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The most common nutritional deficiencies are how to deal with them
Table of Contents
1. Food shortages introduction
If we do not experience any deficiencies in our diet on a daily basis, it does not mean that we are not struggling with them at all. It is because the human body itself is trying to compensate for deficiencies. At first it will not cause significant irregularities, but over time it can lead to the development of diseases such as osteoporosis. In the course of some diseases, e.g. celiac disease, fatty acid deficiency, or other nutrient deficiencies, the use of dietary supplements can cause a significant increase in the intake of fatty acids in the body.2. The most common nutritional deficiencies
For other vitamins and minerals, consumption was not found to be too low (G.B.M Mensink et al. 2013).In Poland, this problem was related to ingredients such as vitamin D, calcium, iron, iodine and magnesium.One study examined the prevalence of food shortages in European countries.3. This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union
The results showed that as many as 81% of the subjects were struggling with a deficiency. The optimal daily dose in the months of April is 8002000m/day. Vitamin D deficiency is essential for bone and tooth growth, and its too small amount in the body can be associated with the risk of curvature or osteomalacia. In the autumn season, when the weather prevails, skin synthesis is sufficient.4. It's calcium
Gil, E. Rudy 2012). It also reduces the likelihood of obesity, cardiovascular disease and some cancers (B. Charzewski 2013). Its main sources are milk and dairy products, e.g. kefir, butter or yogurt. Calcium is another compound whose intake is inadequate.5. The iron
Unfortunately, iron deficiency is increasingly observed. The elimination of meat and the lack of plant sources of this element in the menu causes a significant reduction in its blood content. In each work, deficiencies have been reported and results have been very fluctuating. Pawlak, J. Hines 2018). Meat contains heme iron, which is absorbed by about 20%, whereas plant products (mainly whole grain cereals and green vegetables) non-heme in the diet should be absorbed only by 5% (H. Rudnicka 2009).6. Is there anything to do in the event of a shortage?
Laboratory tests should first be carried out to confirm possible deficiencies. If there are symptoms that could indicate malnutrition, it is advisable to seek dietary advice. The guidance described in this article may also be useful. As mentioned, some of the units may interfere with the absorption of vitamins and minerals (e.g. celiac disease or mucous acid). However, if there are signs that could be indicative of poor nutrition, immediate action is recommended.
