Can Improved Legume Varieties Optimize Iron Status in Low- and Middle-Income Countries? A Systematic Review.
common bean
iron
legumes
low- and middle-income countries
micronutrients
nutritional status
Journal
Advances in nutrition (Bethesda, Md.)
ISSN: 2156-5376
Titre abrégé: Adv Nutr
Pays: United States
ID NLM: 101540874
Informations de publication
Date de publication:
01 09 2020
01 09 2020
Historique:
received:
09
10
2019
revised:
03
01
2020
accepted:
11
03
2020
pubmed:
25
4
2020
medline:
27
4
2021
entrez:
25
4
2020
Statut:
ppublish
Résumé
Iron and zinc deficiencies are some of the most widespread micronutrient deficiencies in low- and middle-income countries (LMIC). Dietary diversification, food fortification, nutrition education, and supplementation can be used to control micronutrient deficiencies. Legumes are important staple foods in most households in LMIC. Legumes are highly nutritious (good sources of essential minerals, fiber, and low glycemic index) and offer potential benefits in addressing nutrition insecurity in LMIC. Several efforts have been made to increase micronutrient intake by use of improved legumes. Improved legumes have a higher nutrient bioavailability, lower phytate, or reduced hard-to-cook (HTC) defect. We hypothesize that consumption of improved legumes leads to optimization of zinc and iron status and associated health outcomes. Therefore, the objective of this review is to examine the evidence on the efficacy of interventions using improved legumes. Nine relevant studies are included in the review. Consumption of improved legumes resulted in a ≥1.5-fold increase in iron intake. Several studies noted modest improvements in biomarkers of iron status [hemoglobin (Hb), serum ferritin (SF), and transferrin receptor] associated with consumption of improved legumes. Currently, no efficacy studies assessing the relation between consumption of improved legumes and zinc status are available in the literature. Evidence shows that, in addition to repletion of biomarkers of iron status, consumption of improved legumes is associated with both clinical and functional outcomes. The prevalence of iron deficiency (ID) decreases with consumption of improved legumes, with increases of ≤3.0 g/L in Hb concentrations. Improvement in cognition and brain function in women has been reported as well. However, further research is necessary in more at-risk groups and also to show if the reported improvements in status markers translate to improved health outcomes. Evidence from the included studies shows potential from consumption of improved legumes suggesting them to be a sustainable solution to improve iron status.
Identifiants
pubmed: 32330226
pii: S2161-8313(22)00057-6
doi: 10.1093/advances/nmaa038
pmc: PMC7490168
doi:
Substances chimiques
Micronutrients
0
Iron
E1UOL152H7
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Systematic Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
1315-1324Informations de copyright
Copyright © The Author(s) on behalf of the American Society for Nutrition 2020.
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