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The importance of bioavailability of iron in plant-based foods in the context of treating iron-deficiency anaemia

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Givens, D. I. ORCID: https://orcid.org/0000-0002-6754-6935 The importance of bioavailability of iron in plant-based foods in the context of treating iron-deficiency anaemia. International Journal of Agriculture Innovation, Technology and Globalisation, 4 (3). pp. 289-300. ISSN 2516-1970

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Abstract/Summary

Note: This journal does not include abstracts but this is a summary: The high prevalence of anaemia is a major health issue in India and many low- and middle-income countries. Despite anaemia having a multifactorial aetiology, it remains critical that adequately diagnosed IDA is corrected. Sub-optimal iron status, due to low intake of bioavailable iron, is generally regarded as the most common cause of anaemia. Iron is an essential nutrient and a deficiency in infancy can seriously retard brain development which may progress into a range of neurological diseases in adulthood. There is considerable interest in the potential of developing IDA-correcting, iron biofortified millets. These have higher iron concentrations than standard millets yet simply measuring iron concentration does not inform about the bioaccessibility or the bioavailability of the iron. These are vital characteristics which, together with iron concentration, should be a component of millet breeding strategy. If the recent increase in the target intakes of vitamin C in India is translated into widespread dietary practice, they will increase the bioavailability of dietary non-haem iron from predominantly plant-based diets. Unfortunately iron-rich plants, including types of millet that have been developed to increase iron intake, contain virtually no vitamin C but are likely to contain phytochemicals including phytates and polyphenols which can reduce iron bioavailability substantially. The impact of these compounds needs a fuller understanding but should also be considered when plant breeding is planned. The ability of millet processing to reduce these undesirable compounds has potential but needs further work withcontemporary millet types.

Item Type:Article
Refereed:No
Divisions:Interdisciplinary Research Centres (IDRCs) > Institute for Food, Nutrition and Health (IFNH)
ID Code:122629
Uncontrolled Keywords:iron, bioavailability, anaemia
Publisher:Inderscience Publishers for International Association for Agricultural Sustainability
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