Iron deficiency is the most common nutritional deficiency worldwide and it’s also by far the main cause of anemia. In Europe, about 23% of women of reproductive age are anemic and more than half of these cases occur due to iron deficiency. Although red meat provides a good dietary source of iron, it is also associated with an increased risk of diabetes, heart disease and certain types of cancer. Plus, the environmental impact of red meat is by far the worst of any food option. There are, however, plenty of whole plant foods that are generally good dietary sources of iron, have positive health benefits and their environmental impact is much lower. In this clip, Cirus outlines some of the best iron-rich plant foods and gives you some tips for maximum absorption.
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Further reading:
World Health Organization (WHO). The global prevalence of anaemia in 2011. Geneva: World Health Organization (2015). Available online at: [ Ссылка ].(last accessed: 2022-02-09).
European Food Safety Authority (EFSA) Panel on Dietetic Products, Nutrition and Allergies (NDA). Scientific Opinion on Dietary Reference Values for iron. EFSA Journal. 13,10 (2015): 4254. [ Ссылка ].
Federal Ministry of Food and Agriculture (BMEL) and Federal Research Centre for Nutrition and Food (BFEL).The German National Food Consumption Study II (Nationale Verzehrs Studie II). (2008). Available online at (GERMAN): [ Ссылка ]. (last accessed: 2022-02-09).
Willett W, Rockström J, Loken B, Springmann M, Lang T, et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. The Lancet. 393, 10170 (2019): 447-492. [ Ссылка ]31788-4
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