Innovative Iron-Enriched Food Solutions for Enhanced Global Nutrition

Globally, approximately 2 billion individuals face iron deficiency, which can lead to serious health issues such as anemia, developmental delays in children, and increased infant mortality rates. To address this pressing issue, researchers at MIT have developed an innovative method for fortifying foods and beverages with iron using small crystalline particles known as metal-organic frameworks (MOFs). These versatile particles can be easily incorporated into various food products, ranging from staple items like bread to beverages such as coffee and tea. Our aim is to create a solution that can be effortlessly integrated into staple foods across different cultures, explains Ana Jaklenec, a leading researcher at MIT’s Koch Institute for Integrative Cancer Research. Recognizing that dietary staples vary globally—from Senegal to India to the United States—our goal was to design a product that remains stable and non-reactive with food, enabling its incorporation without the need for extensive reformulation. The MOFs developed in this study also have the capability to carry iodine, a crucial nutrient. Furthermore, these frameworks can be modified to include other essential minerals such as zinc, calcium, or magnesium. We are thrilled about this innovative approach, which represents a novel application of metal-organic frameworks aimed at enhancing nutrition, particularly in developing regions, says Robert Langer, a distinguished professor at MIT. Food fortification is a proven strategy to combat nutrient deficiencies; however, this process often encounters challenges as many nutrients are sensitive and can degrade during storage or cooking. For instance, when iron is added to foods, it may react with other components, resulting in an undesirable metallic taste. In prior research, Jaklenec’s team demonstrated that encapsulating nutrients in polymers can safeguard them from degradation and interactions with other food molecules. Clinical trials indicated that women consuming iron-fortified bread were able to effectively absorb iron from their diet. Despite its advantages, the polymer encapsulation method presents limitations due to the bulk it adds to the product, restricting the amount of iron or other nutrients that can be delivered in each serving. While polymer encapsulation enhances iron stability and reactivity, it requires substantial amounts of polymer, which can limit the nutritional impact of fortified foods, Jaklenec notes. To overcome these challenges, Yang proposed a groundbreaking idea: instead of encapsulating iron within polymers, they could utilize iron itself as a foundational element for creating MOFs. MOFs are constructed from metal atoms linked by organic molecules called ligands, forming a robust structure. Depending on the specific combination of metals and ligands used, these frameworks can serve a multitude of applications. We believed we could synthesize a metal-organic framework using food-grade ligands and micronutrients, Yang shares. Given their high porosity, MOFs can carry substantial amounts of nutrients, making them ideal for use in food applications. For this study, the researchers engineered a MOF featuring iron bound to fumaric acid, a common food additive known for enhancing flavor and preserving food. This design effectively prevents iron from interacting with polyphenols—naturally occurring compounds found in foods like whole grains and nuts—as well as in beverages like coffee and tea. Such interactions form complexes that hinder iron absorption by the body. Additionally, the structure of these MOFs allows them to remain stable until they reach an acidic environment, such as the stomach, where they disintegrate and release their iron content. The team also included iodine in their MOF particle, referred to as NuMOF. Iodized salt has successfully reduced iodine deficiency rates globally, prompting efforts to develop ‘double-fortified salts’ containing both iodine and iron. Delivering these nutrients together has been challenging due to potential reactions between iron and iodine that can impair absorption. However, this study demonstrated that once formed into MOF particles, iron can be combined with iodine without any adverse interactions. Stability tests revealed that NuMOFs withstand long-term storage, exposure to high temperatures and humidity, and even boiling water while maintaining their integrity. When administered to mice, both iron and iodine were found in the bloodstream just hours after consumption. The research team is now focused on launching a venture aimed at producing coffee and other beverages enriched with both iron and iodine. They also aspire to continue development on double-fortified salt options that could be consumed independently or added to staple food products.