Micro Nutrient Deficiency | Agriculture Optional Notes for UPSC PDF Download

Introduction

Micronutrients, comprising vitamins and minerals, are essential for the body in small quantities, yet their impact on overall health is crucial. Deficiencies in these micronutrients can lead to severe and potentially life-threatening conditions. Their functions include facilitating the production of enzymes, hormones, and other substances necessary for normal growth and development. Iron, vitamin A, and iodine deficiencies are prevalent globally, particularly among children and pregnant women, with low- and middle-income countries bearing a disproportionate burden.

While micronutrient deficiencies can result in visible and serious health issues, they can also lead to less clinically noticeable reductions in energy levels, mental clarity, and overall capacity. This, in turn, may contribute to diminished educational outcomes, decreased work productivity, and heightened susceptibility to other diseases and health conditions.

Preventing these deficiencies is possible through nutrition education, the consumption of a diverse and healthy diet, and, when necessary, food fortification and supplementation. Over the past decades, programs addressing these issues have made significant progress, yet there is a continued need for further efforts to reduce micronutrient deficiencies.

Impact

Micronutrient deficiencies can give rise to various serious health concerns. Inadequate levels of iron, folate, and vitamins B12 and A can result in anemia. Anemia is characterized by a reduced number of red blood cells or hemoglobin concentration, leading to symptoms such as fatigue, weakness, shortness of breath, and dizziness. This condition can impede normal functioning in work, education, and community engagement. Globally, an estimated 42% of children under 5 years old and 40% of pregnant women suffer from anemia.

Severe iodine deficiency poses the risk of brain damage and, during pregnancy, can contribute to issues like stillbirth, spontaneous abortion, and congenital anomalies. Even milder iodine deficiency may lead to mental impairment, affecting intellectual capacity. The primary strategy for controlling iodine deficiency involves universal salt iodization, ensuring that all food-grade salt used in households and food processing is fortified with iodine. According to UNICEF estimates, 66% of households worldwide have access to iodized salt.

Vitamin A deficiency stands as the leading cause of preventable blindness in children and elevates the risk of severe infections such as diarrheal disease and measles, leading to increased susceptibility to disease and death. Pregnant women in high-risk areas may also experience vitamin A deficiency during the last trimester. Breastfeeding serves as the best protection against vitamin A deficiency in infants, and in areas where it poses a public health concern, vitamin A supplementation is recommended for infants and children aged 6-59 months.

WHO Response

WHO collaborates with its Member States and partners to address micronutrient deficiencies through various programs aligned with the WHO 2016–2025 nutrition strategy. These initiatives encompass supplementation with iron and folic acid, high-dose vitamin A supplementation, promotion of breastfeeding, fortification of foods with micronutrients, and the advocacy for healthy, diverse diets that naturally contain essential vitamins and minerals. Notably, salt iodization has played a significant role in reducing iodine deficiency globally, while fortifying wheat flour with iron and folic acid has contributed to lowering rates of anemia and neural tube defects.

In conjunction with UN partners, WHO disseminates global guidance on assessing micronutrient status and implementing effective interventions. These guidelines enhance the ability of WHO and other agencies to respond more effectively to populations affected by emergencies, where micronutrient deficiencies are more prevalent due to chronic and severe food insecurity.