Biofortification: Progress toward a more nourishing future

Saltzman, Amy; Birol, Ekin; Bouis, Howarth E.; Boy, Erick; Moura, Fabiana F. De; Islam, Yassir; Pfeiffer, Wolfgang

doi:10.1016/j.gfs.2012.12.003

Cited by 362 publications

(287 citation statements)

References 52 publications

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“…No Brasil, grande parte das culturas do projeto de biofortificação é resultado de cruzamento de plantas da mesma espécie a partir de variedades que existem na natureza [41] .…”

Section: Biofortificação Genética: a Adoção Do Método De Transgenia Eunclassified

Biofortificação de alimentos: problema ou solução?

Loureiro

Cunha

Nastaro

et al. 2018

Segur. Aliment. Nutr.

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5Uma das estratégias apontadas para o combate aos déficits nutricionais é a biofortificação de alimentos, uma técnica que visa aumentar o teor de nutrientes específicos em alimentos básicos. Entretanto, nos últimos anos, questionamentos acerca de suas potenciais consequências negativas ao meio ambiente e à Segurança Alimentar e Nutricional passaram a ser levantados. Diante do exposto, o presente artigo objetivou realizar um levantamento bibliográfico sobre a biofortificação de alimentos, acerca de suas questões nutricionais, culturais, econômicas e ambientais e suas principais controvérsias, utilizando como ferramenta as bases de dados Scielo, Web of Science, Pub Med, Portal de Periódicos Capes e Science Direct, Biblioteca Digital de Teses e Dissertações da USP e o Google Acadêmico. Embora a biofortificação tenha, em muitos casos, se mostrado um caminho promissor para melhorar os teores de nutrientes e vitaminas nos diversos itens alimentares é verídico afirmar que a mesma apresenta diversos aspectos negativos. Logo, é imprescindível a realização de estudos que visem elucidar seus amplos efeitos, contemplando as esferas econômica, política, social e nutricional. Enquanto isso, estratégias que visem solucionar as principais causas da insegurança alimentar são as mais recomendadas para a solução do problema da fome, seja ela oculta ou crônica.Palavras-chave: biofortificação de alimentos, segurança alimentar e nutricional, fome oculta, sustentabilidade na alimentação. Food Biofortification: problem or solution?Biofortification is one of the indicated strategies for fighting nutritional deficits, being a technique that aims the increase on the contents of specific nutrients in staple foods. However, there have been questions about the potential negative consequences it brings not only to the environment but also to the Food Security and Nutrition. The present work aimed at a bibliographic survey about biofortification, broaching questions about the nutritional, cultural, economic and environmental aspects related to this theme and the main controversies about it. Scielo,

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“…No Brasil, grande parte das culturas do projeto de biofortificação é resultado de cruzamento de plantas da mesma espécie a partir de variedades que existem na natureza [41] .…”

Section: Biofortificação Genética: a Adoção Do Método De Transgenia Eunclassified

Biofortificação de alimentos: problema ou solução?

Loureiro

Cunha

Nastaro

et al. 2018

Segur. Aliment. Nutr.

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“…The ABS project is using GM technology to develop a transgenic biofortified provitamin A -golden sorghum‖ (Pioneer Hi-Bred, n.d.; Lipkie et al, 2013) with β-carotene levels of up to 21 mg/kg (Saltzman et al, 2013) (Table 4). The aim is to meet 30-50% of a child's recommended dietary allowance (Wambugu et al, 2012).…”

Section: Micronutrientsmentioning

confidence: 99%

“…Notwithstanding this, it was concluded that it is feasible to combine higher iron and contents with high yield. ICRISAT is now developing zinc and iron biofortified sorghum (Saltzman et al, 2013) (Table 4).…”

Section: Concerning Sorghum Cultivation Trials Of 29 Accessions In Tmentioning

confidence: 99%

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Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

Taylor

Belton

Beta

et al. 2014

Journal of Cereal Science

141

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There is considerable interest in sorghum, millets and pseudocereals for their phytochemical content, their nutritional potential and their use in gluten-free products. They are generally rich in a several phenolic phytochemicals. Research has indicated that the phenolics in these grains may have several important health-promoting properties: prevention and reduction of oxidative stress, anti-cancer, anti-diabetic, anti-inflammatory, anti-hypertensive and cardiovascular disease prevention. However, increased research on the actual healthpromoting properties of foods made from these grains is required. Biofortified (macro-and micronutrient enhanced) sorghum and millets are being developed through conventional breeding and recombinant DNA technology to combat malnutrition in developing countries.Enhanced nutritional traits include: high amylopectin, high lysine, improved protein digestibility, provitamin A rich, high iron and zinc, and improved mineral bioavailability through phytate reduction. Some of these biofortified cereals also have good agronomic characteristics and useful commercial end-use attributes, which will be important to their adoption by farmers. Knowledge of the structure of their storage proteins is increasing.Drawing on research concerning maize zein, which shows that it can produce a visco-elastic wheat-like dough, it appears that the storage proteins of these minor grains also have this potential. Manipulation of protein β-sheet structure seems critical in this regard.3

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“…Biofortification is a process of improving the nutritional content of staple crops by breeding varieties that have a high content of the three limiting micronutrients (Vitamin A, Iron, Zinc) or their precursors than conventional ones [11]. This strategy provides a comparatively cost-effective, long term and sustainable way of delivering more nutrients.…”

Section: Introductionmentioning

confidence: 99%

Biofortified Crops Can Alleviate Micronutrient Deficiencies: Review of Evidence from Randomized Feeding Trials

Ak¹,

Gm²,

Mm³

2017

Vitam Miner

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Micronutrient deficiencies are still common in developing countries. Biofortification of staple crops is one of the food based strategies that has been introduced to alleviate this. The purpose of this review is to document randomized feeding trials on efficacy of biofortified crops in alleviation of micronutrient deficiencies of Vitamin A, Zinc and Iron among humans. NCBI abstracts, BioMed Central, Wiley Online Libraries and two other databases were searched to identify effective studies. The search identified 45 studies and 17 met the inclusion criteria. Thirteen of the seventeen studies showed that biofortification of commonly consumes staples improved the micronutrient status of the study subjects. Two studies showed that biofortified foods had a significant bioavailability as compared to conventional food crops. Evidence of biofortified crops combating micronutrient deficiencies is positive. Policies should be made to support cross-sectorial implementation of biofortification in areas such as research, agriculture and biotechnology, and so that the intervention can be scaled up to cover most of the micronutrient deficient population.

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Biofortification: Progress toward a more nourishing future

Cited by 362 publications

References 52 publications

Biofortificação de alimentos: problema ou solução?

Biofortificação de alimentos: problema ou solução?

Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

Biofortified Crops Can Alleviate Micronutrient Deficiencies: Review of Evidence from Randomized Feeding Trials

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