Study Finds That Nutritionally Enhanced Rice Reduces Iron Deficiency
Breakthrough may lead to improved nutrition for millions of poor people
Breeding rice with higher levels of iron can have an important impact on reducing micronutrient malnutrition, according to a new study in the Journal of Nutrition. The research, conducted by scientists from the Philippines and the United States, is a major step forward in the battle against iron deficiency, one of the developing world’s most debilitating and intractable public health problems affecting nearly 2 billion people.
The lead authors of the article, Dr. Jere Haas from the Division of Nutritional Sciences at Cornell University, Dr. John Beard and Dr. Laura E. Murray-Kolb from the Department of Nutritional Sciences at Pennsylvania State University, Prof. Angelita del Mundo and Prof. Angelina Felix from the University of the Philippines Los Baños, and Dr. Glenn Gregorio from the International Rice Research Institute (IRRI), oversaw a study in which religious sisters in ten convents in the Philippines included the nutritionally enhanced rice in their diets. After 9 months, the women had significantly higher levels of total body iron in their blood.
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