Fortified Rice Research Articles

Willingness-to-accept and purchase genetically modified rice with high folate content in Shanxi Province, China

Neural-tube defects (NTDs) are considered to be the most common congenital malformations. As Shanxi Province, a poor region in the North of China, has one of the highest reported prevalence rates of NTDs in the world, folate fortification of rice is an excellent alternative to low intake of folate acid pills in this region. This paper investigates the relations between socio-demographic indicators, consumer characteristics (knowledge, consumer perceptions on benefits, risks, safety and price), willingness-to-accept and willingness-to-pay genetically modified (GM) rice. The consumer survey compromises 944 face-to-face interviews with rice consumers in Shanxi Province, China. Multivariate analyses consist of multinomial logistic regression and multiple regression. The results indicate that consumers generally are willing-to-accept GM rice, with an acceptance rate of 62.2%. Acceptance is influenced by objective knowledge and consumers’ perceptions on benefits and risks. Willingness-to-pay GM rice is influenced by objective knowledge, risk perception and acceptance. Communication towards the use of GM rice should target mainly improving knowledge and consumers’ perceptions on high-risk groups within Shanxi Province, in particular low educated women.

Abstract: 23 CLINICAL RESULTS WITH NEW STATIN; PITAVASTATIN

Rice is the basic staple food in the Philippines and as such can be a valuable vehicle for alleviating iron deficiency anemia (IDA), a deficiency which occurs when the dietary intake of iron is insufficient. Iron fortification of rice is vital to compensate for the inadequacies of this micronutrient in Filipino diets as mandated by Republic Act No. 8976 entitled “An Act Establishing the Philippine Food Fortification Program and for Other Purposes”, implemented on November 7, 2004, by the National Food Authority (NFA). Rice was fortified by mixing the regular milled rice with iron rice premix (I-Mix is iron-coated rice containing 1300 mg iron per 100 grams) at a ratio of 1:250 consisting of one part I-Mix to 250 parts regular milled rice. This ratio resulted in an iron fortified rice (I-Rice) containing 1-2 mg iron per 100 grams when cooked. Acceptance of odor, color, flavor and overall quality of I-Rice was evaluated using the home-use test (HUT) protocol in five (5) public elementary schools in the Philippines. A total of 2,442 qualified respondents participated in the survey. The acceptance ratings of I-Rice ranged from 6.9 to 7.4 and was described as “like moderately” using the Hedonic scale. Non-parametric test revealed that no significant differences existed among the acceptance ratings except for odor. Spearman correlation showed that age, educational attainment, amount of rice consumption and willingness to buy I-Rice had significant relationship to its acceptance. A significant difference existed between gender and overall liking of I-Rice using Mann-Whitney (Wilcoxon) Test. Above findings showed that public awareness about the program can influence acceptance of I-Rice, and deficiency in micronutrients particularly iron can be addressed through food innovation. The information on consumer acceptance of I-Rice can be used as basis for evaluating government policies and directions for iron fortification of rice.

Efficacy of Iron-Fortified Ultra Rice in Improving the Iron Status of Women in Mexico

Universal fortification of staple foods with iron has been widely promoted as a cost-effective strategy to reduce iron deficiency in developing-country populations. Nonetheless, relatively few efficacy trials have been reported to date to demonstrate impact on iron status. The Ultra Rice technology provides a means of delivering fortificant iron via rice. The objective of this study was to test the efficacy of rice fortified with microencapsulated, micronized iron pyrophosphate to improve the iron status of women in Mexico in a randomized, controlled intervention trial. Nonpregnant, nonlactating women 18 to 49 years of age were recruited from six factories. The women received a daily portion of cooked rice 5 days per week for a period of 6 months, before and after which iron status indicators were determined in venous blood samples. The average intake of iron from the fortificant was 13 mg/day. Mean plasma ferritin concentration and estimated body iron stores were significantly higher, and transferrin receptors were lower, in the iron-fortified rice group following the intervention. Mean hemoglobin concentration also increased in the treatment group, but the increase was significant only when the analysis was restricted to those with baseline hemoglobin < 12.8 g/dL. The absolute reduction in anemia and iron deficiency was 10.3 and 15.1 percentage points, respectively. Total iron intake from fortificant was a significant covariate of change in body iron stores. The overall prevalence of anemia was reduced by 80%. Fortification of rice with iron using this technology is an efficacious strategy for preventing iron deficiency.

