Authors : Dr. Venugopal Reddy. I.; Dr. Naga Praneeth Raj; Dr. Sachin Padman

Volume/Issue : Volume 10 - 2025, Issue 10 - October

Google Scholar : https://tinyurl.com/mr2nmsmt

Scribd : https://tinyurl.com/2mpjk2e2

DOI : https://doi.org/10.38124/ijisrt/25oct1030

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Abstract : Iron deficiency remains the most prevalent micronutrient disorder globally, affecting nearly two billion people across all age groups. Vegetarian diets, although associated with numerous health benefits, pose nutritional challenges due to their reliance on plant-based sources of non-haem iron, which is less bioavailable than haem iron from animal products. This comprehensive review synthesises global evidence on iron metabolism, the influence of vegetarian diets on iron status, and current and emerging strategies to enhance iron bioavailability. A narrative review approach was used to analyse literature published from 2000 to 2025 across PubMed, Scopus, and Web of Science. Vegetarians consistently exhibit lower ferritin levels and marginally reduced haemoglobin concentrations compared with omnivores, attributed mainly to inhibitory dietary factors such as phytates, polyphenols, and calcium. However, bioavailability can be significantly improved through ascorbic acid intake, food fermentation, and fortification strategies. Innovations like iron-biofortified crops, nanotechnology-based fortification, and plant-derived heme analogues hold promise in mitigating deficiency. Comprehensive nutritional education, fortification policies, and routine screening are essential to address this global concern. Promoting evidence-based dietary strategies can ensure that vegetarian populations achieve optimal iron status without compromising ethical and environmental principles.

Keywords : Vegetarian Diet, Iron Deficiency, Non-Haem Iron, Bioavailability, Phytates, Fortification, Anaemia, Nutrition, Public Health.

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