Iron absorption from brown rice/brown rice-based meal and milled rice/milled rice-based meal

Trinidad, Trinidad P.; Mallillin, Aida C.; Sagum, Rosario S.; Briones, Dave P; Encabo, Rosario R.; Juliano, Bienvenido O.

doi:10.3109/09637480701830404

Cited by 14 publications

(11 citation statements)

References 8 publications

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“…These values agreed with earlier findings by Trinidad, et al [29] who found a range of 1.40 to 1.79 mg/100 g and 1.97 mg/100g reported by Tinsley and Emeritus [28]. The bran and the germ in brown rice contain many vitamins and minerals contributing to MCBR having the highest zinc content.…”

Section: Mineral Compositionsupporting

confidence: 82%

Comparative Studies on Proximate and Some Mineral Composition of Selected Local Rice Varieties and Imported Rice Brands in Ghana

Wireko‐Manu

Amamoo²

2017

Agriculture and Food Sciences Research

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Purpose: The objective of this study was to determine and compare the proximate and mineral (Fe, Zn, Mn, Mg, Se) composition of locally produced polished and unpolished rice and two imported rice brands. Design/methodology/approach: The proximate and mineral (Fe, Zn, Mn, Mg, Se) composition of five local rice varieties (Maawuwoe coop brown rice, Maawuwoe coop white rice, Shigafa brown rice, Shigafa white rice and long grain parboiled rice) and two imported brands of rice (Imported 1 and 2) were evaluated using standard methods after which they were compared to establish which had the higher percentage of nutrients. Findings: The percentage protein of the imported rice brands (7.0-8.4%) were significantly higher (p<0.05) than those of the local rice varieties (5.69-6.89%). The local varieties had comparable carbohydrate (74.20-79.41%) but significantly higher fat (1.1-2.57%) and fibre (0.64-1.95%) contents than the imported brands (76.94-78.21% carbohydrate, 0.49-0.88% fat and 0.5% fibre). Maawuwoe coop brown rice had significantly higher Fe and Zn contents of 96 mg/100g and 2.9 mg/100g respectively and Shigafa brown rice recorded the highest Mn content of 1.81 mg/100g. Imported brand 1 however had the highest Mg content (96 mg/100g). For the local varieties, the brown had higher fibre contents (1.95-1.65%) than that observed in the white. Originality/value: This study is meant to provide knowledge on the nutritional quality of local rice to inform consumer and subsequently enhanced patronage in Ghana.

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Section: Mineral Compositionsupporting

confidence: 82%

Comparative Studies on Proximate and Some Mineral Composition of Selected Local Rice Varieties and Imported Rice Brands in Ghana

Wireko‐Manu

Amamoo²

2017

Agriculture and Food Sciences Research

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“…Large particle size and high extraction resulting from milling, especially milling that involves a single pass through a stone mill, also can affect the bioavailability of iron, zinc, and calcium (58)(59)(60)(61). (This may be especially true for hard wheats, which are less well crushed using stone milling techniques.)…”

Section: Impact Of Different Milling Processes On Nutrientsmentioning

confidence: 99%

Nutritional Impacts of Different Whole Grain Milling Techniques: A Review of Milling Practices and Existing Data

Jones¹,

Adams

Harriman³

et al. 2015

Cereal Foods World

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“…Most of the human intervention studies were acute in nature, with 5 studies related to assessment of postprandial glycaemic response [ 37 , 43 , 44 , 45 , 46 ], one on satiety [ 47 ] and two on iron absorption from single meals containing whole grains [ 48 , 49 ]. Two of these studies did not draw comparisons between the acute physiological impacts of rice consumption to non-whole grain comparators [ 37 , 49 ]. Only one of the five studies that compared glycaemic response of wholegrain foods to refined grain comparators studies suggested that whole grains blunted the postprandial glucose response [ 49 ].…”

Section: Resultsmentioning

confidence: 99%

“…Two of these studies did not draw comparisons between the acute physiological impacts of rice consumption to non-whole grain comparators [ 37 , 49 ]. Only one of the five studies that compared glycaemic response of wholegrain foods to refined grain comparators studies suggested that whole grains blunted the postprandial glucose response [ 49 ]. One study [ 43 ] focused on (commercially-available, whole, multi-grain and refined grain) breads while the others compared whole and refined rice.…”

Section: Resultsmentioning

confidence: 99%

An Overview of Whole Grain Regulations, Recommendations and Research across Southeast Asia

Durukan

Gabriel²,

Hopkins³

et al. 2018

Nutrients

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The Association of Southeast Asian Nations (ASEAN) is a diverse region that is experiencing economic growth and increased non-communicable disease burden. This paper aims to evaluate the current regulations, dietary recommendations and research related to whole grains in this region. To do this, a systematic literature review was carried out and information was collected on regulations and dietary recommendations from each member state. The majority of publications on whole grains from the region (99 of 147) were in the area of food science and technology, with few observational studies (n = 13) and human intervention studies (n = 10) related to whole grains being apparent. Information from six countries (Indonesia, Malaysia, The Philippines, Singapore, Thailand and Vietnam) was available. Wholegrain food-labelling regulations were only noted in Malaysia and Singapore. Public health recommendation related to whole grains were apparent in four countries (Indonesia, Malaysia, The Philippines, Singapore), while recent intake data from whole grains was only apparent from Malaysia, The Philippines and Singapore. In all cases, consumption of whole grains appeared to be very low. These findings highlight a need for further monitoring of dietary intake in the region and further strategies targeted at increasing the intake of whole grains.

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Iron absorption from brown rice/brown rice-based meal and milled rice/milled rice-based meal

Cited by 14 publications

References 8 publications

Comparative Studies on Proximate and Some Mineral Composition of Selected Local Rice Varieties and Imported Rice Brands in Ghana

Comparative Studies on Proximate and Some Mineral Composition of Selected Local Rice Varieties and Imported Rice Brands in Ghana

Nutritional Impacts of Different Whole Grain Milling Techniques: A Review of Milling Practices and Existing Data

An Overview of Whole Grain Regulations, Recommendations and Research across Southeast Asia

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