Iron deficiency is one of them. most common format Malnutrition around the world.
severe iron deficiencyAlso known as anemia, the disease affects nearly 50% of women of reproductive age in regions such as South Asia, Central Africa, and West Africa (as opposed to 16% of women in high-income countries).
in new zealand, 10.6% of women aged 15-18 and 12.1% of women aged 31-50 suffer from iron deficiency. The risk increases later in pregnancy, so iron status should be carefully monitored to ensure the health of both mother and baby.
As more people consider switching to a plant-based diet, the risk of iron deficiency may increase.
our modeling Also, the current and future share of nutrient availability in the global food system is expected to be gapped in dietary iron by 2040 if global food production and supply patterns remain unchanged. suggests that
This means that dietary iron deficiencies need to be addressed, especially in people with higher iron requirements, such as adolescents and women. We argue that fortifying foods with iron provides a one-stop solution to filling the nutrient gaps caused by inadequate dietary intake.
Read more: Iron deficiency is a health risk exacerbated by COVID-19.How to increase your intake without messing with supplements
food fortification
Many foods on supermarket shelves already have added nutrients, including common staples like bread and cereals.
different from coercion Iodine and folic acid Fortification of bread, now there is no government initiative Encourage or mandate iron fortification in New Zealand.
Since iron fortification strategies may prevent deficiency in many countries, including New Zealand, introducing iron into foods may be a convenient and cost-effective way to provide dietary iron sources. we argue.
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Transitioning to a plant-based diet
More and more consumers are opting for diets that reduce animal-based foods in hopes of reducing their environmental impact and emissions.Recent statistics From 2018 to 2021, New Zealanders’ adoption of vegan and vegetarian diets has increased by 19%.
Consideration of these plant-based diets for sustainable food systems requires a discussion of nutrient availability. Plant foods often contain high amounts of fiber and phytates, which impair body function. absorb iron.
Iron in plant foods such as whole grains, nuts, seeds, legumes, and leafy greens is known as nonheme iron and is less absorbed than heme iron in animal foods. In a mixed diet consisting of vegetables, grains and animal products, Consume some red meat, fish, and poultry Promotes absorption of non-heme iron.
Read more: What to drink at dinner (and what to avoid) to get the most iron from your food
Fortification can be a powerful strategy to help people transition to a plant-based diet by fortifying nutrients that are often lacking in plant-based diets.
Recent study Investigating this possibility revealed that fortifying foods with essential micronutrients, including iron, allows for more gradual dietary adjustments. Consumers looking to incorporate a more plant-based diet without compromising nutrient adequacy may find this approach helpful.
However, there is a caveat. These iron-fortified foods often contain wheat or grain-based ingredients that can act as iron absorption inhibitors. Since these are common foods that can be taken with breakfast, morning coffee or teathe inhibitory effect may be even stronger due to the presence of phenolic compounds in these beverages.
One solution is to eat iron-rich plant foods alongside iron-rich foods. Vitamin Corange juice, help convert iron into a more absorbable form.
Is New Zealand ready to accept iron-fortified foods?
Fortified foods offer great benefits in addressing iron deficiency, but some consumers are hesitant to include these foods in their diet.
Food standards Australia New Zealand (Fusanz) The government agencies responsible for developing food regulations in both countries found that many consumers had the following problems: Reconsider Consuming Fortified Foodsconsider them unnatural, processed and unhealthy.
This hesitation was especially noticeable when it came to non-essential fortifications. The addition of vitamins and minerals in breakfast cereals, or more recently in plant-based milks and meat substitutes, are examples of non-mandatory or ‘voluntary fortification’. Consumers often perceive this as a marketing strategy rather than a health promotion intervention.
Given the importance of adequate dietary iron intake and the predictability of dietary iron deficiency, it is important to assess the benefits of fortification.Educational interventions such as Promoting awareness of iron deficiency And the positive effects of reinforcement could help improve consumer acceptance of these initiatives.
