Ultra Rice Research Articles

Impact of rice fortified with iron, zinc, thiamine and folic acid on laboratory measurements of nutritional status of preschool children

Abstract Fortification of food constitutes an important strategy for the control of micronutrient deficiency and has advantages such as high population coverage and maintenance of eating habits. This study aimed to assess the impact of using fortified rice (Ultra Rice® - UR®) on the nutritional status of preschoolers. Ninety-nine children enrolled in two philanthropic preschools participated of the study. Children of one of the preschools were offered UR® mixed with polished rice, as part of school meals (test group) and the children of another preschool were offered pure polished rice (control group). Biochemical evaluations were performed before and after 4 months of intervention. Dietary assessment and sensory evaluation of UR® mixed with polished rice were performed during the study. The fortified rice improved the concentrations of zinc (p < 0.001), thiamine (p < 0.001), folic acid (p = 0.003), mean corpuscular hemoglobin (p < 0.001) and mean corpuscular hemoglobin concentration (p < 0.001). The fortified rice showed good acceptability among preschoolers. This study demonstrated the effectiveness of using rice fortified with iron, zinc, thiamine and folic acid on the nutritional status of children.

Behavioral Economics and Global Nutrition: Promoting Fortified Rice

According to the World Health Organization, undernutrition contributes to about one third of all child deaths, and maternal and child undernutrition account for more than 10% of the global burden of disease. About 20% of deaths among children under-five could be avoided if children would be exclusively breastfed for six months, and given appropriate complementary foods starting at six months, while still breastfed for up to two years (World Health Organization, 2015). To fight global malnutrition, PATH has amongst other things developed Ultra Rice. In this report, we discuss some behavioral challenges and opportunities PATH might face in promoting and selling Ultra Rice, and we suggest solutions. We make suggestions not only on PATH’s strategy in dealing with these challenges but also on the design of studies PATH could undertake to make sure the strategy works.

A Blinded, Cluster-Randomized, Placebo-Controlled School FeedingTrial in Burundi Using Rice Fortified With Iron, Zinc, Thiamine, and Folic Acid

Iron-deficiency anemia is a major public health problem among school-aged children in sub-Saharan Africa. To evaluate the effectiveness of micronutrient-fortified rice to increase hemoglobin (Hb) concentration and reduce the prevalence of anemia among schoolchildren. Nine hundred four schoolchildren participated in this cluster-randomized trial during a 7-month intervention period. The study was conducted in 12 primary schools in rural Burundi. Hemoglobin, socioeconomic status, febrile illness, and dietary diversity were measured at baseline and follow-up. The changes in Hb concentration and anemia status were analyzed using linear and logistic mixed models, respectively. The micronutrient formulation contained an iron-to-zinc molar ratio of approximately 2.2. There was no significant difference in Hb concentration between the intervention and control groups (β = .09 g/dL; 95% confidence interval: -0.21 to 0.38) following the 7-month intervention. Nearly half the children reported having a fever within 2 weeks prior to baseline or follow-up. Children with febrile illness preceding follow-up were less than half as likely to show improvement in anemia status (odds ratio = 0.47, P < .001), with an average 0.56 g/dL smaller improvement in Hb at follow-up (P < .001). The high prevalence of fever and low iron-to-zinc molar ratio of the Ultra Rice formulation may have contributed to the lack of improvement in Hb. Alternatively, the detected anemia may not have been due to nutrient deficiencies. Anemia interventions in Burundi should implement multiple strategies to eliminate both iron deficiency and infectious causes of anemia.

