A Review of Key Considerations for Rice (Oryza sativa) Fortification with Essential Micronutrients in Public Health Intervention | Chapter 3 | An Overview of Disease and Health Research Vol. 3

Rice (Oryza sativa L.) is the most popular staple food grain and an important source of fibre, energy, minerals, vitamins, and other biomolecules. Fortification of staple foods and commonly used condiments with vitamins and minerals has been considered one of the most cost-effective interventions to prevent and control micronutrient deficiencies. Because of its wide local consumption, acceptability, reach, and quantum of consumption, rice (Oryza sativa) far exceeds the requirements of a staple food vehicle that can be considered for fortification purposes at a population-level intervention. The World Health Organisation (WHO) has the mandate to develop evidence-informed guidelines for the fortification of staple foods as a public health intervention, including rice fortification with micronutrients. The WHO, in collaboration with the Global Alliance for Improved Nutrition (GAIN), convened a consultation on “Technical Considerations for Rice Fortification in Public Health” in Geneva, Switzerland, in 2012 to provide technical inputs to the guideline development process, particularly concerning feasibility and implementability. The objective of this study is to review the industrial and regulatory technical considerations in rice fortification, as well as the considerations for implementing it as a public health strategy and assuring equitable access and universal coverage. Key challenges, including micronutrient stability, regional cooking preferences, economic feasibility, and policy integration, are discussed, along with research priorities to support effective scale-up. Overall, rice fortification is a promising strategy for countries in which rice is a food staple. Decisions regarding which nutrients to add and in which amounts must be guided by the nutritional needs of the population, the rice consumption profile of the target groups, existing nutrition programs and their coverage (supplementation, fortification, and others), and available delivery platforms.

 

Author(s) Details

ASM Giasuddin
Medical Research Unit (MRU), MHWT, Plot-4 Road-9 Sector-1, Uttara Model Town Dhaka-1230, Bangladesh and Department of Laboratory Medicine, Impulse Hospital Ltd, 304/E Tejgaon Industrial Area, Dhaka-1208, Bangladesh.

Khadija Akther Jhuma
Department of Biochemistry, Medical College for Women & Hospital, Member Secretary, Medical Research Unit (MRU), MHWT, Plot-4 Road-9 Sector-1, Uttara Model Town, Dhaka-1230, Bangladesh.

 

Md Sabir Hossain

Department of Biochemistry & Molecular Biology, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh.

 

AM Mujibul Haq
Department of Medicine, Medical College for Women & Hospital, Founder Principal & Chairman Projects, MHWT, Chairman, Medical Research Unit (MRU), MHWT, Plot-4 Road-9 Sector-1, Uttara Model Town, Dhaka-1230, Bangladesh.

 

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