Rice Fortification: Potential for Improving Micronutrient Intake And
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Journal of Pharmacognosy and Phytochemistry 2018; SP1: 1151-1156 E-ISSN: 2278-4136 P-ISSN: 2349-8234 Rice fortification: Potential for improving JPP 2018; SP1: 1151-1156 micronutrient intake and steps required for Vikash Chandra Verma Assitant professor, V K S College implementation at scale of Agriculture, Dumraon (Buxar), Bihar Agriculture University, Sabour (Bhagalpur), Vikash Chandra Verma, Vivek Chandra Verma India Vivek Chandra Verma Abstract Ph.D. Scholar, Department of Food fortification has been used historically to improve the nutritional quality of the food supply. Biochemistry, G.B.P.U.A&T, Deficiency diseases such as goiter and rickets that were widespread at the turn of the century rarely occur Pantnagar, Uttarakhand, India in the general US population because of fortification programs. The Food and Drug Administration (FDA) in the 1940s and1950s established standards of identity for enriched staple foods (e.g., flour, bread, rice, corn meal) and specified levels of thiamin, riboflavin, niacin, and iron to be added for reducing deficiencies of certain B vitamins and iron to achieve the target of good public healthy early 1950. These cereal-grain products were considered to be appropriate vehicles for fortification because they were consumed by most of the US population and provided a significant percentage of the daily energy intake. Guidelines for food fortification have evolved as interest in adding nutrients to foods has shifted from prevention of deficiency diseases to broader issues of improving overall health and as concerns have been raised regarding over-fortification of the food supply with nutrients such as iron. In part as a result of debates about increased iron fortification the FDA stated that decisions relative to food fortification should be based primarily on clinical and biochemical data rather than on dietary data alone, as had been the basis of earlier proposed fortifications. Food fortification can lead to relatively rapid improvements in the micronutrient status of a population, especially of vulnerable groups. It comes at a very reasonable cost, especially if advantage can be taken of existing technology and local distribution networks. Furthermore, it does not require any behavioural change on the part of the consumer. Salt is a classic example. By making it mandatory by law to add iodine to all salt meant for human consumption, India is making significant progress toward sad dressing iodine deficiency disorders. Keywords: rice fortification, nutrients and micronutrients, vitamins, minerals Introduction Fortification is the process by which one or more micronutrients are added to food during processing to increase the level of specific nutrient(s) or to restore nutrients lost during food manufacturing (e.g., by washing and milling). Food fortification has been highlighted as a very [1, 6] cost-effective way to address micronutrient deficiencies in the general population as micronutrient malnutrition or “hidden hunger” remains a large public health problem, affecting more than 2 billion people worldwide [1, 30] and common in developing countries such as Asia, Africa and the Pacific. There are several deficiencies and their effects which are discussed as below (a)Vitamin A deficiency Vitamin A deficiency can lead to diseases such as xerophthalmia, Bitot’s spot, conjunctival xerosis, corneal lesion, xerosis, ulcer, scars and keratomalacia. All of these deficiency conditions can lead to poor vision or total blindness if left [7, 29]. For example, during the year 2000, in India 5,049,139 people were affected out of a total population of 841,523,272 [14]. (b) Iron deficiency India continues to be one of the countries with a high prevalence of iron deficiency anaemia (IDA). National Health Family Survey (NHFS, in 1998-1999) revealed that about 70-80% of Correspondence [15] Vikash Chandra Verma children, 70% of pregnant women and 24% of adult men were suffering from IDA . Assitant professor, V K S College of Agriculture, Dumraon (c) Folic acid deficiency (Buxar), Bihar Agriculture Folic acid is one of the important B-complex vitamins essential for biosynthesis of DNA, and University, Sabour (Bhagalpur), for purine and amino acid inter-conversions. It cannot be synthesized by the body and India ~ 1151 ~ Journal of Pharmacognosy and Phytochemistry therefore it needs to be obtained from dietary sources. Folic this is due to their migration from the outer layers to the acid deficiency leads to cardiovascular diseases, major endosperm [24]. White rice is the number one staple food in depression, schizophrenia, Alzheimer’s disease, and some southeast and northeast Asia, one of the most densely carcinomas such as colorectal, uterine, cervical, lung and populated regions in the world where 90% of world’s rice oesophageal. Various studies have shown that adequate intake production, is grown and consumed. On average, 30% of of folate during early pregnancy reduces the risk of calories come from rice and this can increase to more