Food Insecurity, Diet Quality and Human Health

Dear Colleagues,

Food insecurity is defined as the lack regular access to enough safe and nutritious food for normal growth and development and an active and healthy life (FAO, 2022). An estimated 2 billion people globally experienced food insecurity in 2018–2019. While severe food insecurity is associated with stunting and wasting, paradoxically, mild food insecurity has been correlated with a higher prevalence of obesity among vulnerable populations globally along with diabetes, hypertension, cardiovascular disease and diminished mental health. Many micronutrients are limited in modern dietary patterns such as iron, vitamin D, magnesium, and Vitamin C, but the relationship with food insecurity is often under-examined. The over-reliance of cheap, palatable, ultra-processed foods by vulnerable populations are presumed to compromise achieving adequate nutrition, but this is an area of active research. Interventions designed to prevent food insecurity from occurring or to prevent absolute food shortages, such as food banks, need to be assessed in the context of their ability to improve diet quality, thereby preventing malnutrition in all its forms.

This Special Issue aims to further examine the complex interplay between food insecurity, diet quality, and health. The presented materials are the result of international scientific cooperation of experts specializing in these issues. The content may be useful for clinical practitioners, furture government policies, and in engaging innovative research to improve the diet quality of those experiencing food insecurity.

Dr. Amanda Grech
Guest Editor

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