Nutrition, Rice, and Public Health

White rice is the staple crop in many low- and middle-income countries (LMICs). It must be polished for storage and has very small amounts of vitamins and no pro–vitamin A (beta-carotene). People in LMICs often consume huge amounts of rice, and many people little else. Vitamin A deficiency and other micronutrient deficiencies, including iron, zinc, and folate, are common as a result. Micronutrient supplements and chemical fortification by adding micronutrients during the processing of foods have both undoubtedly reduced micronutrient malnutrition. However, both are unsustainable due to processing, packaging, and distribution costs. After decades of the use of these strategies, micronutrient deficiencies remain high in LMICs. Biofortification is an additional method of ameliorating micronutrient deficiencies. The earliest example, Golden Rice, has great potential, by itself and as a carrier for other biofortified micronutrients. However, unwarranted suspicions of the technology, and the motivations for using it, have significantly delayed progress. Nutritionists and development professionals need to appreciate that the suspicions around biofortification of crops hinder the ability to deliver public health for the poorest of human society.