Prospects in development of quality rice for human nutrition
Rice in the human diet serves underprivileged populations in Asia as a means of nutritional replenishment for energy and protein as well serving as a vehicle for micronutrient fortification. About 85% of rice consumption is mainly white rice. A possible relationship between white rice consumption...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2015
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| Online Access: | http://journalarticle.ukm.my/8913/1/44_2_01.pdf http://journalarticle.ukm.my/8913/ http://mabjournal.com/index.php?option=com_content&view=article&id=519&catid=59:current-view&Itemid=56 |
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| Summary: | Rice in the human diet serves underprivileged populations in Asia as a means of nutritional replenishment for energy and
protein as well serving as a vehicle for micronutrient fortification. About 85% of rice consumption is mainly white rice.
A possible relationship between white rice consumption and health risk exists. The threat is real enough for the scientific
community to promote wholegrain consumption in place of refined grains. In the transitioning food environment, white rice
is categorised as a refined grain and is thus implicated in the development of non-communicable diseases (NCDs). There is
considerable interest in exploring glycaemic index (GI) in relation to the consumption of different rice varieties. The variable
glycaemic response to rice types is better appreciated from the viewpoint of factors that moderate this response. Genetic
make-up, physicochemical properties, amylose and dietary fibre content, post-harvesting processing as well as cooking methods
are influential factors in determining GI variability. To date, new rice varieties bio-fortified with micronutrients such as iron,
zinc and beta-carotene have been produced and useful in ameliorating the micronutrient deficiencies such as iron deficiency
anaemia, stunted growth and xerophthalmia affecting children or adults in developing countries. Rice breeding and improvement
programs play a major role in safeguarding the food environment, by taking into account traits that will improve rice quality
in terms of GI as well as micronutrient capacity. |
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