Abstract
Theoretically, vegetable consumption could improve iron status. First, vegetables contain iron. Second, when the provitamin A carotenoids in vegetables improve vitamin A status, the result could be increased iron levels. Most studies on vegetable consumption have focused on improvements in vitamin A status, and only very few have addressed iron status. From a review of the literature and a recent study in Indonesia, we conclude that the data on the effectiveness of vegetables to improve the levels of both nutrients are inconclusive. The bioavailability of both iron and provitamin A carotenoids might be lower than expected. It is necessary to conduct other intervention studies using plant foods, animal foods, and fortified foods. In the meantime, other strategies that have been proved to reduce iron and vitamin A deficiencies should continue.