Evaluation of the effect of Ultra Rice®EDTA supplementation on the soluble iron, visual acceptance and vitamin A stability of commercial milled rice blends

SummaryThe addition of NaFeEDTA at only 5% of total iron to ferric pyrophosphate‐fortified Ultra Rice® increased the in vitro soluble iron ten‐fold. Ultra Rice® formulated with NaFeEDTA at 2–7% of total iron, or with Na2EDTA·2H2O at 0.5× the total iron equivalents, increased the soluble iron seven‐ to thirty‐fold. The colour of the batches was acceptable through 20 weeks at 21 °C, but colour stability needs to be evaluated under authentic storage conditions. Although only 34–46% of the initial vitamin A remained after extrusion, 18‐week storage at 30 °C/70% relative humidity, and simulated cooking, there were indications that losses could be decreased by raising the pH (to ~5) and/or using a better protected vitamin A ingredient. The enhancement of soluble iron afforded by low‐level NaFeEDTA or Na2EDTA·2H2O supplementation suggests that this fortification strategy may merit further study as a means of increasing absorbable iron in Ultra Rice®.

Bioavailability of zinc in Wistar rats fed with rice fortified with zinc oxide.

The study of zinc bioavailability in foods is important because this mineral intake does not meet the recommended doses for some population groups. Also, the presence of dietary factors that reduce zinc absorption contributes to its deficiency. Rice fortified with micronutrients (Ultra Rice®) is a viable alternative for fortification since this cereal is already inserted into the population habit. The aim of this study was to evaluate the bioavailability of zinc (Zn) in rice fortified with zinc oxide. During 42 days, rats were divided into four groups and fed with diets containing two different sources of Zn (test diet: UR® fortified with zinc oxide, or control diet: zinc carbonate (ZnCO3)), supplying 50% or 100%, respectively, of the recommendations of this mineral for animals. Weight gain, food intake, feed efficiency ratio, weight, thickness and length of femur; retention of zinc, calcium (Ca) and magnesium (Mg) in the femur and the concentrations of Zn in femur, plasma and erythrocytes were evaluated. Control diet showed higher weight gain, feed efficiency ratio, retention of Zn and Zn concentration in the femur (p < 0.05). However, no differences were observed (p > 0.05) for dietary intake, length and thickness of the femur, erythrocyte and plasmatic Zn between groups. Although rice fortified with zinc oxide showed a lower bioavailability compared to ZnCO3, this food can be a viable alternative to be used as a vehicle for fortification.

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

Micronized ferric pyrophosphate (MFPP) in extruded rice kernels mixed in a rice-based meal could be an effective strategy for improving iron status of children in India. The objective was to determine the impact of MFPP supplied through extruded rice kernels in a rice-based meal on iron status of children participating in the midday meal (MDM) scheme in India. The sensory characteristics of cooked rice containing MFPP in extruded rice kernels, in vitro availability, and loss of iron during cooking from a typical MDM consisting of 125 g rice (dry weight) containing 19 mg Fe [fortified rice (FR); normal rice mixed with Ultra Rice (extruded kernels containing MFPP of ∼3.14-μm mean particle size)] in comparison with unfortified rice (UFR) were tested. A double-blind, 8-mo, placebo-controlled trial was conducted in 5-11-y-old schoolchildren (n = 140) who were randomly assigned to receive either an FR-MDM or a UFR-MDM. Average consumption amounts of the MDM, height, weight, hemoglobin, ferritin, and C-reactive protein were measured at baseline and at 8 mo. The sensory qualities of cooked FR and UFR were similar. The in vitro iron availability from FR-MDM (1.3%) was significantly (P < 0.05) lower than that from UFR-MDM (3.3%). Providing FR-MDM to the schoolchildren for 8 mo improved ferritin significantly (P < 0.001), by 8.2 ± 2.10 μg/L. However, the increase in hemoglobin was similar between groups (FR: 0.99 ± 0.10 g/dL; UFR: 1.15 ± 0.10 g/dL), which suggests that other factors beyond additional iron intake had a large influence on hemoglobin concentration. The prevalence of iron deficiency decreased significantly (P < 0.05) in the FR group (33-14%) and increased marginally in the UFR group (31-37%). The prevalence of anemia and iron deficiency anemia was similar between groups at baseline and at 8 mo. Regular intake of 19 mg Fe/d in MFPP supplied through extruded rice kernels improves iron stores and reduces iron deficiency among schoolchildren in India.

