Nutritional biodiversity
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Nutritional biodiversity refers to the diversity of food species consumed in a diet, emphasizing the inclusion of plants, animals, and other organisms to support nutritional adequacy and health.[1] This concept is founded on the idea that consuming multiple types of food, which are biologically diverse, improves nutrient intakes, strengthens resilience to disease, and contributes to sustainable food systems.[2] Scientific literature is increasingly recognizing nutritional biodiversity as an important factor in dietary quality and public health strategies.[3]
Definition and background
The term "nutritional biodiversity" originates from ecological biodiversity, which applies the principle of diversity to human and animal diets.[4] The primary idea of this concept is the consumption of a variety of nutrient-rich foods from multiple species, rather than relying on a limited number of staples. For example, a diet with high nutritional biodiversity would typically include various fruits, vegetables, legumes, nuts, seeds, whole grains, and, in some cases, wild or underutilized species.
In many parts of the world, traditional diets, including those of indigenous and rural communities, often incorporate diverse wild fruits and seasonal variation. On the other hand, the modern, industrialized food systems tend to prioritize a narrow range of crops, which leads to dietary monotony and micronutrient deficiencies.[5]
Scientific basis
Research suggests that diets with higher species diversity are associated with improved micronutrient intake, better microbiota composition, and reduced risk of non-communicable diseases such as cardiovascular disease and type 2 diabetes.[6] An example is increasing the number of different plant species in a weekly diet, which has been associated with greater fiber intake and phytochemical diversity, both of which are important for metabolic health.[7]
International organizations, including the Food and Agriculture Organization (FAO), have promoted agrobiodiversity and dietary diversification as strategies to mitigate malnutrition and enhance food security. These institutions emphasize that biodiversity in food production and consumption can help in solving problems linked to undernutrition and obesity, while preserving cultural food traditions and ecological sustainability.[8]
Health and nutritional benefits
Nutritional biodiversity has various health benefits, as it ensures a more complete intake of essential vitamins, minerals, and bioactive compounds.[9] Different plants and animal species contribute diverse nutrient profiles. For example, leafy greens contribute to human diet by offering iron, calcium, and folate content; consuming multiple species helps avoid nutrient gaps that may occur with a limited selection.
Beside micronutrient coverage, high biodiversity diets may offer benefits for immune function, cognitive health, and chronic disease prevention. Some scientific studies also indicate that biodiversity in diets is linked to significant dietary satisfaction and improvements in long-term adherence to healthy eating patterns.[10]
Application and promotion
Multiple public initiatives have incorporated the principles of nutritional biodiversity into food-based dietary guidelines. For instance, the Brazilian dietary guidelines prioritize the consumption of natural and minimally processed foods, including regional and traditional species. Similarly, the Mediterranean and Okinawan diets, both rich in local plant diversity, are frequently cited for their positive health outcomes.[11]
Initiatives aimed at increasing biodiversity may focus on promoting the cultivation and consumption of underutilized crops, supporting farmers' markets and wild traditions, and educating consumers about the nutritional value of diverse diets. Implementing these strategies in nutritional biodiversity initiatives further aligns with environmental sustainability by reducing dependency on monocultures and encouraging ecosystem services such as pollination and soil regeneration.[12]
Structure and criticism
While scientific studies have promoted nutritional biodiversity, some critics note that practical implementation can be challenged by food accessibility, cultural preferences, and economic constraints.[13] Furthermore, nutritional biodiversity is sometimes confused with dietary variety, which does not necessarily imply species-level diversity or ecological awareness.
However, the growing body of research and policy attention suggests that nutritional biodiversity holds promise as a framework for improving both health and planetary well-being. Organizations such as World Health Organizations (WHO) have acknowledged the effectiveness of biodiversity in food systems to address malfunction and promote sustainable development. Research studies also associate dietary biodiversity with improved ecosystem resilience, reduced reliance on highly processed foods, and better long-term dietary adherence.[14] Even if there exist some implementation barriers, ongoing initiatives in agricultural diversification, education, and public policy are aiming to make diverse diets more accessible and practical.
