Assessing Iron Supplements

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According to a study published in the journal Food Chemistry, Fourier transform infrared (FT-IR) spectroscopy, when combined with chemometric modeling, can rapidly assess the effectiveness of iron supplements in a cellular model of iron deficiency anemia (IDA).¹ This study is the latest research that highlights a non-invasive screening approach that could streamline how functional food ingredients targeting anemia are evaluated during early-stage development.

IDA is a common condition, which emerges when blood does not have enough healthy blood cells coupled with not getting enough iron.² Some of the most common symptoms of IDA include shortness of breath and tiredness, but it can also result in tongue irritation, lightheadedness, pale skin, and restless leg symdrome.²

In their study, the researchers evaluated whether iron formulations and delivery systems actually restore cellular iron status, without relying on time-consuming or costly biological assays. Using FT-IR spectroscopy paired with soft independent modeling of class analogy (SIMCA), the researchers built a classification model based on spectral differences between healthy and anemic cells, then tested whether treated cells shifted toward a “healthy” biochemical profile.¹

In their calibration experiments, the researchers used their model to classify nine out of 10 healthy control samples and all IDA samples correctly.¹ Validation using cells treated with commonly used iron supplements showed that 14 of 15 samples were identified as healthy, supporting the model’s reliability.¹ Then, the researchers applied their approach to plant-based protein–iron complexes, which is an emerging class of ingredients for fortified foods.^1,3

The results revealed a clear formulation-dependent effect. All samples treated with protein–iron complexes at a 60:1 protein-to-iron ratio clustered with the healthy group, while three of four samples treated at a 10:1 ratio were classified as anemic.¹ These spectral classifications were corroborated by changes in iron-regulated gene expression, including transferrin receptor (TFR) and ANKRD37, which provide molecular support for the FTIR-based findings.¹

Although FT-IR spectroscopy and chemometric tools are established techniques, their combined use as a rapid screening platform for iron supplementation efficacy represents a novel application. By integrating biochemical fingerprints with gene expression markers, the study offers a high-throughput method for evaluating functional ingredients before advancing to more resource-intensive testing.¹

References

1. Dalyan, E..; Çavdaroğlu, Ç.; Özen, B. et al. FTIR Spectroscopy Coupled With Chemometrics for Evaluating Functional Food Efficacy in an In Vitro Model of Iron Deficiency Anemia. Food Chem. 2026, 506, 148196. DOI: 10.1016/j.foodchem.2026.148196
2. Mayo Clinic, Iron Deficiency Anemia. Mayo Clinic. Available at: https://www.mayoclinic.org/diseases-conditions/iron-deficiency-anemia/symptoms-causes/syc-20355034 (accessed 2026-02-05).
3. Evcan, E.; Gulec, S. The Development of Lentil derived Protein–Iron Complexes and their Effects on Iron Deficiency Anemia In Vitro. Food Funct. 2020, 11 (5), 4185–4192. DOI: 10.1039/d0fo00384k