Iron2026-06

Common Beans (Phaseolus vulgaris L.) as a Sustainable Nutritional Strategy to Mitigate Iron Deficiency Anemia.

González-Meza Georgia M, Elizondo-Luevano Joel Horacio, Peña-Borrayo Alexa, Martínez-Ávila Guillermo Cristian Guadalupe et al. — Chemistry & biodiversity

Summary

This paper explores how common beans can be a sustainable food source to combat iron deficiency anemia, a widespread health issue. It discusses strategies like improving bean varieties and cooking methods to boost iron content and absorption. By making beans even more nutritious, they can play a vital role in improving iron intake, especially for women and children in many parts of the world.

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Key points

Common beans are a valuable food source for iron, protein, and fiber.
Improving bean varieties and cooking methods can help the body absorb more iron from them.
Beans offer a sustainable and culturally accepted way to help prevent iron deficiency anemia worldwide.

What the study looked at

What question did this study ask? This study aimed to understand how common beans could be more effectively used as a sustainable dietary strategy to combat iron deficiency anemia, a common nutritional problem globally. How was it studied? This was a narrative review, meaning researchers summarized and analyzed existing studies published between 2014 and 2025. They looked at research on common beans, iron deficiency, methods to enhance nutrient content (biofortification), how the body absorbs iron, and various cooking techniques. Instead of conducting new experiments, they synthesized findings from a broad range of previous scientific work. What did it find? The review found that common beans are a good source of non-heme iron, but their iron absorption can be limited by certain plant compounds and nutrient losses during cooking. Strategies like developing new bean varieties with higher iron content (biofortification) or lower levels of absorption inhibitors, and improving cooking methods (such as reusing bean cooking water), can significantly enhance their nutritional impact. Combining these approaches with nutrition education and supportive public policies makes beans a strong, sustainable tool against iron deficiency, particularly for vulnerable populations.

Dietary takeaway

Incorporating common beans into your diet is a simple and effective way to boost your iron intake, especially if you're looking for plant-based options. To maximize iron absorption, consider pairing beans with vitamin C-rich foods like tomatoes or citrus, and explore traditional cooking methods that preserve nutrients. Remember, this review summarizes existing research, and individual dietary needs can vary, so it's always wise to consult a healthcare professional for personalized advice.

Abstract

Iron deficiency anemia (IDA) is the most prevalent micronutrient disorder worldwide, affecting nearly one quarter of the global population and disproportionately impacting women and children in low- and middle-income countries. Conventional interventions, such as supplementation and industrial fortification, have shown limited long-term success. Therefore, diet-based strategies using culturally accepted staple foods have gained increasing attention as complementary approaches to preventing IDA. The common bean (Phaseolus vulgaris L.), is a staple food widely consumed in Africa and Latin America and is recognized as an important dietary source of protein, fiber, and non-heme iron. However, iron bioavailability is restricted by phytates, polyphenols, and nutrient losses during cooking. Current evidence shows that biofortification and plant breeding strategies can help increase iron levels and lower compounds that interfere with iron absorption, while pilot intervention programs have reported improvements in both dietary iron intake and food security. Recent studies also highlight that reusing bean cooking water may help preserve micronutrients and reduce nutrient losses during processing. Overall, the literature indicates that combining biofortification, improved processing methods, nutrition education, and supportive public policies can strengthen the role of beans as a sustainable dietary approach for reducing the prevalence of IDA. This narrative review summarizes studies published between 2014 and 2025 on iron deficiency anemia, common beans, biofortification, iron bioavailability, and the reutilization of bean cooking water. Current evidence highlights common beans as a sustainable and nutritionally valuable food that can contribute to improving iron intake and supporting the prevention of IDA, particularly among vulnerable populations in low- and middle-income countries.

View on PubMed →DOI: 10.1002/cbdv.202503651