Rice fortification with zinc during parboiling may improve the adequacy of zinc intakes in Bangladesh

Hotz, Christine; Kabir, Khandaker A; Dipti, S. S.; Arsenault, Joanne; Bipul, Moniruzzaman

doi:10.1002/jsfa.6730

Cited by 23 publications

(9 citation statements)

References 12 publications

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“…Around the world, rice fortification has proved to be an effective strategy for improving vitamin and mineral intakes and status [ 19 , 20 ], thereby reducing micronutrient deficiencies [ 17 , 21 ] and anemia [ 20 , 22 ]. In recent years, many of the technical challenges of implementing rice-fortification programs have been overcome, and large-scale rice-fortification projects have been implemented in Brazil, Indonesia [ 23 ], Costa Rica, and the Philippines [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

Coverage of Adequately Iodized Salt Is Suboptimal and Rice Fortification Using Public Distribution Channels Could Reach Low-Income Households: Findings from a Cross-Sectional Survey of Anganwadi Center Catchment Areas in Telangana, India

Wirth¹,

Leyvraz

Sodani

et al. 2016

PLoS ONE

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Food fortification is a cost-effective approach to prevent and control of micronutrient deficiencies in India. A cross-sectional survey of children 0–35 months of age residing in the catchment areas of anganwadi centers in the state of Telangana was conducted to assess the coverage of adequately iodized salt and the potential for rice fortification. Salt samples were collected and tested for iodine concentration using iodometric titration. Information on demographics, household rice consumption, and Telangana’s rice sector was collected and interpreted. In households of selected children, 79% of salt samples were found to be adequately iodized. Salt brand and district were significant predictors of inadequately iodized salt. Daily rice consumption among children and women averaged 122 grams and 321 grams per day, respectively. Approximately 28% of households reported consuming rice produced themselves or purchased from a local farmer, 65% purchased rice from a market or shop, 6% got rice from a public distribution system site, and 2% obtained it from a rice mill. In the catchment areas of Telangana’s anganwadi centers, there is significant variation in the coverage of adequately iodized salt by district. Future surveys in Telangana should measure the coverage of salt iodization in the general population using quantitative methods. Nonetheless, increasing the adequacy of iodization of smaller salt manufacturers would help achieve universal salt iodization in Telangana. Despite high consumption of rice, our findings suggest that large-scale market-based rice fortification is not feasible in Telangana due to a large proportion of households producing their own rice and highly fragmented rice distribution. Distributing fortified rice via Telangana’s public distribution system may be a viable approach to target low-income households, but would only reach a small proportion of the population in Telangana.

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Section: Introductionmentioning

confidence: 99%

Coverage of Adequately Iodized Salt Is Suboptimal and Rice Fortification Using Public Distribution Channels Could Reach Low-Income Households: Findings from a Cross-Sectional Survey of Anganwadi Center Catchment Areas in Telangana, India

Wirth¹,

Leyvraz

Sodani

et al. 2016

PLoS ONE

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“…No other studies have reported zinc retention after refrying beans. The higher affinity of zinc to phytic acid [57], the relatively high zinc amount trapped in the pericarp rich in phytic acid after soaking and steaming rice [58], and lower zinc retention in lpa beans during boiling soaked beans suggest that during soaking and cooking, zinc from the cotyledon in non-lpa beans possibly interacted with the phytic acid, preventing excessive zinc losses in the soaking and cooking water. However, phytic acid in lpa beans was found in relatively low quantities, and the zinc from these beans may not have interacted much with the limited amounts of phytic acid remaining, causing larger zinc losses in the soaking and cooking water.…”

