in this field (Lee Hooper). Laboratory work (in vitro simulated digestion and cell culture techniques, Ildefonso Rodrigues-Ramiro) will be carried out to investigate how the iron supply from plant food sources can be optimized, and the potential for using pea ferritin as an iron supplement will be investigated in collaboration with JIC (Janneke Balk).

Objectives of PhD:
This overall aim of this project is to identify and evaluate the bioavailability of minerals in plant foods in order to provide effective alternatives to meat. The impact of diet and other factors on iron status will be examined using data from a completed EU project (NU-AGE) study. Laboratory work will be undertaken to investigate how the iron supply from plant food sources can be optimized by combining individual plant foods in a meal to maximize iron uptake. The iron bioavailability of the "meals" will be tested in Caco-2 cells. Particular focus will be given to pea ferritin, and a pilot iron absorption study carried out in human volunteers.