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The Iranian Healthy Plate: A Look at Iranians’ Nutrition
This Foodex Iran study examines the consumption patterns of major food groups among nearly 5,000 participants in Iran and compares the results with MyPlate guidelines, national recommendations, and global averages. The findings reveal a measurable gap between the composition of the Iranian food plate and recommended dietary patterns, highlighting opportunities to improve food diversity and consumption habits.
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September 15, 2026
About this report
About the Report
The Iranian Healthy Plate is a Foodex Iran research report examining food consumption patterns across major dietary categories in Iran. It explores grains, protein sources, fruits, vegetables, dairy products, oils and added ingredients, as well as tea and coffee, providing a broader picture of the Iranian food plate.
The study is based on a survey of approximately 5,000 participants and compares reported consumption patterns with MyPlate guidelines, national dietary recommendations, and global averages. In addition to consumption data, the report discusses the cultural context of major foods in Iran and identifies areas where the food industry can contribute through innovation and healthier product development.
What the Research Reveals
The findings suggest that the key challenge is not simply food availability, but the composition and diversity of the Iranian diet. Compared with MyPlate recommendations, the Iranian plate contains a greater share of grains and fruits, a smaller share of vegetables and protein, and slightly less dairy.
Patterns also vary significantly across categories. Bread consumption, for example, is substantially higher than the global average, while vegetable and dairy consumption remain below recommended levels. Within the protein category, the report identifies limited diversity and a strong concentration on poultry.
Who Can Use This Report?
The report can provide useful context for food and beverage executives, market researchers, product developers, marketers, nutrition professionals, and others seeking to better understand food consumption patterns in Iran. It also highlights potential areas for product innovation, market development, and healthier consumption initiatives.
Data Note
The primary survey data were collected in 2023 and are largely based on self-reported consumption. The report should therefore be treated as a snapshot of consumption patterns at the time of the study and, for current decision-making, should ideally be used alongside more recent market and consumption data.
Key findings
- The composition of the Iranian food plate differs from MyPlate recommendations, with relatively more grains and fruits, less vegetables and protein, and slightly lower dairy consumption.
- Annual bread consumption is estimated at approximately 54 kg per capita in Iran, compared with a global average of 23 kg.
- Annual rice consumption is estimated at approximately 36 kg per capita, compared with around 44 kg globally.
- Overall protein intake shows no major quantitative shortage, but protein-source diversity is limited and consumption is heavily concentrated on poultry.
- Chicken consumption is estimated at about 25 kg per person annually, above the global average of approximately 15 kg.
- Combined fruit and fruit-juice consumption broadly reaches the recommended level, while vegetable consumption remains below the national target and is around half the global average.
- Dairy consumption remains below the recommended annual level of 91.2 kg per person, indicating room for both dietary improvement and product innovation.
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