Folate fortification of rice by metabolic engineering

Rice, the world's major staple crop, is a poor source of essential micronutrients, including folates (vitamin B9). We report folate biofortification of rice seeds achieved by overexpressing two Arabidopsis thaliana genes of the pterin and para-aminobenzoate branches of the folate biosynthetic pathway from a single locus. We obtained a maximal enhancement as high as 100 times above wild type, with 100 g of polished raw grains containing up to four times the adult daily folate requirement.

What’s new in the other journals?

What’s new in the other journals?

Supplementation with iron and riboflavin enhances dark adaptation response to vitamin A–fortified rice in iron-deficient, pregnant, nightblind Nepali women

Background: Nightblindness affects 16–52% of pregnant women in areas of Nepal and in some cases persists after vitamin A treatment. Iron and riboflavin affect vitamin A utilization and photoreceptor function, respectively, and pilot data in the study population showed a high prevalence of iron and riboflavin deficiencies.Objective: The objective was to assess the effect of supplemental iron and riboflavin on pupillary threshold (PT) and plasma retinol in nightblind, pregnant Nepali women given vitamin A–fortified rice.Design: Nightblind pregnant women were randomly assigned to receive, 6 d/wk under supervision for 6 wk, a vitamin A–fortified rice curry dish providing 850 μg retinal activity equivalents/d with either a 30-mg Fe and 6-mg riboflavin (FeR + VA) capsule or a placebo control (VA only) capsule. Hemoglobin, erythrocyte riboflavin, and plasma ferritin and retinol were measured before and after the intervention. Dark adaptation was assessed by PT score.Results: Women who were iron deficient at baseline (n = 38) had significantly greater improvement in PT score with iron and riboflavin supplementation than without (P = 0.05). Iron and riboflavin supplements significantly reduced the prevalences of riboflavin deficiency (from 60% to 6%; P < 0.0001), iron deficiency anemia (from 35% to 15%; P < 0.007), and abnormal PT (from 87% to 30%; P < 0.05) from baseline. Mean increases in erythrocyte riboflavin (P < 0.0001) and plasma ferritin (P = 0.01) were greater in the FeR + VA group than in the VA only group.Conclusions: Iron deficiency may limit the efficacy of vitamin A to normalize dark adaptation in pregnant Nepali women. Further studies are needed to assess the effect of simultaneous delivery of iron and vitamin A for the treatment of nightblindness.

Extruded rice fortified with micronized ground ferric pyrophosphate reduces iron deficiency in Indian schoolchildren: a double-blind randomized controlled trial

Iron fortification of rice could be an effective strategy for reducing iron deficiency anemia in South Asia. We aimed to determine whether extruded rice grains fortified with micronized ground ferric pyrophosphate (MGFP) would increase body iron stores in children. In a double-blind, 7-mo, school-based feeding trial in Bangalore, India, iron-depleted, 6-13-y-old children (n = 184) were randomly assigned to receive either a rice-based lunch meal fortified with 20 mg Fe as MGFP or an identical but unfortified control meal. The meals were consumed under direct supervision, and daily leftovers were weighed. All children were dewormed at baseline and at 3.5 mo. Iron status and hemoglobin were measured at baseline, 3.5 mo, and 7 mo. At baseline, the prevalences of iron deficiency and iron deficiency anemia in the total sample were 78% and 29%, respectively. After 7 mo of feeding, there was a significant increase in body iron stores in both study groups (P < 0.001), with a greater increase in the iron group than in the control group (P < 0.05). There was a significant time x treatment interaction for iron deficiency, which fell from 78% to 25% in the dewormed iron group and from 79% to 49% in the dewormed control group. Iron deficiency anemia decreased from 30% to 15% (NS) in the iron group but remained virtually unchanged in the control group (28% and 27%). In sensory tests, the MGFP-fortified rice (fortified at 3 and 5 mg Fe/100 g) was indistinguishable from natural rice, in both cooked and uncooked form. Extruded rice fortified with MGFP has excellent sensory characteristics. Fed in a school lunch meal, it increases iron stores and reduces the prevalence of iron deficiency in Indian children.

Solid-state NMR Spectroscopy of Silicon-treated Rice with Enhanced Host Resistance against Blast

Silicon is the second-most abundant element on the surface of the earth, and has been considered important for plant growth and development. As for its role in enhanced plant disease resistance, silicon has been reported to reinforce the physical barrier against the penetration and colonization of pathogens. Rice leaves of silicon-treated plants and control plants at the eight- and twelve-leaf growth stages were analyzed by 29Si solid-state nuclear magnetic resonance spectroscopy to characterize the silicon-induced, cell wall fortification of rice leaves, which demonstrated an ability to counter a pathogen attack.

