{"id":40747,"date":"2023-10-16T06:20:43","date_gmt":"2023-10-16T04:20:43","guid":{"rendered":"https:\/\/www.axfoundation.se\/?post_type=project&p=40747"},"modified":"2026-05-04T07:26:05","modified_gmt":"2026-05-04T05:26:05","slug":"the-mineral-shift-bioavailability","status":"publish","type":"project","link":"https:\/\/www.axfoundation.se\/en\/projects\/the-mineral-shift-bioavailability","title":{"rendered":"The Mineral Shift – Unlocking More Nutrients from Whole Grains"},"content":{"rendered":"
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Iron and zinc in grains are difficult for the body to absorb because they are bound to the antinutrient phytic acid. With hydrothermal treatment, the amount of bioavailable minerals can be more than four times higher.<\/p>\n <\/div>\n<\/section>\n\n\n

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The Issue<\/h2>\n
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Reducing meat consumption and shifting toward a more plant-based diet with increased intake of whole grains and legumes is one of the most important changes for a sustainable food system. The risk of insufficient protein in plant-based diets is considered low; however, several researchers highlight the risk of deficiencies in certain minerals, such as iron and zinc. Today, 25 to 40 percent<\/a> of girls and young women in Sweden have iron deficiency, and among those following a vegetarian diet, the figure is as high as 70 percent. In Europe<\/strong>, prevalence of anemia varies between countries, estimated at around\u00a015 to 40 percent<\/a>\u00a0among women of reproductive age. In the\u00a0United States<\/strong>,\u00a0around 10 percent<\/a>\u00a0are affected.<\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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Meat is a significant source of iron, but the grains we consume can contain more iron per unit of weight than the combined amount found in the meat, fish, and eggs we consume. The challenge is that iron and zinc in grains such as wheat, rye, oats, and barley are less bioavailable because they are bound to the antinutrient phytic acid.<\/p>\n

We need to look back in time to move forward. We\u2019re collaborating with a wide range of partners to develop the next generation of whole grain products.<\/p>\n

\u2013 Veronica \u00d6hrvik, Project Manager, Future Food, Axfoundation<\/p><\/blockquote>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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Our Solution<\/h2>\n
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In the Mineral Shift project, a wide range of stakeholders collaborated to develop the next generation of flavorful and healthy whole-grain products made from barley, rye, and wheat. An innovative method developed by the researchers behind the company Good Grains, known as hydrothermal treatment, has been at the core of the project. In simplified terms, this technique involves soaking grains under carefully controlled conditions of time and temperature. The process makes naturally occurring minerals in the grain, such as iron and zinc, more bioavailable for the body to absorb.<\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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To optimize the technique, a pilot plant was established at Tors\u00e5ker Farm. At the same time, the next generation of grain products was developed in test kitchens. <\/p>\n <\/div>\n<\/section>\n\n\n

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A large share of the nutrients in untreated grains is locked within the grain structure. By optimizing hydrothermal treatment, up to 99 percent of phytic acid can be broken down. This means that the amount of bioavailable iron and zinc can increase by approximately four times compared to untreated grains. As a result, mineral absorption in plant-based meals can increase severalfold, reaching levels that are nearly comparable to those from meat.<\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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Up to 99 percent of phytic acid can be broken down.<\/p>\n <\/div>\n<\/section>\n\n\n

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Good Grains\u2019 treatment technique is based on traditional cooking methods used for centuries but has been refined and optimized through decades of research and modern technology. The treatment works for most grains and leaves them relatively unchanged, allowing them to be ground, crushed, or flaked in a conventional mill.<\/p>\n

The Mineral Shift project has worked with Swedish-grown barley and rye, as well as wheat from heritage varieties. An important subgoal of the project has been to increase demand for these grains, both to improve the profitability of Swedish grain producers and processors and to contribute to the national environmental objective of a diverse agricultural landscape.<\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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The treatment works for most grains and leaves them relatively unchanged.<\/p>\n <\/div>\n<\/section>\n\n\n

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Did you know…?<\/h2>\n
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