Bovine lactoferrin and its potential use as a functional ingredient for tackling the global challenge of iron deficiency

Over 1.2 billion people worldwide are affected by iron deficiency anaemia. While several strategies have been implemented to reduce the risk of iron deficiency, it remains a global public health challenge. Furthermore, iron deficiency presents in different forms, whereby absolute iron deficiency results from inadequate dietary iron intakes, but in a functional iron deficiency, the availability and utilisation of iron in the body is reduced due to underlying inflammation. Lactoferrin is a multifunctional protein, but its anti-inflammatory and iron-binding properties offer an interesting dual-purpose potential of supplying dietary iron, while counteracting one of the key barriers to iron absorption in inflammation. This article discusses the technofunctional properties of lactoferrin while highlighting recent evidence and discussion of its potential beneficial role in tackling the global challenge of iron deficiency. • Food-based solutions are needed to tackle iron deficiency. • Lactoferrin can bind iron in addition to its anti-inflammatory properties. • Lactoferrin’s iron saturation affects its structure and technofunctional properties. • Lactoferrin supplementation can improve iron status in vulnerable populations. • Its role as a food ingredient to tackle iron deficiency warrants further evaluation.