A systematic review on the contributions of edible plant and animal biodiversity to human diets

The sustainable use of natural and agricultural biodiversity in the diet can be instrumental to preserve existing food biodiversity, address malnutrition, and mitigate adverse effects of dietary changes worldwide. This systematic review of literature summarizes the current evidence on the contribution of plant and animal biodiversity to human diets in terms of energy intake, micronutrient intake, and dietary diversification. Peer-reviewed studies were searched in ten databases using pre-defined search terms. Only original studies assessing food biodiversity and dietary intake were included, resulting in a total of 34 studies. 7, 14, and 17 studies reported information in relation to energy intake, micronutrient intake, and dietary diversification, respectively. In general, locally available foods were found to be important sources of energy, micronutrients, and dietary diversification in the diet of particularly rural and forest communities of highly biodiverse ecosystems. The current evidence shows local food biodiversity as important contributor of nutritious diets. Findings are, however, limited to populations living in highly biodiverse areas. Research on the contribution of biodiversity in diets of industrialized and urban settings needs more attention. Instruments are needed that would more appropriately measure the dietary contribution of local biodiversity.

Barriers to Eating Traditional Foods Vary by Age Group in Ecuador With Biodiversity Loss as a Key Issue

OBJECTIVE

To document the perceptions of indigenous peoples for the sustainable management of natural resources against malnutrition.

DESIGN

Initially 4 and then 12 interviews were conducted with 4 different age groups.

SETTING

Eight rural villages in Guasaganda, central Ecuador, were studied in 2011-2012.

PARTICIPANTS

A total of 75 people (22 children, 18 adolescents, 20 adults, and 15 elders).

MAIN OUTCOME MEASURES

Benefits, severity, susceptibility, barriers, cues to action, and self-efficacy of eating traditional foods.

ANALYSIS

Qualitative content analysis was completed using NVivo software. Initial analysis was inductive, followed by a content analysis directed by the Health Belief Model. Coding was completed independently by 2 researchers and kappa statistics (κ ≥ 0.65) were used to evaluate agreement.

RESULTS

Healthy perceptions toward traditional foods existed and differed by age. Local young people ate traditional foods for their health benefits and good taste; adults cultivated traditional foods that had an economic benefit. Traditional knowledge used for consumption and cultivation of traditional foods was present but needs to be disseminated.

CONCLUSIONS AND IMPLICATIONS

Nutrition education in schools is needed that supports traditional knowledge in younger groups and prevents dietary changes toward unhealthy eating. Increased production of traditional food is needed to address current economic realities.