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In response to the continuing high prevalence of anaemia recorded in the National Family Health Survey-5, the Indian government launched a policy for mandatory iron fortification of the rice provided through public nutrition programmes in India. This was done even though a rigorous evidence analysis had already concluded that rice fortification was not effective in preventing anaemia or iron deficiency at the population level. Fortification also poses a potential risk of iron toxicity over time, but there is no stated time period for the policy's implementation. The risk is particularly high in segments of the population who already have a high habitual iron intake, and who could be exposed to simultaneous fortification in different staples and food commodities along with the ongoing weekly Iron and Folic Acid tablets supplementation programme. Finally, this fortification policy also requires significant additional funding and resources to implement. It is crucial to examine such mandatory health actions, and to weigh the benefits and risks of harm, using the principles of public health ethics.
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http://dx.doi.org/10.20529/IJME.2023.064 | DOI Listing |
Front Nutr
August 2025
S&F Pro Consulting, Manteca, CA, United States.
Introduction: Social and Behavior Change Communication (SBCC) strategies have become central to nutrition interventions in Senegal, particularly to combat malnutrition and food insecurity among caregivers. However, improved nutritional knowledge has not consistently led to sustainable dietary practices. This study explores the limitations of conventional SBCC approaches through a decolonial and ecological lens of knowledge.
View Article and Find Full Text PDFInt J Biomater
August 2025
Bioproducts Discovery & Development Centre, University of Guleph, Guelph, Ontario N1G 2W1, Canada.
Nowadays, plastic has become an integral part of our daily used products. Packaging is the sector where a significant portion of plastics are being used, and it has increased many folds after the recent pandemic. The plastic-based cutlery, cups, bowls, and plates have been commonly used in ready-to-eat packaged food, and they include mostly single-use plastic; thus, there is an urgent need for substitution with eco-friendly alternatives.
View Article and Find Full Text PDFJ Food Sci
August 2025
Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India.
The present work was undertaken to evaluate the effect of extrusion processing parameters on the incorporation and retention of dietary fiber (DF), mainly cellulose and hemicellulose, in fortified rice analogue. Specifically, the study focused on fortifying the rice with soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) in a 1:3 ratio. The process parameters such as moisture content (20%-30%), screw speed (120-160 rpm), and die temperature (90-110°C) were used as independent parameters, whereas physicochemical, functional properties, SDF and IDF content were used as dependent parameters through response surface methodology.
View Article and Find Full Text PDFJ Plant Physiol
September 2025
ZJP Key Laboratory of Pollution Exposure and Health Intervention, Interdisciplinary Research Academy, Zhejiang Shuren University, Hangzhou, 310015, PR China. Electronic address:
Rice productivity, a cornerstone of global food security, is increasingly threatened by a spectrum of abiotic and biotic stressors, including heavy metal toxicity, salinity, drought, temperature extremes, flooding/water logging, nutrient deficiencies, and pathogens or pest infestations. Melatonin (N-acetyl-5-methoxytryptamine), also referred to as phytomelatonin, was first identified in plants in 1995 and has since emerged as a potent antioxidant and versatile signaling molecule. It plays a critical role in integrating hormonal networks and modulating stress responses in plants, including rice.
View Article and Find Full Text PDFJ Sci Food Agric
July 2025
Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, India.
Background: Puffed rice (PR) was fortified with zinc by modifying the traditional preconditioning steps of PR preparation by limited water soaking in fortificant premix solution containing zinc oxide or zinc sulfate in rice, in addition to traditionally used salt, followed by sun-drying to a moisture content of 150 g kg of rice and subsequent roasting at 250 °C for 10 s. The developed fortified PR was tested for physicochemical properties, as well as the bioavailability and toxicity of zinc, in rat models.
Results: The zinc-fortified PR exhibited similar physicochemical properties to regular PR.