Micronutrients & Malnutrition

Micronutrient malnutrition, also called vitamin and mineral deficiencies (VMDs), afflicts over two billion people worldwide. Malnutrition is due not only to too little food, but also to contributing factors such as insufficient micronutrients; infectious illnesses such as HIV/AIDS, tuberculosis, and malaria; inadequate health care services; unsafe water and sanitation; and pervasive food insecurity. Micronutrient malnutrition is commonly referred to as the “hidden hunger” because chronic VMDs often have no visible warning signs. The effects, however, are devastating—resulting in decreased immune system functioning, impaired brain and physical development, preventable blindness, severe birth defects, and even death.

Vitamin and Mineral Facts

Click on specific vitamin or mineral in the chart below for more information.

Function Deficiency Problems Food Sources Fortification
Folate Synthesis of RNA, DNA and protein Birth defects, anemia, associated with heart disease Green, leafy vegetables, citrus fruits, whole grains and cereals Maize & wheat flours. Included in new programs.
Vitamin A Vision, gene expression, growth & maintenace of immune function Night blindness and xerophthalmia leading to permanent blindness. Immunological compromise leading to death. Preformed vitamin A only present in animal products. Orange-flesh fruits and green, leafy vegetables contain vitamin A precursors but transformation is not as efficient Vegetable oil, sugar, maize, or wheat flours
Iodine Thyroid function, regulation of gene expression Goiter, cretinism, impairs cognitive development and mental capacity Seafood, iodized salt Salt
Iron Hemoglobin formation, oxygen transport, cellular oxidation Impaired development and mental and physical work capacity Meat, dried beans, fermented cereals. Iron from plant sources is poorly absorbed due to presence of inhibitors Maize & wheat flours. Experimental in salt, soy and fish sauces.
Zinc Growth, wound healing, taste acuity, insulin function Retarded growth, reduced resistance to disease Meats, shellfish, grains (beans, peas and similar) Maize & wheat flours. Included in new programs.