Enhanced rice reduces iron deficiency

Jere Haas, John Beard, Laura E. Murray-Kolb, Angelita del Mundo, Angelina Felix, Glenn Gregorio

Research output: Contribution to journalArticlepeer-review

Abstract

A study documented a breakthrough in the battle against iron deficiency. Specifically, religious sisters in ten Catholic convents in the Philippines volunteered to maintain the discipline to eat IR68144-3B-2-2-3 three times a day, day in and day out for nine months. The experimental, iron-dense variety of rice used, IR68144-3B-2-2-3, was developed and grown at the International Rice Research Institute (IRRI) and then tested by the international team of researchers. This variety has 400-500% more iron, after processing and cooking, than varieties that are commercially available in the Philippines. Through biofortification, plant breeders are developing staple foods with higher levels of essential micronutrients. Overall, the study demonstrated that iron-biofortified rice can raise levels of stored iron in the body and can significantly contribute to reducing micronutrient malnutrition.

Original languageEnglish (US)
Pages (from-to)24-25
Number of pages2
JournalAppropriate Technology
Volume33
Issue number1
StatePublished - Mar 2006
Externally publishedYes

ASJC Scopus subject areas

  • Building and Construction

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