Combat the growing prevalence of anaemia through underutilised iron-rich plant-based foods
Anaemia is a condition where a lowered level of red blood cells or haemoglobin is detected, which adversely affects an individual working capacity. World Health Organization and Food and Agriculture Organization have recommended four approaches to manage micronutrient deficiency – nutrition educatio...
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Elsevier
2025-03-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325000596 |
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| author | Naman Kaur Arthittaya Thuanthong Simran Kaur Aparna Agarwal Manisha Sabharwal Jatinder K. Sahu Jayashree Arcot Abhishek Dutt Tripathi Pankaj Koirala Nilesh Nirmal |
| author_facet | Naman Kaur Arthittaya Thuanthong Simran Kaur Aparna Agarwal Manisha Sabharwal Jatinder K. Sahu Jayashree Arcot Abhishek Dutt Tripathi Pankaj Koirala Nilesh Nirmal |
| author_sort | Naman Kaur |
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| description | Anaemia is a condition where a lowered level of red blood cells or haemoglobin is detected, which adversely affects an individual working capacity. World Health Organization and Food and Agriculture Organization have recommended four approaches to manage micronutrient deficiency – nutrition education, fortification, supplementation, and dietary diversity. Even with various supplementation and fortification programs in place, anaemia cases are still burgeoning worldwide basically low- and middle-income countries. An integrated approach involving two or more dietary strategies, such as dietary diversification and nutrition education, should be adopted to intensify anaemia management. A variety of iron-rich foods are available worldwide which possess numerous nutritional benefits but have remained untapped due to the rising inclination of consumers towards processed foods. Indian food composition table reported various traditional, inexpensive, and locally available iron-rich foods. This review delves into dietary strategies to avert iron deficiency. The nutrient content and health benefits of certain underutilised plant-based iron-rich foods beyond their rich iron content and their role in anaemia prevention were discussed. Recent research on food product development using these underutilised foods has also been investigated. The literature suggested that various studies were conducted worldwide using underutilised iron-rich sources, which were once a part of the traditional Indian diet. The studies indicated that various products developed using underutilised iron-rich foods possess various nutritional and health benefits for consumers. However, there is still a need to create awareness about these untapped foods among the population through nutrition education so consumers' attention is directed towards healthier options. |
| format | Article |
| id | doaj-art-2d13e6fa9d674973b1da2bd73771adff |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-2d13e6fa9d674973b1da2bd73771adff2025-02-06T05:12:48ZengElsevierJournal of Agriculture and Food Research2666-15432025-03-0119101688Combat the growing prevalence of anaemia through underutilised iron-rich plant-based foodsNaman Kaur0Arthittaya Thuanthong1Simran Kaur2Aparna Agarwal3Manisha Sabharwal4Jatinder K. Sahu5Jayashree Arcot6Abhishek Dutt Tripathi7Pankaj Koirala8Nilesh Nirmal9Department of Food and Nutrition and Food Technology, Lady Irwin College, University of Delhi, Sikandra Road, New Delhi, 110001, IndiaInstitute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, ThailandAmity Institute of Biotechnology, Amity University, Sector-125, Noida - 201313 (U.P.), IndiaDepartment of Food and Nutrition and Food Technology, Lady Irwin College, University of Delhi, Sikandra Road, New Delhi, 110001, India; Corresponding author.Department of Food and Nutrition and Food Technology, Lady Irwin College, University of Delhi, Sikandra Road, New Delhi, 110001, IndiaCentre for Rural Development & Technology, Indian Institute of Technology Delhi, Hauz Khas, 110 016, New Delhi, IndiaFood and Health, School of Chemical Engineering, UNSW Sydney, Sydney, 2052, AustraliaDepartment of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005, Uttar Pradesh, IndiaInstitute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, ThailandInstitute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand; Corresponding author.Anaemia is a condition where a lowered level of red blood cells or haemoglobin is detected, which adversely affects an individual working capacity. World Health Organization and Food and Agriculture Organization have recommended four approaches to manage micronutrient deficiency – nutrition education, fortification, supplementation, and dietary diversity. Even with various supplementation and fortification programs in place, anaemia cases are still burgeoning worldwide basically low- and middle-income countries. An integrated approach involving two or more dietary strategies, such as dietary diversification and nutrition education, should be adopted to intensify anaemia management. A variety of iron-rich foods are available worldwide which possess numerous nutritional benefits but have remained untapped due to the rising inclination of consumers towards processed foods. Indian food composition table reported various traditional, inexpensive, and locally available iron-rich foods. This review delves into dietary strategies to avert iron deficiency. The nutrient content and health benefits of certain underutilised plant-based iron-rich foods beyond their rich iron content and their role in anaemia prevention were discussed. Recent research on food product development using these underutilised foods has also been investigated. The literature suggested that various studies were conducted worldwide using underutilised iron-rich sources, which were once a part of the traditional Indian diet. The studies indicated that various products developed using underutilised iron-rich foods possess various nutritional and health benefits for consumers. However, there is still a need to create awareness about these untapped foods among the population through nutrition education so consumers' attention is directed towards healthier options.http://www.sciencedirect.com/science/article/pii/S2666154325000596Dietary diversificationiron deficiency anaemiaIron-rich foodsUnderutilised plantsHealth and well-beingLife on land |
| spellingShingle | Naman Kaur Arthittaya Thuanthong Simran Kaur Aparna Agarwal Manisha Sabharwal Jatinder K. Sahu Jayashree Arcot Abhishek Dutt Tripathi Pankaj Koirala Nilesh Nirmal Combat the growing prevalence of anaemia through underutilised iron-rich plant-based foods Journal of Agriculture and Food Research Dietary diversification iron deficiency anaemia Iron-rich foods Underutilised plants Health and well-being Life on land |
| title | Combat the growing prevalence of anaemia through underutilised iron-rich plant-based foods |
| title_full | Combat the growing prevalence of anaemia through underutilised iron-rich plant-based foods |
| title_fullStr | Combat the growing prevalence of anaemia through underutilised iron-rich plant-based foods |
| title_full_unstemmed | Combat the growing prevalence of anaemia through underutilised iron-rich plant-based foods |
| title_short | Combat the growing prevalence of anaemia through underutilised iron-rich plant-based foods |
| title_sort | combat the growing prevalence of anaemia through underutilised iron rich plant based foods |
| topic | Dietary diversification iron deficiency anaemia Iron-rich foods Underutilised plants Health and well-being Life on land |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325000596 |
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