A food‐based systems approach to improve the nutritional status of Australian aborigines: A focus on zinc

Abstract

Several studies have identified impaired zinc status in remote Australian Aboriginal communities, which contributes to poor growth, low immunity and recurrent episodes of diarrhoea in children. Indigenous foods were identified for inclusion into a community or household garden which would include fruit and vegetables and lead to their availability, affordability, freshness and quality. Suitable indigenous foods which provide zinc include Brachychiton para‐doxum (zinc 7.9 mg/100g), Sterculia quadrifida (zinc 6.5 mg/100 g), Portulaca oleracealintraterranea (zinc 6.5 mg/100 g), and Acacia coriacea (zinc 5.8 mg/ 100 g). A brief review of the literature on zinc bioavailability is presented and an attempt is made to estimate and improve the bioavailability of zinc from these indigenous foods. This includes food processing techniques which reduce the content of zinc inhibitors, mainly phytate, and the consumption of zinc absorption facilitators with meals. Concomitantly, adequate health and hygiene is suggested in order to minimise the infection‐malnutrition cycle that can result from a reduced zinc status and recurrent episodes of infection. An education program, which includes nutrition, gardening and cooking skills, could form the basis of a sustainable approach to combating impaired zinc status in this population.