Academic Journal
Loss of zinc from zinc-biofortified rice and conventional rice varieties due to various cooking techniques practiced in rural Bangladesh.
| Τίτλος: | Loss of zinc from zinc-biofortified rice and conventional rice varieties due to various cooking techniques practiced in rural Bangladesh. |
|---|---|
| Συγγραφείς: | Mondal P; Public Health, School of Medicine and Dentistry, Griffith University, Gold Coast, QLD, Australia., Engidaw M; Public Health, School of Medicine and Dentistry, Griffith University, Gold Coast, QLD, Australia., Shozib HB; Rice Analytical Laboratory (RAL), Bangladesh Rice Research Institute, Gazipur, Bangladesh., Islam MM; Rice Analytical Laboratory (RAL), Bangladesh Rice Research Institute, Gazipur, Bangladesh., Al Mahim A; Centre for Non-communicable Diseases and Nutrition, BRAC James P Grant School of Public Health, BRAC University, Dhaka, Bangladesh., Phung HN; Public Health, School of Medicine and Dentistry, Griffith University, Gold Coast, QLD, Australia., Rahman S; Department of Public Health, Faculty of Arts and Social Sciences, American International University-Bangladesh, Dhaka, Bangladesh., Mridha MK; Centre for Non-communicable Diseases and Nutrition, BRAC James P Grant School of Public Health, BRAC University, Dhaka, Bangladesh., Ahmed F; Public Health, School of Medicine and Dentistry, Griffith University, Gold Coast, QLD, Australia. |
| Πηγή: | Journal of the science of food and agriculture [J Sci Food Agric] 2026 Oct; Vol. 106 (13), pp. 8202-8209. Date of Electronic Publication: 2026 Jun 23. |
| Τύπος έκδοσης: | Journal Article; Comparative Study |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE |
| Imprint Name(s): | Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons Original Publication: London, Society of Chemical Industry. |
| Ιατρικοί όροι (MeSH): | Oryza*/chemistry , Oryza*/metabolism , Oryza*/growth & development , Zinc*/analysis , Zinc*/metabolism , Zinc*/deficiency , Zinc*/chemistry , Cooking*/methods , Food, Fortified*/analysis , Seeds*/chemistry , Seeds*/metabolism , Seeds*/growth & development , Biofortification*, Phytic Acid/analysis ; Phytic Acid/metabolism ; Iron/analysis ; Water/analysis ; Micronutrients/analysis ; Humans ; Bangladesh |
| Περίληψη: | Background: Zinc-biofortified rice has the potential to provide a sustainable solution for zinc deficiency, particularly in Asian countries where rice is the primary staple food. However, cooking of raw rice is associated with some loss of micronutrients, including zinc. The literature suggests that the amount of water used during cooking can influence the extent of micronutrient loss in both fortified and conventional rice varieties. This study aimed to estimate the cooking loss of zinc, iron, and phytate, as an important inhibitor of zinc, in zinc-biofortified and conventional rice varieties and to assess the effects of the amount of water used for cooking on the loss of these micronutrients. The secondary objective was to assess the impact on iron. Results: Significant differences in zinc content were observed between the biofortified and conventional raw rice varieties. The median zinc content (interquartile range) was 19.7 (19.3, 20.2) mg kg⁻¹ in the biofortified variety and 18.7 (18.3, 18.7) mg kg⁻¹ in the conventional variety (P = 0.012). Cooking resulted in a significant reduction in zinc, iron, and phytate content with higher losses observed when cooking with 'excess' water (39% for zinc and 29% for iron) than when cooking with 'adequate' quantities of water (19% for zinc and 22% for iron). Conclusion: This is the first study to estimate the cooking loss of zinc in zinc-biofortified rice in the Bangladeshi context and to estimate the effect of the amount of water used on this loss. Cooking resulted in a significant decrease in zinc and iron content, and there was a dose-response relationship between the amount of water used and the reduction in zinc and iron content. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. (© 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.) |
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| Grant Information: | Fondation Nestlé as part of a community-based RCT to test the efficacy of ZBR in improving zinc status in young NPNL women in rural Bangladesh |
| Contributed Indexing: | Keywords: cooking loss; micronutrient; zinc bioavailability; zinc biofortified rice |
| Substance Nomenclature: | J41CSQ7QDS (Zinc) 7IGF0S7R8I (Phytic Acid) E1UOL152H7 (Iron) 059QF0KO0R (Water) 0 (Micronutrients) |
| Entry Date(s): | Date Created: 20260623 Date Completed: 20260904 Latest Revision: 20260906 |
| Update Code: | 20260906 |
| PubMed Central ID: | PMC13543719 |
| DOI: | 10.1002/jsfa.70842 |
| PMID: | 42334132 |
| Βάση Δεδομένων: | MEDLINE |
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