Optimizing Fortification of Rice with Micronutrients to Improve Public Health

Hennigar and Hamaker discuss the study by Scheuchzer et al which sought to determine whether extrusion temperature affects the bioavailability of iron from fortified rice. Scheuchzer et al hypothesized that higher extrusion temperatures would increase the presence of slowly digestible or resistant starch, thereby reducing iron release from extruded grains and decreasing iron bioavailability. Cold extrusion temperatures may increase mineral losses with washing, and thus, cold extrusion should not be recommended if rice is pretreated with water before cooking or when excess water is discarded after cooking due to increased mineral losses. Collectively, these findings offer valuable insight into factors to consider when fortifying rice with micronutrients to improve public health, which is especially important for populations vulnerable to micronutrient deficiencies that are not reached by wheat or maize flour fortification programs.