References
- ↑ Monetti, Silvia; Pregernig, Michael; Speck, Melanie; Langen, Nina; Bienge, Katrin (2021-07-01). "Assessing the impact of individual nutrition on biodiversity: A conceptual framework for the selection of indicators targeted at the out-of-home catering sector". Ecological Indicators. 126. Bibcode:2021EcInd.12607620M. doi:10.1016/j.ecolind.2021.107620. ISSN 1470-160X. Unknown parameter
|article-number=ignored (help) - ↑ Fanzo, Jessica; Bellows, Alexandra L; Spiker, Marie L; Thorne-Lyman, Andrew L; Bloem, Martin W (2021-01-01). "The importance of food systems and the environment for nutrition". The American Journal of Clinical Nutrition. 113 (1): 7–16. doi:10.1093/ajcn/nqaa313. ISSN 0002-9165. PMC 7717136 Check
|pmc=value (help). PMID 33236086 Check|pmid=value (help). - ↑ Knez, Marija; Ranić, Marija; Gurinović, Mirjana (2024-08-01). "Underutilized plants increase biodiversity, improve food and nutrition security, reduce malnutrition, and enhance human health and well-being. Let's put them back on the plate!". Nutrition Reviews. 82 (8): 1111–1124. doi:10.1093/nutrit/nuad103. ISSN 0029-6643. PMC 11233877 Check
|pmc=value (help). PMID 37643733 Check|pmid=value (help). - ↑ Thompson, Logan; Rowntree, Jason; Windisch, Wilhelm; Waters, Sinéad M; Shalloo, Laurence; Manzano, Pablo (2023-04-01). "Ecosystem management using livestock: embracing diversity and respecting ecological principles". Animal Frontiers. 13 (2): 28–34. doi:10.1093/af/vfac094. ISSN 2160-6056. PMC 10105869 Check
|pmc=value (help). PMID 37073311 Check|pmid=value (help). - ↑ Zou, Tong; Dawodu, Ayotunde; Mangi, Eugenio; Cheshmehzangi, Ali (2023-06-28). "Exploring Current Trends, Gaps & Challenges in Sustainable Food Systems Studies: The Need of Developing Urban Food Systems Frameworks for Sustainable Cities". Sustainability. 15 (13). Bibcode:2023Sust...1510248Z. doi:10.3390/su151310248. ISSN 2071-1050. Unknown parameter
|article-number=ignored (help) - ↑ Yuan, Manqiong; Wang, Juan; Jin, Lifen; Zhang, Liangwen; Fang, Ya (2025-04-03). "Longitudinal Association Between the Consumption of Vegetables, Fruits, and Red Meat and Diabetes Disease Burden: An Analysis of Multiple Global Datasets". Nutrients. 17 (1): 1256. doi:10.3390/nu17071256. ISSN 2072-6643. PMC 11990858 Check
|pmc=value (help). PMID 40219013 Check|pmid=value (help). - ↑ Santhiravel, Sarusha; Bekhit, Alaa El-Din A.; Mendis, Eresha; Jacobs, Joe L.; Dunshea, Frank R.; Rajapakse, Niranjan; Ponnampalam, Eric N. (2022-07-23). "The Impact of Plant Phytochemicals on the Gut Microbiota of Humans for a Balanced Life". International Journal of Molecular Sciences. 23 (15): 8124. doi:10.3390/ijms23158124. ISSN 1422-0067. PMC 9332059 Check
|pmc=value (help). PMID 35897699 Check|pmid=value (help). - ↑ openknowledge.fao.org https://web.archive.org/web/20240717190517/https://openknowledge.fao.org/server/api/core/bitstreams/8d28ebf3-11d3-4cbe-8ac9-624273d76eb5/content. Archived from the original on 2024-07-17. Retrieved 2025-05-18. Missing or empty
|title=(help) - ↑ El-Ramady, Hassan; Hajdú, Peter; Törős, Gréta; Badgar, Khandsuren; Llanaj, Xhensila; Kiss, Attila; Abdalla, Neama; Omara, Alaa El-Dein; Elsakhawy, Tamer; Elbasiouny, Heba; Elbehiry, Fathy; Amer, Megahed; El-Mahrouk, Mohammed E.; Prokisch, József (2022-07-07). "Plant Nutrition for Human Health: A Pictorial Review on Plant Bioactive Compounds for Sustainable Agriculture". Sustainability. 14 (14): 8329. Bibcode:2022Sust...14.8329E. doi:10.3390/su14148329. ISSN 2071-1050.
- ↑ Mitra, Saikat; Paul, Shyamjit; Roy, Sumon; Sutradhar, Hriday; Bin Emran, Talha; Nainu, Firzan; Khandaker, Mayeen Uddin; Almalki, Mohammed; Wilairatana, Polrat; Mubarak, Mohammad S. (2022-01-16). "Exploring the Immune-Boosting Functions of Vitamins and Minerals as Nutritional Food Bioactive Compounds: A Comprehensive Review". Molecules. 27 (2): 555. doi:10.3390/molecules27020555. ISSN 1420-3049. PMC 8779769 Check
|pmc=value (help). PMID 35056870 Check|pmid=value (help). - ↑ Vetrani, Claudia; Piscitelli, Prisco; Muscogiuri, Giovanna; Barrea, Luigi; Laudisio, Daniela; Graziadio, Chiara; Marino, Francesca; Colao, Annamaria (2022-09-02). ""Planeterranea": An attempt to broaden the beneficial effects of the Mediterranean diet worldwide". Frontiers in Nutrition. 9. doi:10.3390/fnut.2022.973757. ISSN 2296-861X. PMC 9480100 Check
|pmc=value (help). PMID 36118764 Check|pmid=value (help). Unknown parameter|article-number=ignored (help) - ↑ Ogwu, Matthew Chidozie; Kosoe, Enoch Akwasi (2025-04-24). "Integrating Green Infrastructure into Sustainable Agriculture to Enhance Soil Health, Biodiversity, and Microclimate Resilience". Sustainability. 17 (9): 3838. Bibcode:2025Sust...17.3838O. doi:10.3390/su17093838. ISSN 2071-1050.
- ↑ Mariani, Mariagiulia; Casabianca, François; Cerdan, Claire; Peri, Iuri (2021-05-08). "Protecting Food Cultural Biodiversity: From Theory to Practice. Challenging the Geographical Indications and the Slow Food Models". Sustainability. 13 (9): 5265. Bibcode:2021Sust...13.5265M. doi:10.3390/su15135265. ISSN 2071-1050.
- ↑ House, Jonas; Brons, Anke; Wertheim-Heck, Sigrid; van der Horst, Hilje (2024-06-01). "What is culturally appropriate food consumption? A systematic literature review exploring six conceptual themes and their implications for sustainable food system transformation". Agriculture and Human Values. 41 (2): 863–882. doi:10.1007/s10460-023-10515-6. ISSN 1572-8366.
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