Research Article
The Impact of Climate Change on Food Accessibility in Egypt: An Empirical Analysis of Prevalence of Undernourishment
Issue:
Volume 15, Issue 5, October 2026
Pages:
178-190
Received:
28 June 2026
Accepted:
14 July 2026
Published:
9 September 2026
DOI:
10.11648/j.ijnfs.20261505.11
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Abstract: Climate change is negatively affecting food systems as a whole, as weather events are becoming more frequent and severe, which will pose a challenge to food production and may threaten the world’s people's ability to access and afford healthy diets, particularly in lower-income countries with higher rates of hunger and poverty. Inadequate diets will exacerbate the harm caused to people’s health and lead to higher rates of malnutrition among the population. In this study, we aim to examine the impact of climate change on food accessibility in Egypt over the period 2001–2023. We adopted the autoregressive distributed lag (ARDL) approach to trace long-run and short-run effects. The empirical results indicate a significant negative effect of climate change on food access, with temperature having a positive effect on the prevalence of malnutrition—as temperature-related shocks negatively affect food supply and lead to higher domestic food prices, which in turn limit people’s ability to purchase healthy and adequate food, thereby increasing malnutrition rates among the population. Food price inflation negatively impacts access to food, as these sharp price increases lead to a contraction in real income and higher rates of malnutrition during climate shocks. With regard to gross domestic product per capita and its positive impact on access to food, this demonstrates that purchasing power and income act as fundamental structural buffers protecting Egyptians households from sharp rises in food price inflation. As for per capita food production, this has a negative impact on malnutrition rates.
Abstract: Climate change is negatively affecting food systems as a whole, as weather events are becoming more frequent and severe, which will pose a challenge to food production and may threaten the world’s people's ability to access and afford healthy diets, particularly in lower-income countries with higher rates of hunger and poverty. Inadequate diets wil...
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Research Article
Predictive Bioavailability of Iron, Calcium, and Zinc in Traditional and Composite Flours Made from Roasted Corn, Soybean, and Peanut Powders
Issue:
Volume 15, Issue 5, October 2026
Pages:
191-198
Received:
5 August 2026
Accepted:
22 August 2026
Published:
9 September 2026
DOI:
10.11648/j.ijnfs.20261505.12
Downloads:
Views:
Abstract: In Ivory Coast, roasted corn kernels are used to produce roasted corn flour, which is rich in carbohydrates but low in protein, vitamins, and minerals. To enhance the nutritional value of this flour, 5% roasted peanut powder and 5% roasted soybean powder were added. The objective is to highlight the nutritional and health benefits by assessing the predictive bioavailability of nutrients such as calcium, zinc, and iron in the composite flour formulated from roasted ingredients. The methodology involved determining the levels of calcium, zinc, and iron using atomic absorption spectrophotometry, analyzing antinutritional factors (phytic acid, oxalate), and calculating predictive bioavailability based on molar ratios. The results showed that the levels of zinc, iron, calcium, oxalate, and phytic acid, in the composite flour, were 2.67 mg/100 g MS; 1.44 mg/100 g MS; 132.45 mg/100 g MS; 8.03 mg/100 g MS; and 3.48 mg/100 g MS, respectively. In addition, the molar ratios phytates/Ca, phytates/Fe, phytates/Zn, Calcium×Phytate/ Zinc et oxalates/Ca were well below their critical values, indicating high bioavailability. It is therefore necessary to promote the use of soybean and peanut powders in the production of composite flours in order to improve the nutritional quality and health benefits of foods made from local agricultural resources.
Abstract: In Ivory Coast, roasted corn kernels are used to produce roasted corn flour, which is rich in carbohydrates but low in protein, vitamins, and minerals. To enhance the nutritional value of this flour, 5% roasted peanut powder and 5% roasted soybean powder were added. The objective is to highlight the nutritional and health benefits by assessing the ...
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,
Maha Hussein Mohamed*
