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Assessing the potential for food-based strategies to reduce Vitamin A and iron deficiencies

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  • Levin, Carol E.
  • Ruel, Marie T.

Abstract

This paper reviews current knowledge and experience with food-based approaches to reduce vitamin A and iron deficiencies. It presents a review of recently published literature, highlights some of the lessons learned, and identifies knowledge gaps and research priorities. Plant breeding strategies are also discussed because of their potential to increase the content of vitamin A and iron in the diet as well as their bioavailability. populations. The same question as that posed in previous reviews decades ago remains at the end of the present review: what really can be achieved with food-based interventions to control vitamin A and iron deficiency? Food based approaches could be an essential part of the long-termglobal strategy to alleviate micronutrient deficiencies but their real potential is still to be explored.

Suggested Citation

  • Levin, Carol E. & Ruel, Marie T., 2000. "Assessing the potential for food-based strategies to reduce Vitamin A and iron deficiencies," FCND briefs 92, International Food Policy Research Institute (IFPRI).
    • Handle: RePEc:fpr:fcndbr:92
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    Cited by:

    1. Levin, Carol E. & Long, Jennifer & Simler, Kenneth R. & Johnson-Welch, Charlotte, 2003. "Cultivating Nutrition: A Survey Of Viewpoints On Integrating Agriculture And Nutrition," Discussion Paper Briefs 16001, CGIAR, International Food Policy Research Institute (IFPRI).
    2. Low, Jan W. & Thiele, Graham, 2020. "Understanding innovation: The development and scaling of orange-fleshed sweetpotato in major African food systems," Agricultural Systems, Elsevier, vol. 179(C).
    3. Rachel Bezner Kerr, 2012. "Lessons from the old Green Revolution for the new: Social, environmental and nutritional issues for agricultural change in Africa," Progress in Development Studies, , vol. 12(2-3), pages 213-229, July.

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