Development and Evaluation of Iron‐fortified Extruded Rice Grains

ABSTRACT: Although rice can be fortified with iron by producing fortified extruded grains, achieving good sensory properties and high iron bioavailability is difficult. Our study aim was to develop iron‐fortified rice with comparable sensory characteristics to natural rice using iron compounds of high bioavailability. We tested ferrous sulfate, NaFeEDTA, ferric pyrophosphate of different particle sizes (mean particle sizes: 20 (j,m, 2.5 μm, 0.5 μ‐m) and electrolytic iron, as well as encapsulated forms of iron. Extruded rice grains containing 0.5 and 1 g Fe/ 100 g were produced using a single screw extruder and blended, respectively, with natural rice at a 1:100 or 1:200 ratio. Extruded rice grains were evaluated by color measurements and texture profile analysis, and iron loss during rinsing was measured. The sensory comparison between fortified and unfortified rice was performed using triangle tests. Color scores in a similar range to natural rice were obtained using ferric pyrophosphate as an iron fortification compound. The cooked extruded grains had comparable texture to cooked natural grains, and losses during rinsing were &lt;3%. Fortification with all other compounds resulted in strong color changes. In the triangle tests, rice grains fortified with either of the 2 forms of micronized ferric pyrophosphate closely resembled unfortified rice in both uncooked and cooked form. Iron‐fortified extruded rice grains with excellent sensory characteristics and potential high bioavailability can be produced using micronized ferric pyrophosphate.

Recovery from impaired dark adaptation in nightblind pregnant Nepali women who receive small daily doses of vitamin A as amaranth leaves, carrots, goat liver, vitamin A–fortified rice, or retinyl palmitate

It is not known whether daily consumption of vitamin A-containing foods is efficacious for treating nightblindness. We assessed the effect of supplementation with vitamin A from food or synthetic sources on dark adaptation and plasma retinol concentrations in nightblind pregnant Nepali women. Nightblind pregnant women were randomly assigned to 1 of 6 treatment groups to receive 6 d/wk for 6 wk either 850 microg retinol equivalents/d as retinyl palmitate, vitamin A-fortified rice, goat liver, amaranth leaves, or carrots or 2000 microg retinol equivalents/d as retinyl palmitate. Dark adaptation was assessed weekly by using the pupillary threshold (PT) test; plasma retinol concentrations were measured before and after the intervention. These outcomes were also assessed in a comparison group of nonnightblind pregnant women. In the nightblind women, the mean PT improved significantly (P<0.0001) from -0.71+/-0.04 to -1.42+/-0.02 log cd/m2, and the final mean PT did not differ significantly from that in the nonnightblind women (-1.43+/-0.04; P=0.55). Improvement in dark adaptation was greater in the liver group than in the vitamin A-fortified rice group (P<0.02). Plasma retinol concentrations increased significantly (P<0.0001) from 0.95+/-0.05 to 1.07+/-0.05 micromol/L. The plasma retinol response was greater in the higher-dose capsule and liver groups than in the vegetable groups and significantly greater in the liver group than in the vitamin A-fortified rice group (both: P<0.05). Improvement in dark adaptation did not differ significantly between women who received vitamin A as liver, amaranth leaves, carrots, or retinyl palmitate.

Na2EDTA Enhances the Absorption of Iron and Zinc from Fortified Rice Flour in Sri Lankan Children

