Iron is poorly absorbed from from lentil-based dal

What is it about?

Iron deficiency is the most prevalent micronutrient deficiency worldwide, and poor iron intake and bioavailability (how much of a nutrient our body can absorb and use) are major causes. This was the first study to show how much iron our bodies absorb from a lentil-based meal (as dal).

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Why is it important?

Our findings show very low iron absorption from the lentil-based meal. Despite the high iron content of this staple food (in South Asia, for example), the amount of iron absorbed was very little and would be even less if the dal were eaten with traditional foods (e.g. large amounts of rice, vegetables) containing inhibitors of iron absorption. These results are important for planning and implementing dietary interventions in areas where Lentil is relied upon as a source of iron, as we need to come up with creative ways to improve both iron concentration and bioavailability from this vegetarian source of protein and other nutrients.