Food consumption patterns and their micronutrient content in India: Evidence from the household consumption expenditure surveys, 2011–12 and 2023–24

BACKGROUND: India's food consumption landscape has transformed over the past decade, with implications for nutrition security. This article quantifies changes in household expenditure, consumption patterns across major food groups, and dietary sources of selected micronutrients. METHODS: Data from nationally representative Household Consumption Expenditure Surveys (HCES) 2011-12 and 2023-24 were analysed. Food quantities were standardised to adult female equivalents, and micronutrient intake was derived by linking food acquisition data to Indian Food Composition Tables. Models were fitted using a generalised additive mixed model with random effects (bam function, mgcv package in R). RESULTS: Monthly per capita expenditure has increased across rural and urban areas, while share of food in household expenditure has declined, signalling economic diversification. Within food budgets, share of cereals has fallen sharply, particularly among poorest quintiles, consistent with expansion of food security programmes providing subsidised cereals. Meanwhile, probability and quantity of consumption of nutrient-dense foods- dairy, fruits, and flesh products, has risen across income groups, with larger gains among poorest households. Seasonal and regional disparities in perishable food consumption persist but have narrowed. Despite greater dietary diversity, micronutrient intake remains suboptimal. Estimated daily intake of Iron, Zinc, Calcium, and B Vitamins fell below Estimated Average Requirements for non-lactating adult women, with median inadequacy exceeding 75% for several micronutrients. CONCLUSION: India's dietary transition shows progress but persistent gaps. HCES-based estimates provide valuable insights, underscoring need for integrated strategies aligning food policy, social protection, and nutrition-sensitive interventions to improve equitable access to nutrient-dense foods and reduce micronutrient inadequacy.