Author(s): Jyoti Ramdas Shinde and Anushree Khaire

Abstract:
Antinutrients, naturally occurring compounds in plant-based foods, can interfere with the bioavailability of essential nutrients such as iron, calcium, zinc, and protein. This study aimed to evaluate the prevalence of antinutrient sources in the daily diets of a selected population and to understand their potential nutritional implications. A cross-sectional survey was conducted using a validated food frequency questionnaire (FFQ) among 120 participants aged 18-60 years. Data were analysed to identify the consumption frequency of antinutrient-rich foods and associated dietary patterns. The findings revealed that a significant proportion of participants consumed foods high in phytates, oxalates, tannins, lectins, and other antinutritional compounds, with legumes, cereals, leafy greens, tea, and nuts being the most common sources. These results highlight the need for nutrition education and awareness programs to promote food processing techniques that reduce antinutrient content and improve nutrient bioavailability.

DOI: https://doi.org/10.22271/23957476.2025.v11.i2k.1942