Fortified Foods Products From Whole Grains

Transcription

1 Fortified Foods Products From Whole Grains K. Madhavan Nair PhD, FNAMS, FNAAS, FTAS Former Head of Micronutrient Division and Scientist-F National Institute of Nutrition (ICMR), Vice President, Nutrition Society of India Hyderabad, Telangana Whole Grains For Promoting Health ILSI, New Delhi 10 th February, 2017

2 Global grain consumption pattern Regional preferences High rice consumption -32% High wheat consumption -27% High wheat + rice-30% Relatively low wheat + rice-11%

3 Whole grains as source of primary nutrients Rice Wheat Millet Rao NFI Bulletin 2012; 33 (3): As a source of Calcium Diet Calorie (kcal/child/d) Ca Intake(mg) Total excretion Balance Dry weight of faces (g) Rice % Ragi % Ragi Ragi Joseph. Br J Nutr.1959; 13 (2): 21-8

4 Iron absorption from wheat, rice and millet based meals Iron deficient subjects adult males Ragi based diet 1.60% Wheat based diet 2.20% Wheat group Rice group Millet group Grain mg/g dry wt Rice based diet 3.60% Maize Wheat Rice Sorghum Kalasuramath et al IJMR 2013; 137: Rao and Prabhavathi AJCN 1978; 31:

5 Secondary nutrients Phytochemicals Extraction Phytic acid mg/g Absorption % Rice Maize Wheat HE Wheat LE Hurrell et al 2002, Br. J. Nutr. 88:117 Fluorescence photomicrograph of cross-sections of sorghum kernel Al, aleurone; CW, cell wall E, endosperm En, endocarp Ep, epicarpm, mesocarpt, pigmented testa. Awika and Rooney Pytochemistry 2004 non-tannin tannin

6 History of food fortification The main aim of processing is to improve appearance, taste, flavor and to decrease anti- nutrients(bioavailability) and to improve shelf life. µ-xrf elemental maps for Zn, Fe, K, in rice grains Lu L, TianS, Liao H, Zhang J, et al. (2013) PLoSONE 8(2) Processing removes primary and secondary nutrients almost all of vitamins B1, B2 and B3 and minerals

7 Many governments in the west have taken the decision to fortify white wheat flour, Flour Fortification Initiative

8 Technological and regulatory factors guiding the selection of a food vehicle fortificantcombination Major concerns when considering whole flour fortification with iron Poor absorption when added to whole-grain flour Abundant phyticacid present in the flour that hinders Fe absorption Sensory problems and interactions between the added micronutrient and the food vehicle and the nutrient bioavailability

9 Novel fortificants

10 Suggested iron fortificantsfor high phytatebased vehicles NaFeEDTA, ferrous glycine sulphate, encapsulated ferrous sulphate and fumarate NaFeEDTA-Doesn't promote lipid oxidation /Expensive/Colour changes Approved 0.2 mgfe/kg body weight Iron absorption FeSO4 NaFeEdta Fish sauce Soy sauce Impact on Hb NaFeEDTA Control

11 fortified with 6 mg of Fe as NaFeEDTA N=401, 6-to 15-y-old, Fe-depleted children Daily wheat-based lunch meal for 7 mo

12 Rice Fortification-Technical Challenges Powder -adheres to the grains Premix blending: spraying in several layers of a premix Extruded rice kernel

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14 No additional advantage of genetically modified TPM. NaFeEDTAfortified maize was more efficient

15 BIOFORTIFICATION Carotenoid levels up to 25 ug/g Bio fortifed millet 15 μgβcarotene/g Iron 7 mg/100g and Zn 4 mg/100g Pearl millet Kodkanyet al J Nutr 2013;143: High iron rice (3.21mg/kg Fe) Local variety rice (0.57mg/ kg Fe)

16 ProvitaminA-biofortifiedmaizeincreases serum β-carotene, but not retinol, in marginally nourished children: a cluster-randomized trial in rural Zambia. Am J Clin Nutr.2016 Jul;104(1): Biofortified"orange" maize meal 15 μg β-carotene/g Provitamin A Carotenoid-Biofortified Maize Consumption Increases Pupillary Responsiveness among Zambian Children in a Randomized Controlled Trial. J Nutr Dec;146(12):2551 On dark adaptation (2 meals/d, 6 d/wk for 6 mo) Short-Term Daily Consumption of ProvitaminA Carotenoid-BiofortifiedMaizeHas Limited Impact on Breast Milk Retinol Concentrations in Zambian Women Enrolled in a Randomized Controlled Feeding Trial. J Nutr Sep;146(9): Lactating women (n = 149) Boiledmaize(287 g dry weight/d) was served as 2 meals/d, 6 d/wk for 3 wk

17 Iron-BiofortifiedRice Improves Iron Stores of Nonanemic Filipino Women Study Design :RCT 9 months,n= 317 women(marginally iron-depleted nonanemicpopulation) High iron rice (3.21mg/kg Fe) Local variety rice (0.57mg/ kg Fe) Haas et al. Journal of Nutrition (2005), 135,12,

18 Bioavailability of zinc and iron from Biofortified pearl millet Biofortified Control Content Absorption Absorption Grain Zinc (µg/g) Grain Iron (µg/g) FAZ - Zn FAZ - Fe Absorbed Zn (mg/d) Absorbed Fe (mg/d) Grain Phytate : Biofortified 7.5 mg/g Control 10.3 mg/g Kodkanyet al J Nutr 2013;143:

19 N= 246 children (12 16 y) for 6 mo in Maharashtra. Fe bio fortified pearl millet for 4 mo significantly increased SF concentrations compared with control-pearl millet Dhanashaktiwith 71 mg/kg iron and 40 mg/kg zinc has been introduced for cultivation in Maharashtra in 2012 and later in 2013 across India.

20 Girls * Boys * Regular Diet Modified Diet Regular Diet Modified Diet

21 Papaya improves iron bioavailability from maize meal Among 13 healthy Venezuelean adults 150g papaya with maize meal. Maize + 70mg AA 23.01% ( ) Maize + 150g Papaya (66mg AA) 24.69% ( ) 100g cooked maize 4.55% ( ) Layrisse et.al. 1974; AJCN, 27:

22 Porridge made from 60 g whole maize Optimization increased iron absorption from a highly inhibitory diet (phytate 0.6g/100g) to 5 folds

23 Conclusions The potential health benefits of whole grain fortified products greatly depends on the chemistry between the endogenous phyto-nutrients and the micronutrient fortificants. Use of novel fortificantsare suggested for products of whole grain. Bio fortification through selective plant breeding and genetic engineering are promising new approaches to improve micronutrients in whole grains. Food synergy can be a strategy for improving bioavailability of micronutrients in whole grain products.

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