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Fortifying rice with essential micronutrients like iron and vitamins can combat deficiencies in staple food consumers. Recommendations include specific levels for fortification to meet adult nutritional needs.

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Area of Science:

  • Public Health Nutrition
  • Food Science and Technology

Background:

  • Micronutrient deficiencies are prevalent, often linked to low dietary diversity.
  • Rice is a staple food for a significant global population.
  • Existing fortification strategies for maize and wheat provide a precedent for rice fortification.

Purpose of the Study:

  • To recommend specific micronutrients and levels for rice fortification.
  • To address the public health importance of micronutrient deficiencies in rice-consuming populations.
  • To provide guidance for achieving adequate micronutrient intake through fortified rice.

Main Methods:

  • Reviewing the rationale for maize and wheat flour fortification by the World Health Organization (WHO).
  • Identifying essential micronutrients often lacking in polished rice.
  • Calculating recommended fortification levels based on adult estimated average requirements and typical rice consumption (150-300 g/cap/day).

Main Results:

  • Recommended fortification levels per 100g of rice: iron (7mg), folic acid (0.13mg), vitamin B12 (0.001mg), vitamin A (0.15mg), zinc (6mg), thiamin (0.5mg), niacin (7mg), and vitamin B6 (0.6mg).
  • A 1:100 blending ratio of fortified to unfortified rice kernels can achieve these levels.
  • Fortification costs are primarily associated with fortified kernel manufacturing, not the number of added micronutrients.

Conclusions:

  • Rice fortification with iron, folic acid, B12, A, zinc, thiamin, niacin, and B6 is recommended to improve micronutrient intake.
  • Fortification levels are proposed to meet adult nutritional requirements, with flexibility for local adjustment.
  • Monitoring and impact evaluation are crucial for successful rice fortification programs.