Assessment of Dietary Intake and Nutrient Gaps, and Development of Food-Based Recommendations, among Pregnant and Lactating Women in Zinder, Niger: An Optifood Linear Programming Analysis

Abstract

Pregnant and lactating women in rural Niger are at high risk for inadequate intakes of multiple micronutrients. Thus, 24 h dietary recalls were conducted and analyzed for dietary intakes in this population (n = 202). Using linear programming analyses, micronutrient gaps in women’s diets were identified, food-based recommendations (FBR) to improve dietary micronutrient adequacy were developed, and various supplementation strategies were modelled. Energy intakes were below estimated requirements, and, for most micronutrients, >50% of women were at risk of inadequate intakes. Linear programming analyses indicated it would be difficult to select a diet that achieved recommended dietary allowances for all but three (vitamin B6, iron and zinc) of 11 modeled micronutrients. Consumption of one additional meal per day, and adherence to the selected FBR (daily consumption of dark green leafy vegetables, fermented milk, millet, pulses, and vitamin A fortified oil), would result in a low percentage of women at risk of inadequate intakes for eight modeled micronutrients (vitamin A, riboflavin, thiamin, B6, folate, iron, zinc, and calcium). Because the promotion of realistic FBRs likely will not ensure that a low percentage of women are at risk of inadequate intakes for all modeled micronutrients, multiple micronutrient supplementation or provision of nutrient-dense foods should be prioritized.

Burden and Determinant of Inadequate Dietary Diversity among Pregnant Women in Ethiopia: A Systematic Review and Meta-Analysis

“…These variations might be due to difference in sample size, measurement items of dietary diversity and the cut point to say inadequate dietary diversity from country to country, difference in study period (seasonal difference), difference in the commonly utilized available diet in their place of residence, geographical location variation, and cultural and/or religious aspects of being pregnant as well knowledge differences in ways of access to information on dietary diversity, educational level, economical status, family size, number of parity, residence, food security status, difference on counseling, and might be due to age of pregnancy. The pooled finding of this review was similar to studies performed in Ghana (52%) [ 43 ] and in Nigeria (50%) [ 44 ], which may relate to similarity in the diet measurement item that was used to assess inadequate dietary diversity during pregnancy, similar availability of diet, might similar access of information, and knowledge of pregnancy-related diet.…”

Identifying Dietary Strategies to Improve Nutrient Adequacy among Ethiopian Infants and Young Children Using Linear Modelling

“…However, the large number of survey days included provides a precise estimate of average intake at the population level which is advantageous for estimating median serving sizes [10,48,51]. Finally, the linear programming uses only the reported foods to develop the FBDR [65]. This restricts the use of foods that should be included in a healthy diet, such as vegetables and seasonal fruits.…”

Trying to Solve the Puzzle of the Interaction of Ascorbic Acid and Iron: Redox, Chelation and Therapeutic Implications

“…Only a few milligrams of iron are excreted or lost, and these are replaced from dietary iron sources [ 4 , 142 , 171 , 172 , 173 ]. The daily requirements for iron are different in each individual and depend on several parameters, including gender, age and stage of health [ 171 , 172 , 173 , 174 , 175 ]. For example, in adult men and post-menopause women, the daily requirement is 8 mg, for adult women 18 mg, for pregnant women 27 mg, for breastfeeding women 9–18 mg, and for teenage boys and girls 11 and 15 mg, respectively [ 162 , 171 , 174 ].…”

“…The rate of iron absorption in each individual is affected by many factors and their combination, including the quantity and quality (haem or non-haem) of dietary iron, the erythropoietic activity of the bone marrow, the presence of other dietary components such as natural chelators or drugs, reducing agents such as ascorbate, etc. [ 1 , 2 , 3 , 4 , 5 , 6 , 171 , 172 , 173 , 174 ]. Normally the absorption of iron in a western diet is about 2 mg/day, and equivalent losses allow the maintenance of body iron balance.…”