Biofortified crops for tackling micronutrient deficiencies – what impact are these having in developing countries and could they be of relevance within Europe?

Lockyer, S.; White, Alex; Buttriss, Judy

doi:10.1111/nbu.12347

Cited by 82 publications

(59 citation statements)

References 136 publications

(180 reference statements)

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“…Iron bioavailability is mainly governed by plant compounds that either enhance or inhibit uptake (Hurrell & Egli ; Lockyer et al . ). One such compound that is prevalent in pulses is phytic acid; this is discussed in more detail in the next section.…”

Section: Micronutrientsmentioning

confidence: 97%

“…Examples of biofortified varieties that are currently grown by farmers are yellow cassava rich in vitamin A in DR Congo and Nigeria; high‐iron beans in DR Congo and Rwanda; and pearl millet with increased iron in India (Lockyer et al . ). While a genome sequence is not a prerequisite for efficient biofortification, the availability of this greatly facilitates the breeding process.…”

Section: Biofortification Of Pea and Faba Beanmentioning

confidence: 97%

“…Pulses can be consumed whole as part of a dish, and flours can be used as an ingredient. In some of the poorest areas of the world, such as Rwanda, the Democratic Republic of the Congo (DR Congo) and Uganda, programmes encouraging the consumption of high-iron beans have been successful in improving the iron status of young women (Lockyer et al 2018). Pea flour has been trialled as an iron and protein enhancing food ingredient in bread, and it has been shown that bread made with 5% pea flour shows no adverse functional properties (Kamaljit et al 2010).…”

Section: Micronutrientsmentioning

confidence: 99%

“…Iron from plant sources is non-haem iron, which has lower bioavailability than haem iron obtained from animal sources. Iron bioavailability is mainly governed by plant compounds that either enhance or inhibit uptake (Hurrell & Egli 2010;Lockyer et al 2018). One such compound that is prevalent in pulses is phytic acid; this is discussed in more detail in the next section.…”

Section: Micronutrientsmentioning

confidence: 99%

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Improving pulse crops as a source of protein, starch and micronutrients

2019

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Pulse crops have been known for a long time to have beneficial nutritional profiles for human diets but have been neglected in terms of cultivation, consumption and scientific research in many parts of the world. Broad dietary shifts will be required if anthropogenic climate change is to be mitigated in the future, and pulse crops should be an important component of this change by providing an environmentally sustainable source of protein, resistant starch and micronutrients. Further enhancement of the nutritional composition of pulse crops could benefit human health, helping to alleviate micronutrient deficiencies and reduce risk of chronic diseases such as type 2 diabetes. This paper reviews current knowledge regarding the nutritional content of pea (Pisum sativum L.) and faba bean (Vicia faba L.), two major UK pulse crops, and discusses the potential for their genetic improvement.

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Section: Micronutrientsmentioning

confidence: 97%

Section: Biofortification Of Pea and Faba Beanmentioning

confidence: 97%

Section: Micronutrientsmentioning

confidence: 99%

Section: Micronutrientsmentioning

confidence: 99%

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Improving pulse crops as a source of protein, starch and micronutrients

2019

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“…An increasing body of evidence suggests that biofortificationa process by which the nutritional quality of food crops is improved through plant breeding and agronomic practicesmay be a cost-effective and sustainable approach to reducing micronutrient deficiencies, which complements other strategies such as supplementation and food fortification (Bouis & Saltzman 2017;Lockyer et al 2018).…”

Section: Introductionmentioning

confidence: 99%

The BiZiFED project: Biofortified zinc flour to eliminate deficiency in Pakistan

et al. 2019

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Zinc deficiency is a global public health problem, affecting ~17% of the world's population, with the greatest burden in low‐ and middle‐income countries. An increasing body of evidence suggests that biofortification may be a cost‐effective and sustainable approach to reducing zinc and other micronutrient deficiencies. Biofortification enhances the nutritional quality of food crops through conventional plant breeding techniques and agronomic practices. This paper presents ongoing research on biofortification in Pakistan, where over 40% of women are zinc deficient. The Biofortified Zinc Flour to Eliminate Deficiency ( BiZiFED ) project aims to investigate the impact of biofortification as a strategy to alleviate zinc deficiency in Pakistan. The project is supported by the Biotechnology and Biological Sciences Research Council (BBSRC) Global Challenges Research Fund from May 2017 to April 2019. This paper outlines the four objectives and work packages within the BiZiFED project: (1) a double‐blind, randomised controlled trial to examine the effect of consuming flour made from a high zinc variety of biofortified wheat (Zincol‐2016/NR‐421) on dietary zinc intake and status; (2) a cost‐effectiveness study to assess the health and economic impact of agronomic biofortification of wheat; (3) a mixed methods study to explore the cultural acceptability and sustainability of biofortification in Pakistan; (4) capacity building and development of long‐term research partnerships in Pakistan. The findings will contribute to the evidence base for the potential impact of biofortification to alleviate zinc deficiency among the poorest communities.

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