concerns, myths and misconceptions of rice fortification€¦ · cooking methods: average for...
TRANSCRIPT
Concerns, myths and
misconceptions of rice
fortification
Helena Pachón
Senior Nutrition Scientist
Food Fortification Initiative
RDA / RNI
EARUL
Is rice fortification safe?
Definitions from IOM 2000, p. 3
EAR: Estimated Average Requirement; RDA: Recommended Dietary Allowance / RNI: Recommended Nutrient Intakes; UL: Tolerable Upper Intake Level
Is rice fortification safe?
2.7
0 0
5.5
9.4
0
2
4
6
8
10
Overall Mandatory Mandatory +voluntary
Mandatory +supplements
Mandatory +voluntary +
supplements
Percent of Non-pregnant Adults (>19 Years) in USA with Folic Acid Intake above Tolerable Upper Intake Level (UL)
Yang 2010; It is recommended that pregnant women consume 400 mcg folic acid daily;Mandatory: wheat flour, maize flour, rice; Voluntary: ready-to-eat foods
Mandatory folic-acid fortification of cereal grains (including rice) is safeOnly people consuming supplements had intake levels above the UL
Is rice fortification safe?
Fortification with iron
is safe for people
with blood disorders
Fortification with folic
acid does not mask
vitamin B12
deficiency
Fortification is safe
cc licence by flickr. Picture by Michael Sean Gallagher. ç
cc licence by flickr. Picture by Alpha
Grant 2012; Mills 2003; MPI 2012
Can rice fortification eliminate all
micronutrient deficiencies?
0
5
10
15
20
25
30
35
Fortified rice Milled rice
32.726.5
22.727.5
Percentage of Mexican Women with Iron Deficiency after Six Months of Consuming Fortified Rice or Milled (unfortified) Rice
Baseline Endline
Rice fortification will help reduce micronutrient deficienciesRice fortification will not eliminate micronutrient deficiencies in their totality
Population should strive to eat a healthy dietSome population groups will need additional interventions
Hotz 2008
What is the difference between
fortified and bio-fortified rice?
Added nutrients
Fortified Bio-fortified
WhenDuring industrial processing
During its development via plant breeding or genetic modification (GM)
Time frame Now After breeding/GM (years-decades)
WhichVirtually any can be added
Iron1, zinc1, beta-carotene2 (mainly)
Levels Higher Lower
Nestel 2006; Ye 2000; 1Through plant breeding; 2Through genetic modification: Golden Rice
These are complementary strategies to reduce micronutrient deficiencies
Why not eat parboiled rice or brown
rice instead of fortified rice?
Brown rice and parboiled rice are more micronutrient-rich than milled rice
USDA Nutrient Data Bank; fortified rice as USDA commodity requirements 2014;Vitamin A, folate, vitamin B12 content is negligible in milled, brown or parboiled rice
0
1
2
3
4
5
6
7
8
Iron Zinc Thiamin Niacin Vitamin B6
mg
/10
0 g
ram
s ri
ce
Milled rice Brown rice Parboiled white rice
Why not eat parboiled rice or brown
rice instead of fortified rice?
Fortified rice is more micronutrient-dense than milled rice, brown rice and parboiled rice
USDA Nutrient Data Bank; * Fortified rice per USDA (2014) requirements for international food assistance programs;Vitamin A, folate, vitamin B12 content is negligible in milled, brown or parboiled rice; can be significant in fortified rice
0
1
2
3
4
5
6
7
8
Iron Zinc Thiamin Niacin Vitamin B6
mg
/10
0 g
ram
s ri
ce
Milled rice Brown rice Parboiled white rice Fortified rice*
Why not eat parboiled rice or brown
rice instead of fortified rice?
Despite recommendations, consumption of whole grains is low
Reicks 2014
0 10 20 30 40 50 60 70 80 90 100
Children (2-18 y)
Adults (>19 y)
2.9
7.7
Percent of USA Population Consuming at least 3 Whole Grain Ounce Equivalents per Day
Is fortified rice only needed by low-
income groups?
0
5
10
15
20
25
1 (lowest SES) 2 3 4 5 (highest SES)
20.7
11.9
15.1
11.9 11.2
Percent of Non-pregnant Vietnamese Women (15-49 Years) with Iron Deficiency, by Socioeconomic Status (SES)
Laillou 2012
Nutrient deficiencies affect all socioeconomic strata
All could benefit from fortified rice
Can any variety of rice be fortified?
Any variety of rice can be fortified—Requires tailoring of fortified kernelImag
e: d
ream
stim
e.co
m
Is fortified rice acceptable to
consumers?
