Hotz Christine, Kabir Khandaker A, Dipti Sharifa S, Arsenault Joanne E, Bipul Moniruzzaman
Nutridemics, Unit #506, Toronto, ON M6K 3R4, Canada.
J Sci Food Agric. 2015 Jan;95(2):379-85. doi: 10.1002/jsfa.6730. Epub 2014 Jun 17.
Zinc deficiency is prevalent among children and women in Bangladesh and parboiled rice is the major staple food consumed. Parboiling offers an opportunity to increase the zinc and iron content of rice by adding fortificants to the soaking water.
Rice zinc content increased with increasing amounts of zinc sulfate added to the parboil soaking water. Addition of 1300 mg zinc L(-1) increased raw polished rice zinc content from 16.6 to 44.9 mg kg(-1) and from 12.6 to 32.9 mg kg(-1) in the open and closed parboiling systems, equivalent to 170% and 161% increases, respectively. Retention of zinc after washing and cooking was 70-81% across all concentrations tested. Addition of iron-ethylenediaminetetraacetic acid and zinc sulfate together increased zinc, but not iron, content of polished rice. The simulated prevalence of inadequate zinc intake was reduced by more than half among children and nearly two-thirds among women if 50% of the population were to consume the 1300 mg zinc L(-1) parboiled fortified rice.
Addition of zinc sulfate to soaking water during parboiling increases the zinc content of rice and, if found to be bioavailable, could substantially reduce the prevalence of inadequate zinc intake by children and women in Bangladesh.
锌缺乏症在孟加拉国的儿童和妇女中普遍存在，而半熟米是主要的食用主食。煮半熟米提供了一个通过在浸泡水中添加强化剂来增加大米锌和铁含量的机会。
随着添加到煮半熟米浸泡水中的硫酸锌量增加，大米锌含量也增加。在开放式和封闭式煮半熟米系统中，添加1300毫克锌/升可使糙米锌含量从16.6毫克/千克增加到44.9毫克/千克，从12.6毫克/千克增加到32.9毫克/千克，分别相当于增加了170%和1160%。在所有测试浓度下，洗涤和烹饪后锌的保留率为70%-81%。同时添加乙二胺四乙酸铁和硫酸锌可增加糙米的锌含量，但不会增加铁含量。如果50%的人口食用添加1300毫克锌/升的煮半熟强化米，儿童锌摄入不足的模拟患病率将降低一半以上，妇女则降低近三分之二。
在煮半熟米过程中向浸泡水中添加硫酸锌可增加大米的锌含量，如果发现其具有生物可利用性，则可大幅降低孟加拉国儿童和妇女锌摄入不足的患病率。
