The Importance Of Dietary Diversity In Nutrition

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Recommended: An essay on micronutrient

Humans need a variety of foods in order to fulfill their dietary needs in micronutrients. However, in the developing world, where diets are mainly based on starchy staples, seasonal fruits and vegetables and not so much in animal products, lack of dietary diversity can be a serious problem. (Arimond, M., & Ruel, M. T. (2004). Dietary diversity is associated with child nutritional status: evidence from 11 demographic and health surveys. The Journal of Nutrition, 134(10), 2579-2585.)

Iron is an essential micronutrient in humans. Approximately 2/3 of total body iron is functional iron, most of which is in the form of haemoglobin [2]. Three major factors affect iron balance and metabolism: intake, storage and loss. In terms of intake, extremely important is iron bioavailability and capacity of absorption. Absorption is determined by the dietary iron content, bioavailability of dietary iron, amount of storage and rate of erythrocyte production. Iron bioavailability differs for haem and non-haem iron. Non-haem iron consists mostly of iron salts, and it can be found mainly in plants. Haem iron is a part of haemoglobin in meat, poultry, and fish and is 2-3 times better absorbed. However, non-heam iron accounts for the majority of iron in the diet, mainly in vegetarians[2] [3]. There are certain proteins in the body that are strictly related to iron status. Transferrin transports newly absorbed dietary iron and iron that has been released following the degradation of hemoglobin [4]. Transferrin receptors are located on cell membranes and signalize the cell’s need for iron and ferritin which is used for iron storage if the amount exceeds the current body need [2][5].

According to WHO, anaemia is a condition in which human body is defi...

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...pecialized Nutrition Europe, Brussels, Belgium that the absorption of iron is increased by vitamin C and it applies to all ages, including infants and young children [****]. The Panel has also concluded that there is a cause and effect relationship between dietary intake of vitamin C and increased non-haem iron absorption.

The most potent dietary inhibitors for iron absorption are phytates and polyphenols. Their inhibitory effect can be to some extent overcome by vitamin C[*****].

In this study an iron status improvement based on dietary diversification will be implemented. Mungbeans and Guava fruit juice are the two intervention agents selected for the study. Mungbeans are high in iron content and highly consumed in India (12). Similarly, Guava fruit is widely consumed in India ($$) and is a good source of vitamin C which can improve the iron absorption (2).

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