0
1
2
3
4
5
Appearance Color Texture Odor Taste Overall
Acceptability Scores for Fortified and Non-fortified Rice: Sensory Evaluation by Indian Children 8-11 Years
Fortified rice Non-fortified rice
No statistically significant differences between fortified & non-fortified rice
Radhika 2011; extruded rice
Fortified rice tastes, looks and smells like non-fortified rice
Are the nutrients in fortified rice retained
after preparation and cooking?
0
20
40
60
80
100
120
Zinc Iron Vit. A Vit. B12 Folic acid
Percent Retention of Nutrients Exposed to Different Preparation and Cooking Methods: Average for Coating, Cold Extrusion & Hot
Extrusion
Excess + soaking
Excess
Boiling
Boiling + washing
Frying
In fortified rice made through coating and extrusion technologies, there is good retention of most nutrients (except Vitamin A) over a wide variety of washing and
cooking methods
Wieringa 2014
30 min soaking before boiling in excess water and discarding water
Boiling in excess water and discarding water
Boiling and letting rice absorb water
Washing before boiling and letting rice absorb water
Frying before boiling and letting rice absorb water
Conclusions (1)
Rice fortification is safe
Rice fortification will increase nutrient intake but
cannot eliminate all micronutrient deficiencies
Rice fortification & bio-fortification are different and
complementary interventions
Fortified rice is designed to be more micronutrient-
rich than brown, parboiled or milled rice
Conclusions (2)
Rice fortification can benefit all strata of society who
have nutrient deficiencies (or are at risk)
Any variety of rice can be fortified
When properly produced, fortified rice tastes, smells
and looks the same as non-fortified rice
Most nutrients (except Vitamin A) in fortified rice
(coating, extrusion) are retained after preparation
and cooking
ಧನ್ಯವಾದ
Thank you
ধন্যবাদ
Terima kasih
ຂໍ ຂອບໃຈທ່ານ
ឣរគុណඉස්තුති Salamat Po
ଧନ୍ୟବାଦ୍
धन्यवादಧನ್ಯವಾದ
Thank you
ধন্যবাদ
Terima kasih
ຂໍ ຂອບໃຈທ່ານ
ឣរគុណඉස්තුති Salamat Po
ଧନ୍ୟବାଦ୍
धन्यवाद
References• Grant A. Evidence for the safety of fortifying flour with iron in the presence of thalassemia and other blood disorders (presentation). 2012. http://ffinetwork.org/about/calendar/2012/Documents%202012/TurkeySummary.pdf
• Hotz C et al. Efficacy of iron-fortified Ultra Rice in improving the iron status of women in Mexico. Food Nutr Bull. 2008;29:140-9.
• Institute of Medicine. Dietary reference intakes: Applications in dietary assessments. Washington DC, National Academy Press,2000. [http://www.nap.edu/catalog.php?record_id=9956].
• Laillou A et al. Micronutrient deficits are still public health issues among women and young children in Vietnam. PLoS ONE 7(4): e34906. doi:10.1371/journal.pone.0034906 2012.
• Mills JL et al. Low vitamin B-12 concentrations in patients without anemia: the effect of folic acid fortification of grain. Am J ClinNutr 2003;77:1474-7.
• Ministry for Primary Industries (MPI). Voluntary folic acid fortification monitoring and evaluation report. MPI Technical Paper No: 2012/01. MPI: Wellington, MPI, 2012.
• Nestel P et al. Biofortification of staple food crops. J Nutr 2006:136;1067-7.
• Radhika MS et al. Micronized ferric pyrophosphate supplied through extruded rice kernels improves body iron stores in children: a double-blind, randomized, placebo-controlled midday meal feeding trial in Indian schoolchildren. Am J Clin Nutr. 2011;94:1202-10.
• Reicks et al. Total dietary fibre intakes in the US population are related to whole grain consumption: results from the National Health and Nutrition Examination Survey 2009-2010. Nutrition Research 2014.
• USDA. USDA commodity requirements: MR24 milled rice and fortified milled rice for use in international food assistance programs. USDA, 2014. www.fsa.usda.gov/Internet/FSA_File/mr23.pdf
• USDA Nutrient Data Bank. http://ndb.nal.usda.gov/ndb/search/list
• Wieringa FT et al. Stability and retention of micronutrients in fortified rice prepared using different cooking methods. Ann NY Acad Sci 204;1-8.
• Yang Q et al. Folic acid source, usual intake, and folate and vitamin B-12 status in US adults: National Health and Nutrition Examination Survey (NHANES) 2003–2006. Am J Clin Nutr 2010;91:64-72.
• Ye X et al. Engineering the provitamin A (b-carotene) biosynthetic pathway into (carotenoid-free) rice endosperm. Science 2000;287:303-5.