Pilot-Scale Commercialization of Iron-Fortified Rice: Effects on Anemia Status

Angeles‐Agdeppa, Imelda; Saises, Marcela; Capanzana, Mario; Juneja, Lekh Raj; Sakaguchi, Noboru

doi:10.1177/156482651103200101

Cited by 17 publications

(10 citation statements)

References 9 publications

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“…In addition, rice fortification is currently receiving more attention because fortification technology is now available [16], [17], [18], [19], and new evidence is demonstrating the potential benefits of rice fortification to control micronutrient deficiencies [20], [21], [22], [23].…”

Section: Introductionmentioning

confidence: 99%

Improvement of the Vietnamese Diet for Women of Reproductive Age by Micronutrient Fortification of Staples Foods and Condiments

Laillou

Berger

et al. 2012

PLoS ONE

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BackgroundA micronutrient survey carried out in 2010 among randomly selected Vietnamese women in reproductive age indicated that anemia and micronutrient deficiencies are still prevalent. The objective of this study was thus to analyze the dietary micronutrient intakes of these women, to select the food vehicles to be fortified and to calculate their contributions to meet the recommended nutrient intake (RNI) for iron, zinc, vitamin A and folic acid.Main FindingsConsumption data showed that the median intake was 38.4% of the RNI for iron, 61.1% for vitamin A and 91.8% for zinc. However, more than 50% of the women had daily zinc consumption below the RNI. Rice and vegetable oil were consumed daily in significant amounts (median: 320.4 g/capita/day and 8.6 g/capita/day respectively) by over 90% of the women, making them suitable vehicles for fortification. Based on consumption data, fortified vegetable oil could contribute to an additional vitamin A intake of 27.1% of the RNI and fortified rice could increase the intake of iron by 41.4% of the RNI, zinc by 15.5% and folate by 34.1%. Other food vehicles, such as fish and soy sauces and flavoring powders, consumed respectively by 63% and 90% of the population could contribute to increase micronutrient intakes if they are properly fortified and promoted. Wheat flower was consumed by 39% of the women and by less than 20% women from the lowest socioeconomic strata.ConclusionThe fortification of edible vegetable oils with vitamin A and of rice with iron, zinc and folic acid are the most promising fortification strategies to increase micronutrient intakes of women in reproductive age in Vietnam. While rice fortification will be implemented, fortification of fish and soy sauces with iron, that has been proven to be effective, has to be supported and fortification of flavouring powders with micronutrients investigated.

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Section: Introductionmentioning

confidence: 99%

Improvement of the Vietnamese Diet for Women of Reproductive Age by Micronutrient Fortification of Staples Foods and Condiments

Laillou

Berger

et al. 2012

PLoS ONE

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“…The reduction of anaemia prevalence in School 1 could be attributed to an increased iron intake from the IFR apart from the iron provided by the enhanced indigenous vegetable recipes from the school gardens. The use of IFR in battling Iron Deficiency Anaemia (IDA) has also proven in numerous studies in the Philippines (Angeles‐Agdeppa, Capanzana, Barba, Florentino, & Takanashi, ; Angeles‐Agdeppa, Saises, Capanzana, Juneja, & Sakaguchi, ; Angeles‐Agdeppa, Magsadia, & Capanzana, ).…”

Section: Discussionmentioning

confidence: 99%

Integrated school based nutrition programme improved the knowledge of mother and schoolchildren

Angeles‐Agdeppa

Monville-Oro²,

Gonsalves³

et al. 2019

Maternal & Child Nutrition

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This study evaluates the effects of nutrition education on improving knowledge, attitude, and practice (KAP) of mothers and the improvement of the nutritional status of their children. A cluster randomized controlled design using multistage sampling was employed. The integrated school‐based nutrition programme included gardening, nutrition education for parents, and supplementary feeding for children (GarNESup). KAP of mothers was assessed using pretested questionnaires administered by teachers. The randomly selected schools were randomly allocated into two groups: Both schools provided lunch to targeted children with one‐dish indigenous vegetable recipe, but School 1 received iron‐fortified rice whereas School 2 was provided ordinary rice. Eighty wasted and/or anaemic children in each school were fed for 120 days. Nutrition education for children's parents was done every school card claim day and during parent–teacher meetings using 10 developed modules. Weight, height, and haemoglobin level of children and KAP of mothers were measured at baseline and endpoint using standard techniques. KAP of mothers who had completed more than six modules had significantly increased from baseline to endpoint: Negative consequence of worm infestation (33.3% to 60.6%, P = 0.035), importance of serving breakfast for children (42.4% to 78.8%, P = 0.004), cooking vegetables (63.6% to 93.9%, P = 0.002), and purchasing fortified foods was recorded (51.5% to 93.9%, P = 0.000). Children in School 1 had significantly higher weight gain (1.33 ± 0.72) and haemoglobin level (0.49 ± 0.99) than children in School 2 (0.84 ± 0.59; 0.12 ± 0.70). Nutrition education resulted to significant increase of mother's KAP and the implementation of the integrated school‐based nutrition model significantly improved children's nutritional status.

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“…One strategy to improve the nutritive value of commonly consumed foods includes fortification. Rice, the staple food of Filipinos, consumed by almost 98%, is fortified with iron [27], since the prevalence of iron inadequacy ranges from 66 to 92% in 6-12-year-old Filipino children, depending on SES [4]. Therefore, strategies are required to improve the reach of fortified rice.…”

Section: Food Fortification Of Commonly Consumed Foodsmentioning

confidence: 99%

The Impact of Wealth Status on Food Intake Patterns in Filipino School-Aged Children and Adolescents

et al. 2019

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Socio-economic status (SES) has an impact on food consumption in developing countries. However, the impact of SES on dietary patterns in Filipino school-aged children is currently unknown. The aim of this study was to fill this knowledge gap, using data from the 2013 National Nutrition Survey. Dietary intake of 11,691 children (6–18 years) were assessed using a 24-h recall. All food and beverages were assigned to one of 85 food groups. Mean daily intake, percent consuming (prevalence), and contribution to energy intake were determined, and stratified by SES, in 6–9 years old, 10–12 years old, and 13–18 years old. Rice was the most consumed food and the primary source of energy across all three age groups, independent of SES. Children of poor SES presented greater consumption of fish, vegetables, fruit, and table sugar (p < 0.05). In comparison, children of rich and middle SES presented greater consumption of milk, chicken, pork, sausages, and soft-drinks (p < 0.05). In conclusion, SES impacts the type of foods consumed by Filipino children, with children in the poorest households being most at risk of consuming low-variety diets. This analysis could be used to support public health strategies to improve dietary diversity, and potentially nutrient intake, in Filipino children.

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Pilot-Scale Commercialization of Iron-Fortified Rice: Effects on Anemia Status

Cited by 17 publications

References 9 publications

Improvement of the Vietnamese Diet for Women of Reproductive Age by Micronutrient Fortification of Staples Foods and Condiments

Improvement of the Vietnamese Diet for Women of Reproductive Age by Micronutrient Fortification of Staples Foods and Condiments

Integrated school based nutrition programme improved the knowledge of mother and schoolchildren

The Impact of Wealth Status on Food Intake Patterns in Filipino School-Aged Children and Adolescents

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