Rice flour was proposed as a vehicle for iron and zinc fortification in Sri Lanka. Although widely consumed, rice flour has not been evaluated as a fortified food, and the absorption of minerals including iron and zinc from this flour is unknown. Determination of the bioavailability of these nutrients is a critical step before commencing a fortification program. We randomly divided 53 Sri Lankan schoolchildren ages 6-10 y into 4 groups that consumed a local dish prepared with 25 g of fortified rice flour labeled with one of the following: 1) (58)FeSO(4) 2) (58)FeSO(4) + Na(2)EDTA 3) (58)FeSO(4) + (67)ZnO or, 4) (58)FeSO(4) + Na(2)EDTA + (67)ZnO. The levels of iron and zinc were 60 mg/kg; the rice flour also contained folate at 2 mg/kg in each group. Na(2)EDTA was added at a Fe:Na(2)EDTA, 1:1 molar ratio. A total of 48 children completed the trial. Absorption of (58)Fe from a meal was significantly greater (P < 0.01) in the groups administered FeSO(4) + Na(2)EDTA (4.7 +/- 3.6%) than in those administered FeSO(4) without Na(2)EDTA (2.2 +/- 1.3%). Fractional absorption of zinc was 13.5 +/- 6.0% in the FeSO(4) + Na(2)EDTA group and 8.8 +/- 2.0% in the FeSO(4) group (P = 0.037). Although zinc absorption was low, our results demonstrated a benefit in using Na(2)EDTA to improve both iron and zinc absorption. We conclude that the fortification of rice flour is feasible, although additional strategies such as dephytinization or an increase in the level of iron and zinc fortification should be considered to obtain a higher proportion of the daily requirement of total absorbed iron and zinc.

Edible coating materials—their properties and use in the fortification of rice with folic acid

This study investigated the technical feasibility of adding folic acid on to rice and coating with edible polymers. The coating solutions were cast into film and their properties were investigated. A concentrated premix of rice was prepared in a rotating coating pan by spraying first with folic acid solution, and then with polymer solutions and drying. The fortified rice premixes were evaluated for washing and cooking losses. The loss of folic acid in washing was lowest in rice premixes coated with ethyl cellulose followed by pectin, composite mixtures of locust bean and other coating materials with highest loss in gum arabic coated rice. No edible polymer could satisfactorily retain folic acid during boiling in excess water. Edible polymers failed to mask the yellow color of folic acid and additional masking agent was needed. The premixes had a higher water uptake ratio than raw milled rice had. Triangle tests did not show any significant difference ( α=0.05) between the sensory qualities of cooked fortified rice and raw milled rice.

Silicon-Induced Cell Wall Fortification of Rice Leaves: A Possible Cellular Mechanism of Enhanced Host Resistance to Blast

ABSTRACT Locations of silicon accumulation in rice leaves and its possible association with resistance to rice blast were investigated by electron microscopy and X-ray microanalysis. A blast-susceptible cultivar, Jinmi, and a partially resistant cultivar, Hwaseong, were grown under a hydroponic culture system with modified Yoshida's nutrient solution containing 0, 50, 100, and 200 ppm of silicon. Electron-dense silicon layers were frequently found beneath the cuticle in epidermal cell walls of silicon-treated plants. Increasing levels of silicon were detected in the outer regions of epidermal cell walls. Silicon was present mainly in epidermal cell walls, middle lamellae, and intercellular spaces within subepidermal tissues. Furthermore, silicon was prevalent throughout the leaf surface, with relatively small deposition on stomatal guard cells in silicon-treated plants. Silicon accumulation and epidermal cell wall thickness in leaves were greater in cv. Jinmi than in cv. Hwaseong. However, the thickness ratios of the silicon layers to epidermal cell walls were greater in cv. Hwaseong (53.25 to 93.28%) than in cv. Jinmi (36.58 to 66.54%). Leaf blast severity was lower in cv. Hwaseong than in cv. Jinmi and was significantly reduced in silicon-treated plants of both cultivars. These results suggest that silicon-induced cell wall fortification of rice leaves may be closely associated with enhanced host resistance to blast.

Iron Fortification: Country Level Experiences and Lessons Learned

Iron fortification has been used to enhance iron intake in many developed countries for more than 50 years, but only in the last decade has this strategy been applied on a large scale to other parts of the world. Iron fortification of rice is being instituted in the Philippines. Initially, the rice will be produced in government-controlled rice mills and sold at low cost mainly to low income families. Efforts to improve the technology (using coating or extrusion techniques) are currently underway to reduce cost and minimize losses during storage and washing. Effectiveness and feasibility studies are required to test the new technologies and processing/distribution systems. In Venezuela in 1993, the government instituted a mandatory program of iron fortification to enrich precooked corn flour followed by the voluntary fortification of wheat flour. Surveys in school children subsequently showed a sharp drop in iron deficiency. Fortification of fish sauce in Vietnam has shown promising initial results in reducing anemia among anemic, nonpregnant female factory workers. Iron-fortified soy sauce has been shown to reduce anemia in initial studies in children in China, and a large-scale efficacy trial is now underway. These examples indicate that iron fortification of staple foods and condiments holds great promise for the prevention of iron deficiency.

