Can consumption of local micronutrient- and absorption enhancer-rich plant foods together with starchy staples improve bioavailable iron and zinc in diets of at-risk African populations?

Abstract

Iron and zinc deficiencies remain prevalent in developing countries, often due to monotonous starchy diets that are low in bioavailable minerals. This review addresses the question as to whether consumption of starchy staple foods in Africa together with micronutrient-dense and absorption enhancer-rich plant foods can enhance iron and zinc bioavailability in the diets of at-risk populations. While green leafy vegetables (GLVs) fortification of starchy staples can improve mineral contents, especially iron, it may not improve bioavailable iron and zinc, due to GLVs’ high contents of mineral absorption inhibitors, notably polyphenols, phytate and calcium. Fruits, although low in minerals, could improve bioavailable iron and zinc in the staples because of their high ascorbic and citric acid and/or β-carotene contents, which can form soluble chelates with the minerals. More human studies are needed to establish whether such a technology or fortification strategy can improve bioavailable iron and zinc in African-type plant-based diets.

Keywords:

• Green leafy vegetables
• fruits
• phytate
• polyphenols
• citric acid
• ascorbic acid

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was made possible through support provided by the U.S. Agency for International Development (USAID) Food Processing & Post Harvest Innovation Lab under Grant [AID-OAA-L-14-00003]. The opinions expressed herein are those of the authors and do not necessarily reflect the views of the USAID.