Combat the growing prevalence of anaemia through underutilised iron-rich plant-based foods

Abstract

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.