LIQUID CHROMATOGRAPHIC METHOD FOR THE DETERMINATION OF ANTHRAQUINONE RESIDUES IN WEATHERED AND UNWEATHERED FORMULATED RICE SEED AND SURFACE WATER IN RICE FIELDS

Anthraquinone was extracted from weathered and non-weathered formulated rice seed and analyzed by reversed-phase high performance liquid chromatography. Anthraquinone was quantified by UV absorbance at 325 nm. Recovery data were determined by analyzing anthraquinone fortified control rice seed. The mean recovery of anthraquinone in rice seed was 99.3 ± 0.5% for the range of 0.050 to 1.00% anthraquinone. Anthraquinone residues in surface water samples from rice fields were determined by direct injection of filtered samples into a reversed-phase high performance liquid chromatograph and quantified by UV absorbance at 254 nm. Recovery data were produced by analyzing anthraquinone fortified control surface water samples from rice fields. The mean recovery of anthraquinone in surface water samples was 97.0 ± 2.4% for the range of 8.0 to 400 ng/mL anthraquinone.

Update on Rice Fortification in the Philippines

Rice, the staple in all regions in the Philippines, is an excellent vehicle for fortification. The Food and Nutrition Research Institute developed the technology for the fortification of rice with iron, using ferrous sulphate as the fortificant. A prototype machine was manufactured for the production of iron-fortified premix with a capacity of 200 kg per batch. A study on iron bioavailability showed a significant increase in the amount of iron absorbed with iron-fortified rice. A clinical trial conducted with 173 schoolchildren for six months showed a greater increase in haemoglobin in subjects who received iron-fortified rice than in those who did not. The problems and constraints that arise with rice fortification include the added cost of fortification (estimated at 2.5% of the cost of rice), which would probably be passed on to the consumer, and the presence of numerous rice mills throughout the country, which may pose difficulties in enforcement. Nevertheless, when carried out in large rice mills, fortification of rice with iron could reach a significant portion of the population.

Calcium Fortification of Rice: Distribution and Retention

ABSTRACTA method of calcium fortification of milled rice was developed and tests conducted to investigate calcium distribution and retention. Milled rice (Karen variety) was soaked in 3.0% calcium lactate solution (CLS)(rice: CLS, 1.0:0.75 w/v) for 3 hr at room temperature followed by steaming 10 min at 0.68 atm, and drying to 10–11% moisture. Washing fortified rice resulted in calcium losses of ∼5%. Calcium fortified rice flour samples after dialysis, retained ∼60% of original calcium. Fortification process met U.S. standards for calcium‐fortified rice (110–220 mg/100g rice) and resulted in minimal washing losses.

Stabilization of Vitamin A in a Synthetic Rice Premix

ABSTRACTVitamin A (VA) fortification of rice for developing countries has been attempted by formulating a synthetic rice grain containing VA (called UltrariceR) to be used as a premix with ordinary rice. VA was stabilized with a combination of tocopherol, ascorbic acid and saturated lipids in the formulation. Washing stability of VA was 100%. Cooking stability was greater than 80% retention of VA. ΔH‡ of VA degradation ranged from 4 to 34 kcal/mole depending on Aw and formulation. Entropies ranged from 11 to −79 cal/mol‐deg. ΔH‡ was unchanged averaging 29 kcal/mol. The best t1/2 s for VA were &gt;1 year. Successful stabilization of VA has enabled this premix to be used in clinical and pilot field fortification studies in the Philippines.

AVAILABLE LYSINE IN HEATED FORTIFIED RICE MEAL

ABSTRACTThe objective of the study was to evaluate the effect of thermal processing on available lysine retention in fortified rice meal. Ranges of temperature (115–185°C), moisture (15–20%) and lysine fortification level (2–4%) were used in the investigation. The kinetic constants of degradation were determined, postulating a fist order model. Results indicate that available lysine degradation can be described by the mono‐molecular reaction and the effect of temperature on the reaction rate constant is described by the Arrhenius equation. Results also indicate that moisture level does not have significant effect on the rate constants in the degradation reaction.

Nutrition studies in Thailand. II. Effects of fortification of rice with lysine, threonine, thiamin, riboflavin, vitamin A, and iron on preschool children

Nutrition studies in Thailand. II. Effects of fortification of rice with lysine, threonine, thiamin, riboflavin, vitamin A, and iron on preschool children