A lack of iron can lead to tiredness, reduced concentration and a weakened immune system – factors that have a direct impact on health and normal daily functioning. It is therefore important to understand how pork can contribute to meeting iron requirements in the diet while also boosting the nutritional profile of other products.

Pork contains heme iron which the body absorbs efficiently (around 25 per cent of the iron becomes available to the body compared to non-heme iron from plants). Cuts such as tenderloin and loin contain approximately 1 mg iron per 100g, while pigs’ liver can contain up to 13 mg per 100g. As well as the content itself, meat also has a beneficial effect on the absorption of iron from vegetable sources, including the so-called “meat factor”. Combining pork with other ingredients can therefore increase overall iron absorption, making pork an effective supplement in both fresh cuts and processed products.

Pork is a documented source of heme iron, which allows for product differentiation and a stronger nutritional profile in both retail and food service products. Although Danish products stand out for their traceability and high quality standards, the iron content itself applies to pork in general regardless of origin. Meal solutions can be optimised so that pork supports the absorption of iron from other ingredients, which increases the value for the end user.

Every year, World Iron Awareness Week turns the global spotlight on iron deficiency and the need for efficient sources, where pork can play a key role. This makes iron a relevant theme, not only for nutritional awareness but also for product development and marketing.

In other words, pork is more than protein and taste. With documented heme iron content and the ability to boost the absorption of iron from other sources, pork is a valuable supplement to the diet. For companies in the meat industry, this provides an opportunity to strengthen both the product portfolio and professional communication with international customers.