Hotz Christine, Gibson Rosalind S
HarvestPlus, c/o International Food Policy Research Institute, Washington, DC 20006-1002, USA.
J Nutr. 2007 Apr;137(4):1097-100. doi: 10.1093/jn/137.4.1097.
Dietary quality is an important limiting factor to adequate nutrition in many resource-poor settings. One aspect of dietary quality with respect to adequacy of micronutrient intakes is bioavailability. Several traditional household food-processing and preparation methods can be used to enhance the bioavailability of micronutrients in plant-based diets. These include thermal processing, mechanical processing, soaking, fermentation, and germination/malting. These strategies aim to increase the physicochemical accessibility of micronutrients, decrease the content of antinutrients, such as phytate, or increase the content of compounds that improve bioavailability. A combination of strategies is probably required to ensure a positive and significant effect on micronutrient adequacy. A long-term participatory intervention in Malawi that used a range of these strategies plus promotion of the intake of other micronutrient-rich foods, including animal-source foods, resulted in improvements in both hemoglobin and lean body mass and a lower incidence of common infections among intervention compared with control children. The suitability of these strategies and their impact on nutritional status and functional health outcomes need to be more broadly assessed.
在许多资源匮乏地区，饮食质量是充足营养的一个重要限制因素。就微量营养素摄入充足性而言，饮食质量的一个方面是生物利用率。几种传统的家庭食品加工和制备方法可用于提高植物性饮食中微量营养素的生物利用率。这些方法包括热处理、机械加工、浸泡、发酵以及发芽/麦芽化。这些策略旨在增加微量营养素的物理化学可及性，降低抗营养物质（如植酸盐）的含量，或增加改善生物利用率的化合物的含量。可能需要多种策略相结合，以确保对微量营养素充足性产生积极且显著的影响。在马拉维进行的一项长期参与性干预措施，采用了一系列这些策略，并推广摄入其他富含微量营养素的食物，包括动物源性食物，结果显示，与对照儿童相比，干预组儿童的血红蛋白和瘦体重均有所改善，常见感染的发生率也更低。这些策略的适用性及其对营养状况和功能性健康结果的影响需要更广泛地评估。
