インゲン豆：鉄欠乏性貧血を軽減するための持続可能な栄養戦略

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.