Folic acid stability in the presence of various formulation components including iron compounds in fortified extruded Ultra Rice® over prolonged storage at 40 °C and 60% relative humidity (RH)

SummaryUltra Rice®, a reconstituted rice product made by extrusion, has been successfully formulated for the fortification of market rice with vitamin A, iron and vitamin B1. As folic acid deficiency is a major health problem in areas targeted by Ultra Rice® technology, including India, Colombia and Brazil, it seems logical to incorporate folic acid into the existing formulation. The effects of various iron compounds on the storage stability of folic acid were studied. Four commercial ferric pyrophosphate compounds were chosen as iron sources and were added at different concentrations. A food‐grade whitener (TiO2) was also tested for its effects on folic acid stability and product colour. Folic acid was generally stable in the prepared rice formulations under high temperature and humidity (40 °C, 60%RH) – with the best sample retaining 95% and &gt;75% of folic acid after 3 and 9 months of storage, respectively. The work demonstrated that folic acid fortification of rice through Ultra Rice® technology is technically feasible.

Sensory evaluation of rice fortified with iron

The objective of this study was to examine sensory differences between conventional rice and iron-fortified Ultra Rice rice (UR) and determine consumer acceptance. Differences between both types of rice were analyzed using the Duo-Trio Test on 37 non-trained judges. The Acceptance Test evaluated general rice appearance, color, aroma and taste by 43 non-trained judges, using a 7-point hedonic scale with extremes ranging from "really disliked" and "really liked." There were no significant differences between the analyzed samples of conventional rice and UR rice using Duo-Trio Test. Mean values from the Acceptance Test for the evaluated attributes (general appearance, color, aroma e taste) were 5.6 and 5.9, corresponding to "liked" and "really liked" according to the hedonic scale, respectively. The iron did not alter the sensory characteristics of the final product, and the iron-fortified rice was well accepted.

Iron-Fortified Rice Is As Efficacious As Supplemental Iron Drops in Infants and Young Children

How to improve iron status among infants and young children is of continued concern in low- to middle-income countries, including Brazil. In a double blind, 5-mo, home-based, randomized trial in Brazil, we gave one group of mildly anemic 6- to 24-mo-old children (n = 175) rice fortified with micronized ferric pyrophosphate using the Ultra Rice technology and a placebo solution (URG) and another group identical nonfortified rice and iron drops. We instructed parents on the correct dosage of iron drops and to feed their children rice as they normally would. We measured serum ferritin (SF) and hemoglobin (Hb) concentrations at baseline and at 5 mo. At baseline, the prevalences of iron deficiency and anemia in the total sample were 73.1 and 100%, respectively. At 5 mo, SF and Hb increased in both groups, although the change in the URG was larger (P < 0.01). Adult participants were unable to distinguish cooked fortified rice from unfortified rice in terms of smell, color, or taste. As rice is normally consumed at home, MPF-fortified rice increased iron stores and reduced anemia in a group of mildly anemic children 6–24 mo old. In populations where young children are routinely fed ∼100 g of cooked rice daily, fortifying it with iron may improve iron status at least as well as providing free iron drops.

