About 2 billion people around the world suffer from deficiencies of key micronutrients such as iron and vitamin A.
About 2 billion people around the world suffer from deficiencies of key micronutrients such as iron and vitamin A. Two million children die from these deficiencies every year, and people who don’t get enough of these nutrients can develop blindness, anemia, and cognitive impairments.
MIT researchers have now developed a new way to fortify staple foods with these micronutrients by encapsulating them in a biocompatible polymer that prevents the nutrients from being degraded during storage or cooking. In a small clinical trial, they showed that women who ate bread fortified with encapsulated iron were able to absorb iron from the food.
“We are really excited that our team has been able to develop this unique nutrient-delivery system that has the potential to help billions of people in the developing world, and taken it all the way from inception to human clinical trials,” says Robert Langer, the David H. Koch Institute Professor at MIT and a member of MIT’s Koch Institute for Integrative Cancer Research.
The researchers now hope to run clinical trials in developing nations where micronutrient deficiencies are common.
Read more at Massachusetts Institute of Technology