The aim of this study is to investigate the non-heme iron absorption from single meals of texturized fava bean protein, which has been suggested as a protein source suitable for replacement of meat, compared to the non-heme iron absorption from beef protein and cod protein meals. The study participants are women of fertile ages, which is one of the main groups at risk of developing iron deficiency. Since a dietary shift towards increasingly plant based is being pushed, investigating nutritional effects of such a shift is essential to avoid potential negative effects such as an increase of nutritional deficiencies. The study includes two cross-over single-blinded iron isotope trials in apparent healthy Swedish women of the ages 18-45 years, each of whom served as their own control. Participants will be served matched test meals containing beef and fava bean protein (Study 1), or cod and fava bean protein (Study 2) with radiolabeled non-heme iron 55Fe and 59Fe. Absorption of non-heme iron from test meals will be measured by whole-body counting, and erythrocyte incorporation by liquid scintillation.

Inclusion Criteria:

• Female
• Age 18-45
• Is tolerant to intake of fava bean
• Eats fish and meat
• Feels healthy
• Can eat a breakfast consisting of three potato-based patties

Exclusion Criteria:

• Other sex than female
• Age <18 and >45
• Has an ongoing infection
• Is vegetarian
• Is pregnant or lactating
• Takes iron supplements

Meals are served from identical plastic boxes. Participants are served the meals in a separate room from preparation