Antioxidant System for the Preservation of Vitamin A in Ultra Rice

Ultra Rice grains are micronutrient-fortified, extruded rice grains designed to address specific nutritional deficiencies in populations where rice is a staple food. Vitamin A and some of the B vitamins, as well as iron and zinc, are target nutrients for fortification through Ultra Rice technology. Vitamin A is sensitive to degradation. Therefore, the original Ultra Rice formulations included stabilizers, some of which were not approved as food additives in all of the receiving markets. To develop a new antioxidant system for improving vitamin A storage stability in Ultra Rice grains, while complying with international food regulations. Ten formulations were prepared containing various combinations of hydrophilic and hydrophobic antioxidants, as well as moisture stabilizers. Accelerated vitamin A storage stability tests were conducted at 25 degrees, 35 degrees, and 45 degrees C with 70% to 100% relative humidity. The most stable samples contained one or more phenolic antioxidants, a water-soluble antioxidant, and stabilizing agents. The best results were obtained by using butylated hydroxyanisole (BHA) in combination with butylated hydroxytoluene (BHT) as the hydrophobic antioxidants and ascorbic acid as the hydrophilic antioxidant. Citric acid and sodium tripolyphosphate (STPP) were used to chelate metal ions and to stabilize moisture, respectively. The best formulations retained more than 85% and approximately 70% of the added vitamin A at 25 degrees and 45 degrees C, respectively, after 24 weeks storage. The best antioxidant system, composed of generally accepted food additives, improved vitamin A stability while reducing the price, thus greatly improving the commercial viability of Ultra Rice grains for use as a ricefortificant.

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.

Effect of iron compounds on the storage stability of multiple‐fortified Ultra Rice®

SummaryUltra Rice® is an extruded, reformed rice grain used as a carrier for micronutrients. It holds great promise for alleviating micronutrient deficiencies in populations that consume rice‐based diets. We investigated the stability of multiple‐fortified Ultra Rice® formulations in an effort to develop a stable premix containing iron, zinc, and B vitamins. The performance of four iron sources was tested under accelerated storage conditions (40 °C, 60% RH) over a period of 32 weeks. The effects of the iron source on micronutrient retention, oxidative stability, and sensory/physical properties were measured. Formulations containing ferric pyrophosphate (FePP) were the most stable, showing minimal losses of thiamin and good sensory/physical properties. Formulations containing ferrous fumarate lost more than 50% thiamin, while those containing iron‐sodium‐EDTA showed minimal loss of thiamin but developed the most rancidity. FeNaEDTA and ferrous fumarate resulted in darker coloured grains but they had a much higher in vitro bioavailability than the formulations containing FePP. The concentrations of zinc, folic acid, and niacinamide were not affected by the presence of iron during the storage tests.

Stability of vitamin B1 in Ultra Rice® in the presence of encapsulated ferrous fumarate

Food fortification with iron is effective in combating iron-deficiency anemia. As iron is reactive, it can destroy micronutrients, contribute to poor taste, and discolor the food. Encapsulation could be used to prevent the reaction of iron with food components. The stability of thiamin (vitamin B1) and its effects on organoleptic properties in Ultra Rice® were investigated in the presence of encapsulated ferrous fumarate. The preparation of simulated rice grains did not affect the solubility of encapsulated ferrous fumarate in simulated gastric juice. After 20 weeks at 40°C/∼100% relative humidity, essentially all of the vitamin B1 and ferrous iron were retained. Antioxidants were effective in preventing the loss of thiamin and retarding oxidative rancidity catalyzed by ferrous iron. This study demonstrated the feasibility of incorporating both iron and vitamin B1 in a stable Ultra Rice® formulation. Inclusion of other stable B vitamins in the formulation should be also feasible.

Stability of Retinyl Palmitate During Cooking and Storage in Rice Fortified with Ultra RiceTM Fortification Technology

ABSTRACTRice fortified with Ultra RiceTM (UR) containing retinyl palmitate (RP) was tested as a potential vehicle for vitamin A delivery. After UR was mixed with a long grain rice at the ratio of 1 to 99 (w/w), the stability of RP in the rice mixture was studied during cooking and storage for 6 mo. After cooking, the percent retention range of RP was 75 to 87, depending upon the cooking methods. The stability of RP in the rice stored at 2 different temperatures and relative humidities (RH) appeared to be more affected by temperature than RH. Therefore, under tropical conditions, rice fortified with RP might require special handling to avoid significant RP losses.