Section: Discussionmentioning

confidence: 99%

Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes

et al. 2020

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Biofortification is an effective method to improve the nutritional content of crops and nutritional intake. Breeding for higher micronutrient mineral content in beans is correlated with an increase in phytic acid, a main inhibitor of mineral absorption in humans. Low phytic acid (lpa) beans have a 90% lower phytic acid content compared to conventional beans. This is the first study to investigate mineral and total phytic acid retention after preparing common household recipes from conventional, biofortified and lpa beans. Mineral retention was determined for two conventional, three biofortified and two lpa bean genotypes. Treatments included soaking, boiling (boiled beans) and refrying (bean paste). The average true retention of iron after boiling was 77.2–91.3%; for zinc 41.2–84.0%; and for phytic acid 49.9–85.9%. Soaking led to a significant decrease in zinc and total phytic acid after boiling and refrying, whereas for iron no significant differences were found. lpa beans did not exhibit a consistent pattern of difference in iron and phytic acid retention compared to the other groups of beans. However, lpa beans had a significantly lower retention of zinc compared to conventional and biofortified varieties (p < 0.05). More research is needed to understand the underlying factors responsible for the differences in retention between the groups of beans, especially the low retention of zinc. Combining the lpa and biofortification traits could further improve the nutritional benefits of biofortified beans, by decreasing the phytic acid:iron and zinc ratio in beans.

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“…An increase in zinc TR when rice was soaked in water with high zinc concentration (50-400 mg L −1 ) for fortification purposes was observed in previous studies. 20,21 However, zinc concentration when using HARD was lower than that used in fortification studies and was not able to increase zinc TR of parboiled samples. Water with hardness up to 133 mg L −1 CaCO 3 equivalents did not affect the TR, suggesting that other minerals present in soft to moderately hard water do not affect zinc and iron TR in milled parboiled rice.…”

Section: Resultsmentioning

confidence: 95%

Effect of parboiling conditions on zinc and iron retention in biofortified and non‐biofortified milled rice

Taleon

Hasan²,

Jongstra

et al. 2021

J Sci Food Agric

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BACKGROUND Zinc‐biofortified rice could contribute to zinc intake in deficient populations, but processing it into parboiled rice could affect this potential benefit. Zinc and iron true retention (TR) in milled rice produced under conditions resembling household and commercial parboiled methods was evaluated. Zinc and iron TR in milled rice obtained from biofortified and non‐biofortified rice subjected to different soaking temperatures during parboiling was also evaluated. RESULTS Conditions resembling commercial parboiling methods resulted in 52.2–59.7% zinc TR and 55.4–79.1% iron TR, whereas those used for household parboiling resulted in 70.7–79.6% zinc TR and 78.2–119.8% iron TR. Zinc TR in milled (8–16% bran removal) biofortified and non‐biofortified parboiled rice was 50.6–66.8% when soaking rough rice at 20 °C and 29.9–56.0% when soaking rough rice at 65 °C; both had lower zinc TR than non‐parboiled rice (58.0–80.6%). Iron TR was generally similar between milled non‐parboiled and parboiled rice (26.2–67.6%) and between parboiled biofortified and non‐biofortified milled rice. CONCLUSION Parboiling conditions used to obtain milled rice targeted for own household consumption resulted in higher zinc and iron TR compared to parboiling conditions used for milled rice targeted for markets. More zinc from the inner endosperm moved towards the outer layers at high soaking temperature, resulting in lower zinc TR for milled parboiled rice soaked in hotter water. Parboiled rice soaked at temperatures used in households could provide more zinc to diets compared to rice soaked in hotter water commonly used in large rice mills, especially when rice is extensively milled. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Rice fortification with zinc during parboiling may improve the adequacy of zinc intakes in Bangladesh

Abstract: Addition of zinc sulfate to soaking water during parboiling increases the zinc content of rice and, if found to be bioavailable, could substantially reduce the prevalence of inadequate zinc intake by children and women in Bangladesh.

Cited by 23 publications

References 12 publications

Coverage of Adequately Iodized Salt Is Suboptimal and Rice Fortification Using Public Distribution Channels Could Reach Low-Income Households: Findings from a Cross-Sectional Survey of Anganwadi Center Catchment Areas in Telangana, India

Coverage of Adequately Iodized Salt Is Suboptimal and Rice Fortification Using Public Distribution Channels Could Reach Low-Income Households: Findings from a Cross-Sectional Survey of Anganwadi Center Catchment Areas in Telangana, India

Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes

Effect of parboiling conditions on zinc and iron retention in biofortified and non‐biofortified milled rice

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