Dietary contribution of Wild Edible Plants to women's diets in the buffer zone around the Lama forest, Benin - an underutilized potential
Dietary contribution of Wild Edible Plants to women's diets in the buffer zone around the Lama forest, Benin - an underutilized potential
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DOI：
10.1007/s12571-014-0396-7
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发表时间：
2014-12-01
期刊：
影响因子：
6.7
通讯作者：
Lachat, Carl
中科院分区：
文献类型：
--
作者：
Boedecker, Julia;Termote, Celine;Lachat, Carl
尽管发展中国家的农村人口拥有非凡的生物多样性，但他们仍面临粮食不安全和营养不良的问题。国际社会日益认识到农业生物多样性和野生食用植物 (WEP) 在管理风险、建设抵御能力和可持续粮食系统方面的作用。然而，关于 WEP 对人们饮食的真正贡献的研究并不常见。这项研究评估了 WEP 对生活在贝宁南部拉马森林缓冲区的妇女饮食的贡献。在漫长的旱季期间，对 120 名女性进行了一项横断面调查，内容涵盖了她们对 WEP 的了解和态度，以及两次非连续 24 小时消费 WEP 的回忆。由于使用频率低且份量较小，WEP 对总膳食摄入量的贡献较低。测得的 WEP 中铜 (13.9%) 和铁 (4.6%) 的营养贡献最高，但大多数女性的摄入量低于这些元素的估计平均需求量 (EAR) - 铜 65%，铁 91% WEP 消费者的女性饮食多样性明显高于非消费者，这主要是由于深绿叶蔬菜的消费量较高。 WEP 较少被用作其他食物的替代品，而是作为饮食的补充。研究人群普遍赞赏 WEP，但报告称在准备、保存和商业化方面存在一些限制。在广泛推广 WEP 消费以开发其饮食潜力之前，需要对其营养成分、文化和市场价值、可持续收获水平以及可能融入创新农业系统进行进一步调查。
Rural populations in developing countries face food insecurity and malnutrition despite being surrounded by extraordinary biodiversity. The international community increasingly recognizes the role of agro-biodiversity and Wild Edible Plants (WEPs) in their contributions to managing risk and building resilience and sustainable food systems. Studies on real contributions of WEPs to peoples' diets, however, are uncommon. This study assessed the contribution of WEPs to diets of women living in the buffer zone of the Lama forest in southern Benin. During the long dry season, a cross-sectional survey was carried out on 120 women, covering their knowledge and attitudes towards WEPs and two non-consecutive 24-h recalls of their WEP consumption. Contribution of WEPs to total dietary intake was low due to infrequent use and small portion sizes. The highest nutrient contributions of WEPs measured were for copper (13.9 %) and iron (4.6 %) but the majority of the women had intake values below the Estimated Average Requirements (EARs) for these elements - copper 65 % and iron 91 % Women's dietary diversity was significantly higher among WEP consumers than non-consumers, mainly due to higher consumption of dark green leafy vegetables. WEPs were less consumed as a replacement for other foods but rather as a complement to the diet. The study population generally appreciated WEPs, while some constraints were reported regarding preparation, conservation and commercialization. Before widely promoting WEP consumption in order to exploit their dietary potential, additional investigations are needed into their nutrient composition, cultural and market value, their sustainable harvest levels and possible integration into innovative farming systems.