lownutrition

Lownutrition is a state in which an individual does not obtain or absorb sufficient nutrients to meet the body's needs, leading to undernutrition and, in many cases, micronutrient deficiencies. It covers inadequate energy intake, deficient protein and essential fats, and shortages of vitamins and minerals such as iron, vitamin A, iodine, and zinc. In children, lownutrition is typically identified through measurements such as wasting, stunting, or underweight, while in adults it can present as unintended weight loss, sarcopenia, or micronutrient deficiency symptoms. Assessment relies on anthropometry, body composition, dietary intake, and laboratory tests.

Causes are multifactorial and include food insecurity and poor diet quality, infectious and chronic diseases, pregnancy and lactation demands, inadequate care practices, and social determinants like poverty, conflict, and inadequate access to health services. Environmental factors, such as poor sanitation and unsafe water, also contribute.

Consequences are wide-ranging: increased susceptibility to infections, impaired growth and development in children, poor maternal and fetal outcomes, reduced physical and cognitive performance, and higher morbidity and mortality. Long-term effects can include diminished educational achievement and reduced productivity.

Management emphasizes both improving nutrient intake and treating underlying conditions. Approaches include nutrition rehabilitation, dietary diversification, micronutrient supplementation or fortification, and, for severe cases, therapeutic foods and medical supervision. Prevention focuses on protecting food security, promoting exclusive breastfeeding, fortifying staple foods, preventing and controlling infections, and addressing social determinants through programs in health, education, and development.

Globally, lownutrition remains a major public health issue, particularly in low- and middle-income countries, where it often coexists with overnutrition in a double burden of malnutrition.