Knowledge, Attitudes, and Practices Regarding Iron Deficiency Anemia Among Young Female Adults in Mumbai and Development of Culturally Relevant Iron-Rich Recipes

Background: Iron Deficiency Anemia (IDA) remains one of the most widespread micronutrient deficiencies globally, disproportionately affecting women of reproductive age due to factors like menstruation, dietary patterns, and lack of awareness. In India, nearly 57% of non-pregnant women aged 15–49 are anemic (NFHS-5, 2021), highlighting a critical public health concern. Despite formal education, young urban women often lack practical knowledge about iron bioavailability and dietary strategies to enhance iron intake. Given the dual burden of malnutrition (undernutrition and overnutrition), culturally relevant and accessible dietary interventions are urgently needed. Methods: A cross-sectional study was conducted among 100 young female adults aged 18–25 years in Mumbai. Participants were selected using convenience sampling. Data collection involved anthropometric assessments (self-reported weight, height, BMI), a 24-hour dietary recall, a semi-quantitative food frequency questionnaire (FFQ), and a validated Knowledge, Attitude, and Practice (KAP) questionnaire on IDA. Data were analyzed using descriptive and inferential statistics via SPSS Version 21. Additionally, five iron-rich recipes were developed and standardized using traditional Indian ingredients and evaluated through sensory assessment. Results: The mean dietary iron intake among participants was 8.83 ± 4.03 mg/day, significantly lower than the recommended dietary allowance of 27 mg/day for menstruating women. A majority 91% of participants consumed less than 50% of the RDA. Despite 93% having completed graduate or postgraduate education, knowledge and practices regarding iron-rich food consumption and absorption enhancers (e.g., vitamin C) were suboptimal. Vegetarianism (59%) and common consumption of inhibitors (e.g., tea with meals) further contributed to poor iron bioavailability. Anthropometric data revealed that 19% were underweight and 23% were overweight or obese, indicating the presence of the double burden of malnutrition. Standardized iron-rich recipes using garden cress seeds, jaggery, ragi, and amaranth were well accepted, achieving moderate sensory scores. Conclusion: Despite educational attainment, young women in urban Mumbai exhibit poor iron intake and limited practical knowledge regarding Iron Deficiency Anemia prevention. This disconnect between knowledge and practice highlights the need for targeted educational interventions and culturally appropriate dietary solutions. The study demonstrates that standardized, iron-rich recipes can serve as effective tools for improving iron intake. Integrating nutritional education with practical, locally adapted dietary interventions could significantly contribute to reducing the burden of IDA among young women