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 nairthayil@gmail.com Whole Grains For Promoting Health ILSI, New Delhi 10 th February, 2017
Global grain consumption pattern Regional preferences High rice consumption -32% High wheat consumption -27% High wheat + rice-30% Relatively low wheat + rice-11%
Whole grains as source of primary nutrients Rice Wheat Millet Rao NFI Bulletin 2012; 33 (3):1-7 5 2.2 2.33 45.5 9.3 344 3.7 171 10.9 408 9.9 2.2 1.7 0.5 1.1 1.27 35.8 4.9 48 0.5 0.51 8 0.7 10 132 2.2 1.4 90 20 1 9.6 315 0.9 0.9 76 3.2 As a source of Calcium Diet Calorie (kcal/child/d) Ca Intake(mg) Total excretion Balance Dry weight of faces (g) Rice 1477 258 207 51 19.6 25% Ragi 1471 471 365 106 30.2 50% Ragi 1469 693 518 175 37.8 Ragi 1466 1151 925 226 56.0 Joseph. Br J Nutr.1959; 13 (2): 21-8
Iron absorption from wheat, rice and millet based meals Iron deficient subjects adult males Ragi based diet 1.60% 11.2 8.3 4.6 Wheat based diet 2.20% Wheat group Rice group Millet group Grain mg/g dry wt Rice based diet 3.60% Maize 7.2-22.2 Wheat 3.9-13.5 Rice 0.6-10.8 Sorghum 5.7-33.5 Kalasuramath et al IJMR 2013; 137:324-330 Rao and Prabhavathi AJCN 1978; 31: 169-175
Secondary nutrients Phytochemicals Extraction Phytic acid mg/g Absorption % Rice 1.45 1.92 1.78 5.49 Maize 2.99 3.53 2.92 4.17 Wheat HE 2.36 3.89 0.56 0.99 Wheat LE 0 1.22 4.92 13.6 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
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
Many governments in the west have taken the decision to fortify white wheat flour, Flour Fortification Initiative
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
Novel fortificants
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 level @ 0.2 mgfe/kg body weight 10 9 8 7 6 5 4 3 2 1 0 Iron absorption FeSO4 NaFeEdta Fish sauce Soy sauce 118 116 114 112 110 108 106 104 102 Impact on Hb NaFeEDTA Control
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
Rice Fortification-Technical Challenges Powder -adheres to the grains Premix blending: spraying in several layers of a premix Extruded rice kernel
No additional advantage of genetically modified TPM. NaFeEDTAfortified maize was more efficient
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;143:1489 93 High iron rice (3.21mg/kg Fe) Local variety rice (0.57mg/ kg Fe)
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):181-90. 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. 2016 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. 2016 Sep;146(9):1783-92 Lactating women (n = 149) Boiledmaize(287 g dry weight/d) was served as 2 meals/d, 6 d/wk for 3 wk
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), 135,12,2823-2830
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;143:1489 93
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.
40 35 30 25 20 15 Girls * Boys * 10 5 0 Regular Diet Modified Diet Regular Diet Modified Diet
Papaya improves iron bioavailability from maize meal Among 13 healthy Venezuelean adults 150g papaya with maize meal. Maize + 70mg AA 23.01% (20.09 26.34) Maize + 150g Papaya (66mg AA) 24.69% (21.03 28.97) 100g cooked maize 4.55% (3.58 5.78) 0 2 4 6 8 10 Layrisse et.al. 1974; AJCN, 27: 152-162
Porridge made from 60 g whole maize Optimization increased iron absorption from a highly inhibitory diet (phytate 0.6g/100g) to 5 folds
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.