Nutritional biodiversity

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. This concept is founded in 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. Scientific literature is increasingly recognizing nutritional biodiversity as an important factor in dietary quality and public health strategies.

A diverse selection of fruits, vegetables, grains, and herbs representing species-level nutritional biodiversity.

Definition and background

The term "nutritional biodiversity" originates from ecological biodiversity, which applies the principle of diversity to human and animal diets. 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 includes 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 an 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.

Scientific basis

Research suggests that diets with higher species diversity are associated with improved micronutrient intake, better microbiota composition, and reduced risk of on-communicable diseases such as cardiovascular disease and type 2 diabetes. 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.

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.

Health and nutritional benefits

Nutritional biodiversity has various health benefits, as it ensures a more complete intake of essential vitamins, minerals, and bioactive compounds. Different plants and animal species contribute diverse nutrient profiles. For example, leafy greens contributes 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 indicates that biodiversity in diets is linked to significant dietary satisfaction and improvements in long-term adherence to healthy eating patterns.

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.

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.

Structure and criticism

While scientific studies have promoted nutritional biodiversity, some critics notes that practical implementation can be challenged by food accessibility, cultural preferences, and economic constraints. 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. 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

• https://nutritionaldiversity.com/