than abnormalities in early embryonic brain development and 70% in some low-income countries [13] and in these regions, specifically the risk of malformations of the embryonic the words for rice and food are synonymous. brain/spinal cord, collectively referred to as NTDs [18, 19]. Rice is therefore a potentially excellent product for delivering micronutrients to a very large number of people and has the 2. Why rice fortification? potential to significantly alleviate micronutrient deficiencies Rice is a rich source of macro and micronutrients in its un- but will work only as long as fortified rice is economically milled form i.e. rich source of vitamins B1, B6, E, and niacin accessible to people at the bottom of the income pyramid. [30]. During rice milling the fat and micronutrient-rich bran However, this will only achieve the desired result as long as layers are removed to produce the commonly consumed the sensory characteristics of the end product are not starch-richi.e. white rice and we losses the majority (75–90%) discernibly changed and people do not object to incorporating of these vitamins. Only Parboiling may keep more than 50% fortified rice into their daily diet. of the water-soluble vitamin levels of brown rice remain, and Table 1 Rice intake (grams and kilocalories per person per day), percentage of calories from rice, prevalence of stunting among children under five years old, prevalence of anemia among preschool children, vitamin A deficiency among preschool children, and proportion of the population with insufficient iodine intake in some countries where rice is the main staple food Source: Food and Agriculture Organization [12], UNICEF [23], De Benoist et al. [8, 9], World Health Organization [28]. 3. Micronutrients: selection and suitability Zinc oxide does not cause taste issues, has a good The selection of micronutrients depends on their legal status, bioavailability, is cheap, and has no effect on color. There is price, expected bioavailability, stability, and sensory also no effect at the levels used on vitamin Astability. Zinc acceptability. It also depends on the product forms fitting the sulphate works as well, but it is more expensive and there applied fortification technology as in some technology, water- might be a negative effect on vitamin A stability when used soluble forms may be suitable, and in others water insoluble together [21]. or even oily forms may be suitably preferred. Iron is considered one of the most limiting micronutrients, especially in diets based mainly on polished rice. Unpolished (a) Minerals rice contains about 2.6 mg iron/100 grams. The native molar Zinc deficiency is often an important public health issue. Zinc ratio of phytate to iron (>10) might inhibit absorption. In oxide in rice fortification is doubtless the product form of polished rice the iron level can be as low as 0.4–0.6 mg/ 100 choice unless a highly water-soluble product form is needed. grams [25]. Considering the already low bioavailability of iron ~ 1152 ~ Journal of Pharmacognosy and Phytochemistry in unpolished rice due to the amount of phytate [16], the sources are calcium chloride or calcium lactate gluconate. physiological effect of the reduction of intrinsic iron from Calcium chloride has limitations due to the effect on taste. milling is expected to be low. Iron fortification and polishing Rice fortification techniques require highly soluble forms and, of rice improves the phytate: iron ratio. Thus, bioavailability in these cases, calcium lactate gluconate is recommended. studies based on the active substance alone have to be However, to achieve any real fortification with calcium, large considered with care. Fortification of rice with iron is only quantities of CaCO3in the portion are required. Considering indicated if other suitable vehicles for iron fortification are not inclusion rates of only 0.5–1% of fortified kernels (extruded available in the food basket. or coated), the kernels will hardly have sufficient carrier Ferric pyrophosphate is often used in rice fortification. It is capacity to supply nutritional, meaningful calcium quantities. nearly white or off-white, and due to its low solubility at the A negative effect on iron absorption at these quantities of pH of rice, interaction with other rice components and other calcium is not likely. nutrients is low. Thus, the effect on color during storage of rice kernels is minimal. There is alsominimal effect on the (b) Vitamins and other nutrients promotion of rancid fat or degradation of vitamin A. Regular Vitamin A palmitate, stabilized with antioxidants such as ferric pyrophosphate has a mean particle size of about 20 µm butylatedhydroxytoluene (BHT) and/or and shows a relatively low interaction with the food matrix; butylatedhydroxyanisole, is the most frequently used form of however, the bioavailability of this grade is the lowest among vitamin A in grain fortification. Vitamin A is the most the ferric pyrophosphates. Milled ferric pyrophosphate has a sensitive among the most frequently used micronutrients in mean particle size of about 2–3µm; it has a higher rice fortification.