Perspectives of folate biofortification of cereal grains

Wakeel, Abdul; Arif, Shazia; Bashir, Muhammad Asaad; Ahmad, Zeeshan; Rehman, Hafeez ur; Kiran, Aysha; Ibrahim, Saira; Khan, Muhammad Ramzan

doi:10.1080/01904167.2018.1510511

Cited by 9 publications

(10 citation statements)

References 101 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Consistent with this, breads (including all types of refined breads) were among the main contributors to iron and folate intake in the postfortification period in Brazil (48)(49)(50) . Therefore, a combination of refined and whole grain foods may be the best way to mitigate the unwanted effects observed, or alternative methods for fortification of grains should be promoted for example during food processing (51) or by biofortification (52) . From another perspective, the Brazilian diet comprises other sources of iron and folate, such as beans, meat and vegetables, and dietary strategies aimed at improving the nutritional quality of grain foods consumed by the population must be aligned with actions to improve overall diet quality (15,53) .…”

Section: Discussionmentioning

confidence: 99%

Opportunities for diet quality improvement: the potential role of staple grain foods

Fontanelli

Martínez-Arroyo

Sales

et al. 2021

Public Health Nutr.

View full text Add to dashboard Cite

Objective: Given the high disease burden associated with the low intake of whole grains, modelling studies that estimate the impact of dietary strategies to increase more healthful grain foods consumption are essential to inform evidence-based and culturally-specific policies. This study investigated the potential nutritional impact of replacing staple grain foods with more healthful options. Design: Based on the 2015 Health Survey of São Paulo, a cross-sectional, population-based study, we modelled the substitution of white rice and white bread with brown rice and whole-wheat bread. Outcomes included changes in more healthful grain foods, energy, and nutrient intakes. Setting: Urban area of São Paulo, Brazil. Participants: Participants aged over 12 years who completed a semi-structured questionnaire and one 24-h recall (n=1741). Results: The substitution of all white rice and white bread with brown rice and whole-wheat bread, respectively, would result in more than 5% increases in zinc (+9.1%), calcium (+9.3%), vitamin E (+18.8%), dietary fibre (+27.0%), and magnesium (+52.9%) intake, while more than a 5% decrease would be seen for total carbohydrate (-6.1%), folate (-6.6%), available carbohydrate (-8.5%), iron (-8.6%), vitamin B6 (-12.5%), vitamin B2 (-17.4%), and vitamin B1 (-20.7%). A substantial increase in the amount of more healthful grain foods consumed would be seen (10g/d to 220g/d), or from 4% to 69% of total grain intake. Conclusions: Replacing white rice and white bread with their whole-grain versions has the potential to improve diet quality, suggesting they are prime targets for policy actions aiming at increasing intake of more healthful grain foods.

show abstract

Section: Discussionmentioning

confidence: 99%

Opportunities for diet quality improvement: the potential role of staple grain foods

Fontanelli

Martínez-Arroyo

Sales

et al. 2021

Public Health Nutr.

View full text Add to dashboard Cite

show abstract

“…Especially women in the reproductive age and young children under the age of 5 years are affected by the lack of micronutrients due to an increased need during the developmental phases such as pregnancy and early childhood [17,18]. Another problem is Folate deficiency, causing problems especially in pregnant women, and developing countries with poor quality food are more prone to this deficiency [19]. An overview of the deficiencies of Fe, I, vitamin A, and Zn is given in Table 1 mentioning possible causes, symptoms, and possible solutions.…”

Section: Existing Micronutrient Deficiencies In People Of Developing ...mentioning

confidence: 99%

Biofortification of Staple Crops to Alleviate Human Malnutrition: Contributions and Potential in Developing Countries

et al. 2022

Self Cite

View full text Add to dashboard Cite

Micronutrient malnutrition is a global health challenge affecting almost half of the global population, causing poor physical and mental development of children and a wide range of illnesses. It is most prevalent in young girls, women, and pre-school children who are suffering particularly from the low consumption of vitamins and micronutrients. Given this global challenge, biofortification has proven to be a promising and economical approach to increase the concentration of essential micronutrients in edible portions of staple crops. Produce quality and micronutrient content can be further enhanced with the use of micronutrient fertilizers. Especially developing countries with a high percentage of malnourished populations are attracted to this integrated biofortification, combining modern agronomic interventions and genetic improvement of food crops. Consequently, maize, rice, wheat, beans, pearl millet, sweet potato, and cassava have all been biofortified with increased concentrations of Fe, Zn, or provitamin A in various developing countries. Today, there are several large-scale success stories in Africa and Asia that support the research and development of biofortified crops. In this review, we summarized what has been achieved to date and how edible crops can be further improved by integrating agronomic and genetic strategies to upgrade the nutritional status of children and adults around the world.

show abstract

“…Nutritional Nonequivalence. Nutritional nonequivalence is frequently a design feature for transgenic crops, as in the case of biofortified cereal grains [347,348]. However, there is always the possibility during biosystem engineering of unintended changes to the crop product metabolome, which may result in lower nutritional quality.…”

Section: Social Responsibility Of Plantmentioning

confidence: 99%

Plant Biosystems Design Research Roadmap 1.0

et al. 2020

View full text Add to dashboard Cite

Human life intimately depends on plants for food, biomaterials, health, energy, and a sustainable environment. Various plants have been genetically improved mostly through breeding, along with limited modification via genetic engineering, yet they are still not able to meet the ever-increasing needs, in terms of both quantity and quality, resulting from the rapid increase in world population and expected standards of living. A step change that may address these challenges would be to expand the potential of plants using biosystems design approaches. This represents a shift in plant science research from relatively simple trial-and-error approaches to innovative strategies based on predictive models of biological systems. Plant biosystems design seeks to accelerate plant genetic improvement using genome editing and genetic circuit engineering or create novel plant systems through de novo synthesis of plant genomes. From this perspective, we present a comprehensive roadmap of plant biosystems design covering theories, principles, and technical methods, along with potential applications in basic and applied plant biology research. We highlight current challenges, future opportunities, and research priorities, along with a framework for international collaboration, towards rapid advancement of this emerging interdisciplinary area of research. Finally, we discuss the importance of social responsibility in utilizing plant biosystems design and suggest strategies for improving public perception, trust, and acceptance.

show abstract

Perspectives of folate biofortification of cereal grains

Cited by 9 publications

References 101 publications

Opportunities for diet quality improvement: the potential role of staple grain foods

Opportunities for diet quality improvement: the potential role of staple grain foods

Biofortification of Staple Crops to Alleviate Human Malnutrition: Contributions and Potential in Developing Countries

Plant Biosystems Design Research Roadmap 1.0

Contact Info

Product

Resources

About