According to World Health Organization (WHO) about 30 % of the human population (two billions) suffers from nutritional iron deficiency, in particular people living in non-developed countries. About 50 % have iron deficiency aemia. WHO considers nutritional iron deficiency to be one of the most prevalent and serious health problems in the world with profound negative effects on health and social functions. Children and women of childbearing age are the most vulnerable groups. Adults experience fatigue and reduced working capacity, and infants are at risk of poor psychomotor development.

More than 50 years with trials worldwide in order to establish a sustainable supplementation regime with iron salts (inorganic iron) to prevent iron deficiency, has failed. The main reason is low bioavailability of inorganic iron due to a vegetarian cost which facilitate the formation of non-absorbable complexes of iron and plant elements like phytate, tannins, polyphenols, etc. Furthermore, compliance is frequently hampered by painful and troublesome side effects from the stomach and bowel (nausea, diarrhoea, etc.).

The absorption rate of inorganic iron is in the order 5-12 % of a swallowed dose. In contrast, absorption of heme-iron which is the natural, organic iron molecule in animal tissue (blood, muscle), is 12 – 25 % (or even higher), with the highest absorption rates in people with iron deficiency.

Heme-iron can not be synthesized chemically, so the only practical source is animal food, first and foremost meat. In the gut, the heme iron is absorbed unchanged without side effects. The content of heme-iron is highest in meat from marine mammals, about 8 - 10 times higher than in beef. Thus absorption of iron from food with equal doses of hem-iron and inorganic iron, is much higher for heme-iron and requiers much smaller doses. In contrast to beef, whale meat is sufficently enriched with hem (myoglobin) to be a potential source for making a heme-iron supplementation product which in an acceptable dose will satisfy the daily need for iron. In additon, a meat product will also provide the consumers with other micronutrients, vitamins and protein which is urgently needed in large populations with chronic shortage of food and hunger.

Research is underway for mapping the concentrations of inter alia hem-iron, inorganic iron, and other micronutrients in fin whale products. Also ongoing is the development of suitable treatment methods of fin whale products to ensure expedient storage, transport, and consumption. Finally, research is underway to explore the potential use of a hem-iron meat product, to contribute to the effort of finally being able to combat iron deficiency. WHO has declared a „UN Decade of Action on Nutrition (2016-2025) to eradicate hunger and prevent all forms of malnutrition worldwide, particularly (...) anemia in women and children among other micronutrient deficiencies."

