In vitro bioavailability‐based assessment of the contribution of wild fruits and vegetables to household dietary iron requirements among rural households in a developing country setting: The case of Acholi Subregion of Uganda
| Autor: | Jean Damascene Tuyizere, Duncan Ongeng, Samuel Elolu, Lawrence Okidi |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
030309 nutrition & dietetics
Developing country lcsh:TX341-641 Biology Toxicology 03 medical and health sciences 0404 agricultural biotechnology Acholi wild fruits and vegetables household annual dietary iron requirements antinutrients iron bioavailability Original Research 0303 health sciences Dietary iron 04 agricultural and veterinary sciences Micronutrient 040401 food science language.human_language Bioavailability Fruits and vegetables language Plant species Rural area lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Food Science & Nutrition Food Science & Nutrition, Vol 9, Iss 2, Pp 625-638 (2021) Food Science & Nutrition, 9(2):625-638 |
| ISSN: | 2048-7177 |
| Popis: | Wild fruits and vegetables (WFV) are believed to contain substantial quantities of micronutrients and are commonly consumed in rural areas of developing countries endowed with natural vegetation. Previous studies that provided evidence on the contribution of WFV to household micronutrient intake in a developing country setting did not consider the effect of antinutritional factors. Therefore, applying the in vitro bioavailability assessment technique and using the Acholi subregion of Uganda a case area, this study examined the contribution of commonly consumed WFV to the pooled annual household dietary requirement for iron. Laboratory analysis showed that the concentration of antinutrients varied with plant species but the pool was dominated by phytate (10.5–150 mg/100 g) and phenolic substances (38.6–41.7 mg GAE/g). In vitro iron bioavailability varied with plant species was quantitatively higher from vegetables than fruits by 27% although total concentration of the micronutrient was higher in fruits than vegetables by 142%. Nutritional computation, taking into account, household composition, and physiological status revealed that consumption of WFV resulted in a median contribution of 1.8% (a minimum of 0.02 and a maximum of 34.7%) to the pooled annual household dietary iron requirements on the basis of bioavailable iron fraction. These results demonstrate that WFV contributes meagerly to household iron needs but may serve other dietary and non‐nutrient health purposes. The contribution of wild fruits and vegetables to household micronutrient needs has not been adequately quantified in a developing country setting. Using Achali subregion of Uganda as a case area, and applying the in vitro bioavailability assessment technique, nutritional computation of household nutrient needs revealed that consumption of wild food plants contributes meagerly to household dietary iron needs. |
| Databáze: | OpenAIRE |
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