Production of rice with added iron

Currently, about 3.5 billion people worldwide eat iron deficiency, so adding iron to common foods is a way to prevent the lack of this substance.

For years, scientists have been working hard to find ways to put iron into wheat and corn varieties, but adding this to rice is a big problem.

Nutritionists find it difficult to add iron to rice without affecting the appearance or taste of rice.

Nutritionist Diego Moretti of Wageningen University in the Netherlands and colleagues conducted a trial of using "fake" rice made from iron powder added with iron.

Specifically, the research team grinded rice, added iron and then used the press to make rice grains no different from local rice.

This method that was once considered "silly" was effective and was piloted.

Artwork: Wordpress

The American Journal of Nutrition said in a study from 2006, Mr. Moretti and his colleagues mixed fake rice with iron added to real rice and used it to cook rice for children with iron deficiency. in India.

Follow-up results show that the rate of children with anemia in these students has decreased by half, while those who still eat regular rice, anemia do not improve.

On the other hand, they also did not recognize the difference between iron-fortified rice and ordinary rice.

According to Brazilian scientist Mark Beinner of Minas Gerais University, if mass produced at an industrial level, the price of iron-fortified rice has increased but not significantly.

It is estimated that the price of a 5kg bag of rice only increases by 3% to 5%. If nothing is done, the price will be much more expensive due to the huge cost of treatment for children with anemia, not to mention serious complications from iron deficiency anemia.

Adults with iron deficiency are more likely to develop fatigue. As for children, iron deficiency leads to an increased risk of infections, decreased mobility and possibly the ability to learn later.

Jennifer Friedman of Brown University, working in the field of midwifery and child health in developing countries, thinks that starting the production of iron-fortified rice is an important first step, but to speak. It is difficult for people to switch to eating iron supplemented rice.

The nonprofit organization PATH is trying to promote strongly this type of rice in Brazil, Colombia and India.