More than half of the global population consumes inadequate levels of several micronutrients essential to health, including calcium, iron, and vitamins C and E, according to a new study by researchers at Harvard T.H. Chan School of Public Health, UC Santa Barbara (UCSB), and the Global Alliance for Improved Nutrition (GAIN).
Harvard T.H. Chan School of Public Health Aug 29 2024 More than half of the global population consumes inadequate levels of several micronutrients essential to health, including calcium, iron, and vitamins C and E, according to a new study by researchers at Harvard T.H. Chan School of Public Health , UC Santa Barbara , and the Global Alliance for Improved Nutrition . It is the first study to provide global estimates of inadequate consumption of 15 micronutrients critical to human health.
The study found significant intake inadequacies for nearly all of the evaluated micronutrients, excluding fortification as a potential source of additional nutrients. Inadequate intake was especially prevalent for iodine , vitamin E , calcium , and iron . More than half of people consumed inadequate levels of riboflavin, folate, and vitamins C and B6. Intake of niacin was closest to sufficient, with 22% of the global population consuming inadequate levels, followed by thiamin and selenium .
"These results are alarming," said Ty Beal, senior technical specialist at GAIN. "Most people-;even more than previously thought, across all regions and countries of all incomes-;are not consuming enough of multiple essential micronutrients. These gaps compromise health outcomes and limit human potential on a global scale."
Calcium Global Health Infectious Diseases Magnesium Malnutrition Niacin Nutrients Nutrition Pregnancy Public Health Research Selenium Students Vitamins Zinc
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Billions worldwide consume inadequate levels of micronutrients critical to human health, new study findsMore than half of the global population consumes inadequate levels of several micronutrients essential to health, including calcium, iron, and vitamins C and E, according to a new study by researchers at Harvard T.H. Chan School of Public Health, UC Santa Barbara (UCSB), and the Global Alliance for Improved Nutrition (GAIN).
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