Nutritionally enhanced cereals: A sustainable foundation for a balanced diet

Abstract

Three nutrients, iron, zinc and pro-vitamin A, are widely deficient in humans, especially among low socioeconomic groups in developing countries, but they remain significant concerns in industrialized countries as well. Cereals provide the majority of the intake of these nutrients in low-income families. Moreover, these three nutrients may interact synergistically in absorption and function to such an extent that there are potentially huge advantages in providing all three together in the one staple food. Because of this, they may be more bioavailable to deficient individuals than current thinking allows. To do so would provide a sound basis on which to build a better balanced diet for nutritionally compromised individuals. Genetic variation in nutrient composition exists in cereals and can be exploited in conventional breeding programmes and through gene technology. Cultural techniques, including fertiliser technology and organic farming, have also impacted upon the nutrient composition of cereals. Human iron and zinc intake can be doubled at least, and essential carotenoid intakes can be increased dramatically. Preliminary feeding trials with nutrient-dense grains have been encouraging. Moreover, nutrient-dense seeds also produce more vigorous seedlings and higher grain yield in soils where these nutrients are poorly available, so that to a significant extent agronomic and health objectives coincide. New varieties are rapidly adopted, especially where there are yield advantages, ensuring maximum impact without new inputs. This approach is potentially more sustainable than fortification and supplementation programmes because intake is continuous, which is especially important for zinc because it is needed almost daily.